Achma - layer cake from Adjara, a type of khachipuri with a crispy outside and tender flesh from melted cheese inside. Achma is prepared from several layers of dough, which is first boiled in water. The following cheeses are used as filling: Imeretian, Suluguni, feta cheese, you can use various combinations of these cheeses. For example, take 1 part Imeretian cheese and 1 part suluguni. Layer pie dough should be unsweetened, and the cheese filling should be salty - this is the main principle of preparing achma.

Achma is served hot. The pie is heated before use. When reheated, the taste of the dish does not suffer, so, as a rule, achma is prepared in large quantities on huge baking sheets.

At first glance, it seems that the process of making a pie is quite complicated and time-consuming.

However, if you follow the recommendations below, you will certainly succeed the first time.

Achma. Recipe with photos step by step

Ingredients (dough for achma):

• chicken egg 3 pcs
• water 100 gr.
• flour 170-200 gr. or how much dough will take (depending on the size of the eggs and the type of flour) it should turn out dense, tough dough as for dumplings
• salt 3-4 pinches

Filling ingredients:

• Imeretian cheese 400g. (you can use cheese)
• butter

How to cook achma with cheese

• Combine eggs and water and mix.
• Pour sifted wheat flour into a deep bowl, add salt and pour in the egg mixture.
• Knead the stiff dough.

• Cover the dough and set it aside for 30 minutes and let it rest.
• At that time grate the cheese on a coarse grater and melt butter.
• Grease the mold with melted butter and then lightly sprinkle the mold with wheat flour.
• Let's take two pans. Pour 2-3 liters into each. water.
• We put one pan on the fire, in the other pan the water should remain cold.
• Roll out the dough, having previously divided it into 6 parts.

• Five layers of dough should be the same diameter as the mold (mine is 22-24 cm), 2-2.5 cm thick. One layer should be larger in diameter than the baking dish.
• First, place a layer of larger diameter into the mold; the edges of the layer should hang down and cover the sides of the mold.

• When the water in the pan boils, put a layer of dough in it, wait until the water boils and cook for 10-12 seconds after boiling. Remove the layer and immediately transfer to a pan of cold water to cool, then transfer to a colander. Let the water drain. Very important: do not boil the first and last layers of dough!
• Do the same with the remaining four layers of dough.

• Place the boiled layer of dough into a mold, creating lace folds. Then we form a layer of grated cheese.

• Then again a layer of dough and pour it with butter.
• Then a layer of cheese, then a layer of dough, flavored with melted butter.
• Then we form a layer of dough again, but without a layer of cheese. Drizzle generously with melted butter.
• When you have laid all the layers of dough, fold the edges that hung down inside the mold, grease with butter and sprinkle with a layer of cheese.

• Place the last layer on top, fold the edges of the layer inward.

• Submit the form in the refrigerator for 2 hours.
• In this form, the workpiece can be stored in refrigerators for 2-3 days. For further preparation, remove the achma from the refrigerator, brush it with melted butter and cut into squares.

• Bake the achma in the oven at 180 degrees for 40-50 minutes.
• Remove the finished pie from the mold and serve (you can serve it in portions).

Georgian achma is ready!

Bon appetit!

Achma: how to cook from lavash

This is a simpler option for preparing achma. If you have very little time to cook, but you want to bake something cheesy and filling, then use the recipe for this delicious lavash pie.

You can experiment with cheese filling. For example, combine suluguni with feta cheese or suluguni with mozzarella.

The result will certainly please you!

So, the recipe for “achma from lavash”

Ingredients:

Armenian lavash 220 gr., mozzarella cheese 200 gr. + suluguni cheese 400g. ,100 ml milk, 2 pcs. chicken egg, 2-3 tbsp. l. sesame or poppy seeds

Mold with a diameter of 22 cm, butter for greasing the mold.

