Achma is a Georgian cheese cake that will drive anyone crazy with its aroma. The classical technology is quite complicated, it requires kneading the dough, but there is lavash!

With it, the preparation of achma is simplified, while the taste of the pie remains the same worthy. It turns out interestingly, a Georgian pie made from Armenian lavash.

But we are not capable of that yet!

Lavash achma with cheese - general cooking principles

Lavash is used for making cheese pie thin, that is, Armenian. The approximate number of sheets is usually indicated in the recipe. But the size of the cakes can be different, so it is better to buy with a small margin.

Cheese is used for the filling, rarely alone. Often herbs, garlic, cottage cheese are added to it, there are even recipes with potatoes and meat, you can see it just below. Achma is always prepared with filling, which makes the baked goods special, uniform and juicy.

Approximate composition of the fill:

Kefir or other dairy product;

The cake is collected in layers. How to properly form it from pita bread can be found in the recipes below. The top is usually watered with the remains of kefir mash, sprinkled with slices of butter. Achma is most often baked in the oven. The optimum temperature is 180, the average cooking time ranges from half an hour to 45 minutes. It all depends on the number of layers and the type of filling.

Lazy pita bread with cheese

To make a lazy pie, you will need lavash and any cheese of the Adyghe type, you can take suluguni or feta cheese.

Ingredients

2-3 pita bread;

300 grams of cheese;

500 grams of kefir;

50 g butter;

1 bunch of greens.

Preparation

1. Break eggs into a bowl, add kefir. If salted cheese is used in the filling, then salt can be omitted. Beat with a whisk so that the eggs are completely dissolved in the kefir.

2. Rub the cheese with large enough shavings, put greens in it. But you can do without it.

3. Spread one lavash in a shape so that the edges hang outward.

4. Pour the kefir mixture with egg on the bottom, sprinkle with cheese filling.

5. Now you can simply cut a piece of pita bread to the size of the mold and lay out the layer, but it is better to break the cake into several pieces of 5-10 cm in size. Then dip each into the kefir mixture and lay out a layer of them.

6. Sprinkle with cheese again.

7. We spread the pieces of pita bread dipped in kefir filling. We collect the whole cake until the filling ends. Usually 3-4 layers are obtained in a medium-sized mold.

8. Bend the edges of the pita bread, which hang from the mold, inward, covering the cake.

9. Pour the remains of the kefir mixture, scatter small pieces of butter on top, set to bake.

Lavash achma with cheese, cottage cheese and green onions

For those pastries, you will need not only cheese, but also cottage cheese. The pie turns out to be special, very tender. You can take cottage cheese of any fat content, cheese of any kind, but the taste will depend on this and each time it will turn out different.

Ingredients

0.3 kg thin pita bread;

400 grams of kefir, fermented baked milk;

1 bunch of green onions;

150 grams of cheese;

200 grams of cottage cheese;

Salt, oil.

Preparation

1. Grind the cottage cheese until smooth, add the grated cheese.

2. We sort out the green onions, cut and send to the filling, stir, taste. If there is not enough salt, then you need to fill up immediately.

3. Mix eggs with kefir, preferably fatty. You can take fermented baked milk.

4. We collect the cake. We put one lavash in the form.

5. Cut the rest of the pita bread into squares. Dip the pieces into the egg and lay out one layer at the bottom to seal.

6. Smear the curd filling.

7. Again there is a layer of pieces soaked in kefir, then cottage cheese. Put a little fillings, lightly grease the layers.

8. Close the cake with the edges of the cake that were hanging down. If they are not enough, then you can leave a hole, that's okay.

9. Pour with the remains of kefir, rub a piece of butter 30-50 grams on top.

10. We bake for half an hour. We orient ourselves by the crust on the surface, it should be well fried. Temperature 180.

Lavash achma with cheese and meat

It is really difficult to refuse such a pie achma with cheese and meat. Any minced meat is added to the filling. Also, a feature of this recipe is that the filling is prepared without fermented milk products.

