Georgian achma resembles a large closed pie... Georgians call it one of the types of khachapuri. Translated from Georgian, khachapuri literally means "bread with cheese", or rather - "flatbread with cottage cheese". The basis of achma is also, like khachapuri, dough and cheese. Only the dough in achma does not look like khachapuri, which is why the very appearance of the finished baked goods changes.

Features and rules for the preparation of real achma

How to cook real achma? To do this, you need to follow some rules that will allow you to prepare the most authentic achma:

1. The shape of the dish. Most often, achma is cooked in rectangular shapes according to the number of eaters. But if she stays, it doesn't matter. Achma is eaten hot, cold and warmed up. In cases where many guests are expected, achma is cooked on huge baking sheets. It is also cut into rectangular pieces.
2. Structure. If you cut the baked goods into separate pieces, you can see a beautiful, wavy structure of the achma itself unlike anything else. It is made from several thinnest layers of dough, which fit in a wave-like shape. There is cheese in between.
3. Dough. The so-called stretch dough... First, a fairly steep dough, similar to pasta dough, is kneaded. It is yeast-free, with big amount eggs. Then the dough is divided into several parts, according to the number of layers, which are rolled out and then stretched into thin sheets. The layers are so thin that you can read through them. The dough for achma is necessarily boiled, this is its difference from the dough for classic khachapuri.
4. Any filling is suitable georgian cheese... Most often, a combination of suluguni and imeruli kveli (Imeretian cheese) is made equally. But if there are no such cheeses, it is permissible to replace them with any available options. If the cheeses are very salty, then cottage cheese is added to the filling.

Cooking Georgian achma is easier than it sounds. It is enough to make an effort to this: to do correct dough and pick up the filling.

Georgian achma recipe

Products for dough preparation:

• flour - 500 g;
• eggs - 3 pieces;
• water - ¾ glass;
• ghee - 100-150 g;
• salt.

Products for making the filling:

• suluguni - 250-300 g;
• Imeretian cheese - 250-300 g.

Recipe:

1. The dough for achma is prepared very dense. It can hardly be kneaded and rolled out. Based on this, you need to add all the ingredients. First, the eggs are mixed with salt. They do not need to be whipped, but only slightly loosened.
2. You need to take only high-quality flour for achma, with a high gluten content. Before making the dough, it is imperative to sift the flour. So it is saturated with oxygen and the dough is better.
3. Once the flour has been added to the eggs, you need to start kneading the dough, gradually adding cold water... The dough for achma is kneaded for a long time.
4. If the dough is too soft, then you need to add flour. The same amount of flour of different brands gives different dough quality. That is why the flour is added little by little, so as not to shift. In this case, little by little water is added. Although it is much easier to fix the situation with flour than vice versa.
5. Knead the dough for at least 10 minutes. Then you need to cover it with foil and put it in the refrigerator for half an hour or an hour.
6. At this time, you can remove all excess and grate the cheese, preparing it for the filling.
7. For a mold measuring approximately 25 * 35 cm, the dough must be divided into 4-5 parts, one of them (on the top layer) is made larger than the rest. For rolling, one part is taken, the others are covered with a cloth or film so as not to dry out.
8. Before rolling out the dough, you need to prepare a colander and two wide containers: one with boiling water, the other with cold water. Boil the sheets of dough in boiling salted water, and cool them quickly in cold water. Excess water will drain in the colander.
9. The dough for achma should be rolled out thinly so that it begins to shine through. The shape does not matter, as the dough will be poured into the shape in waves.
10. The finished layer is lowered into boiling water and cooked there for 2-3 minutes. Then it must be immediately transferred to cold water for cooling.
11. The oven needs to be preheated to 180 degrees.
12. A layer of dough, a layer of grated cheese is placed in the mold alternately and poured with a small amount of butter.
13. The last layer is the largest piece of dough that is rolled down to cover all layers. It is poured with ghee. Like baklava, achma is cut into portions in advance.
14. Achma is cooked until lightly golden brown, since all the layers are actually ready.

It is believed that achma is Georgian dish, the national variety of khachapuri. Multi-layer baked goods with a golden brown crust, with a lot of cheese different varieties and oils, very tasty and very high in calories.

The pie was so delicious that its recipe quickly spread across cookbooks all over the world, and at the moment there are more than 100 known ways to make achma.

And here's another delicious Bulgarian recipe pie with cottage cheese from lavash - called Bannitsa, in detail about the recipe.

Classic recipe, achma with several types of cheese

Of course, nothing can compare with the original, therefore, the most delicious, of course, is the classic achma, the recipe for cooking at home is very painstaking, but the result is “lick your fingers!”.

