Achma lazy from lavash. Georgian achma from lavash: cooking options

Today we will prepare a Georgian dish, but with one Armenian ingredient. Not everyone knows what achma is, and already achma from lavash - even more so. Achma is a cheese pie made from thin dough, a dish belonging to Georgian cuisine.

The real national achma is made with the thinnest boiled unleavened dough as layers. But we won’t be smart, we’ll save time and effort - we’ll just buy ready-made sheets in the store and figure out such a quick pie - achma from pita bread with cheese. Any cheeses you like are suitable for the filling, but it is better to give preference to soft Georgian ones. For impregnation, you can use sour cream, and who follows the figure - kefir. So, let's have an evening of Georgian cuisine at home?

Achma from lavash with Adyghe cheese, recipe:

Chicken eggs - 2 pcs.
Kefir - 400 ml.
Soft cheese (Adyghe, Suluguni, unsalted cheese) - 300 g.
Thin lavash - 2 sheets
Butter - 50 g.
Herbs and spices as desired and to taste

How to cook achma from Armenian lavash

Break two eggs into a bowl, stir into a homogeneous mass.

Pour in kefir (we need 400 ml). Kefir and eggs is an approximate filling composition in which kefir can be replaced with another dairy product, for example, sour cream, fermented baked milk, natural yogurt.

We grate soft cheese (I have Adyghe) on a grater with medium-sized cells. For achma, it is recommended to use soft varieties of cheese, it is better to take unsalted ones. If you decide to use cheese - soak it in milk for 30 minutes, it will give excess salt to milk and become suitable for making achma.

You can adjust the amount of topping to your liking. I usually use 300-450 grams of grated cheese. I like to combine soft cheeses (Suluguni, Adyghe, feta cheese) with a small amount of hard cheese (Russian, Poshekhonsky, etc.) It turns out especially tasty!

For a change in taste, I also added 150 grams of hard cheese. That is, today I have 200 grams of Adyghe and about 150 grams of hard Russian cheese.
If it so happened that there is not enough cheese filling, you can get out of the situation simply: add pieces of finely chopped tomatoes or potatoes grated on a medium grater to the cheese. There are a lot of achma recipes!

We spread thin pita bread on the form. We distribute a sheet of pita bread along the bottom so that the edges fall off the mold (at the end of cooking, we will cover the cake with them on top).

Lubricate the “bottom” of the pie with the egg-kefir mixture using a pastry brush.

Lay out the cheese filling.

Real Georgian achma rarely uses cheese alone. Often garlic, herbs, cottage cheese are added to his company, there are even recipes with meat and potatoes.

The second sheet of pita bread must be cut into 4 identical parts, each part must match the size of the mold. On top of the pita bread, egg-kefir filling, then spread the mixture of cheeses, then thin pita bread again - and so on until the pita bread and cheese are finished. Cooking achma reminded me of lasagna =) Only instead of boiled layers of dough, we use sheets of thin pita bread.

By the way, achma can be covered not with a whole sheet, but with pieces of pita bread (which must be torn in advance) 10-15 cm in size. Do it the way you prefer!

I got 4 layers of pita bread and cheese. The number of layers directly depends on the size of your form. The smaller the shape, the more layers you get! When the lazy achma from lavash is assembled, cover the pie with the edges of the lavash so that the top is completely closed.

Useful advice: it happens that the pita bread is dried up and crumbles when you try to cut it. There is nothing to worry about: sprinkle pita bread with water and cover with a towel. After 10-15 minutes, it will return to its normal state and can be used.

In this way, as in the photo, we wrap the filling with pita bread:

Pour the lavash cheese pie on top with the remnants of the egg-kefir filling and distribute 50 grams of butter over the surface of the achma in pieces. While the oven is warming up (up to t 180C), leave the achma to soak for 10-15 minutes.

We send the cheese pie to a preheated oven for 35-40 minutes at a temperature of 180 C. The cooking time of the pie depends on the thickness of the achma (the more layers, the longer it will bake), as well as on the individual characteristics of the oven.

You will see the readiness of achma by a ruddy appetizing crust.

Achma is served hot to the table - that's how it is the most delicious! Although in practice, we have verified that this cake is no less good when cold and can be a great hearty picnic meal.

Here is such an achma from pita bread we got today. With its aroma, achma can drive any person crazy =) Bon appetit!

