Fast and tasty: options for achma from lavash

Classic recipe

Cooking real achma is not so easy, but, being a food prepared from simple ingredients at home, it can become an unusual snack even at a large feast.

You need to prepare these ingredients:

1. Wheat flour – 1 kg or more
2. Chicken eggs – 2 pcs.
3. Frozen butter – 1 briquette
4. Young soft Caucasian cheese – 500 g or more
5. Water 2 tbsp.
6. Olive or vegetable oil – 1 tsp.
7. Salt - a pinch

Suluguni is traditionally used, but it can be replaced with any other cheese: Imeretian, Adyghe, low-fat feta cheese. For those who don't like varieties that are too salty or fatty, we recommend using feta or mozzarella. All these varieties can be easily mixed with each other. In combination with soft varieties, hard ones are added: Russian, Galand and other varieties. Mixing cheeses provides a sophisticated taste that is more complex and multifaceted than a dish made from just one variety. If desired, you can add meat, potatoes or tomatoes.

Dough

The entire step-by-step process will take place in 3 stages, as in the photo:

• Kneading raw filo puff pastry

After the flour has been sifted through a fine kitchen sieve, it should be poured into a fairly deep bowl. You need to make a small hole in the middle and add raw eggs, oil, salt and water there. Mix the eggs into the flour with gentle movements: if you do not do this carefully enough or too quickly, lumps will appear and this will significantly affect the quality of the finished dish.

The resulting consistency should be semi-liquid, but such that it does not spread in your hands.

Continue kneading on the board, constantly adding flour. You need to stop adding it when the total mass becomes an elastic solid ball. This bun is wrapped in film and infused at room temperature for 20-30 minutes.

The resulting mass must be divided into 9 parts: 8 of them should be approximately equal in size, and the ninth should be at least two to three times larger than the remaining particles. There is no need for strict cutting according to shape; if the slices differ in thickness, that’s also okay.

When starting to roll out the dough, make movements from the center to the edge of the cake. Don't forget to add flour and try to roll out the dough as thin as possible. Ideally, achma dough transmits light well, through it you can see interior details in detail, see fonts in a book.

The size of the rolled layers should exceed the length and width of the mold by 3-4 cm.

There should be 2 pans on the stove: one with already boiled hot water, the other with cold water. The temperature must be constantly maintained. You can constantly add ice to a cold pan or simply change the water.

Place each of the rolled out layers for 1-2 minutes, first in a hot pan, then in one with cool water. Then the peculiar cakes can simply be strained in a colander, however, according to the original recipe for preparing achma, still used in Georgia, each of the layers should be spread on one and then another towel to dry completely. At home it is better to just use a colander.

Preparation of achma

After preparing the dough is completed, you can proceed to the next steps shown in the photo:

The entire prepared mass of cheese must be grated on the finest grater or passed through a meat grinder. This stage coincides with the method of preparing khachapuri. The consistency of the grated cheese should resemble cottage cheese.

• Melting butter

To melt the butter, almost the entire briquette will be useful; you will need to prepare about 50 g separately for coating the top layer. It is best to use a water bath, because... This is the most economical method that does not spoil the properties of the oil.

Place the raw layer on the bottom layer, brush it with melted butter and add the filling. Then place the filling, cover with a new “crust” (already boiled) and repeat the steps until the dough runs out. Fold the top layer slightly around the edges and place the frozen butter on top.

How to cook puff pastry dough with ricotta cheese

Ingredients for cooking:

• eggs – 2 pcs.;
• puff pastry – 0.4 kg;
• butter – 115 g;
• Ricotta cheese - 0.4 kg.

Cooking time: 1 hour.

Nutritional value per 100 g: 207 kcal.

Preparation:

1. Pre-defrost the puff pastry, and then, dividing it into 7-8 equal parts, roll it into fairly thin layers. Dust each one with flour and set aside;
2. Pass the Ricotta cheese through a meat grinder or grate it on a fine grater;
3. Place a rolled out sheet of dough in the bottom of a short baking dish. Cover it with a layer of cheese;
4. The remaining test sheets, before being laid on top of each other, must be kept in boiling water for 2-3 minutes. Form an achma with layered smearing of it with Ricotta cheese. There is no need to boil the top sheet of dough - it is placed raw and poured on top with previously melted butter;
5. Bake the achma with cheese in an oven preheated to 2200C for 35-40 minutes;
6. The finished baked goods are always served hot and accompanied by a cup of hot tea or coffee. Bon appetit!

Lazy achma from lavash

There is another way to prepare achma with less labor. The preparation of the dish is simplified by the use of the second traditional dish in Armenian cuisine - lavash.

You will need the following ingredients:

• Thin sheet lavash – 3 pcs.
• Kefir, milk, matsoni, etc. – 200 g
• Egg – 2 pcs.
• Young soft Caucasian cheese – 500 g
• Sour cream – 50 g
• Butter – half a briquette (about 100 g)
• Greens (dill or parsley)

Attention! It is necessary to use sheet pita bread, as in the photo. Lavash in the form of a bun cannot be used here in any way.

