How they sell achma. Achma - a clear homemade photo recipe for a dish

Achma with cheese is a traditional type of Georgian pastry, which is a variant of khachapuri, i.e. baked goods with cheese. Despite the completely simple set of products, the Achma pie turns out incredibly tasty, and you would never guess how simply it is prepared and what simple products are used.

Of course, you will have to tinker with the preparation - although the process is easy, it is not fast, much like when preparing lasagna: you first have to knead the dough, and then roll it out thinly and lightly boil it in boiling water. There is also a “lazy” version of achma with cheese - from lavash, but we will prepare a classic version for you, with homemade sheets of dough.

To prepare achma with cheese, prepare the ingredients according to the list.

Mix flour with salt, eggs and water in a deep bowl. Knead soft unleavened dough, like dumplings. Let him rest under a towel for 15-20 minutes.

While the dough is resting, prepare the filling. To do this, grate suluguni cheese on a coarse grater and mix it with 80 gr. melted butter, a little salt and pepper (to taste).

Divide the rested dough into 6 pieces, and make one quite large in size - this will be the bottom of our achma.

Roll out all 6 dough balls thinly.

Place the largest layer of raw dough into a greased ovenproof dish. Place 1/5 of the cheese filling on it.

Place the remaining layers of dough into boiling water for 1 minute, then immediately into a bowl of ice water.

Alternating sheets of boiled dough and filling, assemble a layer cake. Pour melted butter over it and place in an oven preheated to 200-220 degrees for 30-35 minutes.

Remove the finished achma with cheese from the oven and cool in the pan. The top crust is golden and crispy.

Cut the cooled achma with cheese into portions and serve with herbs and vegetables.

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

The real national achma is made with the finest boiled unleavened dough as layers. But we won’t split hairs, we’ll save time and effort - we’ll just buy ready-made sheets in the store and whip up a pie like this - achma from pita bread with cheese. Any favorite cheeses you like are suitable for the filling, but it is better to give preference to Georgian soft ones. For impregnation, you can use sour cream, and for those watching their 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 pita bread - 2 sheets
Butter - 50 g.
Herbs and spices as desired and to taste

How to prepare achma from Armenian lavash

Break two eggs into a bowl and stir until smooth.

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

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 up excess salt to the milk and become suitable for preparing achma.

You can adjust the amount of filling to your taste. 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.) This makes it especially tasty!

To diversify the taste, I also added 150 grams of hard cheese. That is, today I have 200 grams of Adyghe cheese and about 150 grams of hard Russian cheese.
If it happens 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!

Spread thin pita bread onto the pan. We distribute a sheet of pita bread over the bottom so that the edges fall off the mold (at the end of cooking we will cover the top of the pie with them).

Using a pastry brush, brush the bottom of the cake with the egg-kefir mixture.

Spread the cheese filling.

Authentic Georgian achma rarely uses cheese alone. Garlic, herbs, cottage cheese are often added to his company, and there are even recipes with meat and potatoes.

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

By the way, the achma can be covered not with a whole sheet, but with pieces of pita bread (which must be torn in advance) measuring 10-15 cm. Do what is most convenient for you!

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 will get! When the lazy lavash achma is assembled, cover the pie with the edges of the lavash so that the top is completely covered.

Helpful advice: it happens that the pita bread is dried out and crumbles when you try to cut it. There's nothing wrong with it: sprinkle the 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 remainder of the egg-kefir filling and distribute 50 grams of butter over the surface of the lavash in pieces. While the oven is heating up (up to 180C), leave the mixture to soak for 10-15 minutes.

Place the cheese pie in 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 pie (the more layers, the longer it will bake), as well as on the individual characteristics of the oven.

Achma is served hot - that’s how it tastes best! Although in practice we have verified that this pie is no less good when cold and can be an excellent hearty food for a picnic.

