Once you have tasted achma, you will return to the recipe for this hearty and incredibly delicious Georgian pie again and again. Cook it as expected, or choose the simpler option from thin pita bread, in any case you will be satisfied.
The classic recipe for achma
Ingredients:
- 1 kg of flour;
- 4 chicken eggs;
- 200 ml of water;
- 25 ml of vegetable oil;
- 10 g of salt;
For filling:
- 1, 2 kg of brine cheese, better suluguni;
- 300 g of high-quality butter 82.5% fat;
- 200 g of 20% sour cream;
- salt;
For the sauce:
- 3 chicken eggs;
- 100 g sour cream;
- 1/3 tsp salt.
Prepare the dough. Beat the eggs with a whisk or mixer and a pinch of salt. Without stopping whipping, pour in cold water and vegetable oil in a thin stream. Sift flour and sprinkle it on the table. Make a deep hole in it with your fingers and pour in the egg mixture. Knead into a soft elastic dough, very carefully picking up the flour and stirring it into the liquid mass. Roll it into a lump, cover with a cloth or cling film and leave for 20-30 minutes.
Grate the suluguni on a coarse grater, cover with sour cream, mix thoroughly and lightly salt. Melt a briquette of butter in the microwave or in a water bath, add to the cheese paste and stir well. Make a smooth sauce with the specified amount of food.
Roll a thick dough sausage, cut it into 9 parts, one of which is slightly larger than the others, this will be the base of the pie. Thin
Roll out all the pieces, making them approximately rectangular. Boil water in a saucepan, place a bowl of ice water next to the stove, and place a clean kitchen towel.
Grease a baking dish with butter and line it with the largest flatbread so that the edges hang slightly off the sides of the crockery to the outside. Spread some of the filling over it. Dip a layer of dough in boiling water for 15 seconds, pull it out with a wide spatula or slotted spoon, put it in ice water, then on a towel. Cover the filling with it and straighten it properly. Repeat the above operation with 6 more test sheets.
Finish assembling the cake dry in a layer, wrap the top of the bottom layer edge and fix them. Pour the egg-sour cream sauce over the achma and bake for 50-55 minutes at 180oC.
Fast pita bread
Ingredients:
- 3-4 sheets of Armenian lavash;
- 200 g of hard cheese;
- 2 chicken eggs;
- 500 ml of kefir;
- 50 g butter;
- 30 g of dill;
- salt.
Cut the pita bread into rectangles the size of your ovenproof dish. Combine beaten eggs with kefir, chopped herbs and salt. Dip the layers in the kefir mixture, then put them in a mold, sprinkling them with grated cheese. Spread the slices of butter on top. Cook the quick recipe ashma at 190oC for 20-25 minutes.
