Cheese Rolls with Mint - Gebjalia
vegetarian
Samegrelo province of Georgia has plenty of delicious dishes to boast about: kharcho, bazhe, kuchmachi, kupati, gomi, elarji, among others. But the cheese dishes from Samegrelo stand out. Gebjalia is made from sulguni cheese softened in hot water or milk and then rolled up with filling made of fresh mint. Gebjalia is delectable, especially if you like the flavor of mint, and is often served as a starter.
It is hard to find fresh, unpasteurized sulguni cheese in the USA. In Georgia, the best sulguni is produced from buffalo milk or in combination with cow’s milk. The test of a good sulguni cheese is a soft consistency, slightly salted, which tears milk when pressed. Fresh whole milk mozzarella is a substitute.
I like to use a traditional mortar and pestle, to prepare the mint, but of course you can use a knife. You will need a large wooden spoon and a board dampened with water so the cheese does not stick. Also, a serving dish deep enough for about 12 cheese rolls.
Your goal when cooking the cheese is to produce a very pliable texture that easily flattens and rolls. The milk used for cooking is seasoned with more mint and poured over the cheese rolls as a sauce.
Some cooks add nadugi (a Georgian ricotta-like cheese), yogurt, sour cream, or combination of these ingredients to the sauce. Others like it hot and spice the crushed mint with green chili pepper and garlic. Tastes differ. I prefer the simple traditional dish. In Samegrelo, gebjalia is typically served with gomi, which is a porridge-style dish made from coarsely ground cornmeal, similar to American grits. Dry crisp pale straw Manavi wine from Kakheti will accentuate minty taste.
Ingredients for Cheese Rolls with Mint - Gebjalia
Makes 12 cheese rolls
Serves 4
1 bunch mint, about 2 cups fresh mint leaves, washed and dried
1 teaspoon coarse salt
4 cups whole milk or water
1 1/2 pound fresh sulguni or fresh mozzarella cheese, sliced
For the sauce
2 to 3 tablespoons ricotta cheese
2 tablespoons plain Greek yogurt
1 tablespoon sour cream (optional)
Salt to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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