Georgian puff cake and his "lazy" version - acm from pita bread

Achma is a delicious multilayered pie with cheese stuffing. This dish is Georgian, but similar recipes can be found in other national cuisines. For example, the Bulgarians are preparing a similar cake, which is called bannica, and Italian lasagna can be called a "relative" of Achma.

There are a lot of ways to prepare Achma, probably every cook has his own secrets, which he applies when baking this pie. We suggest you try to make this dish using our recipe. Achma with cheese is prepared in the form, it is better to take a rectangular or square container.

First, we knead a dough of four eggs, a glass of water, in which a teaspoon of salt, spoons of vegetable oil and about 800 grams of flour are mixed (another 200 grams of flour will be needed to roll the cakes). The dough should turn out to be non-sticky to the hands, but also not hard. The finished dough should be wrapped in a bag and left for half an hour for proofing.

For the filling we need about a kilogram of brine cheese. It can be brynza, suluguni or mozzarella. In addition, you need to cook another three hundred grams of butter and two hundred grams of sour cream. For pouring acmma, you will need two whipped eggs and three tablespoons of cream (you can take sour cream or milk).

The finished dough is divided into several parts (depending on the size of the form), and one part should be larger than the rest. We roll the most part into the layer, which we cover the bottom and sides of the mold. The bed must be of such size that its edges slightly hang over the sides of the mold.

The rest of the dough is rolled into cakes, which by size will slightly exceed the bottom of the mold. Each of the smaller rolled flat cakes must be separately boiled for a minute in salted boiling water. Cooked cake is extracted from the pan using two noises or blades and immediately put into a bowl with cold water.

Prepare the filling. Cheese three on a grater and mix with sour cream (cream) and half the norm of melted butter. In the filling, you can add chopped greens and spices, and if the cheese is not too salty, then a little salt.

On the dough layer of the test, we spread one boiled cake and grease it with butter. Since our cake is somewhat larger than the bottom of the mold, we collect it in wrinkles. This will make our acmu more airy. On top of the cooked layer, put a part of the filling, and again close with a boiled cake. You can put stuffing after each layer of dough, or spread a few cakes of dough in a row (do not forget to lubricate them with melted butter), and only through three or four layers of dough to put stuffing.

The top layer of the pie can be from boiled dough and from raw, at your discretion. On the top layer we wrap the edges of the raw lower layer, which we hung over the sides of the mold. Top with acmu pour the filling with eggs, whipped with sour cream. Then immediately cut the pie into portions, sprinkle with the rest of the melted butter and bake in the oven until the top layer blushes. We got a very delicious and airy acme. The recipe for this cake, as you can see, is complex enough, so many prefer to cook a "lazy" version of this dish. Of course, in this case, we will not get a truly national Georgian dish, but, still, it will be very tasty.

We offer you a simplified version of this dish - acm from pita bread. For its preparation we need to prepare 6 sheets of thin lavash, 300-400 grams of cheese (the same sorts are used as in the first recipe), two glasses of kefir, 2-3 eggs, 100 grams of butter, greens, spices, garlic.

Achma from lavash, too, is baked in a rectangular shape, which will need to be oiled. Now put in this form two sheets of lavash, placing them perpendicular to each other. The edges of the pita should hang from the sides of the mold.

Now prepare the filling by beating eggs with kefir. Lavash is torn to pieces, as it is necessary, and moistened in this pour. Lay the first layer of pieces of impregnated pita bread in a mold. Do not need to carefully spread the layers, let them be a little crumpled, in this case, our pacha lavash will be softer and airy. On top lay out the filling of cheese with herbs and garlic (the latter ingredient is added if desired). Continue to alternate layers of kefir impregnated with lavash pieces and fillings, until the form is filled. Then turn the edges of the bottom sheets of lavash upward. Fill our pie with the remnants of the kefir mixture and put the pieces of butter on top. The ashma from lavash is being taken care of for about thirty to forty minutes in the oven, which is heated to 160 degrees.