Gebzhaliya is a very tasty appetizer with an original, delicate taste. Unfortunately, this snack is not widely spread outside Georgia. But you have the opportunity to cook it yourself and enjoy the original rich taste of a cheese cake with curd filling.
It is necessary
- For two servings:
- - 320 g of chkhinti cheese;
- - 160 ml of yogurt;
- - 80 g of khacho cottage cheese;
- - 7 stalks of fresh mint.
Instructions
Step 1
Cut into slices 240 g of young chhinti cheese, put in boiling water, hold the cheese there, stirring with a slotted spoon, so that it melts evenly. Then remove the cheese from the boiling water - it will no longer be chhinti, but suluguni cheese, knead it well until a viscous homogeneous mass is obtained.
Step 2
Form the curd into two fairly thick tortillas. If you did not find chhinti cheese on sale, then you can immediately take suluguni cheese - it also needs to be melted to softness in boiling water.
Step 3
Remove all leaves from four sprigs of mint and grind them thoroughly in a mortar. Combine half of the mint with the remaining chkhinti cheese, the other half with Georgian khacho curd. Of course, you can also replace the cottage cheese with an ordinary one, but nevertheless, it is better to try to find Georgian - with it, the gebzhaliya will turn out the same as it is prepared in Georgia.
Step 4
Put cottage cheese mixed with mint in the center of one cheese cake, form a large dumpling, flatten the bonding point. Place the mint cheese in the center of the second cheesecake, or add tarragon to taste. Roll up.
Step 5
Two varieties of Georgian gebzhali are ready. Mix the matsoni with chopped mint leaves (there were three sprigs of mint left) and pour over gebjali when serving.
