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Achma

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Ingredients

Adjust Servings:
800 g wheat flour
4 egg
1 kg suluguni cheese
200 g butter
2 tablespoons of oil
1 teaspoon of salt
300 ml water

Nutritional information

325 g
Protein
434 g
Fat
598 g
Carbs
7446
Calories

Achma

traditional Georgian dish

Features:
  • Oven
Cuisine:
  • 1.5 hours
  • Serves 6
  • Medium

Ingredients

  • 800 g wheat flour
  • 4 egg
  • 1 kg suluguni cheese
  • 200 g butter
  • 2 tablespoons of oil
  • 1 teaspoon of salt
  • 300 ml water

Directions

Achma is a traditional Georgian dish that combines the comforting qualities of a layered cake with the richness of cheese. Often described as a savory, cheesy pastry, Achma is made by stacking delicate layers of thin dough, similar to a lasagna, and generously filling each layer with a mixture of soft, tangy cheeses, usually including sulguni and imeruli, two signature cheeses of Georgia. The dish is then baked until golden and bubbling, resulting in a warm, indulgent treat with a slightly crispy top and a soft, gooey interior.

Steps

1
Done

preparing the dough

1. In a bowl, beat eggs with salt and warm water.
2. Sift the flour into a large bowl, make a well in it and pour in the egg mixture. Mix carefully.
3. Add vegetable oil to the dough. Knead the dough. Be careful not to over-flour the dough so that it becomes too stiff.
4. Cover the dough with a towel and leave to rest for 20 minutes.
5. Grate Suluguni cheese on a coarse grater.
2
Done

preparing the Achma

1. Remove the dough from the bowl and divide into 8 parts.
2. Grease a baking dish with butter. Roll out one of the parts of the dough with a rolling pin into a very thin layer larger than the shape. Line the pan with the rolled out dough so that the edges of the dough hang over the pan.
3. Melt butter on the stove.
4. Place a very large saucepan or deep frying pan with water on the fire, add a little salt and bring to a boil. Have a large bowl of cold water nearby.
5. Roll out all remaining parts of the dough into very thin layers slightly larger than the baking dish.
6. Place one layer of dough into boiling water for 60 seconds. Carefully remove the dough and place it in a bowl of cold water.
7. Remove the dough from the cold water and transfer the dough to a cotton towel, cover the dough with a second towel of the same type.
8. Grease the raw layer of dough, which is already in the mold (we rolled it out first), with melted butter, place the second layer of dough (boiled) on top and grease it with butter again.
9. Sprinkle the layer of boiled dough with grated suluguni cheese on top, cover with the next boiled layer of dough, grease with butter and sprinkle with suluguni cheese again and continue with the remaining layers until the end of Achma. The top layer does not need to be boiled; for a crispy crust, brush the top layer with melted butter.
10. Cut the Achma into equal squares and pour the remaining butter on top.
11. Bake Achma in an oven preheated to 356°F (180°C) for 30-40 minutes until golden brown.

Remove from oven and serve.

Bon appetit!

Chef Hanna

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