Ingredients. For cooking you will need:

• fine flour - 1 kg (a little more, a little less);
• high quality table egg - 5 pcs;
• water - 250 ml;
• a pinch of salt;
• sour cream - 250;
• butter, preferably homemade - 300 g;
• lightly salted suluguni cheese - 250 g;
• Imeretian cheese - 250 g (can be replaced with Adyghe cheese);
• feta cheese - 250 g.

You will also need a large saucepan, a bowl for kneading dough, a bowl for cheese, a grater, a dish for butter, a baking dish, a brush for smearing butter.

What to prepare: What else needs to be done.

1. Pour 2/3 of the water into a large saucepan and heat.
2. Grate all the cheese in a separate bowl and stir; a coarse grater is fine.
3. Place the butter in a bowl and melt in the microwave or on the stove.

Cooking the dough. Step-by-step recommendations:

• break 5 eggs into a large bowl and beat with a whisk;
• add salt, water, sour cream and mix everything;
• Pour the sifted flour in portions and knead until the dough becomes dense (like dumplings), but elastic;
• Divide the dough into 7-9 pieces depending on the size of the baking dish, 2 pieces should be larger than the rest, this will be the top and bottom layers of the cake.

We collect the cake. Detailed instructions:

1. Roll out 1 large portion of the dough into a very thin cake and cover the bottom of a deep baking sheet so that the edges of the cake hang 20 mm over the sides, lightly brush with butter. 2 most will be required for the topmost layer.
2. Roll another thin cake to the size of a baking dish, gently dip it into a saucepan of boiling water, cook for 15-20 seconds, remove the finished cake and put it on a towel to drain all the water.
3. Transfer the finished cake to a baking sheet and place it on top of the prepared raw layer.
4. Grease the second layer liberally with melted butter and sprinkle with cheese.
5. We do the following manipulations with the rest of the dough: roll it out, put it in boiling water, blot it on a towel, put a layer, grease it with butter and sprinkle with cheese.
6. When all the layers are laid, we turn the edges of the lower layer up.
7. Roll out 2 most of the dough, it should not break. In its raw form, cover the prepared pie with it, turn the edges to the very bottom, press firmly so that the butter and cheese do not flow out.
8. We send the baking sheet with the future pie to cool in the refrigerator, ideally for 6-8 hours, but the recipe for achma with cheese allows you to keep the preparation in the cold for about an hour.
9. We take out the pie and grease it well with melted butter on all sides.

We preheat the oven to a temperature of 180 ° C and send a baking sheet with a pie there. Cooking time 45-60 minutes, depending on the number of layers. On top, when baked, an appetizing golden crust forms.

Lazy pita bread with cheese

The next recipe for lavash achma is not as painstaking as preparing the classic achma. The recipe allows you to quickly bake delicious, hearty dish and at the same time avoid troublesome kneading of the dough.

Ingredients. Required for cooking:

• thin pita bread - 2-3 sheets;
• sour cream 15-20% or kefir - 500 ml;
• butter - 100 g;
• soft cheese, pickled (Adyghe, feta cheese, suluguni) - 450 g;
• hard cheese, the most inexpensive, low-melting cheese - 150 g (but you can not put it);
• fresh herbs (dill, parsley, cilantro) - optional.

Filling. What you need for cooking:

• grate soft cheese on a coarse grater (you can take 1 grade, but tastier when there are several types);
• chop the greens finely;
• grate hard cheese;
• mix the prepared ingredients;
• Beat eggs and sour cream separately in a cup.

Cooking. How to collect pita bread with cheese according to the recipe:

1. Cover the baking dish with pita bread, the edges should go beyond the sides so that they can then cover the cake on top.
2. Liberally brush the bottom layer with a mixture of eggs and sour cream.
3. Sprinkle with cheese.
4. Lay another layer of pita bread on top, according to the size of the mold, generously grease it with an egg-sour cream mixture on top and sprinkle with cheese. Repeat the process with the next bed. There should be 5-9 such layers, depending on the depth and size of the mold.
5. When the last layer is laid, anointed and sprinkled with cheese, cover the entire cake with the specially left edges of the lower pita bread, tuck well on the sides.
6. To get a juicy and ruddy achma, the step-by-step recipe recommends pouring the rest of the eggs whipped with sour cream onto the upper covering layer and pouring abundantly with melted butter (you can just spread the butter in small pieces over the surface of the cake).
7. We leave the workpiece for 45-60 minutes so that all layers are saturated.
8. We heat the oven to a temperature of 180 ° C and send the pie into it for baking for 30-45 minutes, until a beautiful golden brown crust is formed.

