Achma in a multicooker
Description
The recipe won't take much time. Achma is one of the many types of Georgian pastries. More precisely, it's a cheesy layered pie. Traditionally, the dough for achma is quite complex to prepare, so it's often replaced with lavash. In principle, the result remains the same—you'll end up with a delicious and hearty pie. To prepare achma in a multicooker, you'll also need hard cheese (you can experiment with other types—imeruli, adyghe, etc.), or use Russian or Dutch cheese. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Mix the egg with kefir thoroughly. Grate the cheese, add dill to it. Tear the lavash into pieces, pour over the egg-kefir mixture.
- 3
Step 3
Place the second half of the lavash into the multicooker, with the edges raised.
- 4
Step 4
Now layer the pie: a layer of wet lavash, then cheese with dill.
- 5
Step 5
Fold the edges of the dry lavash, sprinkle with dill and grated butter on top. Set the "Baking" mode for one hour. Serve hot achma. )