How to cook:

1. Three cheeses on a coarse grater. If you are using two different cheeses, combine them together and mix thoroughly.
2. Unwrap the pita bread and brush it with milk. You can use butter instead of milk for greasing. For preparation, you may need from 2 to 4 pieces of pita bread. The number of tortillas will depend on their size. By weight, choose those that weigh 200-220 grams.
3. Sprinkle each flatbread evenly with grated cheese and roll it into a roll.
4. Grease the mold with butter.
5. Take the first roll and roll it up like a snail and place it in the center of the mold. We also place the remaining lavash rolls in a circle, forming a snail. We try to lay them so that the rolls cover the joints of the previous layer.
6. If you have any milk left, pour it over the pan with the rolls.
7. Beat the egg and brush our pie with the beaten egg, pour the remaining egg onto the pie. If desired, the cake can be sprinkled with sesame seeds or poppy seeds.

We prepare the achma in the oven, preheated to 175 - 180 degrees. It takes 30-40 minutes to prepare. Cooking time depends on your oven. We determine readiness by the formation of a golden brown crust.

Lavash achma is ready! Bon appetit!

One of the types of Georgian khachapuri is achma. Achma is a kind of close relative of casserole 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 Feta, feta cheese, Adyghe cheese or even a mixture of cheeses. In our area, it is almost impossible to find suluguni, so I suggest you prepare it from a mixture of hard or semi-hard cheese and feta cheese. My environment really likes the result, but isn’t that the main thing? ;)

The essence of preparing achma is to use unleavened, unsweetened dough, and the cheese in the filling should be salty. Achma is usually served hot, but is also good cold. It can be shaped the day before, left in the refrigerator, and baked before serving. Can be fully cooked 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, describing the cooking process so that you don’t have any difficulties is much more difficult. Preparing achma is actually very simple. May everything work out for you! And may it be delicious for you!

Achma. This is a pie consisting of several layers of dough filled with suluguni, Imeretian or any other salty cheese. The dish is traditionally served hot, but even when cold it does not become any less appetizing. That is why achma with cheese is prepared on large baking sheets, so that uneaten pieces of the pie can be reheated the next day. The best recipes for preparing this dish are presented in our article.

Secrets of preparing delicious achma

The following recommendations will help you prepare real Georgian delicious achma at home:

1. The cakes should be rolled out as thin as possible, then the achma will be more tender and soaked better.
2. If the top and sides of the pie begin to burn while baking, they should be covered with foil, after which you can continue cooking the dish in the oven.
3. When preparing lazy achma from lavash, the cakes need to be additionally greased with sauce, otherwise the lavash will not be soaked and the pie will turn out dry.
4. When pre-cutting the achma into pieces before baking, the cuts should not be made completely, leaving a couple of layers intact. This is done so that the filling does not leak out to the bottom of the mold and does not burn.

Filling options for achma

Traditionally, suluguni is used as a filling to prepare achma. But there are other options, for example:

• 50% suluguni and 50% Imeretian cheese;
• feta;
• feta cheese;
• Mozzarella;
• cottage cheese;
• 50% suluguni (cheese cheese, feta) and 50% cottage cheese;
• meat;
• cheese and mushrooms, etc.

If desired, you can even prepare sweet achma for tea. At the same time, instead of salty cheese, you need to add sweet cottage cheese with raisins and dried fruits to the filling. Of course, this is no longer a Georgian achma, but an improvisation, but this pie turns out to be very tasty and interesting.

Georgian achma with cheese: recipe with photo

Traditional Georgian achma is a multi-layer pie with a salty cheese filling inside. Every Georgian woman should be able to bake such a pie, and different villages may have their own recipes for preparing this delicious dish.

Traditional achma with cheese is prepared in the following sequence:

1. Add eggs (2 pieces) and salt (½ teaspoon) to 100 ml of water. All ingredients are whipped until foam forms.
2. The previously prepared mixture of eggs, water and salt is poured into the well of sifted flour (500 g).
3. The elastic dough is gradually kneaded. If necessary, you can add flour to it.
4. The filling is prepared from grated suluguni (0.6 kg), sour cream (100 ml) and melted butter (150 g).
5. The dough is divided into 9 parts. Each part is rolled out thinly, with one layer being approximately 1.5 times larger than the others.
6. Each layer of dough is boiled individually in boiling water for 20 seconds, after which it is lowered into a bowl of ice water for 15 seconds and dried on a towel.
7. A pie is formed. The largest layer of dough is laid out on the bottom of the mold, the filling is distributed in the center, then more dough, filling again, etc. When the last layer of dough is laid out, the edges of the bottom sheet need to be raised up, as if “sealing” the sides of the pie.
8. The formed pie is immediately cut into portions and greased with a dressing of egg (1 pc.) and sour cream (50 ml) with salt.
9. Achma is baked for 50 minutes at a temperature of 180 degrees.

