Achma from lavash with cheese recipe with photos step by step

zhenskoe-mnenie.ru/themes/r…vit-achmu/

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 with cheese

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.

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:

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

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

ARTICLES ON THE TOPIC:

• Khychins on kefir dough, step-by-step recipes with photos
• Ossetian pie with beet tops, step-by-step recipes with photos
• Kullama, step-by-step cooking recipes with photos

7. Next, the sheets need to be boiled. But not all of them - the first and last layers of achma are not boiled, they remain raw! So, grease the mold with butter and place the first RAW sheet of dough on the bottom.

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

9. 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.

10. 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.

11. 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.

12. 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!

Cooking features

To make achma tasty, the dough for it is rolled out into thin layers, even allowing light to pass through. All layers of dough, except the bottom and top, are boiled. To do this, they are dipped one at a time into boiling water, and after it boils again, they are transferred to a container with cold water. Then the dough layer is straightened, placed on a towel, covered with a second one and dried. Only after this the dough is placed in a mold, greased with butter and covered with cheese filling. Considering the technology for preparing achma, it is easy to understand that it requires a special dough: strong and elastic. Several recipes allow you to achieve this, each of which has its own characteristics, but there are also several common ones among them.

• Flour for achma must be of high quality, containing a significant amount of gluten, otherwise the dough may not be elastic enough.
• Flour for dough must be sifted to saturate it with oxygen - this makes the dough more tender. At the same time, this procedure allows you to clean the flour from small debris and insect larvae.
• First, stir the dough ingredients with a spoon. After the dough can be picked up, it is laid out on a board or work surface of the table and kneaded by hand. Flour is added gradually - this allows you to better mix the components, avoiding the formation of lumps, and prevent the dough from becoming too dense.
• Don't rush to roll out the dough immediately after preparing it. Let it sit for at least 20–30 minutes for the gluten to swell. Then the dough will become more pliable. It will become easier to roll it out without tearing it.
• If you are preparing yeast dough, use only warm ingredients, hot and cold are not suitable, the yeast will not work with them. If the room is cool, the dough may not rise. Drafts can cause the dough to deflate. Therefore, you also need to carefully monitor the air temperature in the kitchen.

No matter how tasty the dough for achma you prepare, the pie may turn out unsuccessful if low-quality products are used for the filling, do not skimp on them.

Lazy achma from lavash with cheese and cottage cheese

I learned this recipe by accident - now it is one of my favorite options, especially at the dacha.
To prevent the baked goods from turning out dry, the lavash sheets should be additionally flavored with an egg-milk mixture. It may contain kefir, fermented baked milk, unleavened yogurt, and sour cream.

You will need:

• 3-4 sheets of thin pita bread;
• 150 g cottage cheese;
• 150 g salted cheese;
• 400 g kefir;
• 4 eggs;
• 80 g butter;
• dill, cilantro, parsley, basil;
• salt.

How to cook

Grate cottage cheese and cheese, mix.

Beat kefir with eggs, adding a little salt.

Finely chop the greens.

Cover the bottom and sides of the molding container with a sheet of pita bread, flavor it with an egg-kefir mixture, and place the cheese and curd mass.

Tear the remaining pita bread into several pieces with your hands and dip them into the mixture.

Place soaked pita bread on the first cheese layer, then alternate it with the filling, sprinkling it with herbs.

The last layer is cheese. Wrap the sheets of pita bread (bottom) from the sides of the mold onto it, forming the top of the dish.

Pour the remaining sauce over the pie and place in the oven (+ 180 °C) for 40-50 minutes.

A simple recipe for dough for achma

Compound:

• flour - 0.5 kg;
• water - 0.2 l;
• butter - 20 g;
• salt - a large pinch.

Cooking method:

• Sift the flour in a heap.
• Boil water, melt a piece of butter in it, add salt.
• Make a well in the center of the flour slide and pour water and oil into it.
• Knead the dough. Place it in the bag and leave it for half an hour.

The dough for this recipe turns out to be quite elastic, despite the absence of eggs in the recipe.