Ingredients

Lavash 3 pieces;

1 carrot;

300 grams of minced meat;

2 onion heads;

30 ml of oil;

200 grams of cheese;

50 grams of butter;

Greens, spices;

180 ml of broth.

Preparation

1. Cut vegetables into cubes, fry with 30 ml of oil. Add minced meat to them. Cook for another ten minutes, season with spices.

2. Mix the broth with eggs, beat a little with a fork.

3. Chop a bunch of greens and divide into two equal parts. We send one to the minced meat.

4. Mix the second part of greens with grated cheese.

5. We collect achma. As usual, we cover the bottom of a convenient shape.

6. Spread out half of the meat filling. There is no need to spill the bottom for it. If the pita is very thin, then you can even strengthen the bottom of the cake with an additional layer.

7. Cut out a piece of pita bread in shape, cover the meat filling, pour with broth, not very much, slightly moisten. Sprinkle with cheese filling. Half should be gone.

8. Make another layer of minced meat, then with cheese.

9. Close the cake with the edges. If the pita bread remains, then you can moisten the pieces and spread them on top.

10. Water with broth, if left over.

11. We take butter and a grater. Rub a piece over the top of the pie.

12. Meat achma is also baked for half an hour, we look when ready.

Lavash achma with Assorti cheese

To prepare such an achma, you will need several types of cheese. An example is given in the recipe. If there is no Feta cheese, then you can replace it with a similar product.

Ingredients

6 pieces of lavash;

200 grams of any hard cheese;

500 ml of kefir;

350 grams of Suluguni;

150 grams of feta;

50-60 grams of oil;

Greens, garlic.

Preparation

1. Prepare the fill immediately, so as not to be distracted later. Mix eggs and kefir, beat a little and set aside.

2. We deal with cheeses. We rub them on a coarse grater, mix everything together. Add garlic and herbs. The filling is ready!

3. Spread the pita bread into shape. You will get a lot of cake. If necessary, you can reduce the number of products, but we do it proportionally.

4. Lubricate the bottom of the pita bread pan with kefir and spread a layer of assorted cheese filling.

5. Cut the rest of all the pita bread into squares, as for lasagna. Throw in a bowl of kefir in small portions. Take out the pieces and lay out the layers.

6. Form a puff structure until the cheese mixture ends.

7. As usual, close the top of the cake with the edges of the cake that are hanging down.

8. Pour the rest of the egg mixture.

9. Cut the butter, scatter the slices on top and send them for baking.

Lavash achma with cheese and milk

No kefir? You can use fermented baked milk, yogurt, yogurt. If there are no fermented milk drinks at all, then we can safely take milk. You can also make a wonderful, albeit lazy cheesecake with it.

Ingredients

4 sheets of pita bread;

500 ml of milk;

200 g of hard cheese;

400 g of cottage cheese;

30 g butter;

0.5 bunch of dill.

Preparation

1. Beat eggs. Here it is advisable to beat them well, until frothy and then add milk, a pinch of salt. We set aside.

2. We prepare the filling according to the general principle. Grind the cottage cheese, mix with grated cheese. Chop the dill, you can add garlic. We try the filling, be sure to salt it so that the cake does not turn out bland.

3. We assemble the product according to the general principle, put the first sheet of lavash on the bottom, hang the edges. Then sprinkle with cheese filling. The bottom in this option does not need to be lubricated with milk, otherwise the bottom will turn sour ahead of time.

4. Tear the rest of the cakes into pieces or cut them. Immerse in milk, take out and lightly shake off droplets. We lay out the layers, alternating with the filling.

5. Wrap the edges inward, pour out the milk mixture, sprinkle with butter.

6. That's it! We bake for half an hour, serve warm or cold.

Lavash achma with cheese and potatoes

A variant of economical and hearty pastries based on the popular pie. The potatoes must be boiled in advance in their uniform or in a peeled, but not chopped form.

