Lazy achma from lavash
14 servings
60 minutes
Lazy achma made from lavash is a simplified version of the famous Georgian pie that retains its rich flavor and tender texture. Traditionally, achma is made from thin dough, but here lavash is used, significantly easing the process. The combination of Adyghe cheese, tilyoziter, and cottage cheese creates a rich dairy flavor with subtle spicy notes, while chechil adds stretchiness to the filling. The egg-cream filling makes the dough soft and soaked through, while the baked top layer adds an appetizing crust. This dish is perfect for a cozy family breakfast or festive table; it can be easily sliced and served as portioned pieces. The simplicity of preparation makes it accessible even for beginners, and the final taste can captivate any connoisseur of Georgian cuisine.
1
Mix 250 g of grated Adyghe cheese and Tilsiter with 250 g of homemade cottage cheese. The fattier it is, the tastier it will be.
- Adyghe cheese: 250 g
- Tilsiter cheese: 300 g
- Cottage cheese: 250 g
2
Chop the cheese, add it to the cheese-curd mixture and mix. Chechil gives the filling structure.
- Chechil: 250 g
3
Mix the cream and eggs.
- Cream: 400 ml
- Chicken egg: 5 piece
4
Place a couple of lavash sheets at the bottom of a 30 cm diameter mold. Grease the lavash with an egg-cream mixture.
- Thin lavash: 5 piece
- Cream: 400 ml
- Chicken egg: 5 piece
5
Spread a layer of cheese-curd mixture on top. Trim the edges of the lavash and place them on the mixture.
- Adyghe cheese: 250 g
- Tilsiter cheese: 300 g
- Cottage cheese: 250 g
- Thin lavash: 5 piece
6
Tear the lavash and place it on top so that all the filling is covered. Brush with egg and cream.
- Thin lavash: 5 piece
- Chicken egg: 5 piece
- Cream: 400 ml
7
Add another layer of cheese and cottage cheese, cover again with torn lavash, and brush with egg and cream. Repeat the procedure once more. There will be a total of three layers of filling. Brush the top layer of lavash with egg and cream.
- Adyghe cheese: 250 g
- Tilsiter cheese: 300 g
- Cottage cheese: 250 g
- Thin lavash: 5 piece
- Chicken egg: 5 piece
- Cream: 400 ml
8
It's hard to cut the ready achma, so it should be cut before sending it to the oven, and then, when it's baked, go over the same cuts with a knife again.
9
Pour the pie with leftover eggs and cream. Soak all the cuts. Send it to an oven preheated to 180 degrees for 30 minutes. After half an hour, take it out, sprinkle the pie with 50 g of grated Tilsiter or another semi-hard cheese, and put it back in the oven for another five minutes. This is needed for the achma to have a golden crust.
- Chicken egg: 5 piece
- Cream: 400 ml
- Tilsiter cheese: 300 g