Recipe Catalog
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This is how they bake achma in the Georgian bakery Tsomi.
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Recipe from the Moscow Georgian Cuisine Restaurant "Ojakhuri.
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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.
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Adjarian khachapuri with Imeretian cheese is a gastronomic wonder of Georgian cuisine, embodying comfort and warmth. Its origin is linked to the Adjara region, where sailors returning from the sea sought hearty and nutritious food. The boat-shaped khachapuri symbolizes the maritime heritage of this region. The taste of the dish is delicate, creamy, and rich due to the melting Imeretian cheese that creates a soft and aromatic filling. The final touch is a broken egg in the center of the hot cheese, making the texture even more velvety. Khachapuri is served with a generous portion of butter that melts into the crust. This dish pairs perfectly with red wine or tea and is an essential part of a traditional Georgian feast where every bite is filled with history and hospitality.
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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.
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Adjarian khachapuri is a culinary heritage of Georgian cuisine that has won the hearts of gourmets worldwide. It features tender, airy dough shaped like a boat filled with aromatic, gooey sulguni cheese. The main highlight of this dish is an egg cracked in the center just before serving, creating a delightful creamy texture that pairs perfectly with the cheese. During preparation, the dough undergoes several fermentation stages, making it especially soft and fragrant. Adjarian khachapuri is traditionally eaten by tearing off pieces of the crust and dipping them into warm, stretchy cheese with egg. This dish embodies the warmth of Georgian hospitality and is perfect for cozy family gatherings when craving something hearty, rich, and incredibly delicious.
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Khachapuri with suluguni cheese and egg is a legendary dish of Georgian cuisine, embodying warmth and hospitality. The crispy flaky dough hides a tender, stretchy cheese filling with the velvety taste of suluguni that gains pleasant creaminess from the egg. This dish hails from sunny Georgia, where khachapuri is an integral part of the national cuisine and a symbol of family meals. It can be served as a standalone treat or accompanied by fresh vegetables or aromatic herbs. Khachapuri is best enjoyed hot when the cheese inside remains gooey and flavorful, while the golden crust crunches delightfully. It’s the perfect combination of textures and aromas that captivates gourmets around the world.
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Vegetable stew with suluguni cheese is a harmony of flavors and textures that delights the soul and warms the heart. This dish combines the tenderness of baked vegetables with a gooey cheese crust, creating a true symphony of taste. Zucchini, eggplant, and sweet pepper add freshness and lightness, while carrot and cauliflower contribute richness and depth. Cream binds the ingredients into a single, delicate composition, while suluguni and parmesan give the dish spicy, creamy notes. This stew is perfect for cozy family evenings or festive gatherings, surprising with its simplicity and rich flavor. Inspired by Georgian culinary traditions, it fits into modern gastronomy while remaining accessible and versatile. Enjoy its velvety texture and unique aroma!
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Warm salad with melted suluguni cheese is true gastronomic poetry of Georgian cuisine. Bright, fresh lettuce leaves combined with sweet-sour physalis and juicy tomato pieces create a harmonious base. The light aroma of roasted garlic fills the dish with warmth, while the browned pieces of asparagus and leek add a special texture. The finishing touch is the delicate suluguni that melts over the hot vegetables, enveloping them in a milky flavor with a hint of saltiness. This salad is perfect as a standalone dish or as an exquisite addition to the main feast. Its freshness and warmth reveal the secrets of Georgian hospitality, while the contrast of textures and flavors makes each spoonful a small celebration.
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Khachapuri with suluguni cheese is a true Georgian gastronomic treasure, embodying the warmth and coziness of home cooking. The cheesy aroma, crispy golden crust, and stretchy creamy suluguni make this pie a perfect treat for any table. Khachapuri originated in ancient times in the mountainous regions of Georgia, where shepherds used fresh milk suluguni to make hearty flatbreads. The secret to its flavor lies in the perfect balance of soft dough rich in creamy taste and aromatic cheese filling. It is eaten hot while the cheese inside remains stretchy and the dough airy and tender. It works great as a standalone dish or as an accompaniment to meat, vegetables, and fresh herbs. This classic recipe has maintained its popularity to this day, remaining a symbol of Georgian hospitality and culinary traditions.
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Qutab with greens and sulguni cheese is a traditional dish of Azerbaijani cuisine that embodies simplicity and sophistication. These crispy, golden flatbreads filled with fragrant fresh herbs and tender sulguni have a subtle, slightly salty taste with hints of cumin. In Azerbaijan, qutabs are served hot, often with matsoni or melted butter, making them even richer. The history of this dish dates back to ancient times when it was prepared for family gatherings and celebrations. Today, qutabs remain a beloved treat suitable for both everyday meals and special occasions.
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Turkey burgers with suluguni cheese are an original combination of tender poultry with a distinctive Georgian note. The turkey mince, enriched with herbs and spices, forms the basis of a juicy patty. Suluguni cheese adds spiciness and pleasant stretchiness to it. The bun, crispy on the outside but soft on the inside, brings all elements together, creating a balanced flavor. The light acidity of tomatoes and the freshness of salad complement the dish, making it bright and rich. This burger is a find for those seeking an alternative to classic meat options while maintaining juiciness and flavor richness. Perfect as a hearty lunch or dinner, suitable for cozy family gatherings and even picnics. Turkey burger with suluguni is a gastronomic experiment that will pleasantly surprise even gourmets.
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Cheese pancakes with suluguni and mint are a harmony of traditional Russian cuisine with hints of Georgian flavor. The delicate cottage cheese combines with spicy suluguni, creating a rich, slightly salty taste that is beautifully complemented by the refreshing aroma of mint. Baked in the oven, the pancakes acquire a golden crust while remaining soft inside. They are served as a standalone dish or with honey and sour cream, enjoying every bite. Historically, cheese pancakes were part of Russian breakfasts, and the addition of suluguni and greens gives them an unusual sound. They are perfect for a light yet hearty meal, surprising with their blend of classic and originality.
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Baked potatoes under suluguni cheese is a simple yet exquisite dish with deep roots in European culinary traditions. Potatoes baked to a golden crust acquire a tender texture, while the creamy cheese mixture with dill and garlic adds rich flavor and aroma. Suluguni, famous for its stretchy and slightly salty taste, perfectly complements the softness of the potatoes, creating a harmonious combination. This dish can be served as a standalone treat or as a side dish to meat and fish dishes. It warms and satisfies, leaving a pleasant aftertaste with light spicy notes. Baked potatoes under suluguni are an ideal choice for a cozy family dinner or festive table where each bite fills the atmosphere with warmth and the taste of home cooking.
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Mushrooms with suluguni cheese are a delightful dish of Georgian cuisine that combines the delicate mushroom flavor with the rich, slightly salty notes of suluguni cheese. This simple yet elegant dish is often served as an appetizer or a side to main meat dishes. Historically, mushrooms hold a special place in Georgian gastronomy, and pairing them with suluguni—a traditional brined cheese—creates a harmonious duet of flavors. The easy cooking method preserves the natural aroma of the mushrooms, while baking under a layer of melted cheese adds an appetizing texture. These mushrooms are especially good accompanied by fresh herbs and a glass of dry white wine that highlights their soft creamy taste.
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