Description of the dish. TOP 6 interesting recipes for achma. Features and secrets of making a puff pastry.
Achma is a traditional Georgian dish. It is a separate type of khachapuri. Outwardly, it looks like a multi-layered pie with a lot of cheese (mainly suluguni or Imeretian). Achma can be regarded both as a dessert and as an independent dish. There are many different recipes, because in each region they cook in their own way. For the Georgian achma, it is important that the dough remains unleavened and the cheese salty. The cake should be golden crispy on the outside and airy soft on the inside.
How to cook achma correctly?
The main feature of achma with cheese is that all layers of dough, except for the top and bottom, are slightly boiled in boiling water before baking. Dip them into the water in a wave-like motion to keep them from sticking together. Control the process with a wooden spoon. The dough sheets become softer and acquire a specific flavor.
It is also important to note that the dough must be rolled out to the thickness of a newspaper sheet. Then the achma turns out to be multi-layered and as airy as possible inside.
But if you have limited time for making a pie or you just want to get rid of unnecessary worries with the preparation of layers of choux pastry, then pita bread comes to the rescue. A dish with this main component is also called "lazy" achma. The taste remains the same amazing, and the preparation becomes much easier.
But the choice of lavash is important here. Better to buy it in stores rather than stalls. So you can be sure that the sanitary conditions were observed during the manufacture. Also, you should not buy cakes that are in plastic wrap. They must "breathe", otherwise condensation will accumulate and mold will immediately appear. High-quality lavash has a soft beige color. Do not buy with a brown color, because it contains a lot of margarine, and this indicates a deviation from the classic recipe.
It is very important that achma is made step by step, according to the recipe. Then you will not have any problems with the ratio of dough and filling, as well as baking. Observe the specified oven times and temperatures to avoid unwanted wastage.
For the preparation of the cake, you should choose a form with high sides. This way the dough bakes better and does not disintegrate.
The achma recipe includes salted and young cheeses. These include Ossetian, feta, mozzarella, Adyghe, suluguni, Imeretian and feta cheese. They can be combined if desired.
You can grind it both by hand and through a grater or meat grinder. When choosing a suluguni, then lightly press on it. If liquid (whey) comes out, then the cheese is fresh.
Often there is achma with dill. The greens give the pie a spicy aroma and fresh taste.
It is known that Georgian feasts are characterized by an abundance of wines of different varieties. This is where achma comes to the rescue, since high-calorie food neutralizes the toxic effects of alcohol on the body.
Cooking at home at home seems difficult only at first glance. In fact, the process is quite simple, especially if you have all the necessary equipment. The dish can be cooked both in the oven and in the multicooker.
TOP 6 recipes of achma
There are many recipes with different ingredients, preparation methods and unique aroma characteristics. Below you will see the TOP 6 recipes for achma. But they all have one thing in common - a delicate and amazing taste. Delight your family and friends with such a delicacy. You can be sure they will love it.
Classic achma
The following recipe for achma with cheese is very nutritious. The dish will surely not leave you hungry.
- Caloric content per 100 g - 1063 kcal.
- Servings - 8-10
- Cooking time - 2 hours
Ingredients:
- Wheat flour - 4 kg
- Egg - 5 pcs.
- Sour cream - 200 g
- Ghee butter - 400 g
- Suluguni - 1 kg
- Warm filtered water - 200 ml
- Salt - 1 tsp
Step-by-step preparation of achma with sour cream:
- Beat chicken eggs with a whisk until smooth and airy foam.
- Then they are combined with salt.
- Wheat flour is sifted through a strainer and the egg mass is poured into it.
- Knead the dough for at least 15 minutes. It should turn out to be elastic and uniform.
- Divide it into 8 pieces with a sharp knife. One should be slightly larger than the others.
- Roll into balls, cover with a clean towel and leave for a quarter of an hour at room temperature.
- Then you need to beat them on the table so that the dough softens and is elastic. Roll out the largest ball with a rolling pin and place it on an oiled sheet of foil.
- Another rolled layer is placed in boiling water for half a minute, and then immediately dipped into cold water.
- Then it is placed on a clean towel and allowed to dry. Repeat the same steps with the rest of the dough sheets.
- The layer that remains on the foil should be greased with melted butter and covered with a cooked sheet of dough. This should be done with 3 layers. Coat each one with oil.
- Then pass the suluguni through a medium grater. After that, it is combined with sour cream and ghee. The ingredients are thoroughly mixed until smooth. The consistency of the mass will resemble semolina porridge.
- Spread half of the prepared filling on the fourth layer of dough. Then again the sheets are greased with melted butter.
