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Georgian achma with cheese - simple step-by-step recipes. Georgian Achma How to prepare Achma at home

The recipe belongs to Georgian cuisine and is, in fact, one of the varieties of khachapuri, that is, baked goods with cheese. Achma is prepared from thin boiled sheets of dough, which, when assembled, are sandwiched with brine cheese and butter. Any young cheese is used as a filling: Suluguni, Imeretian, Adyghe, mozzarella, feta cheese or a mixture of them.

Georgian achma is very tasty, juicy on the inside and crispy on the outside. But it will take time and physical strength to prepare it. First, knead the dough, roll it into thin sheets and boil it in boiling water. Then each one is generously poured with butter, layered with filling and baked in the oven until browned. The result is a very satisfying pie for real heroes! The baked goods are high in calories and filling, but so tasty that it is almost impossible to stop at one piece. Therefore, it makes sense to prepare a large portion at once, and then reheat the next day, unless, of course, there is something left after the first tea party.

Total cooking time: 90 minutes
Cooking time: 40 minutes
Yield: 8 servings, 22 cm mold

Ingredients

for the recipe

wheat flour – 250 g
chicken eggs – 2 pcs.
cold water – 2 tbsp. l.
salt – 1/3 tsp.
vegetable oil – 2 tbsp. l.

For filling

suluguni – 400-500 g
butter – 150 g
salt – 1-2 chips. of necessity

Preparation

First of all, let's prepare the dough for the achma. Sift all the flour into a deep bowl at once, make a small depression in the center and beat a couple of eggs into it. Add salt, water and vegetable oil.

Knead the dough, gradually mixing the flour into the eggs. I stir first with a knife and then with my hands. The consistency of the dough will be dense and elastic, slightly sticking to your hands. We form a ball out of it, sprinkle with flour and leave for 20-30 minutes to “rest”. During this time, the dough will become more pliable and elastic. To prevent drying, I recommend covering the bowl with a damp towel or cling film.

While the dough is resting, prepare the filling. Everything is simple here. You need to grate the cheese and melt the butter - you can do it in the microwave, in a water bath or in the oven. In a bowl with grated suluguni, I add 3 tablespoons of melted butter for juiciness and mix. The filling should taste salty, so if your cheese is lightly salted, be sure to add a couple of pinches of salt.

Knead the rested dough again and divide it into 10 parts - about 40 g each (I used a mold with a diameter of 22 cm, if you have a larger mold, then divide the dough into 8 parts, otherwise it will be very difficult to roll out the dough).

Roll out the dough balls into flat cakes from the middle to the edges, adding flour. The dough needs to be rolled out as thin as possible. Ideally, it should be translucent so that the book can be read through it. The edges don’t have to be straight; they will still curl up. The main thing here is that the cake turns out thin and large - 3-4 cm larger in diameter than your baking dish.

Roll out all the dough sheets in the same way. They can be stacked on top of each other, sprinkled with flour so that they do not stick together.

Generously grease the top with melted butter again and sprinkle with grated cheese (calculate the amount so that it is enough to cover all the layers).

Boil the remaining 8 sheets in boiling, lightly salted water. To do this, prepare a pan with boiling water and place a bowl of cold water next to it (you can add ice cubes to it). We lower the sheet of dough into boiling water, as if in wave-like movements, so that nothing sticks together. Cook for 30 seconds. Use a spoon or slotted spoon to catch the dough from the boiling water and immediately plunge it into ice water to cool quickly.

After a couple of seconds, remove from the water, let it drain and place in the mold. There is no need to try to lay it flat, let there be folds, waves and bubbles, they give the dish a special lace pattern on the medium. It's okay if the dough tears a little. Grease the boiled leaf with butter and sprinkle with cheese.

We repeat the procedure with the remaining sheets, that is, boil, cool and lay on top of each other, layering with butter and cheese. When all the layers are laid, cover the top of the pie with the last 10th layer of RAW dough. We turn up the edges. Be sure to grease the top with butter as well.

Place in the oven preheated to 200 degrees. Bake for approximately 30-40 minutes. Since our dough was pre-boiled, we just wait until the top of the pie turns golden.

