Achma "Lazy" (khachapuri) (Panasonic SR-TMH 18)

[Achma]

Achma "Lazy" (khachapuri) (Panasonic SR-TMH 18)

Category: Bakery products

Kitchen: georgian

Ingredients
Thin Armenian lavash	4-5pcs.
Suluguni cheese or light-salted feta cheese	300-400g
kefir	500g
eggs	2 pcs.
butter	50-70g

Cooking method

• So let's prepare the ingredients. Lubricate the MV bowl generously with butter. Beat the kefir lightly with a whisk with eggs in a separate bowl, grate or crush cheese. Set aside one sheet of pita bread for the base, and cut the rest into pieces of about 10 * 10 cm with scissors.
• Put a whole sheet of lavash on the bottom in the MV bowl so that its edges are raised, then we will close the top of the pie with them.
• Dip ("bathe") pieces of lavash in kefir with an egg, squeeze lightly and put in a bowl of MV on pita bread in one layer, let the pieces be crumpled.
• Sprinkle all this "artistic disgrace" with a layer of cheese.
• Then again overlap the soaked pieces of lavash, covering the cheese layer.
• So until the end of the lavash and cheese. I got 3 layers of cheese and 4 layers of lavash.
• Then we bend the ends of the base, closing the top of the pie, pour the remains of kefir on top.
• Place pieces of butter on top.
• Place the BAKING for 40 minutes, then turn over using the steam sieve and bake for another 20 minutes on the other side.
• It took longer to write than to cook.
• 

The dish is designed for

8 servings

Time for preparing:

70 minutes

Cooking program:

slow cooker, baking

Note

Recipe from tatica from the website .
Achma never cooked, since it is a rather laborious process of its preparation, but the other day I saw this recipe and really wanted to cook it.
I had a chance to eat a real Georgian achma, what can I say - she looks like a lazy one.
The main thing is that it is very fast, simple and tasty! Try it!

Achma - Georgian cheese pie, made from a large number of layers of dough, which is slightly boiled. Suluguni, Ossetian cheese, or a mixture of these can be used as a filling.
The main principle for making achma is that the dough is unsweetened and the cheese is salty.
When choosing suluguni, you need to click on it and make sure that liquid (milk serum) appears between the layers.
Ready-made achma is convenient because it can be reheated - it does not lose its taste at all from this. Therefore, it is usually prepared immediately with large baking sheets.

Similar recipes

Tapamtsvari: Cheese casserole with corn grits (Corsica)

Achma in haste (Ikra)

Achma (simplified version) (irina38f)

[Elenka69,]

Elenka69,

Great and easy recipe!

I didn’t know it was "achma" when I wrote a similar recipe here back in 2007

Well, of course, I have vegetable oil, and half cheese and cottage cheese
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=692.0

[Alexandra]

Alexandra, the recipes are exactly like twins! Well, wow! Cheese can really be diluted with cottage cheese (the author of the recipe also suggested this).
According to this recipe (and even more so according to yours), an almost low-fat and not heavy cake is obtained.
There is so much butter in real achma (up to 500g) that it almost floats in it, because each layer of dough without cheese is very generously poured with ghee.
Tasty, but too heavy and fraught.

I wonder if you try filo dough for this recipe?

I wonder if you try filo dough for this recipe?

I think you can. Philo, isn't it bland dough? If there is no difficulty in working with him. I soaked a portion of the sliced ​​pita bread for only a few minutes in a kefir-egg mixture and it swelled quickly enough and began to break.
So maybe you need to act very quickly. Try it!

[Elenka69,]

Elenka69,

It is not necessary to soak the lavash dough, you can tear off arbitrary pieces and casually, without leveling, put on a layer of cheese with tovrog, and pour the kefir mixture on top with a spoon - so I think Capricethat filo will fit

Or you can dip a piece of pita bread and put it right away, not leveling it too much. At the same time, in the finished cake, beautiful waviness is obtained

I hesitate to ask, what is filo dough?

Mash, we sell such ready-made products in the ABC of Taste. The thinnest unleavened dough in sheets, longer than Armenian lavash and raw, in the sense, is sold raw

I myself have not tried it. I know, baklava on honey is excellent for baking from it.

And Lola gave a recipe somewhere

Here I am retelling it

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44055.0

[Caprice]

It is not necessary to soak the lavash dough, you can tear off arbitrary pieces and casually, without leveling, put on a layer of cheese with tovrog, and pour the kefir mixture on top with a spoon - so I think Capricethat filo will fit
Or you can dip a piece of pita bread and put it right away, not leveling it too much.

