Achma in Georgian
6 servings
40 minutes
Achma is a true culinary masterpiece from sunny Georgia. This layered cheese pie delights with its tenderness and rich flavor, where thin layers of dough intertwine with a fragrant cheese filling made of sulguni and imeretian cheese. Georgian housewives pass down the secrets of its preparation from generation to generation, and the recipe embodies the warmth and hospitality of this wonderful cuisine. It is served with matsoni, which adds a slight tanginess that perfectly complements the softness of melted cheese. Achma is a symbol of family gatherings, where loved ones come together around the aromatic pie to share the joy of communication and enjoy the taste.
1
Knead the dough, divide it into 5 unequal parts (two parts should be about 250 g, the others 200 g) and roll out thin sheets.
- Wheat flour: 1 kg
- Chicken egg: 5 piece
- Salt: 10 g
- Olive oil: 10 ml
2
Carefully, we first dip one sheet in boiling water for 30 seconds, then in cold water and wait for it to cool.
3
Grease a non-stick baking tray with butter and place the first layer of dough, then the filling, and continue until the end.
4
To make the filling, grate suluguni, Imeretian cheese, and butter on a coarse grater and mix everything together.
- Suluguni cheese: 1.5 kg
- Imeretian cheese: 0.5 kg
- Butter: 100 g
5
Close the last layer by brushing it with beaten egg.
- Chicken egg: 5 piece
6
Before sending the dish to the oven, it must be carefully cut into desired pieces.
7
Bake at 220 degrees for 20 minutes until done.
8
Take out the baking tray and cover it with foil. This way, the achma becomes softer.
9
Served with matsoni.