If you cut into a hot pie, you can see how beautifully the melted cheese stretches. But it’s better not to rush and cut the achma into portions after 15-20 minutes, when it has cooled down a little and become stronger.

The pie is very rich and fatty, but incredibly tasty, like all traditional dishes of Georgian cuisine! Goes great with greens or just a cup of hot tea. Cheese pie is best served warm; you can reheat it in the microwave. Be sure to try making achma at home - you won’t regret it!

Traditionally, achma is a multi-layer pie with cheese filling sandwiched between the layers. The dish belongs to popular Georgian cuisine, but its recipe is so simple and successfully adapted to our products that any housewife can master the art of preparing it. The main principle on which to rely when creating achma is that the dough is unsweetened, and the cheese is selected only salty.

By the way, Georgians use Suluguni cheese for achma, but this does not mean that it cannot be replaced. As an alternative, you can mix Suluguni with other types of salty cheeses, for example, with feta cheese - it will turn out very original and tasty. And the dough for achma is made in the most ordinary way, like for dumplings or dumplings, although there are more complex options.

The main secret of the dough is that before forming the pie, the rolled out layers, except for the bottom and top, are boiled in salted water. After which each of them is laid out on a baking sheet and generously sprinkled with grated cheese. The last, unboiled layer is usually greased with soft butter. Then the formed achma is sent to a hot oven for fifteen to twenty minutes, until the cheese is melted and the top is browned.

Achma - food preparation

For classic achma, we will need the following set of ingredients: high-gluten flour, chicken eggs (usually two pieces), fresh butter and hard cheese. Sour cream and herbs are often used in preparing achma. It is better to select a baking dish with high sides, although this is not essential.

Another point to consider: the dough for achma should be rolled out into fairly thin layers. Sometimes the traditional Georgian pie recipe is diluted with other ingredients that go well with cheese, such as mushrooms or garlic.

Achma - the best recipes

Recipe 1: Achma with sour cream

Achma is by no means a low-calorie dish, but so juicy and tasty! Anyone who has tasted it at least once will never be able to forget this taste. Achma with sour cream, like any other, despite the simplicity of preparation, is a very rich in taste dish. We guarantee you will fall in love with it from the first bite!

Ingredients:

— 500 gr. Suluguni cheese (or Suluguni + Brynza)
- 400 gr. flour
- 200 gr. sour cream
— 170 gr. butter
- half a glass of water
- three eggs
- salt to taste

Cooking method:

1. Mix water, salt, flour and eggs into a tight dough. If the specified amount of flour is not enough, then add it. We remove the dough for half an hour so that it infuses a little.

2. Melt the butter in a water bath, grate the cheese on a coarse grater, mix it with sour cream and butter. Divide the finished dough into nine parts. One of them should be larger than the others.

3. Roll out the largest part of the dough into a thin layer and place it on the bottom of a mold with high sides. The layer should cover the entire inside of the mold, including the sides. Lubricate it generously with oil.

4. Place water in a saucepan to boil, and a bowl of cold water next to it. Next, roll out the remaining portions of the dough to fit the mold. When the water boils, lower each layer in turn into boiling water for two minutes, then immediately dip it in cold water.

5. On the lowest (wet) layer, which is in the mold, place one boiled one and sprinkle it with cheese. And we do the same with the remaining layers. Then we close the pie with dough sides (from the bottom layer). Grease it with butter and place it in a hot oven (heat to 200 C) for 30-40 minutes.

When the achma is baked, take it out of the oven, grease it with oil again and cover it tightly with a clean towel or paper for 10-15 minutes.

Recipe 2: “Lazy” Achma

Preparing a classic achma will require some effort and time from you when rolling out the dough, however, there is a recipe for the so-called “lazy” achma, which uses sheet pita bread or ready-made layers for lasagna. It tastes in no way inferior to the traditional one, but is prepared much faster and easier.

Ingredients:

— thin pita breads – 6 pcs.
- suluguni 400 gr.
- Adyghe cheese - 300 gr.
- 500 ml kefir
- garlic 2 cloves
- a bunch of dill
- three eggs
- butter 50-70 gr.

Cooking method:

1. Grate both types of cheese, chop half of all the greens and mix with the cheese, add chopped garlic. Using a mixer, beat kefir with eggs and mix the mixture with the second half of the greens. Let's add a little salt.

