Lazy Achma

Ingredients

Large lavash – 2 pcs.

Adygei cheese – 300 g

Hard cheese (grated) – 3 tbsp.

Drink or matsoni – 300 g

Chicken egg – 2 pcs.

Salt and pepper - to taste and optional

187 kcal
30 min.
30 min.

Photo of the finished dish

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Step-by-step recipe with photos

It seems to me that it is impossible not to adore Achma. This is an indescribably delicious cheese dish. But what to create if preparing the dough is an insurmountable difficulty for you, especially if you are a man?) Not a failure, there is an excellent recipe, it is also indescribably tasty, and also very ordinary.

To make lazy achma from pita bread with kefir, take the products from the list.

Adyghe and hard cheeses must be grated on a large grater.

Beat the eggs with a whisk, add the drink and continue whisking until smooth.

Line the bottom of the baking dish with pita bread crosswise so that the pita bread hangs over the sides.

Brush the pita bread with egg-kefir filling.

Sprinkle generously with Adyghe cheese and place a little hard cheese on top.

Cover the layer of cheese with pita bread. Repeat layers a couple of times. I got three layers with a mold 20 cm long.

Cover the outermost layer with the hanging edges of the pita bread.

Pour the top of the achma with the remaining egg-kefir mixture. Preheat the oven to 180 degrees and bake the lazy achma in the upper and lower heating mode for 10 minutes. Then turn on the convection and brown the achma for another 10 minutes.

Cool the finished lazy achma from lavash with kefir and serve.

Before serving, cut into portions. Lazy achma is ready for tasting.

Achma from lavash with cheese (lazy) - the best recipes for Georgian cheese pie

Achma is a multi-layer cheese pie that glorified Georgian cuisine. The pie is multilayer, which is usually made from dough. Now we’ll be a little lazy and bake homemade puff pastry with cheese from narrow Armenian lavash. This will save a lot of time, and the result will be no worse if we did the traditional achma in Georgian.

You can use any kind of cheese for the inside of the lazy pie. Usually they take Adyghe, Ossetian, Suluguni, and feta cheese. It tastes delicious with Mozzarella, Feta, and even with the most ordinary, Russian. But it will be even more appetizing if you prepare the filling from several types. Cheese filling is usually mixed with milk, but almost everyone likes fermented milk products - matsoni, drink, low-fat sour cream. You will find such recipes for achma in my selection of cheese pie.

Achma from Armenian lavash with cheese - a regular recipe

Having mastered the most common achma recipe, you will easily cope with the most complex ones. I understand another good recipe for a lazy pie - with cottage cheese and cheese , come in, I’ll treat you deliciously.

Narrow Armenian lavash – 1 sheet.
Adyghe cheese – 300 gr.
Mozzarella – 200 gr.
Egg - a couple.
Milk – 150 ml.
Butter – large spoon.

Cut Armenian flatbread into pie sheets the size of your baking pan. Determine with a ruler, or simply place it on the bottom of the mold and mark where to cut.

You should end up with several rectangles and squares (approximately 8-10).

Use a large grater to grate both cheeses.

Pour milk into a bowl, break the eggs, and whisk the mixture.

Grease the bottom and sides of the pan. Place a sheet of lavash on the bottom, coat with milk consistency.

Lay out some of the cheese shavings (visually divide by the number of intended layers).

Cover with the next piece of pita bread, generously grease again with milk impregnation and scatter the cheese over the surface. While working, lightly press the system with your palms.

Proceeding in this way, assemble the pie. The top layer of achma is lavash. Be sure to pour generously of the remaining milky-egg consistency.

Bake the achma at 180°C for approximately 20 minutes, depending on the characteristics of your oven.

Lazy achma from lavash with cheese

Lazy achma - a delicious pie without fussing with dough. A good way to quickly treat your family to a delicious pita and cheese pie. Quite recently, we prepared unsurpassed lazy khachapuri - another famous Georgian dish. I invite you to try the recipe, I’m sure you won’t miss the appetizer.

