Name: Nadughi with Fresh Herbs — Georgian Whey-Curd Appetizer
Prep time: 15 min
Total time: 35 min
Cuisine: Georgian
Ingredients: 400 g cold, pasteurized Nadughi; drain briefly only if visibly watery; 8 g fresh mint leaves, washed, dried and finely chopped; 8 g fresh coriander/cilantro leaves, washed, dried and finely chopped; 8 g flat-leaf parsley leaves, washed, dried and finely chopped; 4 g garlic (1 small clove), finely grated or crushed; 4 g fine salt, then adjust cautiously; 0.5 g freshly ground black pepper (about ¼ teaspoon)

A wide view of herb-flecked Nadughi in a Georgian ceramic bowl beside a small piece of mchadi.

Yield4 appetizer portions, about 420 g total

Serving basisabout 105 g per person

DifficultyEasy; chop, fold and chill

Dietary classificationvegetarian, gluten-free if served alone; not vegan or lactose-free

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The dish

About Nadughi with Fresh Herbs — Georgian Whey-Curd Appetizer

ნადუღი მწვანილით · 4 appetizer portions · about 420 g · Easy · 35 minutes

Nadughi is a soft Georgian fresh curd made from whey and often compared with ricotta. It appears in different Georgian dishes and is sold at Telavi’s food market. This home version serves it as a simple bowl with fresh herbs, without claiming an exclusive Kakhetian formula. Mint gives the mild curd a clean, refreshing flavor.

Fresh mint gives the dairy a cool fragrance; coriander leaf and parsley add a greener, rounded flavor. A little garlic and black pepper keep the mixture savory without covering the mild curd. The result should remain thick, moist and softly spoonable, with visible small flecks of herbs.

Use pasteurized Nadughi for a close match. If it is unavailable, whole-milk ricotta is a workable supermarket substitute, although its curd and whey balance can differ. This bowl is not gebzhalia and is not wrapped in Sulguni. Serve it chilled with mchadi or plain bread if desired.

Cook the dish

Ingredients

ნადუღი მწვანილით · 4 appetizer portions · about 420 g · Easy · 35 minutes

For 4 appetizer portions

400 gcold, pasteurized Nadughi; drain briefly only if visibly watery
8 gfresh mint leaves, washed, dried and finely chopped
8 gfresh coriander/cilantro leaves, washed, dried and finely chopped
8 gflat-leaf parsley leaves, washed, dried and finely chopped
4 ggarlic (1 small clove), finely grated or crushed
4 gfine salt, then adjust cautiously
0.5 gfreshly ground black pepper (about ¼ teaspoon)

Method

Wash the herbs under running water and dry them thoroughly. Finely chop the leaves; grate or crush the garlic.
Put the cold Nadughi in a clean bowl. If free whey has collected, drain it briefly, keeping the curd soft and spoonable rather than pressing it dry.
Fold in the mint, coriander, parsley and garlic. Add the salt and black pepper, mix, then taste. Add more salt only if needed.
Cover and chill at 4 °C or below for 20 minutes. Serve cold in a clean bowl; offer mchadi or plain bread separately.

Excerpt

Creamy Georgian Nadughi is folded with mint, coriander and parsley for a cool, lightly garlicky appetizer. This measured home version reflects the fresh dairy sold at Telavi market without claiming a unique Kakhetian formula.

Practical guidance

Success points

Dry washed herbs very well so excess water does not loosen the curd.
Chop the leaves finely and fold them in gently; do not blend the mixture smooth.
Salt gradually because fresh cheese varies in saltiness.

Practical guidance

If substituting ricotta, choose a pasteurized whole-milk product and drain only if liquid is pooling around it. Very dry curd can be loosened with a spoonful of its reserved whey, but do not add water. For a milder garlic note, use half the stated amount. The herb balance may be adjusted within the stated total, keeping mint noticeable.

Troubleshooting

The mixture turns watery: the herbs or cheese were wet. Drain briefly and dry the herbs thoroughly next time.
The garlic dominates: fold in a little more Nadughi and chill again; avoid adding more garlic before tasting.
The flavor seems flat: add salt a small pinch at a time and taste after mixing.

Nutrition per serving

Nutrition per serving (approximate)

Serving size: about 105 g
Calories: 150 kcal
Carbohydrate: 9 g
Protein: 8 g
Fat: 11 g
Fibre: 0.5 g
Sodium: approximately 510 mg. Values are approximate because Nadughi moisture and salt content vary.

Allergens and food safety

Contains milk. Use pasteurized Nadughi or ricotta. Wash hands, utensils and herbs; keep the bowl refrigerated at 4 °C or below and return it promptly after serving. Discard if left at room temperature for more than 2 hours, or more than 1 hour when the air is above 32 °C. Keep refrigerated leftovers covered and use within 2 days or sooner if the product label requires it. This fresh dairy appetizer is served cold and is not suitable for people avoiding milk or lactose.

In summary

The result: cool, creamy Nadughi with fresh mint, coriander, parsley and a gentle garlic finish.
The key technique: dry and finely chop the herbs, fold instead of blending, and chill before serving.

About Nadughi with Fresh Herbs — Georgian Whey-Curd Appetizer

Ingredients

For 4 appetizer portions

Method

Excerpt

Success points

Practical guidance

Troubleshooting

Nutrition per serving (approximate)

Allergens and food safety

In summary

More Georgian dishes

Mertsvi (Tashmijabi)

Ajarian Spinning Cheese (Acharuli Chlechili)

Tbilisi Kababi (ქაბაბი თბილისური)