Gebjalia Recipe: Traditional Megrelian Cheese Dish from Georgia

Gebjalia
Georgian Dish
Time: 30 min
Servings: 2
Difficulty: Hard

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Gebjalia is a Megrelian (Western Georgian) dish, whose name literally means “soaked in milk.” Interestingly, the words for “milk” and “sun” are pronounced the same in Megrelian, which suggests that this dish may have had a sacred significance and was possibly served at ritual feasts. Traditionally, Gebjalia is round, symbolizing the sun, although it can be made in other shapes. It is typically served with porridge or mchadi (Georgian cornbread).

Ingredients

For the filling:

• Salt

• Hot green pepper

• Ground coriander

• Mint

For the dish:

• Milk

• Sulguni cheese

• Tabula (fresh cheese curd or similar)

Preparation

1. Finely chop the mint, pepper, and salt, then mix with coriander to form a creamy mixture.

2. Warm the milk in a wide-bottomed pot, taking care not to boil it.

3. Slice the cheese into 0.5 cm thick layers and place in the warmed milk so it spreads out. Wait 3–5 minutes, then test with a spoon: if the cheese stretches, remove it onto a metal tray. Gently knead by hand to create a uniform, dense layer about 0.5 cm thick and spread the filling on top.

4. Fold the cheese layer twice lengthwise, allow it to cool slightly, and cut into triangles. Do not discard the liquid released from the cheese; collect it in a bowl.

5. Simmer the remaining milk over very low heat until it reduces by one-third. Combine it with the collected liquid. Place the cut Gebjalia in a serving dish and pour the prepared liquid over it. Cool thoroughly before serving.

Tip: For a tangy flavor, add matsoni (Georgian yogurt) or lightly fermented whey to the liquid, or use heavy cream instead. You can also season the liquid with spices from the filling.

This recipe, along with many other delicious Georgian dishes, is featured in the unique project “Culinary Atlas of Georgia”, which will be published in 8 volumes together with the newspaper Kvira’s Palette. Starting April 24, you can purchase the first volume along with the newspaper, complete with step-by-step instructions and photos to help you prepare the best Georgian dishes.