Achma classic

Achma is a classic of Georgian-Turkish cuisine, which has become very popular beyond the countries of origin. The dish is a layer cake, each layer of dough of which is coated with butter; the fillings can be very diverse, so absolutely everyone can find the option that they will definitely like. And preparing achma is quite simple; even a novice cook can handle it if he follows the recommendations given in the recipes.

Achma of lavash with cheese in the oven

Lazy Achma is a very simple and quick pie, but at the same time incredibly cheesy and filling! This dish tastes great both cold and hot, and is also great for a holiday table and family dinner.

1. 
   It’s very easy to prepare a classic pita bread with cheese in the oven. Grate two types of cheese on a coarse grater.
2. 
   Add 5 tablespoons of sour cream to the shredded cheese and beat in 4 eggs - mix thoroughly until smooth.
3. 
   We line the baking dish with lavash so that the edges hang down - generously coat with melted butter, and put part of the cheese filling in the center and smooth it out.
4. 
   Cover the filling with the edges of the pita bread (cut off the excess using scissors).
5. 
   Afterwards, we repeat the layers: again butter, cheese and lavash. We do this until we run out of ingredients. Bake for 35-40 minutes at 180 degrees until golden brown.
6. 
   After the time has passed, carefully remove the mold and let it cool a little.
7. 
   Remove the achma from the mold and place it in a dish.
8. 
   Cut the finished pie into portions and serve. Bon appetit!

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Lazy achma from lavash with cottage cheese

When guests are on the doorstep, and there is nothing to treat them with, there is a way out! We are preparing achma - a Georgian traditional pie filled with cottage cheese mixed with cheese. However, today we will talk about the “lazy” version, and it is called that because instead of lean dough, sheets of thin pita bread are used.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 8.

Ingredients:

• Thin lavash - 1.5-2 sheets.
• Cottage cheese – 200 gr.
• Cheese – 200 gr.
• Sour cream – 75 gr.
• Greek yogurt – 75 gr.
• Eggs – 3 pcs.
• Dried greens – 1 tsp.
• Ground black pepper – ¼ tsp.
• Granulated garlic – 1/3 tsp.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Cut sheets of thin pita bread into squares or rectangles corresponding to the size of the baking dish, but with a margin of about 5-6 centimeters.

2.To prepare the filling, in a deep bowl, combine eggs, sour cream, Greek yogurt, ground black pepper and granulated garlic - mix until smooth.

3. In another container, mix cottage cheese, cheese, dried herbs and salt to your taste - also stir well.

4. Dip the sliced ​​lavash in the egg mixture and place it in a mold previously greased with a small amount of vegetable oil. We collect the sheet into a light accordion, this is precisely what the reserve is left for.

5. Place some of the curd and cheese filling on top.

6. We form the remaining layers of the pie in a similar way, pouring the remaining egg wash over the formed mixture.

7. Place the mold in the oven and cook at 180 degrees for half an hour.

8. Carefully remove the rosy cake from the mold, cut into pieces and enjoy. Bon appetit!

Classic Turkish achma buns at home

It is very simple to prepare soft, aromatic and incredibly tasty buns originally from Turkey; you just need to follow the recommendations given in the recipe, and then absolutely anyone can do it and the result will be a wonderful dish that is suitable even for a festive table.

Cooking time – 2 hours 5 minutes

Cooking time – 25 min.

Portions – 15 pcs.

Ingredients:

• Flour – 5-6 tbsp.
• Dry yeast – 10 gr.
• Milk (warm) – 2 tbsp.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 3 tbsp.
• Salt – 1 tsp.
• Butter – 100-150 gr.
• Olives (pitted) – 1 can.
• Eggs – 1 pc.
• Sesame – 1 tbsp.

Cooking process:

1. Prepare the dough. In a deep plate, combine a glass of warm milk, yeast and granulated sugar - mix and set aside for 20 minutes.

2.After time, the dough will increase several times and rise.

