Achma with suluguni and sour cream
12 servings
210 minutes
Achma with suluguni and sour cream is a traditional Georgian dish that delights with its delicate, stretchy cheese flavor and airy multilayered structure. This yeast-free pie is akin to lasagna but has a unique texture due to the alternating thin layers of dough and aromatic filling of suluguni and sour cream. Historically, achma originated in Adjara and became a symbol of home comfort and hospitality. It is served hot to keep the cheese soft and stretchy while the dough remains crispy on the outside and juicy on the inside. Achma pairs perfectly with refreshing matsoni or wine and is an integral part of a Georgian feast, filling the home with warmth and enticing aromas. Simple in ingredients but rich in flavor, this pie will adorn any family dinner.
1
To prepare the dough, break eggs into a sufficiently large container, beat them, add water, flour, and salt. When calculating the amount of salt, remember that suluguni is also a salty cheese.
- Chicken egg: 5 piece
- Water: 250 ml
- Wheat flour: 1 kg
- Salt: to taste
2
Knead a uniform, dense dough. It's better to knead the dough on the table, as if rubbing it into the surface. For this, use the base of your palm to smooth the dough, applying simultaneous pressure down and away from you. Then fold the edge of the dough towards you and make the movement away from you again. Continue this until the dough becomes uniform in consistency.
3
Divide the dough into 8 parts, with one part being slightly larger than the others.
4
Roll the dough into balls and place in the refrigerator for an hour.
5
Meanwhile, grate the cheese on a coarse grater and mix it with 300 grams of butter and sour cream - this will be the filling.
- Suluguni cheese: 1 kg
- Butter: 500 g
- Sour cream: 200 g
6
Roll the dough balls out thinly. The largest ball should be slightly larger than the size of the baking tray, while the others should match its inner size.
7
Grease the baking tray with butter, place the first sheet (the largest) on it, and drizzle/grease with part of the melted butter.
- Butter: 500 g
8
Out of the remaining 7 layers, 6 need to be dipped in boiling water for 1-2 minutes, then plunged into cold water for 1-2 seconds and drained in a colander to remove excess liquid (the sheets can be boiled either simultaneously or one at a time. Personally, I find the latter option more convenient, as I can manage the cycle described in the next step).
- Wheat flour: 1 kg
9
Lay 3 boiled layers in a baking dish, greasing each with oil. Top with half of the cheese filling and spread it evenly. Again, 3 layers of boiled dough, each greased with oil, and the remaining filling.
- Butter: 500 g
- Suluguni cheese: 1 kg
- Sour cream: 200 g
10
Cover with the last raw layer of dough and fold the edges of the bottom layer, pinching them together so that the melted cheese does not leak during baking.
11
Bake in a preheated oven at 220 degrees for 40-50 minutes until the top of the dough turns golden brown. Ensure the heat in the oven is evenly distributed and the bottom doesn't burn while the top just starts to brown.
12
Remove the finished achma from the oven and let it rest for about 10 minutes. Cut into pieces and serve on a large plate.
