Name: Nadughi with Mint in Sulguni Rolls
Prep time: 20 min
Total time: 20 min
Cuisine: Georgian
Ingredients: 300 g ready-made pasteurized Nadughi, chilled; 12 g fresh mint leaves, washed, dried thoroughly and finely chopped; Up to 1 g fine salt, only if needed after tasting; 160 g thin, flexible Sulguni cheese sheets, about 8 sheets

9: A row of chilled Georgian Nadughi rolls wrapped in thin Sulguni, one cut open to reveal white curd and fresh mint.

Yield8 small rolls; 4 appetizer servings of 2 rolls each

Serving basis2 rolls, about 115 g including Sulguni

DifficultyEasy; thin flexible cheese sheets make rolling simpler

DietVegetarian if both cheeses use non-animal coagulant; contains milk

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The dish

About Nadughi with Mint in Sulguni Rolls

Soft Nadughi folded with fresh mint is rolled in thin Sulguni sheets for a cool, creamy Georgian appetizer with a gentle salty edge.

Nadughi is a soft Georgian dairy curd made from milk or the whey left after cheesemaking. It is known across Georgia, with especially well-documented preparations in the west. One familiar serving wraps the delicate curd and fresh mint in thin sheets of Sulguni. This home version uses ready-made pasteurized Nadughi, so you can prepare the appetizer without first making cheese and collecting whey.

Choose a mild, moist Nadughi and flexible Sulguni sheets. If the Nadughi has a little loose whey on top, drain just that liquid; pressing the curd dry would make the filling crumbly. Wash the mint and dry it very thoroughly before chopping, so water does not loosen the filling. Salt the mixture only after tasting both cheeses.

Divide the mint-flecked curd among the cheese sheets and roll each one into a small parcel. The amount makes eight rolls, two per appetizer serving. Keep the dairy refrigerated while you work and serve the rolls cool. Pomegranate seeds are a common optional garnish, but they are not included in the measured version below.

Cook the dish

Ingredients

Chilled Georgian Whey-Curd Cheese Appetizer (ნადუღი)

Mint Nadughi filling

300 gready-made pasteurized Nadughi, chilled
12 gfresh mint leaves, washed, dried thoroughly and finely chopped
Up to 1 g fine salt, only if needed after tasting

Sulguni wrappers

160 gthin, flexible Sulguni cheese sheets, about 8 sheets

Method

Keep the cheeses cold. Take the Nadughi and Sulguni from the refrigerator only when ready to prepare. Wash the mint under cool running water and dry it completely with a clean towel.
Drain the Nadughi if needed. If loose whey has collected on the surface, spoon the curd into a fine sieve for a few minutes and let only the free liquid run off. Do not press or squeeze the curd.
Chop the mint. Remove any tough stems and finely chop the dry leaves. The small pieces should be evenly distributed through the filling.
Season the filling. Fold the mint into the cold Nadughi with a spoon. Taste, then add up to 1 g salt only if the cheeses need it. Keep the mixture lightly textured rather than whipping it smooth.
Fill and roll. Lay out 8 Sulguni sheets. Divide the filling evenly, about 39 g per sheet. Place the filling near one edge and roll the sheet around it into a small parcel, keeping the seam underneath.
Arrange and serve. Place the rolls seam-side down on a clean plate and serve cool. If the sheets soften while shaping, refrigerate the tray briefly at or below 4°C so the rolls firm up before serving.

Practical guidance

Tips for success

Keep the Nadughi and Sulguni chilled until you are ready to shape the rolls.
Drain only free whey from the Nadughi. The filling should stay soft and cohesive, not dry.
Taste before salting. Sulguni can be salty, so the full 1 g may not be needed.

Practical notes

Choosing the cheeses. Buy labelled, refrigerated Nadughi and Sulguni from intact packages. Use pasteurized products and check both labels for use-by dates and after-opening instructions. Thin Sulguni sheets should bend without cracking; if the sheets are very large, cut them to a hand-sized piece before filling.

Salt and texture. The salt level varies by brand. Start without added salt, taste the filling, and add no more than the measured 1 g if needed. If the filling seems loose, drain only the visible whey; if it is already firm, fold gently so it does not turn pasty.

Storage. These rolls are best assembled shortly before serving. Keep them covered in the refrigerator at or below 4°C and follow the shortest after-opening period printed on either cheese package. Discard the appetizer if it has stood at room temperature for more than 2 hours.

Nutrition per serving

Estimated nutrition per serving

Serving size: 2 rolls; about 115 g
Energy: About 217 kcal
Carbohydrates: About 3 g
Protein: About 17 g
Fat: About 15 g
Fibre: 0 g
Sodium: About 413 mg

Actual nutrition varies with the brand and saltiness of the cheeses and the amount of salt added.

Allergens and food safety

Contains milk (dairy). Check the Nadughi and Sulguni labels for animal-derived rennet, other ingredients and cross-contact information if relevant to your diet. Use pasteurized, refrigerated dairy from intact packages, wash hands and clean the work surface and utensils. Keep the cheeses and finished rolls at or below 4°C, assemble shortly before serving, and discard after more than 2 hours at room temperature. Follow the product labels for opened-package storage and use-by dates.

The result

Cool, tender rolls with soft, slightly grainy Nadughi, flecks of fresh mint and a thin, mildly salty Sulguni wrapper.
Arrange seam-side down and serve as a small appetizer; the wrapper makes each portion easy to pick up.