Georgian achma recipe at home. Achma - a delicious step-by-step recipe

Features and rules for preparing real achma

How to prepare real achma? To do this, you need to follow some rules that will allow you to prepare the most authentic achma:

1. Shape of the dish. Most often, achma is prepared in rectangular shapes according to the number of eaters. But if she stays, it doesn't matter. Achma is eaten hot, cold and heated. In cases where many guests are expected, achma is prepared on huge baking sheets. It is also cut into rectangular pieces.
2. Structure. If you cut the baked goods into separate pieces, you can see the unique, beautiful, wavy structure of the achma itself. It is prepared from several thin layers of dough, which are laid in waves in a mold. There is cheese between them.
3. Dough. For achma, the so-called stretch dough is prepared. First, a fairly stiff dough is kneaded, similar to pasta dough. It is yeast-free, with a lot of eggs. The dough is then divided into several parts, according to the number of layers, which are rolled out and then stretched into thin sheets. The layers are so thin that you can read through them. The dough for achma must be boiled, this is its difference from the dough for classic khachapuri.
4. Any Georgian cheese is suitable as a filling. Most often, a combination of suluguni and imeruli kveli (Imereti cheese) is made equally. But if there are no such cheeses, it is permissible to replace them with any available options. If the cheeses are very salty, then cottage cheese is added to the filling.

Preparing Georgian achma is easier than it seems. It’s enough to put some effort into it: make the right dough and choose the filling.

Lazy achma from lavash

This dish can be both everyday and festive.

We need:

• 1 package of pita bread (2 sheets)
• 250 g feta cheese
• 250 g suluguni
• 100 g butter

For filling:

• 2 eggs
• 0.5 tbsp. milk
• 4 tbsp. sour cream (if not, then increase the amount of milk to 1 tbsp.)
• salt to taste

Preparation:

1. Melt 50 grams of butter in the microwave or on the stove.

2. Grate the cheeses on a coarse grater.

You can also use cheeses such as feta, mozzarella or regular hard cheese for the filling.

3. Grease the baking dish with butter. We spread the pita bread so that it hangs from the mold on one side.

Grease with butter, sprinkle with cheeses, one and two, cover this layer with the hanging end of the pita bread.

We do this again, i.e. from one sheet of lavash we get 3 layers. Then we do the same procedure with another sheet, as a result we get 6 layers.

4. To fill, mix the eggs, combine the yolk with the white, with milk and sour cream, lightly beat with a whisk until smooth.

5. Cut the prepared achma into portions and fill it with the milk-egg mixture.

Cover with foil and place in the oven for 30 minutes, temperature 180 degrees.

The achma turns out juicy and soft, but if you want the top to brown, remove the foil 5 minutes before the end of baking. Serve hot.

Georgian achma recipe

Products for preparing the dough:

• flour - 500 g;
• eggs - 3 pieces;
• water - ¾ cup;
• melted butter - 100-150 g;
• salt.

Ingredients for preparing the filling:

• suluguni - 250-300 g;
• Imeretian cheese - 250-300 g.

Recipe:

1. The dough for achma is prepared very dense. It can be difficult to knead and roll out. Based on this, you need to add all the ingredients. First, the eggs are mixed with salt. They do not need to be whipped, just slightly shaken.
2. Flour for achma should be taken only of high quality, with a high gluten content. Before making the dough, the flour must be sifted. This way it is saturated with oxygen and the dough turns out better.
3. As soon as the flour is added to the eggs, you need to start kneading the dough, gradually adding cold water. The dough for achma is kneaded for quite a long time.
4. If the dough is too soft, then you need to add flour. The same amount of flour of different brands gives different quality of dough. That is why flour is added little by little so as not to over-mix. In this case, add water little by little. Although it is much easier to correct the situation with flour than vice versa.
5. Knead the dough for at least 10 minutes. Then you need to cover it with film and put it in the refrigerator for half an hour or an hour.
6. At this time, you can remove all excess and grate the cheese, preparing it for the filling.
7. For a mold measuring approximately 25*35 cm, the dough needs to be divided into 4-5 parts, one of them (the top layer) is made larger than the rest. For rolling, take one part, the others are covered with cloth or film so as not to dry out.
8. Before rolling out the dough, you need to prepare a colander and two wide containers: one with boiling water, the other with cold water. Boil the dough sheets in boiling salted water and cool them quickly in cold water. The colander will allow excess water to drain.
9. The dough for achma should be rolled out thinly so that it begins to shine through. The shape doesn't matter as the dough will form waves into the pan.
10. The finished layer is lowered into boiling water and cooked there for 2-3 minutes. Then it must be immediately transferred to cold water to cool.
11. The oven needs to be preheated to 180 degrees.
12. Alternately place a layer of dough and a layer of grated cheese into the mold and pour in a small amount of butter.
13. The last layer is the largest piece of dough, which is folded under to cover all the layers. It is poured with ghee. Like baklava, achma is cut into portions in advance.
14. Achma is cooked until lightly golden brown, since all layers are actually ready.