Georgian achma with cheese

Ingredients

For the test:

• Water 100 ml;
• Extra virgin olive oil 1 tbsp. l.;
• Wheat flour 400 g;
• Chicken eggs 2 pcs.

For filling:

• Cheese cheese 300 g;
• Butter 120 g;
• Hard cheese 300 g

How to cook “Georgian achma with cheese” step by step with photos at home

To prepare the dough for Georgian achma with cheese, you will need the following ingredients: wheat flour, chicken eggs, drinking water and olive oil.

Mix together 2 chicken eggs, drinking water (100 ml) and olive oil or any vegetable oil without a strong odor (1 tbsp.). Gradually stir in the required amount of pre-sifted wheat flour (300-450 grams) into the resulting liquid mixture.

Knead the dough, which should be soft, smooth and elastic, not sticking to your hands. It is very important that the dough does not turn out too tough. Cover the finished dough with cling film or wrap it in a bag and let it rest for 20 minutes.

In the meantime, prepare the filling, which will require hard or semi-hard cheese and butter. Melt butter (120 grams) in a way convenient for you.

Remove 300 grams of cheese from the brine (if brined) and crumble. If your cheese is lightly salted, add salt.

Grate hard or semi-hard cheese (300 grams) on a coarse grater. Mix both types of cheese together.

Divide the “rested” dough into 5 equal parts. Each dough ball must be rolled out into a thin layer. The dough is rolled out very thin. It even clearly shows in which area the dough is not rolled out enough.

Grease a rectangular pan (17x34 cm) with melted butter. Lay out, carefully, the rolled out layer so that the edges hang down. Brush it all over with melted butter. Spread 1/4 of the cheese mixture as evenly as possible.

The second, third and fourth layer, after rolling it out, must be boiled, each separately from each other. In a large saucepan, bring water to a boil. Place the carefully rolled out thin layer into boiling water. Cook with the lid open for 2-3 minutes. Gently run a spoon along the bottom to prevent the dough from sticking.

Next, the boiled juice needs to be “caught.” It is very convenient to do this using a colander and a wide spoon. Carefully push the dough to the side, lower the colander and, scooping the dough, gently push it with a spoon. Everything is very simple. Raise the colander and shake off the remaining water.

Immediately carefully place the juice into cold water, which must be prepared in advance. Gently spread the juice in the water.

Transfer it to a waffle towel. Cover with a second towel. I can easily cope with halves of one towel. Dry from any remaining water.

Place the juice on top of the filling, folding it according to the size of the pan. Brush with very melted butter. Place another 1/4 of the cheese filling on top. Boil the third and fourth juices in the same way, place them with folds in the mold, each time brushing with melted butter and transferring 1/4 of the cheese filling.

Wrap the drooping edges of the first juicy sauce over the filling and brush the top with oil. Post without boiling, the final juicy. Fold the edges around the perimeter. Grease with butter.

Carefully cut into portions and spread the remaining butter on top so that it gets into the cuts.

Bake in a preheated oven at 180°C for 30-40 minutes until beautifully golden brown. We really like the edges to brown a bit more. This way the edge becomes crunchy and adds its fried aroma. Georgian achma with cheese is ready. Bon appetit!

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.

Achma (Georgian cheese pie)

Dough:

• Premium wheat flour (300 grams);
• Chicken eggs (2 pieces);
• Water (2 tablespoons);
• Vegetable oil (1 tablespoon);
• Table salt (1 pinch).

Filling:

• Suluguni cheese (300 grams);
• Adyghe cheese (300 grams);
• Butter (200 grams).

Cooking step by step:

Step 1

To prepare 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.

Step 2

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

Step 3

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

Step 4

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 ingredients form a soft, sticky and not very uniform lump.

Step 5

Gradually adding another 100 grams of sifted wheat flour, knead a smooth and dense dough. It is most convenient to do this on a work surface, that is, on the kitchen table. You don’t need to knead for a very long time - 5 minutes is enough.

Step 6

When kneading, you may need a little more or less flour - 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 time, gluten will develop in the dough to a sufficient extent for further work.