Ingredients

3 pita bread;

3 potatoes;

250 grams of cheese;

2 cloves of garlic;

70 grams of butter;

Dill, salt;

400 ml of kefir;

Preparation

1. Beat eggs and kefir, as already mentioned, you can take another fermented milk drink. Salt the mixture a little.

2. Rub the peeled, boiled potatoes coarsely.

3. We also rub the cheese, send it to the potato chips.

4. Now you need to divide a piece of butter in half and rub some of it with shavings, add to the filling. If the butter is softened, then we just throw it, then stir it.

5. Don't forget to add garlic and herbs. Stir thoroughly, salt.

6. We collect the pie according to the knurled scheme, which has been repeatedly described in the recipes above.

7. Top with the remains of kefir and rub the second half of the oil.

8. We bake for half an hour. Serve the cake while it is hot.

Lavash achma with cheese - useful tips and tricks

Achma will turn out to be especially appetizing if you sprinkle the top with a thin layer of grated cheese, but always hard. It will melt and turn into a wonderful crust.

It is believed that real achma is served only hot. Therefore, you should not wait for the cake to cool completely and it is better to immediately send it to the table from the oven.

If the lavash is dry and crumbles, it's okay, it will still fit for a cheese pie. Simply sprinkle the tortillas with ode, cover with a towel and wait for a while.

You can bake achma not only in the oven, but also in a multicooker. In this case, the pie is collected directly in the bowl, but it is advisable not to make the structure too high.

Any cake can be diversified. Add sausage, chopped tomato, or a little sautéed onion to the cheese. Especially this technique will help out if the filling is small.

Lazy pita bread with cheese, recipe with photo

Ingredients:

• - 300 g.
• Thin lavash - 3 pcs.
• Kefir - 500 ml.
• Eggs - 3 pcs.
• Butter - 50 g.

Lazy Barley Recipe

1. Mix kefir with eggs and beat with a whisk.

2. Rub the cheese on a coarse grater.

3. Grease the baking dish with butter. We lay out one sheet of pita bread so that its edges hang down from all sides.

4. Break the remaining pita bread into small pieces. Dip each piece in a mixture of kefir and eggs and put in one layer in a baking dish.

5. Pour a thin layer of cheese on top.

6. Repeat layers until you run out of cheese and pita bread. We wrap the hanging edges of the very first lavash so that they completely cover the achma.

7. Pour the remaining kefir with eggs on top. And spread the butter, cut into small pieces.

8. Bake in the oven at 180 degrees for 35-40 minutes, until the top of the pie is browned.

Served warm.
ready! Bon Appetit!

If not, then we hasten to please you with a recipe for its preparation. Outwardly, it resembles a puff Russian pie with cheese filling, only a little more aesthetically pleasing. Its rich taste cannot be forgotten or confused with anything - warm melted cheese combined with the most delicate dough gives an unforgettable pleasure.

Some people find that the process of making the dough is quite lengthy and exhausting. There is truth in this, but there is a very simple recipe for business and lazy housewives - lavash achma. The taste is slightly different from traditional food, although that doesn't make it any worse. To simplify the task, use a multicooker. Such a lightweight version will pleasantly delight you and cover all the costs of backbreaking work.

"Lazy" achma from Armenian lavash

Components: three sheets of thin Armenian lavash, two hundred grams of Russian cheese and feta cheese, three eggs, fat-free kefir (half a glass), butter (50 grams). If you wish, you can take fresh herbs: dill, parsley and cilantro. For pungency and piquancy - garlic, pepper.

Method of cooking in a multicooker

We rub two types of cheese - on a medium grater. Beat the fermented milk drink with eggs separately with a whisk. You can sprinkle with black pepper or other spices to your liking. We take out the finished pita bread from the bag, cut out three small circles (to the size of the multicooker bowl). One layer will be larger than the rest. We cut or tear the rest of the dough with our hands, put it in a kefir mass.

