Gebzhalia is a delicious appetizer originating from the region of Samegrelo.


  • 1 kg Cheese
  • 1 l Milk or water
  • 500 g Cottage cheese or ricotta
  • 200 g Sour cream
  • 1 bunch Fresh mint
  • 1 Green pepper, hot
  • Salt to taste


  1. For making Gebzhalia you'll need a fresh cheese such as mozzarella, georgian imeruli cheese or sulguni. To make the filling, chop fresh mint and green pepper. In a bowl combine mint, pepper and salt.

  2. Cut the cheese into thin slices. In a large saucepan, heat the milk or water (don't boil). Add Cheese slices and stir constantly, until softened. Knead the cheese with wooden spatula. When the cheese becomes viscid, with a slotted spoon transfer it to a wooden cutting board. Flatten the cheese with your hands or rolling pin, before it starts to cool down. Spread the mint filling on the cheese and carefully roll up.

  3. Cut the roll in pieces. In a bowl put cottage cheese or ricotta and sour cream. Whisk well, add the cheese broth from the saucepan and salt. Mix well until it gets sauce consistency. Put the cheese roll pieces into a deep serving plate and pour with the sauce.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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