Achma from Nana Chechelashvili
15 servings
40 minutes
Achma is a traditional Georgian dish resembling lasagna but without the usual sauce. It originates from western Georgia, where dairy products are especially valued. The secret of achma lies in the thin layers of dough that become surprisingly tender after boiling and are soaked in butter and aromatic cheese. The sulguni and imereti cheese used in the recipe give the dish a rich creamy-cheesy flavor with a slight tanginess. Achma is an ideal treat for gatherings as it is delicious both hot and cold. It can be served as a standalone dish or alongside meat and vegetable appetizers. Georgians prepare achma for special occasions since it requires time and patience but rewards with the warmth and coziness of true home cooking.
1
Mix eggs, warm water, and salt with a whisk. Add flour and vegetable oil and mix gently again. The dough should be smooth and elastic (it's important not to add too much flour to avoid it becoming too stiff).
- Chicken egg: 6 pieces
- Water: 1 glass
- Wheat flour: 1 kg
- Vegetable oil: 2 tablespoons
- Salt: 1 tablespoon
2
Grate the cheese on a coarse grater.
- Suluguni cheese: 1.25 kg
- Imeretian cheese: 1.25 kg
3
Melt the butter.
- Butter: 500 g
4
We divide the dough into 8 parts, one of which is slightly larger, and the others are equal.
5
Roll out thinly and place the larger part in a greased rectangular mold. The edges of the dough should hang over the mold. Leave another part of the dough raw (for the top layer).
- Butter: 500 g
6
Put a large pot of water on the fire, add a little salt, and bring to a boil.
- Salt: 1 tablespoon
7
Roll the remaining pieces of dough into very thin layers slightly larger than the baking dish. Dip each layer into boiling water for 2 minutes. Carefully remove and transfer to a bowl of cold water. Drain in a colander to let the water drip off.
8
We dry each layer with a disposable or clean waffle towel.
9
Grease the first layer with melted butter, cover it with the second layer (previously blanched in boiling water), and grease again. Sprinkle grated cheese on top, cover with the next boiled dough layer, grease with butter, and add cheese again. Continue with the remaining layers.
- Butter: 500 g
- Suluguni cheese: 1.25 kg
- Imeretian cheese: 1.25 kg
10
We lay raw dough again as the last layer.
11
We grease the achma with egg, cut it into equal squares without cutting through the bottom layer completely, and pour the remaining oil on top.
- Chicken egg: 6 pieces
- Butter: 500 g
12
Place in a preheated oven at 180°C for 25 minutes until a golden crust forms. Remove and serve hot.