Recipe Catalog

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.

Achma with suluguni is a true Georgian gastronomic treasure that dates back to ancient traditions of baking unleavened dough. Unlike traditional pies, achma is prepared in layers, each soaked in butter and generously sprinkled with aromatic suluguni—a tender, salty cheese that melts perfectly when baked. The finished dish delights with its rich creamy-cheese flavor, light flaky texture, and golden crispy crust. Achma is perfect for festive gatherings as well as cozy family dinners, becoming the main highlight on the table. It is served hot, and its stretchy cheese and delicate dough layers make every guest want a second helping.

Açma are traditional Turkish rolls that are soft, airy, and fragrant. Their history traces back to Ottoman cuisine, where the art of baking held a special place. Açma is distinguished by its layered structure due to the use of butter, which gives the dough tenderness and rich flavor. These rolls have a slightly sweet note that harmonizes with sesame and black cumin, creating a perfect balance of taste. They are served for breakfast with a cup of Turkish tea or as an accompaniment to main dishes. Due to their versatility, açma can be used as a base for sandwiches or spreads. They are ideal for cozy home breakfasts as well as festive gatherings, filling the home with the warmth of Eastern traditions.

Achma made from lavash is a simple yet incredibly delicious variation of Georgian pie that combines the lightness of the dough and the tenderness of cheese. Unlike traditional achma, this recipe uses thin Armenian lavash, making preparation even easier and quicker. Kefir adds softness to the dough, while Adyghe cheese provides a pleasant creamy flavor. Baked in the oven until golden brown, achma acquires an appetizing aroma and texture with a crispy top and tender layers inside. This dish is perfect for breakfast, cozy family dinners, or festive tables, especially when paired with a cup of hot tea.

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.

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.

Lazy achma is a simple and quick version of traditional Georgian pastry that retains its rich taste and aroma. The recipe is based on thin Armenian lavash soaked in butter, mayonnaise, and cheese, creating a tender, juicy structure. The dish is perfect for breakfast or a snack, and its crispy golden crust makes achma especially appetizing. The history of achma goes back to Georgian cuisine where the classic version requires more time and effort. This variant is a find for those who appreciate flavor without complications. It is served hot or warm and pairs well with greens, sour cream, or fresh vegetables.

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.

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.

This is how they bake achma in the Georgian bakery Tsomi.

Another type of Georgian khachapuri is achma. The main difference from other options is that the raw dough for it is slightly boiled, and only after that the khachapuri is assembled: a layer of dough is greased with butter, sprinkled with cheese, covered with dough, and so on. By the way , the dough for achma is always unleavened, and the cheese must be very salty so that everything fits together in harmony. Due to its labor intensity, achma is considered a festive dish, and it is also difficult to prepare in small quantities. But after the holiday, you can eat it over the course of several days, warming it up - this does not harm achma at all.