By the way, achma can be baked not only in the oven, but also in a slow cooker. In this case, it is more convenient to use thin Armenian lavash, which is sold in the form of cakes (rather than sheets), or you will need to cut round cakes from sheet lavash on your own according to the size of the multicooker bowl. And don't make the cheesecake too high - in this case it will bake perfectly and will be as tasty as in the oven!

If you have any questions about the recipe, feel free to ask! I'm happy to get any feedback on the recipe. If you got a delicious and beautiful achma - please take a picture of at least one piece =) and share it by attaching the photo to the comment. I will be happy to see what happened and read your feedback! Thank you!

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Achma from lavash with Adyghe cheese, recipe:

Chicken eggs - 2 pcs.
Kefir - 400 ml.
Soft cheese (Adyghe, Suluguni, unsalted cheese) - 300 g.
Thin lavash - 2 sheets
Butter - 50 g.
Herbs and spices as desired and to taste

How to cook achma from Armenian lavash

Break two eggs into a bowl, stir into a homogeneous mass.

You can adjust the amount of topping to your liking. I usually use 300-450 grams of grated cheese. I like to combine soft cheeses (Suluguni, Adyghe, feta cheese) with a small amount of hard cheese (Russian, Poshekhonsky, etc.) It turns out especially tasty!

If it so happened that there is not enough cheese filling, you can get out of the situation simply: add pieces of finely chopped tomatoes or potatoes grated on a medium grater to the cheese. There are a lot of achma recipes!

We spread thin pita bread on the form. We distribute a sheet of pita bread along the bottom so that the edges fall off the mold (at the end of cooking, we will cover the cake with them on top).

Lubricate the “bottom” of the pie with the egg-kefir mixture using a pastry brush.

Lay out the cheese filling.

Real Georgian achma rarely uses cheese alone. Often garlic, herbs, cottage cheese are added to his company, there are even recipes with meat and potatoes.

By the way, achma can be covered not with a whole sheet, but with pieces of pita bread (which must be torn in advance) 10-15 cm in size. Do it the way you prefer!

Useful advice: it happens that the pita bread is dried up and crumbles when you try to cut it. There is nothing to worry about: sprinkle pita bread with water and cover with a towel. After 10-15 minutes, it will return to its normal state and can be used.

In this way, as in the photo, we wrap the filling with pita bread:

You will see the readiness of achma by a ruddy appetizing crust.

Achma is served hot to the table - that's how it is the most delicious! Although in practice, we have verified that this cake is no less good when cold and can be a great hearty picnic meal.

Here is such an achma from pita bread we got today. With its aroma, achma can drive any person crazy =) Bon appetit!

Simple and delicious pie recipes

How delicious to cook achma in Georgian style from pita bread with cheese and cottage cheese. We cook quickly, at home according to a step-by-step recipe with photo and video instructions

45 min

175 kcal

5/5 (1)

Achma is a dish of Georgian cuisine. Essentially, it's puff pie with curd cheese filling.
If you cook this dish according to a traditional recipe, then you first need to knead the dough and prepare the filling. Then roll out the dough, form a pie and bake it in the oven.
But if I have very little time, I cook this pastry using lavash. It is much faster and no less tasty than achma cooked according to the classic recipe. I call this dish lazy achma.

What you need to know before cooking

Kitchenware: silicone brush, grater and rectangular baking dish.

Ingredients:

How to choose the right ingredients:

Lavash is best bought not in stalls, but in supermarkets. There is less chance that lavash was baked in unsanitary conditions. Do not buy this pastry in polyethylene packaging. In it, pita bread cannot “breathe” and quickly dies from the condensate released. The color of quality lavash pale beige. It should not be brown, this indicates the presence of margarine, and this is a deviation from the recipe. Only dough bubbles can be brown; when baking, they come into contact with the tandoor.
Curd must be cooked only from milk. But not all manufacturers remember this elementary condition. When buying cottage cheese, look at the label. If it is indicated that it is a dairy or curd product, then it contains vegetable fats. Firstly, such cottage cheese is not very tasty, and secondly, it can even be harmful. It is not known which vegetable oil was added to this product.
Suluguni can also be selected by composition. In him must not be starch, dyes and any synthetic ingredients. Store-bought cheese will be white in color, as it is made from less fat milk. Suluguni, bought on the market, comes with yellowness, this is a sign of fat content.
We need kefir with a fat content of 2.5%. In general, the fatter the kefir, the better.

