Achma is a Georgian cheese pie, which is made multi-layered, cooked in the oven and always turns out to be very tasty and satisfying. It will suit not only a cup of tea or coffee, but also a plate of delicious chicken broth. I propose to cook achma from thin Armenian lavash, which you can easily bake yourself.
In the traditional recipe, lavash sheets are greased with butter, so they turn out to be very greasy, so it is better to use the lighter version - kefir and eggs. As a filling - suluguni and cottage cheese, you can also add Adyghe or ordinary hard cheese. You can serve achma to the table both cold and hot.
Ingredients:
Armenian thin lavash - 3 pcs.
Suluguni cheese - 200 g
Curd 9% - 200 g
Chicken eggs - 2 pcs.
Kefir - 100 ml
Salt, pepper - to taste
Greens - 10 g
Vegetable oil - 1 tbsp.
Cooking process:
1. Prepare all the required ingredients according to the list.
2. Immediately turn on and warm up the oven, set the temperature to 180 degrees. Grate suluguni on a medium grater, put the shavings in a bowl. In addition to it, you can take another lightly salted cheese or add a little hard cheese.
3. Place cottage cheese in a deep bowl (choose any fat content), add cheese shavings to it and mix the ingredients together.
4. Rinse off fragrant herbs - parsley or dill, you can use what you like. Chop finely and finely and add to a bowl of cheese and cottage cheese.
5. Separately prepare the filling: drive a few chicken eggs into a bowl, pour in kefir. You can add some spices at your discretion.
6. Stir with a fork.
7. Prepare a deep baking dish, cover with the first sheet of pita bread, so that its edges are behind the side of the container. Lubricate well with egg-kefir mass.
8. Put a third of the curd filling on the pita bread.
9. Cover with a second sheet of pita bread, grease with kefir-egg mass again, stuff with cheese and cottage cheese. Repeat the procedure a total of three times, or more.
10. Then collect all the hanging edges of the pita bread inward, pour over the rest of kefir and eggs, rub lightly with salt and ground pepper. Bake the achma for 25-30 minutes, until the crust is golden brown.
Bon Appetit!
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