Lazy Achma
8 servings
60 minutes
Lazy Achma is a simplified version of the famous Georgian dish created for those who want to enjoy its delicate flavor without complex culinary processes. This pie, soaked in a milk filling with Adyghe and Russian cheese, acquires incredible softness and aroma. Lavash replaces traditional dough, making preparation quick and convenient. As it bakes, the layers are infused with an egg-milk mixture, creating a harmony of airiness and richness. The cheese filling offers a rich creamy taste with light spicy notes of herbs, while the golden crust adds an appetizing texture. An ideal option for a cozy family dinner or an unexpected guest visit, lazy Achma retains the spirit of Georgian hospitality and simplicity in preparation.
1
Grate the cheese on a coarse grater, add eggs, salt, finely chopped greens, and milk. Mix well.
- Adyghe cheese: 500 g
- Rossiysky cheese: 500 g
- Chicken egg: 6 pieces
- Milk: 700 ml
- Salt: to taste
- Dill: to taste
- Parsley: to taste
2
Lay a sheet of lavash on the baking tray, spread with filling, cover with the next sheet, and so on. The last and topmost should be a sheet of lavash.
- Armenian lavash: 7 pieces
3
Leave some filling, and place the assembled achma in a preheated oven at 180 degrees for 20-30 minutes.
4
10 minutes before readiness, spread the remaining filling on top and let it brown.
- Milk: 700 ml
- Adyghe cheese: 500 g
- Rossiysky cheese: 500 g
- Chicken egg: 6 pieces
5
Cut the slightly cooled achma into portion pieces.