A simple recipe for how to cook achma from pita bread, cheese and cottage cheese

This is the simplest recipe for pita bread with cheese, by the way, the cheese can be easily replaced with cottage cheese with sour cream, add greens or mix parts of cheese and cottage cheese in any proportion suitable for you.

Ingredients. It turns out very delicious filling for achma according to the recipe of a lazy housewife:

• 1 part full-fat cottage cheese, homemade, for a standard pie - 300 g;
• 2 parts sour cream - 600 ml;
• 1 part soft cheese, salted suluguni is better - 300 g;
• 2 eggs.

Filling. How to cook lazy stuffing for achma:

• Mash cottage cheese.
• Grate the cheese.
• Break eggs into a cup, mix with sour cream. Add grated cheese and cottage cheese, mix well.
• If desired, you can add finely chopped dill, parsley, cilantro. Garlic lovers add a few crushed cloves.

For the arrangement of layers, you will need thin pita- 2-3 pieces. You will also need butter - 100 g.

Cooking. Stages of how a very lazy achma is prepared, a recipe from pita bread:

1. We spread the form with pita bread, it should be approximately 2.5 times larger than the form, so that later the edges can be bent and covered with them the cake.
2. Put the filling with a spoon and gently spread it over the pita bread, the thickness of the filling layer should be 5-10 mm, then the cake will be well saturated and it will turn out to be very juicy and cheesy.
3. On top, according to the size of the form, lay another layer of pita bread.
4. Again, grease generously with the filling, and so on 5-7 or more layers.
5. When all the layers are laid and missed, close the achma tightly with the left edges of the pita bread, poke the sides well.
6. Rinse off the top with plenty of oil and let the pie stand for 30-35 minutes.
7. We preheat the oven, bake the laziest achma for 45 minutes at a temperature of 180 ° C.

Turkish achma, buns with olives and sesame seeds

According to the Turkish recipe, Achma is not at all like a Georgian pie ... Rather, these are portioned buns and even without cheese.

Ingredients. For cooking you need:

• white flour, wheat, top grade- 5 or 6 glasses;
• refined vegetable oil - 200 ml;
• yeast - 11 grams of dry fast, but you can use live yeast, you need 30 g;
• milk of any fat content - half a liter;
• salt, not iodized - 1 tsp;
• granulated sugar - 3 tbsp. l .;
• natural butter - 180 g;
• sesame seeds, white or black - 100-200 g;
• egg -1 pc.
• if desired, finely chopped olives can be added to the dough; a standard jar of pitted olives is enough for this amount of dough.

Dough. How to knead dough for achma in Turkish:

1. Cooking dough. Pour milk into a cup, heat to a temperature of 30-33%, pour sugar, salt, yeast. Mix well and add 2-3 tablespoons of flour, mix again, cover with a lid or a towel, leave the dough in a warm place to rise for 30 minutes, it should rise with a hat and increase in volume by about 2 times.
2. Sift all the remaining flour, preferably 2 times, so that it is saturated with oxygen. This will make the dough much more fluffy. Fold the prepared flour into a deep bowl, pour the dough into it, mix well.
3. Then pour into the dough vegetable oil and mix well so that all the oil is absorbed, the dough should come off your hands.
4. Cover with a towel and leave in a warm place on the rise, for about an hour.
5. At this time, cut the olives into 4 pieces, or smaller ones.

Cooking. How to sculpt a Turkish achma:

1. Divide the dough into small balls, approximately 70 mm in diameter.
2. Knead each ball into a cake, 7-10 mm thick.
3. Pieces of olives are evenly distributed over the cake.
4. We twist the cake with a roll and form a sausage from it, with a diameter of 20 mm and a length of about 100 mm. We twist it with a spiral and connect the ends. It should make a circle.
5. Cover the baking sheet with parchment and put the formed buns on it. We give it a distance of about half an hour.
6. Break the egg into a bowl, beat with a fork and add 20-30 ml of water, beat again.
7. Received egg mixture we coat the achma on all sides.
8. Sprinkle generously with sesame seeds.
9. We send it to a preheated oven for 30-40 minutes, bake at a temperature of 180 ° C.

Do you know more Achma recipes? Then tell us your recipe in the comments.

We start kneading the dough. To do this, break the eggs into a bowl, add salt and beat all the foam with a whisk.

Pour in water and vegetable oil, mix.

We start adding in small portions wheat flour, which is preliminary.

