In the culinary world, Georgia is famous for its khachapuri and one of them is achma. Drawing a parallel with dishes from other national cuisines, it is the closest relative of casseroles and lasagna. Like lasagna, achma consists of several previously slightly boiled layers of dough, filled with filling, but only cheese is used in it.
The essence of this type of khachapuri is a combination of unleavened, unsweetened dough with salted cheese. Even if it turns out to be slightly salted, then it is additionally added during the preparation of the filling.
Achma is served hot. It can be molded the day before and left in the refrigerator, and baked before serving, or cooked completely and reheated in the oven or microwave before serving.
Ingredients:
For the test:
- Wheat flour - 320 g
- Chicken eggs - 2 pcs.
- Water - 50 ml
- Olive oil - 1 tbsp. l.
For filling:
- Imeretian cheese - 500 g
- Butter - 100 g
Prepare the ingredients required for the preparation of achma. Traditionally, Imeretian cheese is used for its filling, but feta, feta cheese, Adyghe cheese or any of them mixed with hard or semi-hard varieties are perfect.
In a bowl suitable for kneading the dough, whisk together chicken eggs, drinking water and olive oil or available vegetable oil without a bright odor with a whisk until a homogeneous consistency. First pour half the volume of pre-sifted wheat flour into the resulting mixture, mix thoroughly. Then add the rest.
Knead the dough, which should be smooth and elastic, not sticking to your hands and at the same time tender, not steep. If necessary, add water or, on the contrary, add flour, since, due to a number of differences, it may require a different amount.
Cover the finished dough with cling film or place in a plastic bag, let it "rest" for 20-30 minutes.
Grate Imeretian cheese with large teeth. Taste it, add salt and mix if necessary.
Melt the butter in the usual way for you, and it is better not all at once, but divide into portions, since during the downtime it will cool down, which will complicate its application.
Divide the "rested" dough into 5 equal parts. Cover them so they don't get windy. Roll each of them sequentially into a very thin layer. The juices even clearly show where the dough is not rolled out enough.
Put the first layer without boiling in a mold previously greased with melted butter (diameter - no more than 20 cm) so that the edges of the juices hang from the sides. Thoroughly lubricate it all with oil.
Spread ¼ part of the prepared cheese evenly.
Other layers (2,3 and 4) must be boiled sequentially, each separately from each other. This will take some time, therefore, so that the workpiece in the form does not dry out, it is worth covering it with a towel or film.
In a saucepan with a volume of at least three liters, boil the juices with boiling water with the lid open, each for 2-3 minutes. After they are immersed in boiling water, gently hold a spoon along the bottom for safety reasons to avoid sticking of the dough.
Catch the boiled juices with a colander / sieve and a wide spoon. To do this, gently push the dough aside, scoop it up with a colander / sieve, helping with a spoon. Shake off the remaining water and immediately put the layer in the cold water prepared in advance.
Spread it out in water. Then transfer it to a waffle towel, with which to dry it from the remaining liquid.
Spread it evenly over the filling layer, forming folds. Grease with butter and spread the second part of the filling.
Similarly, boil and lay the next two layers.
Wrap the hanging edges of the first juicy to the center, covering the filling, grease them with oil.
Roll the final fifth very thin, too, without boiling, and put on top. Wrap the workpiece with its edges, laying them along the walls along the perimeter of the entire form, and grease with butter. Can now be refrigerated if plans change.
Before baking, make cuts into portions, once again anoint with oil so that it falls between them. Leave a little oil to lubricate the finished product.
Bake the piece in a preheated oven to 180 degrees for about 30-40 minutes. It is better to focus on the parameters of your technique and the appearance of baking, which should acquire an appetizing blush.
Brush with the remaining oil and cover with a towel. Cool slightly and cut into portions according to the existing marks.
Achma is a hearty, self-sufficient dish that can be served in the company of fresh vegetables, leafy salads and juicy greens. Especially delicious baked goods are obtained if you also cook Imeretian cheese yourself at home, all the more so it is not difficult to do this.
Cook for fun and for fun! Enjoy your gastronomic trip to Georgia and may it be delicious!
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