The dish must be cooled before serving.

Lazy achma from lavash with cheese: recipe

In order not to waste time on rolling out cakes, some housewives have adapted to preparing achma from lavash. It is worth noting that the taste is not much inferior to the traditional Georgian dish.

To prepare achma, three sheets of thin lavash are laid out overlapping each other on the bottom of the mold, overlapping each other by about a third. The filling, prepared from suluguni (400 g) and 1 egg, is distributed on top. The cheese filling is poured with a sauce made from kefir (150 ml) and eggs, after which it is covered with another sheet of pita bread. In general, the formation of the pie is similar to the method presented in the previous recipe. In total, for this amount of filling you need to take 7 sheets of pita bread.

Achma of pita bread with cheese is poured with melted butter before baking. And only after this the form with the pie is sent to the oven for 30 minutes, preheated to a temperature of 180 degrees.

Achma with feta cheese

Can be prepared according to a traditional recipe or a simplified version with pita bread. In the first case, you will again need to roll out nine layers of dough. Then they will need to be boiled, cooled in ice water and dried on a towel. The amount of cheese will be similar to the weight of suluguni (600 g).

When choosing the second preparation option, the cheese will be laid out as a filling between the layers of lavash. At the same time, so that the pie does not turn out dry, melted butter should be added to the grated cheese, and each sheet of lavash should be greased with kefir or cream sauce.

Armenian achma with cottage cheese and lavash cheese

To prepare achma according to this recipe, cottage cheese (300 g) mixed with suluguni in a 2:1 ratio is used as a filling. Add herbs to taste (green onions, parsley, cilantro), black pepper and salt. If pure cottage cheese is used as a filling, then you need to add a pinch of soda to it so that when baking it begins to melt, like suluguni.

The formation process is no different from previous versions of preparing this dish. To make the dry sheets juicy and tender, they are well soaked in a sauce of eggs (2 pcs.) and kefir (300 ml), after which the filling is laid out. Achma with cheese and cottage cheese from lavash is baked in the oven until browned, about 35 minutes. Immediately after the oven, pour melted butter (100 ml) over the finished dish.

Achma from puff pastry

Very tasty achma is also made from puff pastry, and preparing the dish is as easy as shelling pears. To prepare it, you will need a package of puff pastry without yeast, each layer of which is rolled out according to the size of the mold. The first sheet that is placed on the bottom will be larger and thinner than the rest.

In the process of forming the pie, a filling is laid out on each layer of dough, which includes salted cheese (200 g), cottage cheese (200 g) and melted butter (200 g). Top the filling with cream sauce and eggs (2 pcs.). In this sequence, all layers are gradually formed. The last sheet of dough is brushed with the remaining creamy egg sauce. Achma is baked with cheese and cottage cheese from puff pastry for 20 minutes at 180 degrees. Immediately after the oven, it should cool slightly, and only after that the pie can be cut into pieces.

Cheese achma in a slow cooker

Delicious achma can be prepared even in a slow cooker. To do this you will need 3 sheets of pita bread. The first sheet is laid out on the bottom of the multicooker bowl so that its edges hang outside. The remaining 2 pita breads must be cut into pieces of arbitrary size. After this, they are soaked in kefir filling. To prepare it, you need to mix kefir (500 ml) and eggs (2 pcs.) in one bowl. At the same time, you should prepare the filling from grated salted cheese (suluguni, feta cheese, etc.).