This is the kind of achma we made from lavash today. Achma can drive anyone crazy with its aroma =) 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 flatbreads (rather than sheets), or you will need to cut round flatbreads yourself from sheet lavash to fit the size of the multicooker bowl. And don’t make the cheese pie too high - in this case it will bake perfectly and be just as tasty as in the oven!

If you have any questions about the recipe, please don’t hesitate to ask! I'm glad to receive any feedback on the recipe. If you have a tasty and beautiful achma, please take a photo of at least one piece =) and share it by attaching the photo to the comment. I'll be happy to see how it turns out and read your feedback! Thank you!

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Let's start kneading the dough. To do this, break the eggs into a bowl, add salt and beat the foam with a whisk.

Add water and vegetable oil and mix.

We begin to add in small portions wheat flour, which is previously...

The finished mass turns out dense, tight, reminiscent of dumpling dough. Transfer it to a work surface sprinkled with flour.

We divide everything into 6-8 pieces, not necessarily equal.

Roll each piece into a very thin layer, thinner than noodles. In order to better see how thin it is, I placed a book under it, and it is clear that the font can be easily read.

Thus, we roll out all the prepared pieces of dough, put them in a pile, and be sure to sprinkle flour among themselves so that they do not stick together.

Melt the butter in the microwave or on.

Let's start assembling the pie. Take one of the rolled out sheets of dough and place it on a suitable baking dish, the sheet of dough should be larger than this form and the ends should hang over it. Brush it with melted butter and crumble a small amount of ricotta.

We leave one more sheet of dough raw, the rest must be lightly boiled in boiling water. You need to lower the layer into boiling water using wave-like movements so that nothing sticks together or becomes crumpled. Keep in boiling water for only 30 seconds.

And immediately transfer the boiled leaf to a bowl of ice water, which should be on hand. Then transfer to a colander to drain all the water.

Transfer the dough into the mold and carefully distribute it. If the dough breaks in some places, it’s okay... Brush with melted butter.

We do this with all the remaining sheets of dough, except for one, as I already said. This sheet of dough will finish and cover the entire pie. But at the same time it also needs to be lubricated with oil.

Place the pie in the oven for 30 minutes, the temperature should be 200-220 degrees.

Fragrant pastries with cheese are ready! Enjoy your meal!

Achma is a Georgian multi-layer dish with a traditional filling in the form of pickled Imeretian cheese. Other varieties are also used: suluguni, Adyghe, feta cheese, or a mixture of feta and mozzarella. This dish is very tasty not only “hot or hot”, but also chilled. This dish is similar to and is made in almost the same way as. It is a holiday treat, so it is baked on huge baking sheets to feed a large group of people. Let's look step by step and with photos at how to prepare achma in several popular variants.

Georgian achma recipe

The most important point in preparing this masterpiece is the unsweetened dough and salty cheese.

Product composition:

Wheat flour – 800 g;
Eggs – 4 pieces;
Vegetable oil - two large spoons;
Salt - one small spoon;
Warm water - one faceted glass.

Butter – 200 g;
Imeretian cheese – kilogram.

The cooking scheme is as follows:

