Georgian rolls with bazhe sauce
10 servings
15 minutes
Georgian rolls with bazhe sauce are a true embodiment of Caucasian culinary art. They combine the tenderness of suluguni, the freshness of vegetables, and the spiciness of bazhe nut sauce. Bazhe is a traditional Georgian sauce made from walnuts, garlic, and spices, known since ancient times as a refined addition to meat and vegetable dishes. In these rolls, creamy notes of cheese filling, the aroma of greens, and the sharpness of spices harmoniously intertwine to create a rich flavor bouquet. This dish is perfect for festive tables, appetizer assortments, or light dinners with Georgian wine.
1
Chop the mint, cilantro, and hot pepper. Mix with cottage cheese and sour cream, season with salt and pepper to taste.
- Fresh mint: 40 g
- Cilantro: 25 g
- Green chili pepper: 0.5 piece
- Full-fat curd cheese: 300 g
- Sour cream 25% fat: 70 g
- Salt: to taste
- Ground black pepper: to taste
2
Blend nuts and garlic with khmeli-suneli, coriander, utsho-suneli, saffron, chili, salt, and 200 ml of water. The mixture should have a consistency similar to not very thick sour cream.
- Walnuts: 200 g
- Garlic: 2 cloves
- Khmeli-suneli: 1.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
- Imeretian saffron (marigold): 1.5 teaspoon
- Chili powder: 1 teaspoon
- Salt: to taste
3
Cut cucumbers into thin sticks and tomatoes into thin half-rings. Spread the cottage cheese filling on the suluguni in a thin layer, place the tomatoes, cucumbers, and tarragon leaves, roll into a tube and cut diagonally in half. Serve with nut sauce.
- Suluguni-stuffed crepes: 10 pieces
- Full-fat curd cheese: 300 g
- Pink tomatoes: 100 g
- Cucumbers: 100 g
- Tarragon leaves: 30 g
