Sulguni cheese, walnut paste and fiery ajika sauce are rolled into thin lavash without ever touching a flame, assembled straight from the fridge. It carries the sharp, sour-hot balance typical of Georgian tables in one practical cold wrap.
Crush the walnuts coarsely in a mortar, mix with the crushed garlic and ajika paste until you have a smooth paste.
Spread the thin lavash on a flat surface and coat the whole area with a thin layer of the walnut paste.
Arrange the sliced sulguni cheese near one edge of the lavash, scatter the coriander leaves and pul biber over it, and drizzle with lemon juice.
Roll the lavash tightly starting from the cheese-filled edge, trim both ends and cut it diagonally in half before arranging on a serving plate.
Do not roll the lavash too tightly or the paste under the cheese will squeeze out and the wrap will fall apart. Ajika heat varies a lot between brands; if it is your first time, start with half the amount and taste as you go. Allergens: contains milk and dairy (sulguni cheese), tree nuts (walnut).
If sulguni is unavailable, sliced fresh kashkaval works instead; since it is less salty, add an extra pinch of salt to the paste.
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