Gebzhalia

Rinse the mint and cilantro and pat dry. For the filling, finely chop 25 g mint and 10 g cilantro, then mix with 10 g mint adjika and salt to taste.

For the sauce, combine the matsoni with the remaining mint (15 g), remaining cilantro (5 g), remaining mint adjika (10 g) and salt to taste.

Bring 500 ml water to a boil in a wide pot. Slice the sulguni thinly, drop it into the water and heat for 2–4 minutes, stirring gently, until the cheese turns soft and stretchy.

Drain the water, gather the sulguni into one mass and transfer it straight onto a board. Roll or flatten the hot cheese into a thin sheet about 5 mm thick.

Spread the mint filling evenly over the sheet, roll the cheese up tightly into a log and cut into slices 2–3 cm thick.

Arrange the rolls on a deep plate, pour over the matsoni sauce and let sit for 10 minutes so the appetizer soaks it up. Serve gebzhalia cold or at room temperature.