The technology will be the same as in the classic recipe with the only difference that you do not need to knead and cook the dough. Immediately begin laying out the lavash cakes on the bottom of the mold.

First you just need to mix the liquid on a kefir, milk or sour cream base so that the lazy achma turns out tastier and more tender. This liquid must be mixed with grated cheese and chopped herbs (dill, parsley, etc.): this mixture will be the filling. Kefir can be replaced with cottage cheese, matsoni or any other dairy product. The main thing is that the pie filling is sufficiently liquid and sticky.

The step-by-step recipe looks like this:

• Place the largest sheet on the bottom. If the rectangular pita bread does not fit into a round shape, then cut it or simply tear it off with your hands.

• Brush the pita bread with melted butter and add the filling
• Continue layering the lavash sheets and repeating steps from step No. 2

• Fold the topmost layer according to the shape in which it was folded in the store bag so as not to disturb the structure of the pie during baking

• Place the pie in the oven for 20-30 minutes. Baking temperature – 180°C.

After baking comes to an end, the achma should cool down, despite the fact that it is customary to serve it warm. If you start cutting it very hot, the filling inside will spread and the pie will be difficult to eat. When it cools naturally, it holds the shape given during baking well. You can take this snack with you in a container anywhere: to school or to work. You can also reheat it in the microwave several times at home.

Achma is a truly versatile dish because it can be constantly adapted to your needs. If you don’t have enough cheese, you can always supplement it with potatoes, tomatoes, meat or mayonnaise. Although achma is the national cheese pie, nothing prevents you from changing the recipe the way you want.

Cooking time: 4 hours

Number of servings: 7 pcs.

Recipe for “Lazy achma from lavash”:

Grate the cheese on a coarse grater.

Pour kefir into a cup. Add eggs.

Grease the mold with oil.

We cover the mold with sheets of lavash so that the edges hang down.

We tear the pita bread into arbitrary pieces. Dip each piece into a mixture of kefir and egg.

Squeeze each piece of lavash a little and place it on the bottom of the mold.

So we fill the entire bottom.

Sprinkle cheese on top.

Lay out another layer of lavash pieces.

Sprinkle with cheese again.

Cover with the hanging edges of the pita bread.

Grease with the remaining mixture of kefir and eggs.

Place pieces of butter on top. Bake at 180 degrees for 20-25 minutes until golden brown.

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How to quickly bake achma?

When unexpectedly dear guests come or you want to please your family with a delicious pie with an unusual filling, but you don’t want to waste time on the dough, then you will need a recipe for how to make achma from pita bread with cheese (Fig. 1). The procedure is very simple, you don’t need a lot of ingredients, and it will always be delicious.

Figure 1. Delicious achma made from pita bread with cheese.

For preparation you need:

• thin pita bread - 5-6 plates;
• hard cheese - 200 g;
• raw chicken egg - 2-3 pcs.;
• butter - 50 g;
• kefir - 0.5 l;
• salt, herbs to taste.

Grease the baking dish with vegetable oil. Place 1 whole plate of pita bread so that its edges remain outside the mold. Prepare a filling from kefir, eggs and herbs, whisking everything together until smooth. Add salt to taste.

Generously brush the pita bread with the kefir mixture. Grate the cheese on a coarse grater and sprinkle a thin layer on the greased pita bread. Cut out the remaining tortillas into plates that fit the size of the baking dish. Place them, grease them with kefir mixture and sprinkle with grated cheese until the pita bread or filling is gone. When finished, fold the edges of the very first sheet of lavash hanging outside the mold over those laid inside. Pour the remaining kefir mixture over the top of the pie and place pieces of butter on the crust. Leave to soak for 15 minutes.

Bake lavash bread in an oven preheated to 200°C for 20-25 minutes. When the top of the pie is browned, you can remove it from the oven, cool slightly and serve.

A spring recipe for achma made from suluguni cheese, young spinach and sorrel will help saturate the body with vitamins after a long winter.

The abundance of greens is a characteristic feature of Georgian cuisine, and its combination with cheese and aromatic dough creates an unforgettable taste sensation.

For this option, it is preferable to take suluguni (200 g) and add 100-150 g of fresh spinach or sorrel to the filling.

The technology for filling the pie is slightly different: for example, you can use pita bread sparingly even in a round shape. Place the first plate as recommended in the above recipe. Tear the rest into small pieces. Prepare a filling from kefir and eggs, chop the greens and spinach. Grease the first layer well with the filling, sprinkle with herbs and cheese.

Dip pieces of lavash into the filling and place on top of the filling, filling the space of the mold. Then repeat the layer of cheese and herbs, cover with pieces of pita bread and do this until the ingredients run out. Pour the remaining kefir mixture over the pie and bake.