If there is no time to prepare the dough, then it is possible to prepare achma from thin Armenian pita bread instead of dough. Each layer is generously moistened with a mixture of milk and egg to take the desired shape.

Video:

Achma in a slow cooker

This pie is even easier to prepare.

• Cooking time: 1 hour 30 minutes.
• Number of servings: 5-6.
• Kitchen appliances: multicooker.

Ingredients

How to choose ingredients

• Achma will be juicier and tastier if you use not low-fat cottage cheese and kefir, but products with 5-9% fat content.
• Dill can be taken not only fresh, but also frozen.
• Suluguni or feta cheese can be replaced with Adyghe cheese.

Cooking sequence

You can make this pie in a hurry. This won't take much time.

1. Mash the cottage cheese with a fork. Finely chop the dill. Coarsely grate the cheese.
2. Mix all filling ingredients thoroughly.

3. Whisk the eggs until smooth.
4. Pour kefir into them and stir the mixture again.

5. Divide one sheet of lavash into four equal parts. If there are more sheets, leave one for the base, and divide the rest into parts.
6. Grease the bottom and sides of the multicooker bowl with sunflower oil. You can also put parchment on the bottom.

7. Carefully place a large sheet of pita bread so that it covers the bottom and sides of the bowl. Make sure it doesn't tear. Make sure there are no “gaps” and the bowl is not visible.

8. Place a fifth of the filling on the pita bread and distribute evenly. Sprinkle a little with the kefir-egg mixture.

9. Cover the top with pita bread (a small piece). Place the filling again and pour over the kefir and eggs.
10. Repeat this pattern until you run out of pita bread. Place the filling on top.
11. Cover the cake with the remaining large sheet that hangs over the edges of the bowl.
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12. You need to bake the achma in the “Baking” or “Multi-cook” mode for an hour.

13. After this, carefully turn the pie over and keep it in the slow cooker again on the same mode for about twenty minutes.

Video of preparing achma

To make such a delicious and simple pie, watch the following video. It describes and shows the cooking technology.

With meat filling

Lazy achma with meat is extremely nutritious and has a rich taste. For this you will need the following:

• 400 g minced meat (chicken or pork-beef);
• 3 pita breads;
• 4 onions;
• 50 g cheese;
• 1 egg;
• 1 carrot;
• half a glass of milk;
• salt;
• greenery;
• vegetable oil for frying.

Let's prepare it like this:

1. Fry onions and carrots in oil.
2. Add minced meat, fry everything together.
3. Mix with chopped herbs.
4. Divide each pita bread in half.
5. Place lavash in the mold, fill it with filling, lavash again, and so on. The top will be lavash. Cut the pie into squares and pour everything with a mixture of eggs, milk and grated cheese.
6. Bake in the oven for half an hour.

Achma from lavash with cottage cheese and herbs, fast and tasty

We need:

• 3 sheets of thin pita bread
• 0.5 l kefir, any fat content
• 3 eggs + 1 egg for cottage cheese
• 0.5 kg cottage cheese
• salt to taste
• 1 bunch of dill
• 50 g butter, softened

Preparation:

1. First prepare the filling, beat 3 eggs with kefir.

2. Finely chop the dill and mix with cottage cheese. Add the egg to them, add salt and mix thoroughly until smooth.

4. Grease the mold with butter and place the sheets of lavash, crosswise, so that the ends hang from the mold, each sheet on its own side.

5. The first layer of lavash thus formed is generously greased with butter, and then with the kefir mixture. Lay out a layer of cottage cheese, the cottage cheese needs to be visually divided into 3 parts, level it over the surface

and cover with a hanging piece of pita bread.

6. Grease this layer of lavash with butter, kefir mixture and spread cottage cheese. We repeat this procedure 2 times, that is, we get 3 layers, the top layer of pita bread, grease with oil and fill with the remaining filling.

7. Bake in the oven at 180 degrees for 50 minutes. Serve hot.