Achma

Achma is a recipe for a Georgian cheese pie, made from a large number of layers of dough, which is boiled a little. Suluguni, Ossetian cheese, or their mixture can be used as filling for achma.

Ingredients

Suluguni cheese – 500 g
Flour – 400 g
Sour cream – 200 g
Butter – 150 g
Eggs – 2 pcs.
Water – 100 ml
Salt to taste

Directions

Mix flour, eggs, salt, and water into a dough for achma. Cool. If the flour is not enough, add. Let it distance. Grate cheese, melt butter in a water bath.

Divide the dough into several parts. One is bigger.

The one that is larger, roll out thinly, put in a greased form so that the sides hang down.

Pour water into a saucepan and put to boil, put a bowl of cold water next to it. Roll out the remaining balls of dough (to fit the mold).

Mix cheese with butter and sour cream. Dip the sock for 2 minutes in boiling water, then in cold water.

Then grease the first (raw) one with butter, put boiled on it, and cheese on it.

And so – one by one. Put the last boiled juicer, cover the bottom with the sides, grease everything with sour cream, and put the achma in the oven, preheated to 200 degrees.

It takes about 40-50 minutes to bake the achma. When it begins to swell, carefully pierce it in several places with a sharp wooden stick. When the achma is removed from the oven, cover it with a clean towel and let it stand for fifteen minutes … rest …

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