Armenian lavash – 2 pcs. (220 gr.).
Testicles – 4 pcs.
Cheese – 150 gr.
Milk – 200 ml.
Mozzarella cheese – 100 gr.
Dill, green onions, salt, pepper.

Beat eggs into a bowl, pour in milk, add salt and pepper. Whisk vigorously until smooth.
Grate both types of cheese using a large mesh grater. Send it to the masses.
Chop the dill and finely chop the green onion feathers. Pour into the dough, mix well.
Cut the narrow flatbread into pieces (it’s very convenient to cut it with scissors).
Transfer to bowl with dough.
Stir.
Place in a heatproof dish and smooth out. Place on the middle rack of the oven, preheated to 180°C.
Bake the achma for 30-35 minutes. This is how it should turn out.

Layered achma in Georgian style from lavash with cheese

Here is a Georgian version of achma with classic cheeses. True, you won’t find greens in the traditional recipe. Therefore, if a feeling of protest arises, simply exclude it from the ingredients list.

Lavash – 2 thin sheets.
Drink 2.5% (yogurt, sour cream) – 200 ml.
Testicles – 2 pcs.
Adyghe cheese, suluguni – 250 gr.
Butter – 100 gr.
Greens, salt.

Grate the cheeses on a medium-mesh grater and mix in one bowl.
Lightly beat the eggs and add the drink. Pepper and salt to taste.
Melt the butter.
Cut the sheets of narrow flatbread into rectangles. Place them crosswise in the pan so that the ends hang over the edges of the pan.
Make a layer of cheese, pour over kefir dressing. Cover the cheese with a new sheet of pita bread and sprinkle the cheese again. Cover the system with the overhanging edge of the cake. Repeat until you have completed the sheets and cheese. Drizzle the top sheet generously with the dressing. Sprinkle all layers with chopped herbs.
Bake the pie at a temperature of 180 ° C, setting the timer for 35-40 minutes. Keep the finished achma in the mold for a little while - let the rosary cool.

Homemade achma with cottage cheese

The next version of the delicious cheese pie is with cottage cheese, which is an excellent change from regular cheese.

Armenian flatbreads – 3 sheets.
Cottage cheese – 500 gr.
Drink – 500 ml.
Testicles – 3 pcs.
Dill - a small bunch.
Salt, butter.

Chop the dill into crumbs and mix with cottage cheese. Add one egg, add some salt, and carefully mash the mixture.
Beat two eggs separately, pour in the drink, work well with a whisk.
Brush the pan with melted butter and place the sheets crosswise. The ends of the cakes should hang over the edges of the pan.
Oil the cake, then pour kefir filling on it. Place a third of the cottage cheese and smooth it out.
Cover the cottage cheese with an overhanging piece of pita bread. Oil it again, pour the kefir mixture over it and make a subsequent layer of cottage cheese.
Repeat the function, making the top layer from a narrow layer, watered with the remains of the fill.
Bake the achma in the oven at 180 o C. Cooking time 50 minutes.

Achma from narrow pita bread with cheese - recipe with kefir

Armenian flatbread sheets – 6 pcs.
Salty cheese, any kind - 300 gr.
Drink – ½ liter.
Butter – 80 gr.
Salt, pepper, herbs.

Grease a heat-resistant pan and place 1 sheet of flatbread crosswise so that the edges hang over the sides. Tear the 2nd sheet into small pieces.
Make the filling by beating eggs with kefir and a pinch of salt. Pepper the mixture.
Pour kefir impregnation over the torn pieces of flatbread.
Coarsely grate the cheese. Chop the greens.
Place half of the soaked pita bread pieces down. Scatter cheese shavings over top. Sprinkle with chopped herbs.
Place the other half of the torn pita bread on top. Sprinkle with cheese and herbs. Cover the system with the overhanging edges of the cake. Cut the remaining butter into pieces and place on top.
Bake the achma for 40 minutes at 180 o C.

