Achma with cheese: cooking recipes

Everyone who loves khachapuri with cheese will definitely like the national Georgian dish achma. This is a pie consisting of several layers of dough stuffed with suluguni, Imeretian or any other salted cheese. The dish is traditionally served hot, but also in a cold form it does not become less appetizing. That's why the acme with cheese is prepared on large baking trays so that uneaten pieces of pie can be warmed up the next day. The best recipes for cooking this dish are presented in our article.

Secrets of cooking delicious Achma

Prepare at home the real Georgian delicious acmu will help the following recommendations:

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

Filling options for achma

Traditionally, suluguni is used as the filling for the preparation of Achma. But there are other options, for example:

• 50% of suluguni and 50% of Imeretian cheese;
• Feta;
• Brynza;
• Mozzarella;
• cottage cheese;
• 50% of suluguni (brynza, feta) and 50% of cottage cheese;
• meat;
• Cheese and mushrooms, etc.

If desired, you can even make sweet acmma for tea. In this case, instead of salty cheese, add sweet curd with raisins and dried fruits. Of course, this is no longer Georgian akhmah, it's improvisation, but it turns out that this cake is very tasty and interesting.

Georgian acme with cheese: recipe with photo

Traditional Georgian acme is a multi-layered pie with salty cheese filling inside. Every Georgian woman should be able to cook such a pie, and in different villages there can be recipes for cooking this delicious dish.

Traditional achama with cheese is prepared in such a sequence:

1. In 100 ml of water are added eggs (2 pcs.) And salt (½ tsp). All the ingredients are beaten until the foam forms.
2. In the groove of sifted flour (500 g) poured earlier prepared pouring eggs, water and salt.
3. Gradually, the elastic dough is kneaded. If necessary, flour can be added to it.
4. From the grated suluguni (0.6 kg), sour cream (100 ml) and melted butter (150 g), the filling is prepared.
5. The dough is divided into 9 parts. Each part is thinly rolled, while one layer should be larger than the rest approximately 1.5 times.
6. Each layer of dough separately boiled in boiling water for 20 seconds, then falls into a basin of iced water for 15 seconds and drained on a towel.
7. The cake is being formed. The largest layer of dough is laid out on the bottom of the mold, the filling is distributed along the center, then another dough, again the filling, etc. When the last layer of dough is laid out, the edges of the bottom sheet should be raised upward, as if "sealing" the sides of the pie.
8. The formed cake is immediately cut into portions and smeared with egg dressing (1 pc.) And sour cream (50 ml) with salt.
9. Bake ashma with suluguni cheese for 50 minutes at a temperature of 180 degrees.

Before serving, the dish must be cooled.

Lazy achema from pita bread with cheese: recipe

In order not to waste time on rolling the cakes, some mistresses have adapted to cook acmu from lavash. It should be noted that to taste it is not much inferior to the traditional Georgian dish.

To prepare acme, three sheets of thin lavash are laid out on the bottom of the form overlapping, overlapping each other by about a third. The top is distributed the filling, prepared from suluguni (400 g) and 1 egg. Cheese filling is poured with sauce from kefir (150 ml) and eggs, after which it is covered with another lavash leaf. Generally, the cake is formed in a manner similar to that presented in the previous recipe. In total for such a quantity of the filling it is necessary to take 7 sheets of pita bread.

A parma with lavash and cheese before baking is poured with melted butter. And only after that the shape with the pie leaves for 30 minutes in the oven, heated to a temperature of 180 degrees.

Achm with brynza

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

When choosing the second option, the cheese will be laid out as a filling between layers of pita bread. In this case, to prevent the pie from getting dry, add the melted butter to the grated cheese, and grease each leaf of lavash with kefir or cream sauce.

Armenian Achma with cottage cheese and lavash cheese

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

The process of forming pita from pita bread does not differ from previous versions of cooking this dish. To dry leaves turned out juicy and tender, they are well impregnated with sauce from eggs (2 pcs.) And kefir (300 ml), then spread the filling. Achma with cheese and cottage cheese from lavash is baked in the oven until browned, about 35 minutes. The prepared dish immediately after the oven is poured with melted butter (100 ml).

Achma from puff pastry

Very tasty achm is obtained also from puff pastry, while preparing a dish is easy. To prepare it, you will need to pack a puff-free, non-yeast dough, each of which is rolled out according to the size of the mold. The first sheet that fits to the bottom will be bigger and thinner than the others.

In the process of forming a pie, a filling is put on each layer of the dough, which includes salt cheese (200 g), cottage cheese (200 g) and melted butter (200 g). On top, the filling is poured with cream and egg sauce (2 pcs.). In this sequence, all layers are gradually formed. The last sheet of the dough is smeared with the remaining creamy-egg sauce. It is baked acme with cheese and cottage cheese from puff pastry for 20 minutes at 180 degrees. Immediately after the oven, it should cool down a little, and only after that the cake can be cut into pieces.

Cheese Achm in the Multivariate

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

The cake is formed as follows: the first sheet of pita bread is laid out a few pieces of kefir, soaked in kefir, then filling, then again a layer of soaked lavash, again grated cheese, etc. The last layer should be cheese. After that, the hanging edges of the pita bread are folded inward, and the acme with the cheese is closed. On top of the lumps of butter are laid out. Bake the cake for 45 minutes on one side, then it must be carefully turned over and sent to the bowl of the multivarquet to continue to prepare for another 40 minutes.