A recipe from Gemo
Nadughi with Mint
A light Georgian dairy appetizer of creamy nadughi folded with mint and a little salt, then wrapped in thin sulguni slices and served chilled with pomegranate and bread.
Method
- 01
Put 300 g nadughi in a bowl. If it is wet, drain off any loose whey; if it is very firm, mash it briefly with a fork until creamy but still lightly textured.
- 02
Add 12 g finely chopped fresh mint and 1/4 teaspoon salt to the nadughi. Mix gently until the mint is evenly speckled through the cheese, then taste and adjust the salt only if needed.
- 03
Lay out 8 very thin sulguni slices. Spoon about 35-40 g of the mint nadughi mixture onto each slice, keeping the filling slightly back from the edges so it can be enclosed.
- 04
Fold or roll each sulguni slice around the filling to make a small cone or bundle. Press the overlap lightly so the flexible cheese holds its shape without squeezing out the nadughi.
- 05
Arrange the 8 nadughi bundles on a cold plate. Scatter over 40 g pomegranate arils if using, and serve chilled with 1 piece shotis puri or another Georgian bread.
Nutrition