2. Cut four pita breads into several large pieces. We leave two intact. Grease a deep mold with oil and place whole pita bread on the bottom so that the edges hang over the sides of the mold.

3. Evenly distribute a layer of grated cheese and herbs. Dip large pieces of pita bread into the kefir mixture and place it on the cheese in a second layer. We repeat the procedure with each layer (there should be 4-5 pieces).

4. Cover the pie with the second whole pita bread, carefully seal the edges and pour the remaining kefir mixture over the pie. Grate the frozen butter and distribute it over the surface of the bowl.

5. Place the pie in the oven (preheated to 200 C) for twenty minutes. Then we take it out, cut it and enjoy a tasty and satisfying dish.

Recipe 3: Achma with mushrooms

Classic achma is incredibly tasty, but why not try diluting its recipe with other ingredients! Mushrooms go great with cheese, you need to take advantage of it!

Ingredients:

- six eggs
— 700 gr. flour
- half a glass of water
- three tbsp. lie vegetable oil (preferably olive)
- teaspoon of salt
- 300 gr. butter
— 700 gr. Suluguni
- 300 gr. feta cheese
- 300 gr. champignons
- a bunch of greenery
- 250 ml non-acidic sour cream
- a couple of cloves of garlic

Cooking method:

1. From water, vegetable oil, four eggs, flour and salt, make an elastic dough so that it is easy to roll out. Divide the dough into eight parts.

2. Chop the garlic with a knife, and also finely chop the mushrooms. Fry the champignons in vegetable oil, at the end add garlic, pepper and a little salt (not enough salt).

3. Melt the butter. Mix sour cream in a bowl with chopped herbs. Three cheeses on a coarse grater.

4. Put water in a saucepan to boil. Roll out one part of the dough into a very thin layer (the dough is plastic, so we help with our hands). And place it on the bottom of the greased pan so that the sides hang down.

5. Lay out a layer of cheese. We also roll out the remaining parts of the dough to the size of the mold and lower them into boiling water (each layer for 2 minutes). We take it out with a slotted spoon and fold the pie, greasing each sheet with butter and covering it with a layer of cheese. Place the fried mushrooms between 4 and 5 layers, and pour sour cream and herbs between 2-3 and 6-7.

6. Place the remaining cheese on the last 7th layer and seal the achma with the 8th layer (we also boil it). Brush the top of the pie with the remaining two eggs and place it in the preheated oven for half an hour. Then we take it out, cut it into portions and eat. Bon appetit everyone!

— When buying Suluguni cheese, be sure to press it and make sure that whey appears between its layers. This is usually the main indicator of the authenticity, freshness and quality of the cheese;

— Achma is tasty only when it’s hot, but the “highlight” of the Georgian pie is that it can be reheated in the oven (microwave) several times. This will not make him lose any taste.

Today we offer to prepare Georgian pie “Achma” - the recipe, as always, will be step-by-step. Achma is a dish from Georgian traditional cuisine, which is a layered cheese, delicious pie with an incredibly pleasant aroma, golden crust and delicate taste.

Some people confuse this Georgian traditional dish with another pastry - khachapuri. But the main difference between both dishes is the use of unsweetened dough and salty cheese. The dough for preparing achma is made in approximately the same way as for dumplings, and Ossetian cheese or suluguni is used for the filling, but the filling can be prepared, if desired, from a mixture of cheeses.

Like, the recipe is simple, but the pie tastes different from ordinary ones and not only because it is with cheese, but also multi-layered. Here is a recipe for 8 servings.

To begin with, I would like to say that it is necessary to prepare such a traditional dish from Georgian cuisine only on a baking sheet that has high sides. In addition to this, I would also like to note that such a dish is consumed only hot, and if it turns out that the achma has cooled down, then it can be reheated again without any difficulty; the taste of such baked goods will not change in any way from repeated heat treatment.

And those who are preparing such a Georgian dish for the first time should also know that very thick and cold matsoni must be served with hot achma. And if such a drink is not available, then it can be replaced with kefir with a high percentage of fat content.

So, to prepare Georgian achma you will need a set of the following food products.

