Nadugi in Sulguni Slices

Wash and dry the mint, finely chop the leaves and stems. Place nadugi in a bowl, dilute with milk or sour cream, and season with chopped mint and salt. Cut five sulguni slices in half, fold into cones, and fill with nadugi. Place nadugi in the center of the remaining slices, fold like khinkali, and tie with a sprig of greens.

Ingredients per serving: mint – 33g, nadugi – 165g, sulguni slices – 3 pcs, sour cream or milk – for diluting, salt – to taste