The pie is formed as follows: several pieces soaked in kefir are laid out on the first sheet of lavash, then the filling, then another layer of soaked lavash, again grated cheese, etc. The last layer should be cheese. After this, the hanging edges of the lavash are folded inward, and the achma with cheese is closed. Place pieces of butter on top. Bake the pie for 45 minutes on one side, then carefully turn it over and place it in the multicooker bowl to continue cooking for another 40 minutes.

Those who have been to Turkey have probably had the opportunity to try the delicious national dish - achma.

In appearance, the flour product resembles an ordinary bagel, but that’s where the similarities end.

The Turks are very proud of the recipe; every local housewife always has her own secret to baking.

In contact with

It is important to know

1. Preparing achma is a somewhat painstaking process and it is important that nothing distracts you at this moment.
2. Use only fresh and high-quality ingredients for buns: selected eggs, premium flour, full-fat milk. Only in this case the result will be truly amazing.
3. You can knead the dough with gloves on, this will make it easier to move away from your hands, and you won’t overfill it with flour.
4. Before baking, the dough must rest for a couple of hours and “breathe.”
5. The oven should be hot so the baked goods will rise and bake better.

Calorie content and properties

It's worth admitting Turkish achma buns are not suitable for those who are on a diet and limit themselves in baking. Achma with cottage cheese and cheese, for example, will contain almost 350 kcal in 100 grams, and a fifth of this small portion will consist of fat!

If you are preparing achma with meat, then you can use not ground beef, but, for example, finely chopped chicken fillet. You can also prepare lazy achma from pita bread (you will find the recipe below) - it will contain only 200 kcal per 100 grams. But you must admit that this will no longer be that satisfying and mind-blowing Turkish delicacy. The percentage of proteins, fats and carbohydrates in it is as follows: 20 44 /36.

Achma recipes: we cook it ourselves

It's time to tell you how to cook achma with cheese, meat, cottage cheese and other varieties of this dish. Let's start with the easiest recipe: achma from pita bread in the oven.

Lazy Achma

Turkish housewives cook it only if they have very little time. Although such baking turns out to be fragrant and satisfying, it is still not a completely traditional way. If you are just starting out on the path of cooking and gaining experience, you will appreciate the ease of this option.

Ingredients:

• lavash – 500 g;
• kefir – 2 glasses;
• eggs – 2 pcs;
• cottage cheese – 200 g;
• cheese – 100 g;
• butter – 2 tbsp. spoons;

Cooking method:

1. Grease the mold with vegetable oil. To make it easier to apply a thin layer, use a pastry brush.
2. Cut the pita bread into small pieces and line the bottom of the mold with half.
3. Beat the eggs.
4. Mix eggs and kefir.
5. Grate the cheese.
6. Mix cheese with cottage cheese.
7. Place the cheese filling and pour some of the kefir mixture over it.
8. Cover everything with the rest of the pita bread and pour in the second half of the kefir.
9. Place pieces of butter on top. Place in the oven for 20 minutes at 180 degrees.
10. The dish will brown and look very appetizing.

We hope that you will like the lavash achma; the recipe with photos will help you make it in just half an hour. If you remove cottage cheese from the ingredients, you will get achma with lavash cheese. And if you remove only the cheese, you get achma from lavash with cottage cheese. As you can see, there is a lot of room for imagination here and Ingredients can be easily changed at your discretion.

Achma from puff pastry

This is also a fairly quick option for preparing achma from puff pastry; the recipe with photos will convince you of this. Of course, you can make puff pastry yourself, but it’s much easier and even cheaper to buy ready-made dough in the store. We recommend choosing yeast puff pastry.

Ingredients:

• puff pastry - 1 package;
• salted cheese – 400 g (you can use suluguni, feta cheese or any other cheese of your choice);
• butter – 200 g;
• cream – 100 ml;
• egg – 2 pcs;
• vegetable oil for baking.

Cooking method:

1. Thaw the puff pastry and cut it into layers.
2. Beat the eggs and add cream to them.
3. Grease a baking dish with oil and place 1 layer of dough.
4. Grate the cheese or, if using soft varieties, mash well with a fork.
5. Place some of the cheese on the first layer of dough, add a few pieces of butter.
6. Pour the egg-cream mixture over the dough.
7. Repeat all steps until you run out of ingredients. The number of layers will depend on the size of your form; if it is small, then the achma will turn out taller and more fluffy.
8. Bake in a preheated oven at 180 degrees for 20 minutes.