The finished mass turns out to be dense, tight, reminiscent of dough for dumplings. We transfer it to the work surface of the table, sprinkled with flour.

We divide everything into 6-8 pieces, not necessarily equal.

Roll each piece into a very thin layer, thinner than noodles. In order to better see how thin it is, I put a book under it, and you can see that you can easily read the font.

Thus, we roll out all the prepared pieces of dough, put them in a pile, be sure to sprinkle them with flour so that they do not stick together.

Melt the butter in microwave oven or at .

We start assembling the pie. We take one of the rolled sheets of dough and put it on suitable shape for baking, the dough sheet should be larger than this mold and the ends should hang from it. Lubricate it with melted butter and chop a small amount of ricotta.

We leave one more sheet of dough raw, the rest must be slightly boiled in boiling water. It is necessary to lower the layer into boiling water in wave-like movements so that nothing sticks together and does not crumple. We keep it in boiling water for only 30 seconds.

And immediately transfer the cooked sheet to a bowl of ice water, which should be at your fingertips. Then we transfer it to a colander so that all the water is glass.

We transfer the dough into a mold, carefully distribute. If the dough breaks in some places, it's okay ... Lubricate with melted butter.

We do this with all the remaining sheets of dough, except for one, as I said. This dough sheet will finish off and cover the entire cake. But, at the same time, it must also be lubricated with oil.

We send the cake to the oven for 30 minutes, the temperature should be 200-220 degrees.

Fragrant pastries with cheese are ready! Enjoy your meal!

Achma is a Georgian multi-layered dish with a traditional filling in the form of brine Imeretian cheese. Other varieties are also used: Suluguni, Adyghe, feta cheese, or a mixture of feta and mozzarella. This dish is very tasty not only "hot, hot", but also chilled. This dish is similar to and is made in almost the same way as. It is a festive treat, so it is baked on huge baking trays to feed big company of people. Let's consider step by step and with a photo how to cook achma in several popular versions.

Georgian recipe for achma

The most important point in the preparation of this masterpiece is unsweetened dough and salted cheese.

Products composition:

• Wheat flour - 800 g;
• Eggs - 4 pieces;
• Vegetable oil - two large spoons;
• Salt - one small spoon;
• Warm water - one faceted glass.

• Butter - 200 g;
• Imeretian cheese - a kilogram.

The cooking scheme is as follows:

1. In a medium bowl, beat the eggs with lukewarm water and salt. In a large bowl, sift the flour with a slide, create a hole in it and pour the resulting mixture. Stir well and add vegetable oil. Knead for a smooth and elastic dough (it shouldn't be too steep). If necessary, add an even larger spoonful of water or oil. Roll the dough ball, place in a container, cover with a cloth and leave for 20 minutes;
2. Grate the cheese on a coarse grater. If it is not too salty, then salt it;
3. Divide the dough mass into 8 parts: 7 small equal parts and one larger;
4. Grease a baking dish with butter. Roll most of the dough into a thin layer with a rolling pin. It must be larger than the form itself (it can be used boiled or raw). Lay the dough in a mold so that its edges hang down;
5. Melt the butter in the microwave or on the stove;
6. Place a large container filled with water on the flame, add a little salt and bring to a boil. Pour cold water into a large bowl and place next to it. Roll out the rest of the dough into thin plates slightly larger than the size of a baking dish. Next, immerse each plate in boiling water for one minute and then remove with two slotted spoon. Transfer to a bowl with cold water;
7. Then remove and transfer to a colander to get rid of excess moisture;
8. Transfer the dough to a waffle towel and cover with a similar towel on top;
9. Lubricate the raw dough layer in a mold with melted butter, put the boiled layer on it and smear it with oil again;
10. Sprinkle with grated cheese on top, cover with a third boiled dough layer, brush with butter and cover with cheese again. Continue doing this with all the layers until they are finished;
11. For a crispy top layer, do not boil it. If it is soft, then on the contrary, be sure to boil it. Season the final layer with melted butter;
12. The finished Georgian achma with cheese is cut into identical squares and poured on top with the remaining butter. It is baked for about 40 minutes at a temperature of 180 degrees until golden brown.

Georgian achma recipe will not leave you indifferent to her great taste and scent.

Achma is lazy

The process of its preparation will take you no more than fifteen minutes, and as a result you will get a gorgeous dish that your household will be happy with.

Ingredients:

• Kefir - a glass;
• 250 grams of Adyghe cheese and Suluguni (or regular hard);
• Two eggs;
• Thin lavash - three pieces;
• Butter - four tablespoons (or 60 g);
• Sour cream - two large spoons;
• A bunch of greenery.

