Achma with cheese
Description
Perfectly complements tea and coffee. One of the most famous Georgian flour-based dishes is achma. This traditional pie made of unleavened dough and layered cheese is a constant feature on festive tables in Georgia. Many have probably already tried making achma with lavash, but that recipe is considered the "lazy" version. Preparing cheese achma according to authentic Georgian tradition requires considerable time and patience. Let's take a close look at the recipe.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Heat water in the largest pot you can find at home. Salt the water. Meanwhile, grate the cheese on a coarse grater. Suluguni is the ideal choice (salty, but moderately so).
- 3
Step 3
Grate the cheese. Salt the water and melt the butter.
- 4
Step 4
We start making the dough. Break the eggs into half a liter of water, add a spoonful of vegetable oil, and add a pinch of salt.
- 5
Step 5
Gradually add a kilogram of flour, knead the dough until it easily comes away from your hands.
- 6
Step 6
Divide the dough into equal parts.
- 7
Step 7
Take one part, roll it out, and place it on a baking sheet.
- 8
Step 8
Brush with previously melted butter and sprinkle with grated cheese.
- 9
Step 9
We also roll out and boil all the remaining parts of the dough in boiling water (remember, you put the pot on to heat). Cook until they float, and make sure to cook them separately.
- 10
Step 10
Remove the dough with a colander, rinse under cold water, and let drain.
- 11
Step 11
Place the dough on top of the cheese layer. Brush with oil.
- 12
Step 12
Then again cheese and on top dough. Alternate like this until only one layer of dough remains for the top.
- 13
Step 13
The final layer of dough should thoroughly cover the entire pie; it also needs to be brushed. Cut the pie into small squares before placing it in the oven.
- 14
Step 14
Place in the oven preheated to 200°C for 20-25 minutes, until the pie is golden brown. Remove the ready cheese achma from the oven and let it cool slightly before serving. Hope you'll find this recipe helpful for making cheese achma. )