Cooking sequence

This pie can be served with vegetables. Also, a salad, which includes cheese or cheese, is suitable for this dish. It is appropriate to serve various drinks to achma, such as tea or juice.

video recipe

If you still have questions after reading my recipe, watch this video. It shows in detail how to cook this pastry.

Recipe Options

If you want to cook pita bread do it yourself, there is nothing easier. Use the recipe

Lazy achma from pita bread with cheese, recipe with photo

Ingredients:

- 300 g.
Thin lavash - 3 pcs.
Kefir - 500 ml.
Eggs - 3 pcs.
Butter - 50 g.

Lazy Barley Recipe

1. Mix kefir with eggs and beat with a whisk.

2. Rub the cheese on a coarse grater.

3. Lubricate the baking dish with butter. We lay out one sheet of pita bread so that its edges hang down from all sides.

4. Tear the remaining pita bread into small pieces. Dip each piece in a mixture of kefir and eggs and spread in a single layer in a baking dish.

5. Pour a thin layer of cheese on top.

6. Repeat the layers until the cheese and pita bread run out. We wrap the hanging edges of the very first pita bread so that they completely cover the achma.

7. Pour the remaining yogurt with eggs on top. And spread the butter, cut into small pieces.

8. Bake in the oven at 180 degrees for 35-40 minutes, until the top of the pie is browned.

Achma is served warm.
ready! Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Achma is a national Georgian dish that is prepared for the festive table. Anyone who has ever tasted this dish will surely remember its delicate cheese taste. Several types of cheese are ideally combined in achma with several layers of soft dough. Cooking real traditional achma is a very laborious and rather lengthy process. However, there is a simpler option - lazy lavash achma, which can be cooked in a matter of minutes. And then it remains only to wait until the cake is baked in the oven, and enjoy the delicious taste. The recipe with step by step photos I have described in detail for you. I also suggest you cook this no less tasty.

- thin pita bread 1 m long - 1 pc.,
- Suluguni cheese - 200 gr.,
- Adyghe cheese - 200 gr.,
- hard cheese (Russian or Dutch) - 100 gr.,
- eggs - 2 pcs.,
- butter - 50 gr.,
- sour cream - 2 tbsp. l.,
- kefir - 1 cup,
- dill - 1 small bunch.

How to cook with a photo step by step

Break the eggs into a deep bowl.

Whisk the eggs with a whisk until smooth.

Pour kefir into a bowl with beaten eggs.

Add sour cream to eggs and kefir.

Whisk the eggs thoroughly with kefir and sour cream.

Grate Suluguni, Adyghe and hard cheeses on a coarse grater.

Put the grated cheeses in a deep bowl to make it easier to mix later. Finely chop the dill and add to the cheeses. Mix three types of cheese and chopped dill (you can do this with a large spoon or directly with your hand). Leave two tablespoons of the mixture for sprinkling achma.

Grease a deep baking dish (rectangular or round) with butter. Cover the form with pita bread so that it not only covers the form, but also rather large pieces remain on both sides, which then allow you to completely cover the form.

Put about 1/5 of the cheese filling on the bottom of the mold (on pita bread).

Divide the remaining pita bread into three equal parts. Take one of the three parts and tear it with your hands into small pieces of various shapes.

Put the pieces of pita bread in an egg beaten with kefir and sour cream. Stir so that each of the pieces is covered with the egg-kefir mixture on all sides.

Taking out the soaked pieces of pita bread one at a time, lay them on the cheese with dill, crushing a little and trying to completely cover the cheese.

Place another layer of dill cheese on top of the pita bread.

Tear 1/3 of the pita into pieces again and place on top of the cheese. Repeat again, then top the top of the pie with the remaining cheese. Thus, you should get 4 layers of cheese with dill, and between them - 3 layers of pita bread.
Pour the remaining egg-kefir mixture over the pie. Then lift the hanging edges of the lavash and cover the pie filling with them, gently tucking from all sides to give the achma a shape.

Melt the remaining butter and brush the top of the pie with it.

Sprinkle with remaining dill cheese.

Put the mold in the oven and bake at 180 degrees for 25-30 minutes. Then take the cake out of the oven and let it rest for about 10-15 minutes. After that, lazy can be served at the table.

By the way, this dish can be prepared with any kind of cheese. The main thing is that the total mass of cheeses is 500 g.