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Prepared by: Galina.budanova
03/07/2019 Cooking time: 2 hours 0 minutes
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Buns, also called achma, are a classic of Turkish cuisine. The buns are prepared simply and quickly, and they are eaten even faster, as they are incredibly tasty!
How to cook Turkish buns
Prepare the ingredients for making the dough according to the recipe.
Pour warm milk into a bowl and add yeast to it, stir until the yeast dissolves. Then add salt and granulated sugar, stir until dissolved.
Scramble one egg and add to milk.
Soften the butter in the microwave and add it to the dough. Instead of butter, you can use refined vegetable oil without a strong odor.
Lightly mix all ingredients.
Sift the flour.
Note that the dough should be soft.
Cover with film and place in a warm place for 1 hour.
Place the risen dough on the work surface of the table; there is no need to sprinkle the table with flour, the dough will not stick to it. If the dough is sticky, simply grease your hand with vegetable oil to make it easier to work with the dough.
This amount of dough is designed for six buns, so we divide the dough into six equal pieces.
Divide each piece of dough in half.
Round each piece of dough into a ball.
Roll each piece of dough into a long strip, 2 strips of dough are required per bun, brush the dough strips with vegetable oil.
Roll each strip of dough into a lengthwise log.
Weave the rolls into a rope.
Close the ends into a ring and stretch the dough slightly so that the diameter increases in size.
Place all the buns on a baking tray lined with baking paper.
Brush the buns with egg yolk or a mixture of egg and one tablespoon of milk before baking.
Sprinkle the buns with black sesame seeds. Let it rise for 10 minutes, during which time preheat the oven to 200 degrees. Bake the buns for 20 minutes.
Remove the finished buns from the baking sheet and serve.
The buns turned out incredibly appetizing and fragrant, with a delicate crumb, which is also flaky inside.
Achma
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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 still decide to undertake this feat, I recommend learning how to cook homemade noodles 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. (36 g)
- olive oil 1 tsp. (or any vegetable)
- premium wheat flour 14-16 tbsp. with a slide (230 - 250 g)
For filling:
- Suluguni cheese 0.5 kg (or any young 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 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 wooden spoon and a colander .
Step-by-step photo recipe:
The dough for achma is prepared in the same way as for homemade noodles.
Sift the flour into a bowl, 2 eggs into it . Add 2 tbsp. water (half a broken egg shell is 1 tablespoon), a pinch of salt and a teaspoon of 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.
There is no 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 so as not to dry 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. First, flatten the ball into a flat cake , and then roll it out with a rolling pin on a board from the middle to the edges, adding flour . The thinner you roll out the dough, the better. The photo shows that the dough transmits light . The diameter of the cakes should be 3-4 cm larger than the diameter of the mold .
Place the rolled out sheets of dough , sprinkling with flour to prevent them from sticking together. These sheets can be cut into homemade noodles → 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 the first layer of raw dough and brush it with melted butter. The first and last layers of achma are not boiled.
the second sheet of dough for achma into boiling salted water using wave-like movements so that the dough does not stick 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 stand nearby.
Make sure that the water in the basin where the dough will cool is cold . You can change it, you can add ice.
In just a few seconds the dough will cool down. Using your hands, carefully remove it from the water and place it in the mold . 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 the third and fourth sheets of dough: boil, cool, place in a mold, grease with oil. Place the prepared cheese on the fourth layer of dough and smooth it out.
Return to the stove and boil the 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 pie into portions and pour the remaining melted butter along the cuts . I usually cut out a circle in the middle, and draw rays from it to the edges of the form - this makes 9 servings. Bake the achma in a preheated oven at 200°C for 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 , warm up the achma in the microwave before eating.
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. (36 g)
- olive oil 1 tsp. (or any vegetable)
- premium wheat flour 14-16 tbsp. with a slide (230-250 g)
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, greasing 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.
Turkish achma - the most delicate buns at home: step-by-step recipes with photos
Those who have been to Turkey have probably had the opportunity to try the delicious national dish - achma.
In appearance, the flour product resembles an ordinary bagel, but that’s where the similarities end. The Turks are very proud of the recipe; every local housewife always has her own secret to baking. The national Turkish blouse achma can be sweet, have meat and curd filling, achma with cheese and olives is also popular. But a prerequisite is the softest dough that just melts in your mouth! To try and evaluate the buns, you can order it at any resort: Avsallar, Adana, Didim, etc. We’ll tell you how to prepare achma at home quickly and easily!
Calorie content and properties
It is worth admitting that Turkish achma buns are not suitable for those who are on a diet and limit themselves in baking .
Achma with cottage cheese and cheese, for example, will contain almost 350 kcal in 100 grams, and a fifth of this small portion will consist of fat! If you are preparing achma with meat, then you can use not ground beef, but, for example, finely chopped chicken fillet. You can also prepare lazy achma from lavash (you will find the recipe below) - it will contain only 200 kcal per 100 grams.
But you must admit that this will no longer be that satisfying and mind-blowing Turkish delicacy. The percentage of proteins, fats and carbohydrates in it is as follows: 20 44 /36.
