Achma

Achma is a Georgian layer cake with cheese. Everyone who has tried this delicious dish at least once wants to find out the recipe for achma If you have been to places where achma is sold right on the streets, then you understand that it is impossible to pass by huge trays with delicious golden achma with cheese cut into pieces, the smell and delicate taste of which leaves no one phlegmantic. Read more about achma .

Achma is a recipe for a Georgian cheese pie, made from a huge number of layers of dough, which is slightly boiled. You can use suluguni, Ossetian cheese, or a mixture of them as the interior for achma.

Achma is an extremely tasty Georgian pie, which, unfortunately, takes a lot of time to make. I propose the usual version of achma, with the introduction of lavash. This substitution does not have much effect on the taste of the cheese pie, and the manufacturing process is simplified many times over. This version of khachapuri can be quickly prepared for dinner or amaze unexpected guests.

A common, economical dish made from completely affordable goods is lazy achma made from pita bread, with cottage cheese and green onions. Absolutely, traditional achma is a type of Georgian khachapuri made from several layers of dough with a suluguni interior. We will prepare “lazy” achma using functional narrow pita bread, and for the inside we will mix cottage cheese, sour cream and the freshest onions. And it will be just as delicious, you’ll see!

Achma of lavash with cottage cheese and cheese is a good dish that can easily be prepared in a frying pan. Absolutely frisky, satisfying and tasty breakfast. This lazy lavash achma is sure to amuse you with its rich cheesy taste, rich aroma and appetizing appearance. Try cooking!

Now I’m making homemade soft cookies, which contain absolutely no butter. This is a recipe for Polish Mazurka cookies. The cookies come out extremely tasty and it’s impossible to tear yourself away from them. A good option for a frisky dessert for tea.

Thin stretch dough (or phyllo dough) is most often used to make strudels. But it has many more uses. Such pies with feta cheese, sour cream and eggs in various variations are in the classic state baked goods of most peoples of the world. Cook it once and it will find pride of place in your arsenal of recipes.

A lighter version of achma made from lavash is sometimes called “lazy achma.” This particular one has taken root in my menu and I cook it more often in a slow cooker than in the oven.

If you love achma, banitsa and other types of pies, then this recipe is for you. A pita bread pie with cottage cheese is prepared in a matter of minutes, and the result will amaze you with its taste. I have prepared many versions of lazy banitsa and achma, but this recipe was my winner.

Now you will see a simple recipe for lavash pie with cheese. This is an indescribably tasty dish that tastes extremely reminiscent of achma. Achma from lavash is prepared according to this recipe in a slow cooker.

Achma from lavash - this story is for the lazy. Why? Yes, that’s how it happened somehow. I would like to immediately say that all the products for achma that are encountered in this story, as they say, are “from my own garden”... Except for pita bread and vegetable oil. Good baking with kefir in the oven, the recipe with photos is extremely detailed.

A high-calorie, filling version of the famous dish of Georgian cuisine - with a huge amount of suluguni cheese, butter, sour cream and eggs.

Famous achma with cheese - a recipe from Georgian cuisine. This is a typical pie, corresponding to the fact that the layers of dough are lightly boiled separately beforehand. Achma recipes vary somewhat depending on the region of production. This achma recipe is relatively low-calorie and cheap, because it requires not so much cheese, butter, plus it does not contain sour cream and eggs.

I suggest making a cheese pie from lavash. It is prepared in the oven, from affordable goods and without much difficulty. It turns out extremely tasty, special and satisfying. A good option for a quick dinner, a snack, or for treating unexpected guests.

Very lazy achma! It couldn’t be simpler - ready-made phyllo dough, any hard cheese, etc. little creativity. Feel like the queen of baking! Or a king.

The main difference between achma and khachapuri from most pies is that the cheese should be salty and the dough unsweetened. For the inside they take suluguni, Ossetian cheese or a mixture of them, the dough is prepared as for dumplings. The recipe for achma with cheese will appeal to lovers of savory and satisfying baked goods. Making achma requires time and some effort when rolling out thin layers of dough, but there is a recipe for “achma for the lazy,” which uses sheet pita bread or lasagna sheets. Achma made from lavash is inferior in taste to the real one, but it is easier and quicker to prepare, which is why the recipe for the pie “a la achma” is very popular. You will learn how to prepare achma with cheese by reading the recipes for making achma on our website.

1. It is comfortable to cook achma in a baking tray with high sides.

2. They eat hot achma. The finished achma can be reheated, its taste will not be greatly affected.

3. In Georgia, achma is served with cool, thick matsoni, which can be replaced with yogurt or kefir.

Achma (Georgian cheese pie)

Tuesday, December 11, 2018

The recipe for Georgian layer pie with cheese is extremely tasty, fragrant and filling. Achma is prepared from a huge number of thin layers of previously boiled dough, which is sprinkled with brine cheese inside. It is customary to serve ready-made achma hot with matsoni, kefir or yogurt. We really like it with black tea – try it!