3. Let's prepare the dough. Sift one glass of wheat flour into a separate container, add the dough, sunflower oil, salt and the remaining flour. Knead the elastic dough and let it “rest” and “grow” for 40 minutes.

4. At this time, cut each olive into 4 parts.

5. Roll out the risen dough, roll it into a roll and divide it into equal pieces. From each part we form a ball.

6. Roll each ball into a flat cake, coat with melted butter and sprinkle with a small amount of olives.

7. Roll the resulting cake like a roll and wrap it into a spiral, connecting the two edges.

8. Line a baking sheet or baking dish with a sheet of parchment paper and lay out the buns, brush with beaten egg, sprinkle with sesame seeds and leave for another 20 minutes. Then cook in the oven for about 25 minutes at 180 degrees. Bon appetit!

Georgian achma with cheese and cottage cheese

When you are tired of classic breakfasts with scrambled eggs and sandwiches, we prepare a classic of Georgian cuisine - achma with a delicious filling of cottage cheese and cottage cheese. With this dish you can easily feed the whole family and forget about hunger for a long time.

Cooking time – 1 hour 40 minutes

Cooking time - 15 minutes.

Portions – 10.

Ingredients:

• Thin lavash – 3 pcs.
• Hard cheese – 300 gr.
• Cottage cheese – 400 gr.
• Eggs – 5 pcs.
• Sour cream – 200-300 ml.
• Garlic – 1-2 teeth.
• Butter – 30 gr.
• Greens - to taste.

Cooking process:

1. Prepare the filling. In a deep container, combine hard cheese, grated on a coarse grater, cottage cheese, 2 eggs and a few cloves of garlic - mix the mixture thoroughly until smooth.

2.Generously coat the multicooker bowl with butter and place one sheet of pita bread so that the edges remain outside. Place the remaining sheets on a flat surface and distribute the cheese and curd filling.

3. Carefully roll the pita bread into a tight roll.

4. Roll the resulting roll into a spiral and place it in a bowl.

5. Prepare the filling. In a bowl, mix 3 eggs, sour cream - mix thoroughly and you're done.

6. Pour the lavash spiral with the egg mixture, making sure that the filling completely covers the rolls.

7. Carefully fold the edges of the pita bread sticking out of the multicooker on top of the soaked pita bread snail and coat with the remaining sour cream.

8. Bake in the “Baking” mode for 65-75 minutes, and then turn on the “Warming” program and cook for another 10 minutes.

9. After turning off the “stove”, open the lid and slightly cool the achma, then take it out.

10. Cut into portions, place on plates and surprise your guests. Bon appetit!

How to cook achma from pita bread with cheese in a frying pan?

Achma is a classic of Georgian cuisine, which is a multi-layer pie made from unsalted boiled dough and filled with a large amount of cheese or cottage cheese. Today we will talk about a simplified version of this dish, made from pita bread instead of dough, and absolutely any type of cheese can be used for the filling.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Lavash – 100 gr.
• Eggs – 1 pc.
• Sour cream – 60 ml.
• Milk – 110 ml.
• Garlic – 2 teeth.
• Cheese – 120 gr.
• Parsley – 1 bunch.
• Khmeli-suneli – 1 tsp.
• Butter – 30 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.We prepare the necessary components: we measure and weigh the required quantity using a kitchen gram scale.

2. Grate any cheese you choose on a coarse grater and transfer it to a deep container for convenience.

3. We also send finely chopped parsley there.

4. Following the greens, beat in the egg, add milk and sour cream - stir well.

5. To add piquancy to the finished dish, add salt, pepper and season with a teaspoon of khmeli-suneli, pass the garlic through a press and mix again.

6. Roll up the lavash sheet like a roll, cut it into thin strips using scissors and place it in a container with the egg-cheese mixture and thoroughly mix all the ingredients together.

7. If you are using hard lavash, you can leave the mixture for 5-7 minutes to soften. The finished “dough” for achma should resemble a paste.

