Instant Achma
by Editorial Staff
Achma is a very tasty Georgian pie, which, unfortunately, takes a long time to prepare. I offer a simple version of achma, using lavash. Such a substitution does not affect the taste of a pie with cheese, and the cooking process is simplified several times. This version of khachapuri can be quickly prepared for dinner or surprise unexpected guests.
Cook: 1 hour
Servings: 6
Ingredients
- Armenian lavash (thin) – 4-5 pcs.
- Suluguni cheese (or Adyghe, or feta cheese) – 500 g
- Cottage cheese – 500 g
- Chicken eggs – 4 pcs.
- Kefir – 500 ml
- Butter – 100 g
- Salt to taste
How to cook lavash achma:
Directions
- Grate cheese on a coarse grater. Mix cottage cheese and grated cheese. Salt if necessary. Melt the butter (in a water bath or in the microwave).
- In another container, mix eggs, a pinch of salt, and kefir.
- In a baking dish (28 cm in diameter) put 2 pita breads crosswise so that the edges hang down. Drizzle over the mute with melted butter (about 2 tablespoons). Put half of the cheese with cottage cheese and smooth well. Drizzle with kefir-egg mixture (about 0.5 cups) and a little more butter.
- Cover the filling with pita bread dipped in kefir mixture, laying it down a little like an accordion.
- Then lay out the remaining filling, pour with kefir and butter, cover with pita bread dipped in kefir. Leave some butter and kefir. (You can put the filling in 3 layers, then divide all the ingredients by three.)
- Next, we wrap the edges of the pita bread to the center, forming an achma. And grease with the remains of kefir and oil so that there are no dry edges. We bake lavash achma khachapuri at 180 degrees for 40 minutes.
- Instant Achma is ready. This hearty and tasty dish is best served warm. Enjoy your meal!
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