Lubricate the inner surface of the container bowl with a small amount of butter and transfer a large layer to it. Sprinkle generously on top with cheese filling, cover with the next round, then put the grated cheese back in and fill with the egg mixture. We lay out all other products in the same sequence.

The last layer will be a small circle of lavash filled with kefir mass. Cut butter on top. Achma from pita bread is sent to the multicooker for 50 minutes, in the "Baking" mode (150C). After exactly half an hour, turn the cake over so that it bakes evenly. The finished dish should stand for a while. Serve warm with sour cream and herbs. Very satisfying, nutritious and original.

Georgian achma with suluguni cheese

Real achma is made from boiled dough, the recipe for which consists of simple and affordable ingredients. You will have to tinker a little and take time for it, but believe me - it's worth it. Any cheese is suitable as a filling. In Georgia, suluguni or Ossetian is mainly put in the pie. But it doesn't matter.

Required ingredients: half a kilogram of suluguni, a little less than a glass of sour cream, two eggs, flour (300-400 gr.), Butter (one hundred grams), water (1/3 cup) and salt.

Step by step technology

First, knead the dough of eggs, water, flour and salt. It must be elastic. Adjust the amount of flour yourself. Cover the bowl with a towel and let sit for 10 minutes. We divide it into three balls - one more. We roll out the largest cake into a very thin layer and line it on the bottom of the baking sheet, so that the sides hang down. Grease well with melted butter.

We also roll out the rest of the balls and boil each for two minutes and immediately lower it into a container with cold water. Lay a layer of boiled dough on top of the raw crust, cover with grated cheese mixed with sour cream and butter. We alternate all layers until we run out of products. We cover the last boiled cake with bumpers, grease with butter or sour cream and immerse in the oven for 40 minutes (200C).

Georgian pie with curd and cheese filling

The following recipe is made from pita bread. The composition of the dish: half a kilo of cottage cheese, four Armenian lavash, three eggs, milk (half a liter), hard cheese (two hundred grams) and dill.

Cooking process

Beat the cottage cheese in a blender or grind with a sieve. Add eggs, milk, grated cheese and chopped dill to the mass. On a refractory baking dish, put the prepared filling, on it a cake, previously soaked in milk. We alternate all the layers. With the fourth layer of lavash we complete the whole process. Cover with butter and bake for 40 minutes. Curd achma with lavash cheese is an amazing appetizer about which you can say "lick your fingers".

Recipe with Adyghe cheese

For five cakes, it is enough to take one egg, half a liter of milk, one hundred grams of sour cream and 50 grams. butter. And of course, the main ingredient of the pie is cheese, in our recipe there are two varieties: Adyghe (350 gr.) And Russian (100 gr.).

Lavash achma is made in the same way as the recipes described above. Beat eggs with a blender, then add sour cream and combine with grated Russian cheese. Mash Adyghe with a fork and transfer to a separate container.

Hold two layers of dough in milk - preferably warm, and place them in a baking sheet so that the edges hang over the side. Cut the remaining cakes into neat squares and soak in milk. We spread the sour cream, on top - pieces of lavash, butter, Adyghe cheese - alternate layers several times. The result should be a tall pie. Cover with hanging dough and bake for half an hour at 200C.

Served with warm achma. A lavash recipe is within the power of any housewife. Interpret with different types of cheese, add vegetables or mushrooms and share your own culinary delights. Store the dish in the refrigerator.

Even when heated, it does not lose its taste and remains soft. Lavash achma will become a "lifesaver", especially when you need to quickly prepare something unusual and nutritious from the available ingredients.

Cooking a real Georgian achma is a whole art, and maybe a science ... There are many subtleties in it. But there is an option for homemade and unpretentious preparation of this wonderful dish - pita bread.

You can just buy lavash, or you can cook it in a simple way yourself and.

For pita bread with cheese, prepare the ingredients according to the list.

