Suluguni with Mint-Yogurt Dip (Gebjalia)
Warm, pliable Suluguni cheese served with a cool, herby mint-yogurt dip. This appetizer is briny, fresh, and velvety-smooth.
- Time
- 15 min
- Serving
- 380 kcal
- Ingredients
- ≈ $3.40
- Protein
- 26 g
Ingredients
- 1 Suluguni cheesepack 300 g ≈ $6.00 110 g
- 2 Plain yogurtpack 300 g ≈ $2.19 80 g
- 3 Fresh mintpack 30 g ≈ $2.20 8 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Blend yogurt, fresh3 mint, garlic4, and salt until smooth and bright green.
Cut Suluguni1 into 1cm-thick slices.
Dip the cheese in hot (not boiling) water for 2–3 minutes until pliable.
Roll the warm cheese into a log or stack it in layers.
Drizzle with mint sauce and serve immediately while the cheese is soft.
Tips
- Why it works
- Lower the cheese into hot water rather than boiling it so it doesn't curdle into a lump and stays pliable for rolling. If the water boils, the cheese turns rubbery and loses its shape.
- Substitutions
- Replace the yogurt with kefir 1:1, but the sauce will be less creamy. You can replace the mint with 2 g dried, but the flavor will be weaker.
- Common mistakes
- If the cheese hasn't become pliable in the water after 3 minutes, the water is too cool or the cheese is too cold. Check by hand: it should bend but not break.
- Storing and reheating
- Keeps for 1 day in the fridge, but the sauce will separate. Stir before serving. Don't freeze, the cheese turns watery.
- Serve with
- Serve with thin cucumber slices and a crusty baguette for breakfast or a light dinner when you want something fresh and not heavy.
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