The base for homemade achma is unsweetened dough. It is mixed with wheat flour with the addition of chicken eggs - much like noodles or lasagna dough. It is important that the dough comes out tough, but at the same time elastic, because it must be rolled out extremely thin.

Ingredients:

Dough:

Interior:

Making a dish step by step:

To make achma at home, we will need the following ingredients: premium wheat flour, chicken eggs (50-55 grams each), Adyghe and Suluguni cheese, butter, refined vegetable (I use sunflower) oil, water and salt.

Sift 200 grams of premium wheat flour into a bowl, add a pinch of small salt, mix.

Next, break a couple of chicken eggs there. I use fairly large eggs, so take 3 of the very small ones.

Mix the eggs with flour - either with a fork or by hand. Then pour in 1 tablespoon of vegetable oil and a couple of tablespoons of drinking water. Mix until all the ingredients form a soft, sticky and not very uniform lump.

Evenly adding another 100 grams of sifted wheat flour, knead a smooth and dense dough. The most convenient way to do this is on a work surface, in other words, on the kitchen table. There is no need to knead for a very long time - 5 minutes is completely enough.

When kneading, a little more or less flour may be useful - it depends on its moisture content. Round the dough and cover the bowl with cling film (you can simply transfer the bun into a bag). Leave at room temperature for 20-40 minutes. During this period of time, gluten will develop in the dough to a sufficient extent for the upcoming work.

While the dough is resting, let's prepare the inside for homemade achma. To do this, simply grind 300 grams of Adyghe cheese and suluguni on a large grater.

The inside must be quite salty because the dough tastes bland. Add enough salt to make it tasty for you personally. Stir - the inside is prepared for the achma. Because in total we will have 8 layers of dough, then the insides will have 7 layers. Therefore, you can divide the grated cheese into equal parts using scales or spill the dough, so to speak, by eye.

In a separate bowl, melt 200 grams of butter and let it cool. I do this in the microwave on the Defrost mode, and you can just do it in a saucepan on the stove.

When the dough rests, it will become extremely pliable and elastic, while still being quite elastic. Using a knife, divide it into 8 similar parts. If you wish, you can use a kitchen scale.

Roll any piece of dough into a ball and cover the pieces with a piece of cling film or a kitchen towel so that they do not become airy and crusty.

Now any ball of dough needs to be rolled out as thin as possible. Perfect if the dough even becomes translucent after rolling out (like phyllo dough, for example). For this you will need a little more wheat flour (I don’t indicate the amount in the ingredients, but I used about 2 heaped tablespoons).

The shape of the rolled dough depends on what you plan to bake the dough in. I have a round baking dish with a diameter of 24 centimeters, so I roll out the dough into the thinnest flat cakes of a specifically round shape with a slightly larger diameter so that there are folds. If your shape is square, oval or rectangular, roll out the dough using the same principle. In this way, roll out all 8 balls of dough very thinly and, lightly sprinkling them with flour so as not to stick together, leave them on the table, covering them with a towel. Two pieces of dough in achma will be baked raw, and the other 6 pieces will be baked previously boiled.

Take a baking dish and grease it with a small amount of melted butter.

Place the first rolled out layer of dough into the pan. You see, it is imperative to create sides so that the oil does not leak out of the mold during baking.

Grease the dough with butter.

We take about a seventh of the cheese inside.

Spread it evenly over the dough. Let's leave the form on the table for now.

Let's move on to the remaining 6 rolled out layers of dough - they will need to be boiled. To do this, bring water to a boil in a wide saucepan in advance (I have a four-liter saucepan with 2 liters of water). We lower the dough layer into boiling water using wave-like movements.

When the water boils again, take out the boiled dough using a slotted spoon (or a colander) and immediately transfer it to a container with ice water (I add ice cubes). The dough cools down in almost 10 seconds.

We take it out of the water, let the water drain and place the boiled layer in a baking dish. We lay it in folds and waves, which will later look appetizing in the cross-section of the finished achma.

Grease the dough layer with butter.

And again we pour in some of the cheese inside.

In this way we assemble the workpiece: a layer of raw dough, cheese inside, 6 layers of boiled dough with 6 layers of cheese inside. Don't forget to grease any layer of dough with melted butter.

Cover the workpiece with the eighth layer of dough - it is raw. I read that Georgian housewives put this preparation in the refrigerator at night (that is, in the dark) , and bake it only the next day. I prefer to prepare homemade achma right away.

Using a sharp knife, cut the workpiece into 9 portions - you get 8 pieces and a round piece.

