Gebzhalia

Bring the milk to a boil, set aside one cup. Cut sulguni into small cubes and add to the boiling milk, stirring slowly until smooth. Spread on a flat surface, apply nadugi, sprinkle with mint, and optionally brush with adjika or crushed garlic. Quickly roll up and let rest for 20 minutes. Dilute matsoni and sour cream in the cup of boiled milk. Slice the roll and pour the sauce over.

Ingredients per serving: milk – 250ml, sulguni – 125g, nadugi – 75g, matsoni – 125ml, sour cream – 125ml, mint – to taste, adjika – optional, garlic – optional, salt – to taste