Achma with suluguni
Description
Perfectly pairs with tea and coffee. To prepare delicious and hearty achma with suluguni, you should not be a beginner in the kitchen. This pie can hardly be considered quick everyday baking—the preparation process requires meticulous effort. The most important thing: roll out the dough layers for the filling as thin as possible. Happy cooking! The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
Mix the eggs with cold boiled water and salt. Gradually add flour to the mixture in portions and knead a firm dough. Place the dough in a bag and refrigerate for half an hour.
- 2
Step 2
Place a large pot with salted water on the stove to heat up. Melt the butter in it. Divide the dough into 6 parts: 1 large and 5 smaller ones.
- 3
Step 3
Grease a baking sheet with high edges. Roll out the majority of the dough into a thin layer slightly larger than the pan. Place the dough into the baking sheet, letting it hang over the edges, brush it with oil, and spread one-fifth of the grated sulguni cheese on top.
- 4
Step 4
Roll out the remaining pieces of dough thinly to the size of the mold, carefully lower them into boiling water.
- 5
Step 5
The cooked dough will float. Carefully remove it with a slotted spoon and cool slightly in cold water.
- 6
Step 6
Carefully shake off excess moisture, place the dough over the cheese layer. Brush it with butter and sprinkle with some of the cheese.
- 7
Step 7
Do the same with the remaining three layers. Roll out the last layer of dough uncooked and place it on top of the pie. Pinch the edges, brush with butter. Cut the dough into portion pieces directly in the pan or simply prick it with a fork.
- 8
Step 8
Bake the achma in the oven at 200 degrees for about 40 minutes. Ready!