Cheese rolls in minty yoghurt sauce (Gebzhalia)

1. Coarsely grate the sulguni; finely chop the mint and set half aside for the sauce.

2. Heat the milk in a pan until it just boils, take it off the heat, add the cheese and stir with a wooden spoon until the cheese melts and comes together into a single stretchy, glossy dough.

3. Lift out the hot cheese (keep the milk) and with wet hands stretch it on a wet board into a rectangle 5 mm thick – careful, it's hot!

4. Sprinkle the cheese sheet with half the mint, roll it up tightly like a Swiss roll and cut into 3 cm pieces.

5. For the sauce, mix the yoghurt with 3-4 tablespoons of the reserved warm milk, the crushed garlic, the finely chopped chilli, the rest of the mint and a pinch of salt.

6. Arrange the rolls in a deep dish, pour over the minty yoghurt sauce and serve chilled or lukewarm – a typical, refreshing starter of the Samegrelo kitchen.

Tip: Don't boil the cheese, just melt it in the hot milk, or it will become hard and rubbery. If you can't find sulguni, fresh mozzarella stretches in just the same way.