Ingredients for achma:

butter - 72 g;
water - 260 ml or (whey for dough);
eggs - 4 pieces for filling and dough (3+1);
suluguni cheese - 520 g (for filling);
fine table salt (one pinch);
wheat flour - 4 cups, pre-sifted;
deodorized vegetable oil - 52 ml.

Preparing the cheese pie:

Preparation of achma begins with the correct kneading of the dough, which should resemble dough for dumplings.
Next, the dough needs to be set aside for a while so that it can “rest” after kneading.
And at the same time, you can easily start preparing the filling for the achma. And to do this, chicken eggs in the required quantity should be added to the grated suluguni, then mixed with your fingers as intensely and thoroughly as possible.
After this, you need to light one burner and place a pan on it, into which water was previously poured. Moreover, it is desirable that the container be of such a volume that you can pour at least three liters of water, and add 2 tbsp deodorized vegetable oil. spoons, and also add a little salt at your discretion. After this, you need to wait for the water to boil.
At the same time, prepare a baking sheet with high sides. This form should be greased with melted cow butter, then set to melt the remaining cow butter.
Pinch off a very small piece from the dough, roll it out so that its dimensions correspond to the dimensions of the baking sheet, and the thickness of the layer should be 1 mm, but no more. If the dough was prepared correctly, then there should be no problems with rolling out, and the layer will not tear and will remain elastic.
Place the rolled out thin layer on a baking sheet, then use a silicone brush to grease it with pre-melted cow butter. Place the filling on the surface of the dough layer, distribute it evenly, and fold the edges of the dough together on top.
Now it’s the turn of the next layer of dough, which should also be rolled out, then immediately put it in a container of boiling water for ten seconds.
Remove the boiled layer from the boiling water using a fork or tongs, then place it on some surface to drain. Place the layer of dough that has been boiled on top of the cheese filling, then again, using a silicone brush, grease the entire surface with melted cow butter and once again distribute the filling evenly.
You should do the same with the remaining layers, lay them on top of each other until they can still fit on the baking sheet. After the last layer is laid out, it should also be coated with melted butter, then the filling should be placed on it.

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I realized that I was getting old - my achma began to turn out better and better.

Achma is a layer cake with delicate lacy pulp and a crispy crust, inside of which there is melted cheese. I see that you have already licked your lips. Yes, this Adjarian pie, prepared in your home kitchen, is a real delicacy. But I won’t hide it; in order to prepare this delicious dish, you need experience: the recipe for preparing achma is not so simple. For those who decide to undertake this feat, I recommend learning how to cook first. And, of course, follow my recommendations. I will tell you in great detail how this is done.

You will need:

For the test:

egg 2 pcs
water 2 tbsp.

For filling:

Suluguni cheese 0.5 kg (or any young cheese)
butter 200 gr

You will need round shape with a diameter of 26-28 cm with high sides.

The specialty of this pie- the layers of dough that make it up are pre-boiled, so prepare two large bowls or pans ( with boiling and cold water), in which you will boil and cool the dough before baking. You will also need a large one wooden spoon And colander.

Step-by-step photo recipe:

Dough for achma Prepare in the same way as for homemade noodles.

Sift into a bowl flour, make a hole in the flour and break it into it 2 eggs. Add 2 tbsp. water(half a shell from a broken egg is 1 tablespoon), a pinch salt and a teaspoon olive oil. Knead the dough with your hand, spoon or knife, gradually mixing the flour into the eggs. When the dough is still semi-liquid, but you can already take it in your hand, transfer the dough to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. You can do this on a board or take the dough in your hands. Like this.

You don’t need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film to prevent it from drying out, and let it rest for 20-30 minutes.

While the dough is resting prepare the cheese. Cheese for achma should be young and salty. Suluguni, Ossetian, Imeretian, Adyghe, mozzarella, feta cheese are suitable. You can use a mixture of cheeses.

The cheese can be crumbled by hand, passed through a meat grinder or grated. In a word, the cheese needs to be chopped. If the cheese is lightly salted, be sure to salt it. The dough for achma is unleavened and the salty cheese contrasts well with it.

Let's continue working with the test. To roll out the dough, cut the ball into 8 pieces and roll into balls.

