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Nadughi with Mint Wrapped in Sulguni

Make a chilled Samegrelo appetizer of minty Nadughi folded into thin Sulguni sheets and served with pomegranate

Georgian home recipeGeorgian dish
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A platter of chilled Sulguni sheets folded around creamy Nadughi and fresh mint.
Yield8 wraps; 4 appetizer portions
Serving basis2 wraps
DifficultyEasy
Dietary classificationVegetarian only if the cheeses use non-animal rennet; contains milk
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The dish

About Nadughi with Mint Wrapped in Sulguni

A chilled Samegrelo appetizer of whey curd, mint and pomegranate

In Samegrelo, soft Nadughi is seasoned with mint and enclosed in thin sheets of Sulguni. The wraps are often shaped as small cones and served cold; pomegranate makes a bright garnish. This simple appetizer is different from Gebzhalia, where cheese is heated and served with a minty dairy sauce.

Nadughi is a fresh whey curd with a creamy, spoonable texture. Drain it briefly only if loose whey is pooling around it. Choose fresh Sulguni sheets that bend without cracking. Since the cheese is already salted, taste the filling with a piece of Sulguni before adding salt.

This measured home version makes eight small wraps, two per serving. There is no cooking: mix the filling, fold it into the cheese sheets and chill the pieces until they hold their shape. Add pomegranate at the table so its juice does not loosen the curd.

Cook the dish

Ingredients

Full recipe

Filling and wrapping

  • 300 gNadughi (Georgian whey curd), drained if loose whey is present
  • 12 gfresh mint leaves, finely chopped
  • Up to 0.5 g fine salt, only if needed after tasting
  • 160 gthin, flexible Sulguni sheets, about 8

Garnish

  • 40 gpomegranate arils
Method

Method

  1. Drain if needed If loose whey is pooling around the Nadughi, place it in a fine-mesh strainer over a bowl and refrigerate for 10 minutes. Keep the curd creamy and spoonable.

  2. Mix and season Stir the chopped mint into the Nadughi. Taste a little with Sulguni; add up to 0.5 g salt only if the combined bite needs it.

  3. Prepare the sheets Lay out eight thin Sulguni sheets, halving larger rounds if needed. If cold cheese is stiff, let it stand covered for 5–10 minutes at room temperature. Do not heat it.

  4. Shape the wraps Divide the filling into eight portions of about 39 g. Place each near one edge of a sheet and fold into a small cone or closed bundle. Press the overlap lightly without squeezing out the filling.

  5. Chill and serve Arrange on a covered plate and refrigerate for 30 minutes. Serve cold; scatter the pomegranate over the platter just before serving.

Excerpt

Excerpt

Creamy Nadughi and fresh mint folded into thin Sulguni sheets make a cool, savory Megrelian starter.

Practical guidance

Success points

  • - Drain only visibly loose whey; the Nadughi should stay creamy, not dry.
  • - Taste the curd with Sulguni before salting, since cheese saltiness varies.
Practical guidance

Practical guidance

  • - Serve two wraps per person as a starter or with other Georgian cheeses. Add pomegranate at the last moment so its juice does not soften the cheese.
  • - Keep covered at 4°C or colder. Do not leave at room temperature for more than 2 hours; use refrigerated leftovers within 3–4 days.
  • - If Nadughi is unavailable, well-drained smooth ricotta or mild cottage cheese can be used as a practical substitute, though it is not the Georgian whey curd. Check the Sulguni label before adding salt. Strict vegetarians should check the rennet source.
Nutrition per serving

Nutrition per serving

  • Serving size: 2 wraps
  • Calories: ≈225 kcal
  • Carbohydrate: ≈9 g
  • Protein: ≈16 g
  • Fat: ≈14 g
  • Fibre: ≈0.5 g
  • Sodium: ≈380 mg
Allergens and food safety

Allergens and food safety

Contains milk. Use pasteurized Nadughi and Sulguni, clean utensils and refrigerated ingredients. This is a ready-to-eat, uncooked appetizer; keep it chilled until serving. Refrigerate within 2 hours at 4°C or below and use within 3–4 days. Vegetarian suitability depends on the cheese rennet; check labels if this matters.

Closing notes

Closing notes

  • - The wraps should be pliable, with mint-speckled curd held neatly inside thin Sulguni.
  • - A brief drain and a salt check with the cheese help the filling stay creamy and balanced.
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