Video recipe for delicious achma with meat

Remember the recipe for achma as an option for a quick and hearty dinner, a snack for the road, or to the dacha. It’s indescribably simple to prepare, something a chef of any rank can do. Bon appetit!

Achma from lavash

Not everyone knows what achma is, and especially achma from lavash, and how to prepare it. Achma is a Georgian cheese pie made from many layers of dough, which is previously boiled. The innards are usually soft cheeses, a mixture of cheeses, or a mixture of cheese and meat. The process of making the dough itself is not difficult, but it takes some time; it can be easily replaced with ready-made sheets of narrow pita bread soaked in a fermented milk product. This is exactly the lazy method of making achma with lavash that I will outline.

Ingredients

To make a lazy achma we will need:

2 testicles;
0.5 l of kefir;
cheese (Adyghe, feta cheese, suluguni) – 300 g;
narrow lavash – 2 pcs.;
butter – 50 g;
greens optional.

How to prepare achma from lavash?

I remember when I was trading at the market in the early 90s, they carried khachapuri with cheese along the rows, the cheese and dough were layers. It was very tasty, but every penny was precious and I could not afford such a delicacy for myself. Later, I had never seen such a dish anywhere, but here a recipe for achma caught my eye. Naturally, I immediately wanted to make such achma from lavash at home. Readers of my blog recept-menu.ru already know that my family really loves baking from cottage cheese and I try to vary cottage cheese dishes. You can look at the recipe for pie with cottage cheese, there are also baked goods with salted cottage cheese. So, let's get started... How to prepare achma from lavash?

Achma of lavash with cheese is the laziest method of making Georgian pastries!

Achma of pita bread with cheese is a favorite dish of almost all housewives. It’s perfect if guests suddenly arrive and you need to feed them something quickly and deliciously. The recipes for making it are as simple as possible, and the result will amuse you with its taste and satiety, so the dish will come to the rescue in any situation.

How to prepare achma from lavash?

In order for delicious achma to come out of Armenian lavash, consider the following:

First you need to learn how to choose the right cheese. The usual production option involves the use of Suluguni cheese, but some housewives use feta cheese or Adyghe cheese. You can combine a number of types of cheese: for example, suluguni with feta cheese or suluguni with mozzarella.
If there is excess milk or egg left during cooking, you can pour them directly into the mold, this will make the achma more juicy. You can grease the layers of dough with butter, but this will make the dish fattier.

Lazy achma from lavash - recipe

Ordinary recipes are very popular among housewives. Lazy achma from lavash comes out fragrant, cheesy and suitable for consumption both warm and cool. The finished product should cool slightly when removed from the oven. After this, you can remove it from the mold, cut into pieces and serve.

Ingredients:

hard cheese – 150 g
suluguni – 200 g
sour cream – 5 tbsp. l.
eggs – 4 pcs.
lavash – 2 sheets

Manufacturing:

Grate the cheeses on a large grater. Add sour cream and beaten eggs, mix.
Take a mold and put lavash there.
Alternate pita bread, butter and filling. Lavash achma with cheese will be ready in the oven in 40 minutes.

Achma from lavash with cottage cheese

It is often difficult to prepare an ordinary dish, and not everyone succeeds. Lightened recipes come to the rescue, but their taste properties exceed all expectations. So, even experienced gourmets will like achma with cottage cheese and lavash cheese. The composition of these two products is especially successful.

Ingredients:

lavash – 1 package
mozzarella, drink – 300 g each
cottage cheese – 0.5 kg
salt – 1 tsp

Manufacturing:

Grate the cheese and mix with cottage cheese. Add salt.
Cut the pita bread into uniform layers.
Place layers in a baking dish: grease the first sheet with kefir, put cottage cheese and cheese filling. Soak the next layer in kefir and transfer it to the mold. Place the filling again. Repeat until you run out of goods.
Sprinkle the top with cheese and place in the oven. Achma of lavash with cottage cheese and cheese will be ready in half an hour.