Roll them out one at a time. At first flatten the ball into a flat cake and then roll it out on a board with a rolling pin from the middle to the edges, adding flour. The thinner you roll out the dough, the better. The photo shows that the dough allows light to pass through. The diameter of the cakes should be 3-4 cm larger than the mold diameter.

Rolled out sheets of dough put on a tray sprinkle with flour to prevent sticking. These sheets can be cut into homemade noodles →. But since you swung at the achma, then, having finished rolling out the dough, just exhale - one of the difficult stages is completed, congratulations! But don't relax, it will still be hot!

Let the dough rest while you melt the butter until liquid.

Add 3-4 tablespoons of melted butter to the shredded cheese and stir.

Grease the mold with butter. If you don't have a brush, do it by hand.

Place in mold first layer of raw dough and brush it with melted butter. The first and last layers of achma are not boiled.

Second sheet omit the test for achma into boiling salted water using wave-like movements to prevent the dough from sticking together. Adjust it with a wooden spoon.

As soon as the water with the dough boils again, use a spoon and a colander to catch the dough and place it in a bowl of cold water - it should be nearby.

Make sure that there is water in the basin where the dough will cool. cold. You can change it, you can add ice.

In just a few seconds the dough will cool down. Hands carefully take it out of the water And put in shape. In Georgia, the dough is dried using two towels: laid out on one and blotted with the other. I just let the water drain and put it in the mold. Don't try to lay the dough flat. Firstly, it is difficult, and secondly, all these folds and bubbles will ultimately give that layered lace effect. It's okay if the dough breaks. Be sure to brush the dough with melted butter.

Do everything described above with third And fourth sheets test: Boil, cool, place in a mold, grease with oil. INadd the prepared cheese onto the fourth layer of dough and smooth it out.

Return to the stove and cook one by one fifth,sixth And seventh sheets of dough. Cool and stack them on top of each other, brushing with oil.

Cover the pie with the remaining eighth uncooked sheet of dough and tuck the edges in. The top layer of achma, as well as the bottom one, must be damp. In Georgia, the formed achma is placed in the refrigerator overnight and baked the next day. I bake right away. Before baking, cut the cake into portions and pour the remaining melted butter over the cuts. I usually cut out a circle in the middle, and draw rays from it to the edges of the mold - this makes 9 servings.
Bake the achma in a preheated oven t 200°C 30-40 minutes. Since the dough is pre-boiled, we just wait for the pie to brown.

Like all traditional dishes of folk cuisines, Achma is a very rich pie- a dish for those who spend a lot of energy. Therefore, be moderate and be sure to drink hot green tea - it is good for digestion. The Georgian feast is famous for the abundance of delicious homemade wine, and such fatty food neutralizes alcohol well. This pie keeps well in the refrigerator, but since... it is eaten warm, before use, warm up the achma in the microwave.

Delicate lace dough, crispy crust and melted cheese! Bon appetit!

Achma. Brief recipe.

You will need:

For the test:

egg 2 pcs
water 2 tbsp.
olive oil 1 tsp. (or any vegetable)
premium wheat flour 14-16 tbsp. with a slide

For filling:

Suluguni cheese 0.5 kg (or any young salted cheese)
butter 200 gr

You will need a round mold with a diameter of 26-28 cm with high sides.

The peculiarity of this pie is that the layers of dough that make it up are pre-boiled, so prepare two large basins or pans (with boiling and cold water) in which you will boil and cool the dough before baking. You will also need a large wooden spoon and a colander with which you will remove the dough from the boiling water.

Beat the eggs into the sifted flour, add water, olive oil, salt, and knead the dough. Wrap in film and set aside for 30 minutes. Grate the cheese or grind it through a meat grinder, pour in 3-4 tbsp. l. melted butter, mix well.
Divide the dough into 8 parts, roll out each part of the dough thinly. Place one sheet of dough in the pan and brush with melted butter. Boil 3 sheets of rolled out text in salted boiling water, placing them first in cold water and then in a mold, grease each with butter.
Lay out and distribute the cheese filling, again 3 layers of boiled dough, brushing with butter, and the last 4th layer should not be boiled.
Grease the top of the pie with butter, cut into portions, pour the remaining butter over the cuts. Bake in the oven at 200°C until browned.