8. Heat the butter in a frying pan and spread the mixture of pita bread and cheese in an even layer. Cook over medium heat for about a minute and a half with the lid closed, then reduce the heat to low and fry for another 5-7 minutes until the top of the pie becomes dry.

9. After the time has passed, turn the achma over to the other side and cook for 5 minutes until golden brown.

10. Transfer the finished pie while hot to a flat dish, cut into pieces and enjoy. Bon appetit!

Delicious puff pastry achma with cheese

Having such simple ingredients on hand as ready-made puff pastry, cheese and milk, you can easily prepare a puff pie with a delicate cheese filling without spending a lot of free time and effort. The finished achma can be safely served on the festive table.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Puff pastry – 500 gr.
• Hard cheese – 200 gr.
• Cheese “Adygei” - 200 gr.
• Milk – ½ tbsp.
• Egg – 1 pc.
• Butter – 30 gr.

Cooking process:

1. Roll out the melted puff pastry into a thin layer and divide into 4 equal parts.

2. Grate two types of cheese on a coarse grater.

3. Sprinkle the dough generously with cheese filling, leaving a little free space on one edge.

4. Roll each layer of dough into a fairly tight roll.

5. Place in a baking dish, seam side down.

6. To fill, combine the egg and milk - mix well and pour our preparations directly into the mold.

7. Bake for 25-30 minutes in the oven at 180 degrees. After half an hour, cool the mixture slightly and serve. Bon appetit!

Achma from lavash with cheese and kefir

Is there anything tastier than pastries filled with stretchy cheese? And it’s even better if for this baking you don’t need to bother with the dough and you can use sheets of thin Armenian lavash.

Cooking time – 1 hour 35 minutes.

Cooking time – 15 minutes.

Servings – 4.

Ingredients:

• Thin lavash - 2 layers.
• Cheese "Suluguni" - 200-250 gr.
• Kefir – 1 tbsp.
• Eggs – 2 pcs.
• Butter – 30-40 gr.

Cooking process:

1. Prepare all the necessary products: take the kefir out of the refrigerator in advance so that it comes to room temperature.

2. In a deep bowl, combine two chicken eggs and a glass of kefir.

3. Using a whisk, mix the mixture thoroughly.

4. Grate Suluguni on a coarse grater.

5. Generously coat the multicooker bowl with butter to prevent burning.

6. Let's start assembling. Place a whole layer of pita bread on the bottom of the bowl so that its edges hang outside the container.

7.We tear the remaining pita bread with our hands or cut it with scissors into chaotic pieces of about 8 centimeters.

8. Dip the resulting pieces into the kefir mass.

9. Place some moistened pita bread into the slow cooker.

10. Add the second layer of cheese.

11. We repeat this manipulation until the components run out. It is important that the last layer is pita bread.

12. We wrap the protruding edges of the layer inward, towards the cheese.

13. Fill the tops with the remaining kefir-egg mixture.

14. Place pieces of butter on the last layer.

15. Close the oven lid, turn on the “Baking” program, and set the timer to 40 minutes.

16. After completing the mode, carefully turn the pie over, turn on “Steam” and simmer for another 20 minutes.

17. After the time has passed, open the lid and cool slightly.

18. Carefully transfer the achma to a flat dish and serve hot. Bon appetit!

A quick and simple recipe for achma in a multicooker from lavash

In less than one hour, you can fill your whole house with the pleasant aromas of Georgian pastries and please your whole family with a delicious cheese pie made from puff pastry - achma. Anyone can cook this dish, especially when using a multicooker.

Cooking time – 1 hour 5 minutes

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Thin lavash - 2 layers.
• Cheese – 250 gr.
• Kefir – ½ tbsp.
• Eggs – 2 pcs.
• Butter – 30 gr.
• Salt - to taste.
• Greens - to taste.

Cooking process:

1. Coat the multicooker bowl generously with a piece of butter and place a whole sheet of lavash so that the edges remain outside.