- The rest of the filling is spread on the penultimate layer. Cover the cake with boiled dough and seal the edges with the bottom layer. Leave it on for 15 minutes to soak.
- Preheat the oven to 200 degrees. Cover the achma with foil and bake for 15 minutes. Then the temperature is reduced to 150 degrees and baked for about 12 minutes.
Achma from five cheeses
The dish can be presented on a festive table. It will certainly attract the attention of guests and impress with its special taste. Below is a detailed step-by-step recipe for achma.
Ingredients:
- Cold filtered water - 150 ml
- Large chicken eggs - 4 pcs.
- Table salt - 1/2 tsp
- Wheat flour - 600 g
- Imeretian cheese - 140 g
- Cheese - 140 g
- Mozzarella - 140 g
- Adyghe cheese - 140 g
- Suluguni - 140 g
- Ghee butter - 200 g
Step-by-step preparation of achma from five cheeses:
- Chicken eggs are whisked together with salt and cold filtered water.
- Gradually add wheat flour and knead the dough. It will turn out tight, elastic and will not stick to the work surface. Make an incision with a knife. If the dough is uniform on the cut, then everything is done correctly.
- Cover it with a warm towel and let it brew for 20 minutes.
- In order not to waste time in vain, you can start preparing the filling. In a bowl on a fine grater, grate Imeretian cheese, Adyghe cheese, feta cheese, mozzarella and suluguni.
- If the cheeses are not salty enough, then salt should be added.
- The present dough is divided into 8 parts. One of them is larger than the rest. Cover the baking dish with it so that the edges go over the sides.
- All pieces are rolled out to gaps. They are folded with a turret and each layer is sprinkled with starch so that they do not stick together. Then 6 of them are boiled in boiling water for 15 seconds and immediately immersed in cold water.
- The boiled layers are dried with paper towels and folded into a mold.
- Each leaf is greased with ghee and sprinkled with cheese mass. If the layers of dough are too large for the mold, then you can safely cut off the excess parts. They will go to the next layers.
- Cover the whole cake with a layer of uncooked dough and splice the edges with the bottom layer and gently wrap the edges inward.
- The cake is abundantly greased from the outside with ghee and placed in the refrigerator for an hour. You can keep it longer if you want the dish to come straight out of the oven before serving.
- After you take the cake out of the refrigerator, you need to make small cuts on it and grease it again with butter.
- The oven is heated to 200 degrees and placed atchma for 50 minutes. Watch for a golden crust.
"Lazy" achma
This achma is made from lavash. Cooking does not take much time and energy.
Ingredients:
- Lavash - 2 sheets
- Cottage cheese - 500 g
- Hard cheese - 100 g
- Suluguni - 200 g
- Kefir (from 25% fat) - 400 ml
- Dill - 1 bunch
- Freshly ground black pepper - 1 tsp
- Olive oil - 1 tablespoon
Step by step preparation of "lazy" achma:
- Suluguni is passed through a fine grater and combined with cottage cheese.
- Grease a baking dish with olive oil and put the first piece of pita bread.
- Lavash sheets are cut in such a way that their size correlates with the size of the baking dish.
- The first layer is generously greased with kefir and sprinkled with a curd-cheese mixture.
- The next sheet is soaked in kefir and placed on top. Sprinkle with filling again.
- And so it is repeated with all layers. Distribute the amount of curd and cheese mixture evenly on each sheet of pita bread.
- Rub hard cheese and sprinkle it over the formed cake. Thanks to this, the achma will acquire a golden crispy crust and an expressive taste when baked.
- Bake at 180 ° C for about half an hour. The dill is crushed, freshly ground black pepper is added to it and the finished ashma is sprinkled.
Achma in a multicooker
A minimum of effort is required here. Just cut the required ingredients and the multicooker will do everything for you.
Ingredients:
- Lavash - 300 g
- Suluguni or feta cheese - 220 g
- Granular cottage cheese - 320 g
- Kefir (9% fat) - 320 g
- Chicken eggs - 2 pcs.
- Dill - 1 bunch
- Olive oil - 20 g
Step-by-step cooking of achma in a multicooker:
- Pour the curd into a bowl and knead thoroughly with a fork or hands.
- A bunch of dill is finely chopped, and the cheese is passed through a coarse grater. All this is thrown to the curd.
- Beat chicken eggs with kefir until smooth.
- A sheet of pita bread with a sharp knife is cut into 4 identical parts.
- The bottom of the multicooker bowl is greased with olive oil and covered with a sheet of pita bread. It should completely cover the sides of the bowl. Do this carefully so that the pita bread does not break and the cheese does not flow out.