Achma can be collected in a round baking dish. I cook from round pita bread, but you can also form a version from rectangular ones. For the filling, grate the suluguni and stir it with one or two eggs.

For the sauce, combine kefir and one egg and mix too, salt to taste, but note that the suluguni may already be salty.

First of all, you need to lay 3 round pita breads with a little overlap, grease with kefir sauce and put the suluguni filling in the center.

Then cover the filling with pita bread (or a piece of pita bread), wrinkling it a little if necessary.

Pour some kefir sauce on it, i.e. moisten.

Next, lay out the cheese filling again and repeat the layers as many times as planned. Then tuck the free ends of the lower pita bread and cover with another pita bread. I will have 3 layers of cheese filling, lined with pita bread. Pour the last layer with kefir sauce and add a piece of butter if desired.

Bake achma at 180-200 degrees in the oven for about half an hour.

Lazy pita bread with cheese is ready.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

Achma is a national Georgian dish that is prepared for the festive table. Everyone who has tried this dish at least once will surely remember its delicate cheesy taste. Several types of cheese are ideally combined in achma with several layers of soft dough. Cooking a real traditional achma is a very laborious and rather lengthy process. However, there is an easier option - lazy lavash achma, which can be prepared in a matter of minutes. And then you just have to wait until the cake is baked in the oven and enjoy the delicious taste. I described the cooking recipe with step by step photos in detail for you. I also suggest that you cook such an equally delicious one.

- thin pita bread 1 m long - 1 pc.,
- suluguni cheese - 200 gr.,
- Adyghe cheese - 200 gr.,
- hard cheese (Russian or Dutch) - 100 gr.,
- eggs - 2 pcs.,
- butter - 50 gr.,
- sour cream - 2 tbsp. l.,
- kefir - 1 glass,
- dill - 1 small bunch.

How to cook from a photo step by step

Break the eggs into a deep bowl.




Beat the eggs with a whisk until smooth.




Pour kefir into a bowl with beaten eggs.






Add sour cream to eggs and kefir.




Beat the eggs thoroughly with kefir and sour cream.




Grate Suluguni, Adyghe and hard cheeses on a coarse grater.






Place the grated cheeses in a deep bowl for easy mixing later. Finely chop the dill and add to the cheeses. Toss the three types of cheese and the chopped dill (you can do this with a large spoon or straight with your hand). Leave two tablespoons of the mixture for sprinkling with achma.




Grease a deep baking dish (rectangular or round) with butter. Cover the form with pita bread so that it not only covers the form, but rather large pieces remain on both sides, which then allow you to completely cover the form.




Put about 1/5 of the cheese filling on the bottom of the mold (on the pita bread).




Divide the remaining pita bread into three equal parts. Take one of the three pieces and tear it with your hands into small pieces of various shapes.






Put pieces of pita bread in an egg beaten with kefir and sour cream. Stir so that each piece is covered with the egg-kefir mixture on all sides.




Taking out the soaked pieces of pita bread one by one, put them on the cheese with dill, crushing a little and trying to completely cover the cheese.




Put another layer of dill cheese on top of the pita bread.




Tear 1/3 of the pita bread into pieces again and place on the cheese. Repeat again, then cover the surface of the pie with the remaining cheese. Thus, you should get 4 layers of cheese with dill, and between them - 3 layers of pita bread.
Pour the remaining egg-kefir mixture onto the pie. Then lift the hanging edges of the pita bread and cover the filling of the pie with them, gently tucking it on all sides to shape the achma.






Melt the remaining butter and brush the surface of the cake with it.




Sprinkle with the remaining dill cheese.




Place the dish in the oven and bake at 180 degrees for 25-30 minutes. Then remove the pie from the oven and let it “rest” for about 10-15 minutes. After that, the lazy one can be served at the table.




By the way, this dish can be prepared with any kind of cheese. The main thing is that the total mass of cheeses is 500 g.