2. In a separate deep container, combine kefir, eggs and salt to your taste - mix well.

3. Chop the greens you have chosen.

4.Transfer to the kefir-egg mixture and stir.

5. Tear the remaining layer of lavash into small random pieces with your hands and soak in kefir with herbs.

6. Place some of the softened pieces on the pita bread, which is already laid in the bowl - this is the first layer of the future layer cake.

7. Grate the cheese on a coarse grater.

8. And spread a small portion in the second layer. We repeat the action until we run out of ingredients (it is important that the final layer is cheese).

9. Afterwards, we bend the protruding edges of the layer, covering the filling. Pour the remaining kefir mixture on top and arrange small pieces of butter.

10. Turn on the “Oven” mode and cook for 40 minutes at a temperature of 120 degrees. After turning off the program, carefully turn the achma over and bake for another 10 minutes at a temperature of 150 degrees.

11. After the time has passed, take out the pie, cut into portions and serve. Bon appetit!

Soft achma with dill at home

There is nothing tastier than hot homemade baked goods, prepared with your own hands and with love. A simple and quick recipe for preparing a classic of Georgian cuisine and one of the subtypes of khachapuri - delicious and incredibly creamy achma with fresh dill.

Cooking time – 2 hours 15 minutes

Cooking time – 25 min.

Portions – 15.

Ingredients:

• Flour – 8 tbsp.
• Milk (warm) – 2 tbsp.
• Water (warm) – ½ tbsp.
• Vegetable oil – 1 tbsp.
• Butter – 100 gr.
• Salt – 1 tbsp.
• Granulated sugar – 3 tbsp.
• Eggs – 2 pcs.
• Yeast (dry) – 1.5 tbsp.
• Dill - to taste.

Cooking process:

1. Prepare the dough. Pour warm water and milk into a deep container, stir granulated sugar and yeast into the resulting solution - set aside for 5 minutes to activate.

2. Let's do the dough.After a few minutes, add one whole egg and one white to the dough (the yolk will be needed for greasing), vegetable oil, salt and gradually add the sifted flour - knead the elastic dough. It is recommended to knead the dough for at least 15 minutes to achieve the desired softness.

3. Finely chop fresh and washed dill and add to the dough - mix thoroughly to evenly distribute the greens, cover the dough with a clean towel or cling film and put it in a warm place without drafts for 30 minutes.

4. Divide the risen dough into equal parts and form a ball from each part. We roll all the balls into flat cakes, make a small depression in the center and put a small piece of butter - roll it up and, twisting it in a circle, form buns.

5. Place the pieces on a baking sheet, brush with beaten yolk and place in the oven. Cover with a towel and let it rest for another half hour. Bake at 180 degrees until golden brown. Bon appetit!

How to prepare PP achma from lavash?

Even if you follow proper nutrition, you can and should make yourself happy! Georgian cuisine copes with this task perfectly - we prepare a traditional layered lavash cake with cheese filling - achmu, but in a PP version.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Lavash – 220 gr.
• Cheese "Suluguni" - 400 gr.
• Mozzarella cheese - 200 gr.
• Milk – 100 ml.
• Eggs – 1 pc.
• Sesame – 2 tbsp.
• Butter – 5 gr.

Cooking process:

1. Prepare the filling. Grate two types of cheese on a coarse grater.

2. Combine the cheeses in a deep plate and mix.

3. Coat a round sheet of lavash with milk.

4. Sprinkle cheese on top of the flatbread.

5. Roll the lavash with filling into a tight roll.

6.Repeat this action with the remaining cakes.

7. Grease a baking dish with high sides with butter.

8. We twist one roll into a spiral and place it in the center of the mold; we also lay out the rest of the twisted flatbreads with cheese along the diameter, forming a snail.

9. Beat the egg and grease the top of the future pie.

10. Sprinkle with white or black sesame seeds.

11. Cook in the oven for 35-40 minutes at 170 degrees until a golden and appetizing crust forms.

12. After the time has passed, carefully remove the pan, remove the pie and serve slightly cooled. Bon appetit!