In a medium bowl, beat the eggs with lukewarm water and salt. Sift flour into a large bowl, create a hole in it and pour the resulting mixture. Mix thoroughly and add vegetable oil. Knead the dough into a smooth and elastic dough (it should not be very stiff). If necessary, add an even larger spoonful of water or butter. Roll the dough into a ball, place in a container, cover with a cloth and leave for 20 minutes;
Grate the cheese on a coarse grater. If it is not too salty, add some salt;
Divide the test mass into 8 parts: 7 small identical ones and one larger one;
Grease a baking dish with butter. Using a rolling pin, roll out most of the dough into a thin layer. It should be larger than the form itself (it can be used boiled or raw). Place the dough in the pan so that the edges hang over;
Melt the butter in the microwave or on the stove;
Place a large container filled with water on the flame, add a little salt and bring to a boil. Pour cold water into a large bowl and place it nearby. Roll out the remaining dough mixture into thin sheets slightly larger than the size of the baking pan. Next, lower each plate into boiling water for one minute and then remove with two slotted spoons. Place in a bowl with cold water;
Then remove and place in a colander to remove excess moisture;
Place the dough on a waffle towel and cover with a similar towel on top;
Grease the raw dough layer in the mold with melted butter, place the boiled layer on it and spread it with butter again;
Sprinkle grated cheese on top, cover with the third boiled dough layer, coat with butter and cover with cheese again. Continue doing this with all the layers until you run out of them;
To get a crispy top layer, do not boil it. If it is soft, then on the contrary, be sure to boil it. Season the final layer with melted butter;
The finished Georgian achma with cheese is cut into equal squares and the remaining butter is poured on top. Bake for about 40 minutes at a temperature of 180 degrees until golden brown.

The Georgian recipe for achma will not leave you indifferent to its great taste and aroma.

Achma is lazy

The process of preparing it will take you no more than fifteen minutes, and in the end you will get a gorgeous dish that your household will be happy with.

Ingredients:

Kefir - a glass;
250 grams each of Adyghe cheese and Suluguni (or regular hard);
Two eggs;
Thin lavash - three pieces;
Butter – four tablespoons (or 60 g);
Sour cream - two large spoons;
A bunch of greenery.

Let's take a step-by-step look at how lazy achma is prepared at home:

Beat the eggs with a whisk, add kefir and sour cream, mix. This mixture will be used to moisten the pita;
Grate two types of cheese on a grater with large holes;
Grease the mold with butter and place one lavash leaf in it. If the shape is rectangular, then the edges of the pita bread should hang down by 12-15 cm, because they will then “cover” our product;
Place grated cheese on the bottom;
Tear the pita bread into pieces, dip each one in a mixture of kefir and sour cream and place on the cheese;
Grate the cheese again, cover again with pieces of pita bread dipped in the mixture. It turns out to be about three layers. Leave a little cheese to sprinkle on top of the dish. Cover the last layer with the edges of the first lavash sheet to form an envelope;
Grease with butter, grate a little cheese, set the temperature to 180 degrees and place in the oven for 20 minutes.

The finished lavash achma should “rest” for 15 minutes until the cheese cools. Then it will be convenient to cut the product into portions. It is served with tomatoes and herbs.

“Curd version” of achma

Homemade achma with cottage cheese is very much appreciated by true gourmets of Armenian cuisine. It has a delicate consistency and extraordinary taste.

Components:

Cottage cheese - half a kilo;
Kefir – 400 g;
Suluguni – 200 g;
Two pita breads (thin,);
Salt - to taste;
Dill - a bunch.

Cooking instructions:

Place the crumbly, dry cottage cheese in a large container, break up all the lumps with a fork;
Add suluguni grated on a coarse grater, add salt and mix;
Cut the pita bread into equal sheets. Place the first one on a baking sheet, spoon out the kefir and grease the entire surface, especially the edges. Then it’s time for the curd and cheese filling;
Soak the second lavash sheet in kefir and carefully transfer to a baking sheet, cover with filling. Then again follows the lavashik soaked in kefir;
With each new layer laid out, the dish becomes taller. Sprinkle the last of them well with grated suluguni and finely chopped dill;
Set the temperature to 180 degrees and place the dish in the oven for 35 minutes. The suluguni layer should have a golden hue, then our masterpiece will be ready.

The dish is served both as a side dish and as a separate dish, both hot and cold.

Multicooker recipe

This achma recipe is suitable even for an inexperienced housewife, and the taste of this dish is similar to traditionally prepared baked goods.

Ingredients:

Adyghe cheese – 250 g;
Kefir – 0.5 liters;
Thin pita bread - three pieces;
Two eggs;
Butter – 50 g.

