Gebzhalia with milk sauce

Separate the mint leaves from the stems and chop finely with a knife. Set aside about a third, and lightly salt and crush the rest in a mortar.

Cut the cheese into small rectangular or square pieces. Young unsalted suluguni is perfect for the dish.

Instead of suluguni, you can use mozzarella, which is not sold in brine.

Pour the milk into a saucepan and heat so that it is fairly hot (about 60–80 ° C), but not boiling.

Dip the cheese slices in the milk and begin to stir slightly.

In just a few minutes, the cheese will begin to melt, the pieces will combine into one mass. Once this happens, remove the cheese from the milk.

Place the cheese mass on a table or cutting board and roll into a layer.

Do not let the cheese cool, otherwise it will cease to be plastic.

Spread the mint and salt over the cheesecake and roll.

When the roll has cooled, cut it into small pieces.

For the sauce, whisk the milk in which the cheese was cooked with a blender, with cottage cheese and the remaining mint. Pour the pieces of the roll with the resulting mass.

Cottage cheese with a fat content of at least 18% is best suited.

To make the dish fully consistent with Georgian traditions, you can use nadugi instead of cottage cheese.