Let's consider step by step how a lazy achma is prepared at home:

1. Beat the eggs with a whisk, add kefir and sour cream, mix. This mixture will be used to wet the lavash;
2. Grate two varieties of cheese on a grater with large holes;
3. Grease the form with butter and put one pita sheet in it. If the shape is rectangular, then the edges of the lavash should hang by 12-15 cm, because they will then “cover” our product;
4. Pour grated cheese on the bottom;
5. Tear lavashik into pieces, dip each in a mixture of kefir and sour cream and put on the cheese;
6. Grate the cheese again, again cover with pieces of pita bread dipped in the mixture. It turns out about three layers. Leave a little cheese to sprinkle on top of the dish. Cover the last layer with the edges of the first pita sheet to make an envelope;
7. Lubricate with butter, rub a little cheese, set the temperature to 180 degrees and place in the oven for 20 minutes.

Ready pita bread should "rest" 15 minutes before the cheese cools down. Then it will be convenient to cut the product into portions. It is served with tomatoes and herbs.

"Curd version" of achma

Homemade achma with cottage cheese is very much appreciated by real gourmets. Armenian cuisine... It turns out to be of a delicate consistency and extraordinary taste.

Components:

• Cottage cheese - half a kilo;
• Kefir - 400 g;
• Suluguni - 200 g;
• Two pita bread (thin,);
• Salt to taste;
• Dill - a bunch.

Cooking instructions:

1. Put the crumbly, dry cottage cheese in a large container, break all the lumps with a fork;
2. Add suluguni grated on a coarse grater, salt and stir;
3. Cut the pita bread into equal sheets. Put the first on a baking sheet, spoon out the kefir and grease the entire surface, especially the edges. Then the turn of the curd and cheese filling;
4. Soak the second pita leaf in kefir and carefully transfer to a baking sheet, cover with the filling. Then again comes the lavashik soaked in kefir;
5. The dish gets taller with each new layer. Sprinkle the last of them well with grated suluguni and finely chopped dill;
6. Set the temperature to 180 degrees and send the food to the oven for 35 minutes. The suluguni layer should turn out with a golden hue, then our masterpiece will be ready.

The food is served both as a side dish and as an independent dish, both hot and cold.

Multicooker recipe

This recipe for achma is suitable even for an inexperienced housewife, and the taste of such a dish is similar to traditionally cooked pastries.

Ingredients:

• Adyghe cheese - 250 g;
• Kefir - 0.5 liters;
• Thin pita bread - three pieces;
• Two eggs;
• Butter - 50 g.

How to prepare this culinary masterpiece yourself:

1. Pour kefir into a container, add the eggs and beat a little;
2. Grease a multicooker bowl with butter. Put a sheet of pita bread in it so that its edges hang down;
3. Tear the remaining two pita leaves into pieces and dip in the egg-kefir mixture;
4. In the first layer, place small portions of lavash in a bowl on a spread sheet;
5. Top with a piece of cheese grated on a coarse grater;
6. Next comes a layer of lavashik pieces dipped in kefir. Layering until we run out of all our products. Sprinkle the top with cheese;
7. Fold up the raised edges to cover the filling;
8. Fill everything with the remains of kefir and cover with slices of butter;
9. Cooking in a slow cooker for 45 minutes using the "Baking" mode;

After the time has elapsed, remove the achma, turn it over and put it back on the same mode and for the same time.

Video: A quick recipe for achma

One of the types of Georgian khachapuri is achma. Achma is a kind of close relative of casseroles and lasagna. Achma, like lasagna, consists of several layers of dough, which is boiled a little, only cheese is used as a filling. Traditionally, Suluguni or Imeretian cheeses are used to prepare achma. But you can use both feta and feta cheese, Adyghe cheese or even a mixture of cheeses. It is almost impossible to find suluguni in our area, so I suggest you cook from a mixture of solid or semi-hard cheese and feta cheese. My environment really likes the result, but isn't that the main thing? ;)

The essence of the preparation of achma is to use unleavened, unsweetened dough, and the cheese in the filling should be salty. Achma is usually served hot, but it is also good cold. It can be molded the day before, left in the refrigerator, and baked before serving. Can be cooked completely and reheated before serving. When heated, achma does not lose its taste at all.

It may seem that preparing achma is very difficult. But believe me, it is much more difficult to describe the cooking process so that you do not have any difficulties. Cooking achma is, in fact, very simple. May you succeed! And let it be delicious for you!