Step 7

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

Step 8

The filling should be quite salty, as the dough will taste bland. Add enough salt to suit your personal taste. Stir - the filling for the achma is prepared. Since we will have 8 layers of dough in total, there will be 7 layers of filling. Therefore, you can divide the grated cheese into equal parts using scales or sprinkle the dough, so to speak, by eye.

Step 9

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

Step 10

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

Step 11

Roll each piece of dough into a ball and cover the pieces with a piece of cling film or a kitchen towel to prevent them from becoming airy and crusty.

Step 12

Now each ball of dough needs to be rolled out as thin as possible. Ideally, the dough will even be 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).

Step 13

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 round cakes 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 the achma will be baked raw, and the remaining 6 will be pre-boiled.

Step 14

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

Step 15

Place the first rolled out layer of dough into the pan. You see, you need to make sure to make sides so that the oil does not leak out of the mold during baking.

Step 16

Grease the dough with butter.

Step 17

We take about a seventh of the cheese filling.

Step 18

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

Step 19

Let's move on to the remaining six 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.

Step 20

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

Step 21

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

Step 22

Grease the dough layer with butter.

Step 23

And again add some of the cheese filling.

Step 24

Thus, we assemble the workpiece: a layer of raw dough, cheese filling, 6 layers of boiled dough with 6 layers of cheese filling. Don't forget to brush each layer of dough with melted butter.

Step 25

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

Step 26

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

Step 27

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

Step 28

Bake homemade achma in a preheated oven for about 30-40 minutes at 200 degrees on a medium level until dry. I have a gas oven, bottom heat, without convection (it cannot be there by definition). In fact, the dough inside is already ready, so you need to let the crust brown, the suluguni to melt, and the butter to be absorbed into the dough and filling.

Step 29

Serve the aromatic and satisfying homemade achma hot. If you don't eat everything, store in the refrigerator and be sure to reheat in the microwave or oven before serving. Lyudochka, thank you very much for this fabulous order. Cook for your health, friends, and bon appetit!

Classic recipe for dough for achma (in water with eggs)

Compound:

• chicken eggs - 4 pcs.;
• water - 0.2 l;
• flour - 0.8 kg;
• salt - 5 g;
• vegetable oil - 40 ml.

Cooking method:

• Break the eggs into a bowl, add salt to them, and beat with a whisk.
• Pour warm water into the eggs, beat until a homogeneous liquid mass is obtained.
• Sift the flour.
• Place three cups of flour in a bowl. Make a depression in the center. Pour the egg mixture into it.
• Raking flour from the edges to the center, knead the dough.
• Transfer the dough to the work surface of the table, first covering it with flour.
• Add flour and knead into a moderately stiff dough. In terms of density, it should be slightly softer than noodle dough.

Wrap the dough in cling film, leave for half an hour, after which you can divide it into several pieces (according to the number of layers of achma) and roll out.

Achma in Abkhazian style in a slow cooker

In Abkhazia, suluguni is used for achma - white and brown (smoked). A popular filling is also the unripe so-called “first cheese”. And so the Abkhazian Achma is practically no different from the Georgian one.

Ingredients:

• 300 g puff pastry;
• 200 g cheese;
• a glass of kefir;
• 2 eggs;
• 70 g sl. oils;
• salt pepper;
• greenery.

How to cook

1. Prepare the filling from shredded cheese and chopped herbs.
2. Combine kefir and eggs, salt and pepper.
3. Divide the dough in half and roll out thinner.
4. Place a layer of dough in the multi-bowl, lifting the edges, and place part of the filling on it (in a thin layer).
5. Using a knife, cut the remaining dough into small pieces, cover the filling with some of them, and pour over the kefir-egg mixture.
6. Lay out the remaining cheese, then the dough and again the flavoring mass.
7. Use the raised edges of the dough to “seal” the dish.
8. The last “floor” is sticks of butter.
9. Set the timer for 40 minutes (“Baking”).

Sources

• https://volshebnaya-eda.ru/kollekcia-receptov/vypechka/recepty-pirogov/achma/
• https://sladko.club/domashnyaya-achma.html
• https://webspoon.ru/receipt/gruzinskaya-achma-s-syrom
• https://finecooking.ru/recipe/achma

[collapse]