Gebzhalia – Megrelian Cheese Rolls with Mint in Matsoni Sauce

Ingredients:

Preparation mode:

👉 Gebzhalia (გებჟალია) is a cheese dish from Samegrelo, the western Georgian region famous for its sulguni cheese. Soft, stretchy sulguni is rolled around a filling of fresh cheese and mint, cut into pinwheels and served in a cool, tangy matsoni (yogurt) sauce with more mint.

It is light, fresh and quick – about 30 minutes – and one of the few Georgian cheese dishes that is not baked into bread. Serve it as a starter on a Georgian table or as a light lunch.

How to Make Gebzhalia

1. Make the filling. Mix the cottage cheese with half of the chopped mint and a pinch of salt.
2. Make the sauce. Stir the matsoni with the rest of the chopped mint, the garlic and the chili (if using) and season with salt. Thin it with 2–3 tablespoons of milk if it is very thick.
3. Soften the cheese. Heat the milk until very hot but not boiling. Add a few slices of sulguni and leave them for 1–2 minutes, until soft and stretchy.
4. Stretch and fill. Lift a slice out with a fork, lay it on a board and gently stretch it into a thin rectangle. Spread 1–2 tablespoons of filling over it.
5. Roll and cut. Roll the cheese up tightly while it is still warm, then cut the roll into 3–4 cm pieces. Repeat with the remaining cheese.
6. Serve. Arrange the rolls in a shallow dish, pour the matsoni sauce over them and garnish with mint leaves. Serve right away, or warm for 5 minutes in a 180°C (350°F) oven.

Tips for the Best Gebzhalia

• Don’t boil the milk. Too much heat makes the cheese tough and rubbery instead of soft and stretchy.
• Work fast. Sulguni stays pliable only while it is warm, so roll each slice straight after taking it out of the milk.
• No sulguni? Fresh mozzarella works; a mix of mozzarella and a little feta gives a saltier, closer taste.
• Don’t heat the sauce on the stove. Matsoni splits when it boils. If you want it warm, warm the whole dish briefly in the oven.

Gebzhalia FAQ

What does gebzhalia taste like?
Mild, milky cheese with a fresh mint filling and a tangy yogurt sauce – think of a cool, herby cousin of cheese rolls.

Is gebzhalia served hot or cold?
Both. In Samegrelo it is often served warm, but it is also good at room temperature on a summer table.

Can I make it ahead?
Make the rolls and the sauce up to a day ahead and keep them separately in the fridge. Pour the sauce over just before serving.

👉 More Georgian cheese dishes: Elarji – cheesy cornmeal with sulguni, Megruli khachapuri and Soko ketsze – mushrooms baked with sulguni. For the full table, see Georgian Supra: the feast explained.

Footnotes:

Mint is the key: traditional gebzhalia uses a lot of fresh mint – dried mint will not give the same fresh taste.

Spicy version: some families add finely chopped green chili or a pinch of ajika to the sauce.