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Achma - a layer cake with cheese - belongs to Georgian cuisine; this dish is often considered a type of khachapuri. The dish has a specific cooking technology, it turns out satisfying, many chefs classify achma as a festive dish. Having no experience in preparing Georgian cheese pie, you will have to devote quite a lot of time to this process and be prepared for the fact that the first culinary experiment will not be entirely successful. But over time, you will get the hang of it and will make achma quickly and easily, delighting your loved ones with it not only on holidays, but also on weekdays.

Cooking features

The composition of achma is simple - dough and pickled cheese, but the technology for preparing this Georgian pie is unique. The result is a dish that has no analogues. Before you start preparing achma according to the chosen recipe, it won’t hurt to get acquainted with the features of this process. Then you will not make mistakes and will be satisfied with the result.

Achma is a multi-layer pie; in addition to the top and bottom layers, it has from 4 to 8 layers of dough, layered with cheese filling and butter. Therefore, the dough for achma must be rolled out very thin. It is important that the dough is soft, but dense and elastic, and does not tear as a result of subsequent manipulations with it. If you do not have much culinary experience, you should not aim for a large pie the size of a baking sheet; it is advisable to limit yourself to a small one, making it in a regular mold with a diameter of 20–26 cm.
All layers of dough, except the top and bottom, must be boiled before assembling the pie. It is convenient to do this in a wide container; some housewives use a basin for this. The dough is immersed in already boiling water for literally 15 seconds, then removed with a slotted spoon, washed with cold water and dried by placing it on a towel.
In Georgia, to prepare achma, they prefer to use Imeretian cheese, which has a fairly mild taste, or its mixture with suluguni (usually in a one-to-one ratio). However, any type of pickled cheese (brynza, feta), as well as Adyghe cheese, will do. You can choose their ratio based on your taste.
Bake the pie in an oven preheated to 180–200 degrees until the top layer is slightly browned. This usually takes 40–60 minutes. There is no point in keeping achma in the oven for extra time, since all the ingredients used for its preparation are ready for use without heat treatment - only the bottom and top layers of dough, which are baked first, need it.
Achma is eaten hot, but it should not be cut immediately, but 10–20 minutes after removing it from the oven, otherwise the cheese will stretch a lot and stick to the knife. Some housewives cut the cake before placing it in the oven.
Achma can be served as a main dish or as an addition to tea. Green onions and fresh herbs are often offered with it.

If not all of the achma is eaten, you can put it in the refrigerator, and next time just reheat it in the oven or microwave before serving.

Classic recipe for achma

chicken egg – 5 pcs.;
butter – 0.4 kg;
wheat flour - 1 kg (not counting the cost of rolling out the dough);
matsoni – 0.4 l;
Imeretian cheese – 1.5 kg;
salt – 5–10 g.

Cooking method:

Break the eggs into a bowl, add salt to them, and beat with a whisk.
Enter matsoni. If this fermented milk product is not available, you can use a mixture of yogurt and sour cream in a 1:1 ratio.
Beat the eggs together with the matsoni.
Sift the flour. Pour it in parts and stir, knead the dough.
Divide the dough into 8 parts. Of these, two parts should be 20–30 percent larger than the others.
Melt the butter.
Grind the cheese or cut it into layers and chop it very finely with a knife. You can crumble the cheese with a fork. If you couldn’t get Imeretian cheese, replace it with Adyghe and Suluguni. They can be taken equally or in a 2:1 ratio.
Roll out one of the larger pieces of dough into a layer the size of which will be several centimeters larger than the size of the baking sheet on which you will bake the pie.
Place the dough on a baking sheet.
Roll out one of the small pieces of dough. The layer should be the size of a baking sheet.
Boil water in a basin or other container. Dip a layer of dough into it, after 15 seconds, carefully remove with a slotted spoon, transfer to a colander, and rinse with cool water.
Having straightened it, place the dough on a terry towel.
Grease a layer of dough lying on a baking sheet with oil. Transfer the dough from the towel onto it. Grease it with butter and add a fifth of the cheese.
Roll out and weld the next layer. For now you need to work with smaller pieces of dough.
After drying the boiled dough, place it on the cheese, brush with oil, and place a quarter of the remaining filling on it. Continue assembling the pie until the small pieces of dough are gone. The cheese should also be finished by this time.
Grease the top layer with oil. Roll out the remaining large piece of dough and place on top. Bring the outer pieces of dough together and seal the edges of the pie.
Cut the pie into portions.
Preheat the oven to 180 degrees. Place the baking tray with the pie in it. Bake the achma for about an hour until the top layer is browned.

