Gebzhalia Recipe

Finely chop the mint leaves, green pepper, garlic and salt together or blend until you get a homogeneous green filling. Pour milk (or water) into a large saucepan, bring to 70-80 degrees (do not boil). Cut the Sulguni (or Imeretian) into thick slices and dip it in hot milk. With a wooden spoon, start zella the cheese in one direction directly into the pot until the cheese begins to melt and bind into a uniform, elastic mass. Carefully remove the mashed hot cheese mass on a wet work board and quickly roll it out by hand into a rectangular plate (about 0.5 cm thick). Spread part of the prepared mint lint lining evenly over the surface of the cheese and roll it tightly into a roll. Then cut it into pieces 3-4cm wide with a knife. Mix the remaining mint mass with the nadughi and the warm milk in which the cheese was kneaded to get a homogeneous, thin sauce. Pack the gebzhalia slices in it and serve on the grill.