Lubricate the future achma with the remaining butter and pour it into the cuts.

Achma of lavash with cheese 4.7 2

Achma is a dish of oriental cuisine. In the traditional version, it is a layer cake with cheese made from thinly rolled dough. There are usually about 7 layers, and the dough for achma must be kneaded. In my case, everything is simpler. . further

Turkish Achma 4.4 2

Those who have been to Turkey have probably tried local pastries. One of the most popular buns is achma! There are a huge number of recipes for making it, and here is one of them. I recommend cooking it! . further

Khachapuri “Achma” 5.0 1

It’s impossible to imagine Georgian cuisine without hearty pastries and cheese. And when these things are combined in one recipe, a tasty dish cannot be avoided. So let's create it according to the right recipe. . further

Achma 4.7

Achma is a special layered Georgian pie with cheese. You can use suluguni or Ossetian cheese as the inside. . further

Achma traditional 4.3

Achma is a Georgian pastry dish, which, like other Georgian culinary masterpieces, delights with its piquancy and sharpness of taste. Making Achma will not take much time and will not take away your energy! . further

Achma from lavash in a multicooker 5.0

Here is a recipe for making achma from lavash in a slow cooker - one of the more recognizable Georgian dishes, which can now be prepared even easier and faster, thanks to the slow cooker! . further

Achma from lavash 4.2

Here is an easy recipe for achma from lavash. This dish is a beautiful option for lovers of tasty and easy-to-prepare food. Suitable for both lunch and dinner. . further

Achma with cheese 4.8

Here is a traditional recipe for making achma with cheese. This dish is perfect for a gala lunch, dinner and more) Georgian cheese pie will appeal to you and your loved ones. . further

Achma from lavash in the oven 4.2

We can create this difficult-to-make multi-layer Georgian dish quite quickly and without much hassle; for this we only need ready-made pita bread and a well-heated oven. . further

Achma Armenian 5.0

Armenian achma is an extremely tasty cuisine dish, which is prepared from lavash with curd and cheese inside. The taste of achma is salty, and the mixture is extremely soft and tender. I recommend! . further

Achma with cheese and cottage cheese 4.5

Achma is a common Georgian pastry that has a lot of manufacturing options. The inside also varies; I prefer achma with suluguni cheese and cottage cheese. It turns out extremely delicious! . further

Achma with cheese 4.5

The usual and tasty achma is prepared from ordinary narrow lavash. Bryndza and any hard cheese are used as the inside. The dish is perfect for breakfast, afternoon snack or light dinner. Children will also like it! . further

Achma from lavash with kefir 4.6

Achma is a dish of Georgian cuisine, which is very popular due to its unsurpassed taste and ease of preparation. The cheesy interior mixes well with the pita bread. A wonderful dish! . further

Achma with meat from lavash 2.1

Achma with meat is, in fact, a lavash pie with inside. The baked goods come out extremely satisfying and rich. The dish is suitable for lunch or dinner for the whole family. You can cook in a slow cooker or in the oven. . further

Achma with greens 5.0

Achma with herbs is a homemade pastry that is extremely easy to prepare. The basis of achma is lavash. The pie is baked in the oven and comes out juicy and delicious! . further

Achma real 4.5

Real achma is made from puff pastry and pickled cheese. Nowadays, not enough people will prepare puff pastry without the help of others, so I recommend purchasing good dough in the store. Nourishing and tasty! . further

Achma in Adjarian 3.0

The recipe for this dish was found in a good cookbook. Ama in Adjara is a layer cake with a salted cheese inside. The baked goods come out extremely rich and appetizing. Try it! . further

Achma from lasagna 4.9

Usually achma is prepared from puff pastry or from sheets of narrow lavash. Another fun method is to use lasagna sheets as a base. It turns out extremely tasty and also fast! . further

Achma from lavash with cottage cheese 4.4

Making these pies is a pleasure. Not enough time is spent, the ingredients are ordinary, and the recipe itself does not require any special culinary capabilities. . further

Achma Abkhazian 4.4

I have not yet seen this recipe for making Abkhazian achma on a website. The dish comes out savory, satisfying, and extremely juicy. In addition, I use ready-made dough, so the pie also comes out quick! . further

Lazy achma in a multicooker 4.5

I would like to tell you how to cook lazy achma in a slow cooker! This dish turns out indescribably juicy, satisfying and delicious! And when cooking in a slow cooker, all you need to do is turn it on and take out the finished dish! . further

Achma Georgian 4.3

Georgian achma is an excellent pastry made from unleavened dough with suluguni cheese. This wonderful dish is extremely easy to prepare. Achma is served hot, with a glass of Georgian wine! . further

Lazy Achma 5.0

Georgian achma is prepared from homemade dough, which is kneaded in a special way. Achma always has several layers of dough and a huge cheese content. Most often it is prepared lazy - from lavash. . further