The taste of the dish will resemble khachapuri, achma, the recipe with photo of which is posted above, is still closer to Georgian cuisine.

Achma with meat

Achma with meat will definitely be appreciated by the male half of your family. The dish turns out to be so satisfying that it can easily replace a full lunch.

Ingredients:

• minced meat – 500 g;
• flour – 500 g;
• milk – 200 ml;
• water – 200 ml;
• vegetable oil – 150 ml;
• sugar – 3 teaspoons;
• salt – 1 teaspoon;
• a packet of instant yeast;
• egg for lubrication – 1 pc.

Cooking method:

1. Sift the flour and add salt, sugar and a packet of yeast. Depending on the yeast manufacturer, the dosage may vary, so we recommend that you read the instructions on the package first. Mix well.
2. Make a well and pour oil, water and milk into it. All liquids should be at room temperature.
3. Knead the dough: it should be soft, viscous and very pliable.
4. Cover it with a cotton napkin and leave it in a warm place for a couple of hours. During this time, the dough should double in volume.
5. Fry the minced meat until half cooked. For juiciness, you can add finely chopped onion to it.
6. Divide the risen dough into 10 equal parts.
7. Roll out each part thinly and add the fried minced meat. Roll it up.
8. Roll the resulting sausage (roll) into a donut-shaped circle.
9. Place the bagels on a greased baking sheet.
10. Brush the pastry with beaten egg.
11. Bake at 180 degrees for 40 minutes. When the top is browned and the buns increase in volume, the achma is ready.

As you can see from the recipe for achma with meat and the photo above, it is more difficult to prepare than previous options.

Achma with cottage cheese

Achma with cottage cheese, the recipe for which is given below, is especially popular with children. You can make it sweet and serve it as a dessert. The dough is also prepared for this baking in the same way as for achma with meat. The only difference is that the amount of sugar can be increased from 3 teaspoons to 10.

Cottage cheese is used as a filling for this pastry. We recommend taking 400 grams of cottage cheese, 100 ml of sour cream and 5 tablespoons of sugar. Mix all the filling thoroughly, you can beat it with a blender to achieve the ideal consistency. If you add vanillin to the filling, the achma will turn out even more aromatic.
Cooking method:

1. Just as when preparing meat achma, carefully roll out the pieces of dough and place the filling on them.
2. Carefully roll up and bend into a bagel.
3. Be sure to brush it with beaten egg to get a golden brown top. To make the dish more original, sprinkle with white sesame seeds.
4. Bake for 30 minutes at 180 degrees.
5. We hope that achma with cottage cheese, the recipe with photos that we have prepared, will turn out soft and amazingly tender for you.

As you can see, preparing achma at home is actually not that difficult. Moreover, there are many recipes for the dish, both the simplest and the most labor-intensive. And despite all the caloric content of achma, this most delicate pastry is worth the “sweat” a little later on the exercise equipment.

This larger version of the well-known khachapuri is famous for its luxurious mixture of salty cheese and unleavened puff pastry. In the homeland, it is customary to prepare the dish and serve it on a large baking sheet, cordially treating all households and guests. Having decided to prepare this delicious product yourself, a person is unlikely to encounter any difficulties. To begin with, you should look through the recipes for achma and carefully study the ingredients.

The five most commonly used ingredients in achma recipes are:

If it is not possible to buy Imeretian cheese, then a resourceful cook can safely replace it with feta cheese, sulguni or Adyghe cheese. It is important that it has that same salty taste for which this pie is so valued. In addition, it can be seasoned with sesame seeds, pepper and other aromatic spices. Ready-made baked goods are usually served hot, so that the juicy and tender cheese filling literally melts in your mouth. But even when cold, the dish does not lose its “sonority” and is still pleasing. Most often, the pie is consumed with kefir or milk. Hearty food will give a lot of pleasure to everyone who tries even a bite.