Lavash achma
Description
The recipe won't take much time. Achma is a very famous and widely loved layered cheese pie in Georgia and beyond. The dough is usually plain, while the cheese used is salty. The contrast is quite savory, and you can also enhance it with herbs and garlic. To make achma with lavash, you will need 3 large and, most importantly, dense pieces of lavash. I recommend using suluguni cheese—it's moderately salty and firm. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Grease the baking dish (I used a glass one) with butter and place a whole sheet of lavash inside.
- 2
Step 2
Grate the cheese on a coarse grater.
- 3
Step 3
Beat the kefir with the eggs, salt and pepper to taste.
- 4
Step 4
Wash the herbs and chop coarsely. Place one-third of the cheese at the bottom of the dish.
- 5
Step 5
We tear the two remaining lavash into medium pieces.
- 6
Step 6
Mix the herbs with the kefir-egg mixture.
- 7
Step 7
Dip pieces of lavash into the mixture and place them on top of the cheese.
- 8
Step 8
Sprinkle cheese on top. Continue layering until the cheese and lavash are used up. Place the last layer of lavash on top and sprinkle with cheese.
- 9
Step 9
Seal the edges of the first lavash base. Bake in the oven for 25 minutes at 200°C.
- 10
Step 10
Done! Let the lavash achma cool down before serving, and you can garnish it with fresh herbs. )