Achma with Suluguni 4.8

Achma with suluguni is a super-calorie and filling dish of Georgian cuisine, which is also called Georgian lasagna. Such a pie is considered a ceremonial dish, and the process is quite long and thorough. . further

Achma lazy 4.3

Achma is a layered cheese pie originally from Georgia. It is often considered a type of khachapuri. The very warm and juicy texture blends well with the golden crust. Already drooling? Then read! . further

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It’s amazing that this ordinary Georgian pie has been so adapted to our cuisine that it is extremely easy for an experienced housewife to figure out how to prepare a delicious achma. It’s all the more exciting to master the secrets that make making achma better at home. You've probably already licked your lips in anticipation of trying this multi-layer cake. In order to start making it, you need to rely on two main aspects. First of all, the dough must be unsweetened and the cheese must be salty. In the classic recipe it is suluguni. Our housewives give options when you can mix a certain number of types (for example, add feta cheese). The dough is placed like on dumplings or dumplings. But you will learn more about this by reading the usual recipe for achma, which you will find in the selection of our website. Learn to cook, and you will certainly succeed in something original and extremely tasty!

There are achma options on the website, but I would like to offer my own. Surely achma is the most delicious, juicy and tender version of khachapuri. Almost everyone thinks that preparing achma is difficult and time-consuming, but for me this is the most common version of khachapuri, and I want to assure you of this. The most time-consuming and difficult thing is to grate half a kilo of cheese, and creating achma is no more difficult than dumplings or dumplings, only even faster. Help yourself.

Achma for the lazy

I read this recipe in a magazine. At first I couldn’t believe that this idea could turn out to be something similar to Achma. But it worked out! And she really is extremely similar!

Achma and khachapuri at once

Super fast option. Do you like lavash? What about stringy amber-colored cheese? What about special cottage cheese? So juicy that it drips onto your fingers, and you lick it off with gusto? If you answered “yes” to all 3 questions, then come in and help yourself!

A la achma

Making achma is a rather labor-intensive process, but not long ago on one of the culinary forums I found the most accessible and easiest method and, naturally, I could not help but share it with you! :) Thanks to the creator (Agnis) for such a wonderful recipe.

Turkish buns “Achma”

Remarkable, tasty, tender, soft buns with olives. Perfect for breakfast, heading to work, drinking tea, snacking for the kids at school. Even the most inexperienced housewife can bake these buns; they are prepared simply and quickly. Thanks for the recipe from_turkey, LJ.

Lazy achma in a slow cooker

“I just adore cheese, any kind, I can eat a lot of it just like that, and if cheese is the main ingredient in a dish, then the dish becomes one of my favorites,” I agree 100% with the creator of this delicious recipe, Masha soul_kitchen.

Achma is a type of khachapuri, but with 6-9 layers of dough, which is boiled. It is extremely, extremely filling and very, very tasty. The main difficulty of achma is to roll out the dough extremely thin.

For lovers of cheese and oven-baked dishes.

Achma for the lazy

Achma... this story is for the lazy. Why? Yes, that’s how it happened somehow. I would like to say right away that all the products that are encountered in this story, as they say, are “from my own garden” ... except for pita bread and vegetable oil. The pita bread and butter were bought at the store, I won’t lie, although I could have done it... who will check it? So.

Achma from lavash

This is how my husband prepares this dish. Simple, tasty and fast.

Achma . Achma is a Georgian dish, a variation of the famous dish in Georgia – khachapuri. The main ingredients of such a dish are unleavened dough and cheese. Typically, cheese such as Suluguni or Imeretian cheeses is used, or a mixture of cheeses is used for the interior.

The basic principle of making achma is unsweetened, thinly rolled unleavened dough, combined with salty cheese.

Achma is served to the table immediately after it is made, hot. Even if you reheat this dish, it will not lose the taste at all. Therefore, in Georgia the dish is prepared in large portions and for future use.

The traditional version of the fast production of achma is from Armenian narrow lavash. It is extremely easy to prepare such achma, because the housewife does not need to prepare the dough separately or roll it out.

To prepare achma from lavash, you should cut Armenian lavash into portions. Grease each portion with melted butter or beaten egg, and spread the crushed cheese mixture on it in a thin layer. You can use cheeses such as pickled cheeses, such as feta cheese, mozzarella, Adyghe cheeses, and suluguni.

Next, each portion of pita bread with cheese should be rolled into a tube and such portions should be placed close to each other in a mold. The top of the pie should be brushed with beaten egg, or you can brush it with melted butter.

Next, the achma is baked in the oven until the top of the product turns golden. The finished achma is placed on a serving dish and cut into portions. You can decorate it with sprigs of greenery.