Achma from lavash in a frying pan

A very tasty and lively dish is achma made from pita bread with cheese, the recipe for which is made by frying in a frying pan. It cooks in almost 15 minutes. The dish helps feed the whole family without having to spend hours in the kitchen. Some people prefer to make this pie from ordinary dough, but lavash saves a huge amount of time.

Ingredients:

lavash – 2 pcs
hard cheese, cottage cheese – 200 g each
egg – 1 piece
salt and pepper

Manufacturing:

Grate the cheese.
Break the egg, add salt and pepper, shake.
Moisten the first layer of the cake in cool water and place in a heated frying pan. Post the cottage cheese.
Cover the first layer with a second sheet of pita bread and add cheese. Place another layer and pour the egg on it.
Fry the achma for about 5 minutes.

Achma from lavash with feta cheese

An ideal option for a quick breakfast is achma made from lavash with cheese. You can add a variety of products to the filling: mushrooms, herbs, various vegetables. This will help obtain unique taste parameters. They vary depending on personal preferences by adding different components.

Ingredients:

lavash – 2 packs
drink – 300 ml
testicle – 2 pcs.
feta cheese – 250 g
greens – 1 bunch
pepper

Manufacturing:

Beat the eggs, pour the drink, stir.
Chop the cheese and greens.
Cut strips of pita bread. Tear the remaining lavash into pieces and soak in a mixture of eggs and kefir.
Place the strips crosswise on the bottom of the mold.
Pour 3 tbsp onto the pita bread. l. eggs with kefir. Put cheese and sprinkle greens.
Take out the soaked pieces of lavash and place them overlapping on the cheese with herbs.
Repeat layers until you run out of ingredients. Sprinkle moderately with kefir-egg mixture.
Achma of lavash with feta cheese and cheese will be ready in half an hour in the oven.

Achma with suluguni from lavash

The recipe for achma made from lavash with the addition of suluguni is in great demand among housewives. This component is added to a variation prepared according to the classic recipe. The whole family will enjoy the pronounced cheese taste - the pie is eaten in an instant. It is recommended to serve it hot.

Ingredients:

eggs – 2 pcs
drink – 400 ml
suluguni – 300 g
lavash – 2 sheets
butter – 50 g

Manufacturing:

Pour the drink over the eggs and beat. Grate the cheese.
Spread the pita bread onto the pan. The edges should fall off.
Grease the bottom of the pie with egg-kefir mixture. Place cheese filling.
Cut the 2nd sheet into 4 equal parts, proportional to the shape. Pour an egg with kefir on top of the pita bread, add cheese. Repeat until you run out of food.
Pour the remaining eggs with kefir. Let soak for 15 minutes.
Lavash achma with cheese will be ready in the oven in 40 minutes.

Achma with meat and cheese

Achma with meat from lavash turns out to be very satisfying. This is a perfect lunch or dinner that can feed the whole family. With all this, it is possible to do without additional dishes or limit yourself to an addition in the form of a light salad. Fans of special meat dishes will appreciate this variation of an unusual recipe.

Ingredients:

thick lavash – 2 pcs
onions – 2 pcs.
carrots – 1 pc.
minced meat – 0.5 kg
tomato paste – 2 tbsp. l
cheese – 300 g
testicle – 4 pcs.
sour cream – 4 tbsp. l

Manufacturing:

Lightly fry the minced meat.
Chop the onion and carrots. Add to the minced meat. Fry.
Add pasta to meat, little water. Fry.
Grate the cheese.
Spread the pita bread in the mold, lay out half the meat, and level it out. Sprinkle with cheese.
Roll the pita bread into a tube.
Mix eggs with sour cream and salt, beat until fluffy. Pour it over the pie. Lavash achma in the oven will be ready in half an hour.

Achma in a multicooker from lavash

You can prepare such a lightweight version as achma from pita bread with cheese in a slow cooker. It’s very easy to create, and the finished dish has an inimitable taste. It is very reminiscent of an ordinary Georgian dish, but the introduction of a household device will not in the least affect its taste.