- Now evenly distribute 1/5 of the filling and pour the kefir-egg mass.
- The procedure is repeated until the pita bread ends.
- The remaining filling is poured on top and covered with the remains of a large bottom pita bread.
- Prepare the dish in the "Multi Cook" or "Baking" mode for 60 minutes.
- After a lapse of time, the achma is carefully turned upside down and the same mode is set, only for a quarter of an hour.
Turkish achma
This dish looks and tastes different from the previous ones. However, it is just as delicious and aromatic.
Ingredients:
- Wheat flour - 6 tbsp.
- Milk (warm) - 2 tbsp.
- Yeast (dry) - 10 g
- Vegetable oil - 1 tbsp.
- Sugar - 3 tablespoons
- Salt - 1 tsp
- Butter - 100-150 g
- Olives (pitted) - 30 g
- Egg (for greasing) - 1 pc.
- Black sesame seeds - 10 g
Step by step preparation of Turkish achma:
- In a saucepan, combine yeast, sugar and a glass of warm milk. Cover with cling film and leave for half an hour. The dough will rise with an air cap.
- Then wheat flour is sifted into it, salt and vegetable oil are added.
- The dough is kneaded thoroughly, for at least 15 minutes.
- Then cover it with a warm towel and let it brew for about 40-50 minutes.
- In order not to waste time in vain, cut the olives into 3-4 parts.
- Small balls are rolled out of the dough. Each of them is rolled out with a rolling pin into a cake and greased with ghee.
- Then the olives are distributed over the circles, pressing a little into the middle.
- The dough is rolled into a roll, stretched in different directions, twisted with a spiral and the ends are glued so that a roll comes out.
- Cover the baking sheet with parchment paper, oil and spread the achma. Leave the buns for a quarter of an hour.
- Then they are smeared with a beaten egg, sprinkled with black sesame seeds and baked for 25 minutes at 180 ° C.
Achma with mushrooms
Mushrooms go well with cheese, so take advantage of this and make a wonderful dish.
Ingredients:
- Chicken eggs - 6 pcs.
- Wheat flour - 700 g
- Filtered water - 100 g
- Olive oil - 3 tablespoons
- Table salt - 1 tsp
- Butter - 300 g
- Suluguni - 700 g
- Cheese - 300 g
- Champignons - 300 g
- Dill - bunch
- Fatty sour cream - 250 ml
- Garlic - 2 cloves
Step-by-step preparation of achma with mushrooms:
- Add olive oil, a pinch of salt to a bowl, sift wheat flour and drive in 4 eggs. Elastic and homogeneous dough is kneaded. Cut it into 8 pieces.
- The champignons are chopped into 4 pieces, the garlic cloves are passed through a press.
- The mushrooms are fried in an oiled skillet and only at the end chopped garlic is added. Then he will be able to maximize his aroma. The vegetables are peppery and slightly salted.
- The butter is melted in a microwave oven and combined with chopped dill.
- Suluguni and feta cheese are passed through a coarse grater.
- Roll one part of the dough with a rolling pin into a thin layer and spread it on the bottom of an oiled baking dish so that the edges hang over the sides.
- First, put a layer of grated cheese.
- The other balls of dough are rolled thinly and blanched for 20 seconds in boiling water, and then sharply dipped in cold water.
- Each cooked layer of dough is greased with melted butter and cheese is spread. It is preferable to put the fried champignons between the 4th and 5th layers, and the sour cream with dill is poured onto the 3rd and 6th layers.
- On the last sheet of dough, distribute the remaining cheese, cover with the rest of the bottom layer and glue the ends.
- The cake is greased with a beaten egg and placed in an oven preheated to 200 ° C for 30 minutes.
How to serve achma?
Puffed achma is mainly consumed immediately after cooking, hot. It is also important that after reheating (you can either in the oven or in the microwave), the dish will not lose its taste and aroma properties. That is why it can be harvested in large batches.
Before serving the dish to the table, it should be cut into small portions. This is sometimes done just before baking. There is not much difference here.
Layered pie is in perfect harmony with vegetable salads and emphasizes the taste of fried meat. But the sauce is not served with achma, because it is already very juicy.
If achma with cottage cheese, then a teapot with black or green tea is brought to the table. They also put a bowl with plum jam or honey.
Video recipes of achma
So, now you know how to cook achma, what it goes best with and what dishes it suits. Do not forget about the importance of correct presentation, because the first impression depends on it. Store the cake in the refrigerator for no more than one week.