How to prepare this culinary masterpiece yourself:

Pour kefir into a container, add eggs and beat a little;
Grease the multicooker bowl with butter. Place a sheet of pita bread in it so that its edges hang down;
Tear the remaining two lavash leaves into pieces and dip in the egg-kefir mixture;
In the first layer, place small portions of pita bread in a bowl on a spread sheet;
Cover the top with some of the cheese, grated on a coarse grater;
Next comes a layer of pieces of lavashik, which are soaked in kefir. We make layers until all our products are gone. The top is sprinkled with cheese;
Fold raised edges over to enclose filling;
Pour everything over with the remaining kefir and cover with pieces of butter;
Cook in a multicooker for 45 minutes using the “Baking” mode;

After the time has passed, take out the Achma, turn it over and put it back on the same mode and for the same time.

Video: Quick recipe for achma

Those who have been to Turkey have probably had the opportunity to try the delicious national dish - achma.

In appearance, the flour product resembles an ordinary bagel, but that’s where the similarities end.

The Turks are very proud of the recipe; every local housewife always has her own secret to baking.

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The national Turkish blouse achma can be sweet, have meat and curd filling, achma with cheese and olives is also popular. But a prerequisite is the softest dough that just melts in your mouth! To try and evaluate the buns, you can order it at any resort:, etc. We’ll tell you how to prepare achma at home quickly and easily!

It is important to know

Preparing achma is a somewhat painstaking process and it is important that nothing distracts you at this moment.
Use only fresh and high-quality ingredients for buns: selected eggs, premium flour, full-fat milk. Only in this case the result will be truly amazing.
You can knead the dough with gloves on, this will make it easier to move away from your hands, and you won’t overfill it with flour.
Before baking, the dough must rest for a couple of hours and “breathe.”
The oven should be hot so the baked goods will rise and bake better.

Calorie content and properties

It's worth admitting Turkish achma buns are not suitable for those who are on a diet and limit themselves in baking. Achma with cottage cheese and cheese, for example, will contain almost 350 kcal in 100 grams, and a fifth of this small portion will consist of fat!

If you are preparing achma with meat, then you can use not ground beef, but, for example, finely chopped chicken fillet. You can also prepare lazy achma from pita bread (you will find the recipe below) - it will contain only 200 kcal per 100 grams. But you must admit that this will no longer be that satisfying and mind-blowing Turkish delicacy. The percentage of proteins, fats and carbohydrates in it is as follows: 20 44 /36.

Achma recipes: we cook it ourselves

It's time to tell you how to cook achma with cheese, meat, cottage cheese and other varieties of this dish. Let's start with the easiest recipe: achma from pita bread in the oven.

Lazy Achma

Turkish housewives cook it only if they have very little time. Although such baking turns out to be fragrant and satisfying, it is still not a completely traditional way. If you are just starting out on the path of cooking and gaining experience, you will appreciate the ease of this option.

Ingredients:

lavash – 500 g;
kefir – 2 glasses;
eggs – 2 pcs;
cottage cheese – 200 g;
cheese – 100 g;
butter – 2 tbsp. spoons;

Cooking method:

Grease the mold with vegetable oil. To make it easier to apply a thin layer, use a pastry brush.
Cut the pita bread into small pieces and line the bottom of the mold with half.
Beat the eggs.
Mix eggs and kefir.
Grate the cheese.
Mix cheese with cottage cheese.
Place the cheese filling and pour some of the kefir mixture over it.
Cover everything with the rest of the pita bread and pour in the second half of the kefir.
Place pieces of butter on top. Place in the oven for 20 minutes at 180 degrees.
The dish will brown and look very appetizing.

We hope that you will like the lavash achma; the recipe with photos will help you make it in just half an hour. If you remove cottage cheese from the ingredients, you will get achma with lavash cheese. And if you remove only the cheese, you get achma from lavash with cottage cheese. As you can see, there is a lot of room for imagination here and Ingredients can be easily changed at your discretion.

