About Food – Gebzhalia with Matsoni

Gebzhalia (Georgian: გებჟალია) is a softened cheese dish from Georgia’s Samegrelo region. Traditionally prepared using cottage cheese, it can also be made with matsoni. In this recipe we have used matsoni. Matsoni (Georgian: მაწონი) is a fermented milk product very similar to yogurt. It is smooth and creamy with a mild, slightly tart flavor. Popular in Georgia and throughout the Caucasus region, matsoni is rich in mineral content, protein and calcium and renowned for its health giving properties.

Gebzhalia with Matsoni

Ingredients: 1 kilo of new cheese (we used Imeretian cheese), 1 kilo of Matsoni, 2-3 hot green peppers, 4 cloves of garlic, 100 grams of fresh mint, and salt (amount dependent upon personal preference).

Ingredients - Copy

Preparation: Chop the fresh mint and green peppers and remove skins from the garlic.

Prepared peppers, garlic and herb - Copy

Add the chopped mint and peppers, together with the garlic and salt, to a mortar and crush together using a pestle.

Preparing to grind the ingredients - Copy

Slice the cheese.

Cheese - Copy

Boil water in a large pot and add the cheese as soon as the water is boiling.

Add cheese to a pot - Copy

Use a wooden spoon to smash the cheese with a wooden spoon. After 2 minutes, turn off the heat and continue to smash the cheese for another 2-3 minutes until the cheese is soft and flexible.

Softening the cheese - Copy

Remove the softened cheese and place on a wet wooden preparation board.

Remove the softened cheese - Copy

Use your hands and fingers to knead and flatten the cheese.

Flatten the softened cheese - Copy

When the cheese has been flattened, use a rolling pin to roll out the cheese into a square shape that is about 5-6 mm thick.

Roll out the cheese - Copy

Add the matsoni to a mixing bowl, together with half of the crushed mint, peppers and garlic.

Adding ground herbs and garlic - Copy

Add up to 200 ml of the water used to soften the cheese. Stir thoroughly.

Mixing ground herbs and garlic with matsoni

Add the remaining half of the crushed mint, peppers and garlic to the surface of the rolled out cheese.

Adding the filling - Copy

Prepared for rolling

Use your fingers to carefully roll up the cheese.

Rolling - Copy

Cut the rolled up cheese into small portions.

Cross section of Gebzhalia - Copy

Serving: Pour the matsoni mixture over the portions and serve. We garnished ours with a little mint.

Gebzhalia with Matsoni ready for serving - Copy

Enjoy your Gebzhalia with Matsoni!


CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and become a friend of GEORGIA ABOUT.

One Response to “About Food – Gebzhalia with Matsoni”
Check out what others are saying...
  1. […] region. Traditionally prepared using cottage cheese, it can also be made with matsoni (click here for recipe). In this recipe we have used cottage […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: