Gebzhalia

Gebzhalia is very popular and tasty Megrelian dish.

Today, I will cook my own version of this dish.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Appetizer

Goes with

Limonati by Borjomi tarkhun

Recipe author

Maiko Navrozashvili

Ingredients

Portions :

Sulguni

117 gram

nadugi

67 gram

Smoked sulguni

9 gram

Sauce ingredients:

Sour cream

34 milliliter

crème

17 milliliter

Mint

0.5 gram

Pesto ingredients:

basil

17 gram

Parsley

7 gram

Walnut

12 gram

Garlic

0.5 clove

Olive oil

17 milligram

lemon juice

0.2 teaspoon

step

First of all, we should make pesto. Wash and dry greens, use only leafs. Place all the ingredients in a blender and whisk. Use only half of olive oil. Mix pesto and nadughi. Sprinkle with a salt.

step

For sauce, mix sour cream, cream, and finely chopped mint leafs. Sprinkle with salt. The most important thing while cooking this dish is to choose good cheese. Usually, people make it of young Imeretian cheese, but I will use sulguni.

step

Place a small saucepan on a low heat. Pour it with water, when it will be warm, but before boiling, add slices of sulguni and let cheese melt. After melting, remove it from water, place on a wooden board and roll out. Spread with pesto and nadughi mix. Roll it, cover with a plastic and keep in a fridge for 20 minutes.

Serve

Slice the roulette and pour with sauce.

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