Achma from puff pastry

This is also a fairly quick option for preparing achma from puff pastry; the recipe with photos will convince you of this. Of course, you can make puff pastry yourself, but it’s much easier and even cheaper to buy ready-made dough in the store. We recommend choosing yeast puff pastry.

Ingredients:

puff pastry - 1 package;
salted cheese – 400 g (you can use suluguni, feta cheese or any other cheese of your choice);
butter – 200 g;
cream – 100 ml;
egg – 2 pcs;
vegetable oil for baking.

Cooking method:

Thaw the puff pastry and cut it into layers.
Beat the eggs and add cream to them.
Grease a baking dish with oil and place 1 layer of dough.
Grate the cheese or, if using soft varieties, mash well with a fork.
Place some of the cheese on the first layer of dough, add a few pieces of butter.
Pour the egg-cream mixture over the dough.
Repeat all steps until you run out of ingredients. The number of layers will depend on the size of your form; if it is small, then the achma will turn out taller and more fluffy.
Bake in a preheated oven at 180 degrees for 20 minutes.

The taste of the dish will resemble khachapuri, achma, the recipe with photo of which is posted above, is still closer to Georgian cuisine.

Achma with meat

Achma with meat will definitely be appreciated by the male half of your family. The dish turns out to be so satisfying that it can easily replace a full lunch.

Ingredients:

minced meat – 500 g;
flour – 500 g;
milk – 200 ml;
water – 200 ml;
vegetable oil – 150 ml;
sugar – 3 teaspoons;
salt – 1 teaspoon;
a packet of instant yeast;
egg for lubrication – 1 pc.

Cooking method:

Sift the flour and add salt, sugar and a packet of yeast. Depending on the yeast manufacturer, the dosage may vary, so we recommend that you read the instructions on the package first. Mix well.
Make a well and pour oil, water and milk into it. All liquids should be at room temperature.
Knead the dough: it should be soft, viscous and very pliable.
Cover it with a cotton napkin and leave it in a warm place for a couple of hours. During this time, the dough should double in volume.
Fry the minced meat until half cooked. For juiciness, you can add finely chopped onion to it.
Divide the risen dough into 10 equal parts.
Roll out each part thinly and add the fried minced meat. Roll it up.
Roll the resulting sausage (roll) into a donut-shaped circle.
Place the bagels on a greased baking sheet.
Brush the pastry with beaten egg.
Bake at 180 degrees for 40 minutes. When the top is browned and the buns increase in volume, the achma is ready.

As you can see from the recipe for achma with meat and the photo above, it is more difficult to prepare than previous options.

Achma with cottage cheese

Achma with cottage cheese, the recipe for which is given below, is especially popular with children. You can make it sweet and serve it as a dessert. The dough is also prepared for this baking in the same way as for achma with meat. The only difference is that the amount of sugar can be increased from 3 teaspoons to 10.

Cottage cheese is used as a filling for this pastry. We recommend taking 400 grams of cottage cheese, 100 ml of sour cream and 5 tablespoons of sugar. Mix all the filling thoroughly, you can beat it with a blender to achieve the ideal consistency. If you add vanillin to the filling, the achma will turn out even more aromatic.
Cooking method:

Just as when preparing meat achma, carefully roll out the pieces of dough and place the filling on them.
Carefully roll up and bend into a bagel.
Be sure to brush it with beaten egg to get a golden brown top. To make the dish more original, sprinkle with white sesame seeds.
Bake for 30 minutes at 180 degrees.
We hope that achma with cottage cheese, the recipe with photos that we have prepared, will turn out soft and amazingly tender for you.

As you can see, preparing achma at home is actually not that difficult. Moreover, there are many recipes for the dish, both the simplest and the most labor-intensive. And despite all the caloric content of achma, this most delicate pastry is worth the “sweat” a little later on the exercise equipment.