Gebzhaliya
2 servings
30 minutes
Gebzhalia is a traditional Georgian dish from the Samegrelo region that impresses with its tenderness and aroma. It is made from young chkhinti cheese, which transforms into elastic suluguni after thermal processing. The filling of Georgian cottage cheese khacho mixed with fragrant mint adds freshness and lightness to the dish. The combination of cheesy dough with herbs creates a refined taste that perfectly complements matsoni. Gebzhalia has a soft, slightly creamy texture and a refreshing mint aroma, making it an ideal cold appetizer. Often served at feasts, it highlights the richness and diversity of Georgian cuisine. This masterpiece of flavor not only delights gastronomically but also evokes warm memories of the hospitality and coziness of a Georgian home.
1
Cut 240 grams of young chkhinti cheese into slices and place it in boiling water. Stir to ensure it melts evenly. Then remove it (it will no longer be chkhinti, but suluguni), mash well until a uniform sticky mass is obtained, and make two fairly thick flatbreads.
- Chhinti cheese: 320 g
2
Crush the mint leaves from four branches in a mortar. Mix half with the remaining chkhinti and the other half with Georgian cheese khacho.
- Fresh mint: 7 stems
- Chhinti cheese: 320 g
- Cottage cheese khacho: 80 g
3
Place the mixed hacho with mint in the center of one cheese flatbread and make a large hinkalini, smoothing the joining area. In the center of the second flatbread, place chkhinti with mint (you can also add a bit of tarragon to taste) and roll it up.
- Cottage cheese khacho: 80 g
- Fresh mint: 7 stems
4
Pour the matsoni over the gubzhaliya, mixed with finely chopped mint leaves.
- Matsoni: 160 ml
- Fresh mint: 7 stems