If your achma turns out to be tall, tender, juicy and filling, and at the same time looks appetizing, you have coped with the task perfectly.

Achma with suluguni and Adyghe cheese

chicken egg – 2 pcs.;
wheat flour – 0.25 kg;
water (cold boiled) – 40 ml;
vegetable oil – 40 ml;
salt - a large pinch;
butter – 150 g;
Adyghe cheese – 0.2–0.25 kg;
suluguni – 0.2–0.25 kg.

Cooking method:

Sift the flour. Make a depression in the center. Break eggs into it. Add salt. Pour in vegetable oil and cold water. Stir, starting from the center and gradually adding flour around the edges. First, it is convenient to stir with a fork, then you need to knead the dough with your hands. Roll the finished dough into a ball, sprinkle with flour, cover with cling film, and leave for half an hour.
Cut the Adyghe cheese into small pieces, then crumble them with a fork. Grind the suluguni on a grater with large holes. Combine both types of cheese and mix.
Melt the butter.
Divide the dough into 8–10 parts, depending on the size of your mold: the larger its diameter, the larger the pieces of dough should be, otherwise it will be difficult to roll it into layers of the required size.
Roll out one part of the dough so that the diameter of the layer is approximately 4 cm larger than the diameter of the mold. Place the dough in the mold and grease with a thin layer of butter. This can be done conveniently using a pastry brush.
Roll out the second part of the dough. Dip it in boiling water for 10-15 seconds, catch it with a slotted spoon and transfer it to a container filled with cold water. Dry by placing on a towel. Transfer to form.
Grease with oil and place a few spoons of curd filling. The cheese must be distributed so that there is enough of it for all layers of the future achma.
Roll out, cook, cool and dry the next piece of dough. Assemble the next layer of the pie. Continue assembling the pie until there are 2 pieces of dough left. All the cheese should be used by this time.
Roll out, cook one of the remaining pieces of dough, place on the cheese, brush with butter.
Roll out the last dough. Without boiling, place it on top of the previous layer. Seal the edges of the pie to make it closed.
Preheat the oven to 200 degrees, place the pie pan in it, bake it for 30–40 minutes.

All that remains is to take the achma out of the oven, let it stand for 15 minutes, cut it and call everyone to the table. This is one of the simplest options for preparing achma, but our inventive compatriots came up with another - using Armenian lavash.

“Lazy” achma from Armenian lavash and feta cheese

Armenian lavash – 6 pcs.;
feta cheese – 0.7–0.8 kg;
kefir – 0.5 l;
chicken egg – 3 pcs.;
garlic – 2 cloves;
dill - to taste;
butter – 50 g.

Cooking method:

Finely chop the cheese with a knife.
Beat the eggs, mix them with kefir, pressed garlic and chopped dill. Whisk to obtain a homogeneous mixture.
Cut four pita breads into pieces according to the size of the mold or baking sheet, leave two whole.
Place a whole pita bread in the mold. Its edges will hang down, that's how it should be.
Dip a piece of another pita bread into the kefir-egg mixture and place in the mold. Place some of the cheese on top. Dip the next piece of pita bread into kefir and place on top. Place cheese on it. Continue assembling the pie until the cheese runs out. Cover it with the last piece of pita bread. Pour the remaining kefir-egg mixture onto it. Place a whole pita bread on top. Place the ends of the bottom and top pita bread so that all sides of the pie are hidden under them.
Grease the top layer of pita bread with butter.
Place in an oven preheated to 200 degrees for 20 minutes.

The pie prepared according to this recipe differs from the traditional achma, but it also turns out tasty and satisfying.

Achma is one of the traditional dishes of Georgian cuisine; it is a layer cake filled with cheese. Many of our compatriots loved the food. If you make such a dish often, its preparation will no longer seem difficult.

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