Alexandra, this is exactly how it should be done "dip a piece of lavash and put it right away." I wanted to do it the best way, so I soaked one portion ... It is advisable to squeeze a little more, so that it does not work out too much.

Flax, it's easier to pour out and spread a little with a spoon

[Alexandra]

Alexandra pasibki! I make such a dough for achma myself, boil it in milk, then a layer of cheese and herbs, this is how I was taught to make achma

[Mashenka]

I actually make a Bulgarian cheese pie, I saw it on TV many years ago. The real dough is also raw, but the Bulgarian woman said that Armenian lavash would be suitable for every day.

Here is achma, I guess so Mashenka, for every day it may well be not boiled in milk, but dipped in kefir with eggs Or in milk with eggs - no difference ...

oh, and I bake in the oven on a similar principle.
Very, very tasty comes out. My homemade ones are often ordered.

Only I spread two overlap-lengthwise on the form, on them - two overlap-across, grease with sour cream mixed with eggs, on top - a layer of cheese, onto it with a picturesque accordion the two upper leaves are wrapped. I grease them, again a layer of cheese, on it - the two remaining leaves with a reaper. I lubricate the top. Another layer. And already on it I randomly tear, urine and crumple the fifth sheet of lavash. After baking, it rises with picturesque tongues. And elegant, and tasty, and beautiful, and in terms of labor costs - very sparing

For so long I wanted to cook achma, but somehow it didn't work out. And here is such a simplified and quick recipe! Lenochka, thanks! Today I'm going to look for pita bread in supermarkets.
With contentment I read the whole Temka. Thanks to the girls for the explanations and recipes.

[Elenka69]

Elenka69 , thanks for the recipe. Delicious. Did it for breakfast today. The three of us ate almost everything. Instead of kefir, I took a little sour cream and diluted it with milk. That's all that's left



I take a note. +1 to you and again

[nakapustina]

nakapustina , thanks for the report, plus sign and kind word!
Glad you liked it!
So rosy ...

Well, my friends. I had to knead the dough. For two days I went to supers and breads - no lavash! Fat in bulk, but not thin! Although it has always been the other way around. The law of meanness ... But what can hinder us in our persistence and great desire, in the end! enjoy a wonderful meal? Lavash was replaced with 4 eggs, 0.5 tbsp. water, salt and flour. Cool, however, kneaded like noodles (out of habit). But, nothing, I did it. The filling was Lena's recipe. The bottom layer of dough was rolled out twice more than the others, it was not boiled. The rest (7 pieces) boiled, smeared with sl. butter each. I put the filling in three layers. The lower large layer was turned up and covered with a smaller one. I cut it into squares and filled it with a fill of 2 eggs and a glass of kefir. Such a tasty treat! The hot one reminded me of macaroni and cheese, but the cold one is generally flying away! In general, Lenochka, thanks for the recipe. I will continue to search for pita bread, otherwise the dough is a lingering idea, albeit tasty.

[Kitzun]

Such a tasty treat! The hot one reminded me of macaroni and cheese, but the cold one is generally flying away!
And for some reason it reminded me of Napaleon cake with cheese cream. Kitzun .. You straight hero heroine of labor. Well done!

[Kitzun]

Kitzun, it turned out super! Well done, after all, really, if you want to do something, nothing will frighten you.
And achma really looks like macaroni and cheese, only baked. In fact, it is.

I am grateful for the idea. True, I rather got a banitsa than an achma. There was a pack of filo dough in the freezer, so I used it.

[Caprice]

Caprice , thank you for the experiment, so to speak. I see that your pie is more tender, the dough is thin.

So after all, the filo dough is as thin as paper. I just tore it up and crumple it like paper. The only thing: it took a lot more butter (I used butter margarine for baking) to grease the top and bottom of the cake. Teslo filo, if not oiled, then it is rather unpleasant to eat. It becomes hard when baked.

[Caprice]

Caprice, and if it is heavily soaked with kefir mixture? In my version, the entire remaining kefir mixture is poured onto the top layer

The sheets that were inside were soaked in the kefir-cheese mixture. On the outside, I oiled it. However, maybe it was worthwhile to try and soak the upper ones with this kefir mixture, only there was nothing to soak with it, and somehow I didn’t realize right away to cook this mixture more. To be honest, I don’t treat the filo dough very well, I don’t like it ... It just turned out to be a good opportunity to use the dough that was already available.

Good evening! And if you replace pita bread with lasagna leaves? Otherwise, I have several packs to dispose of

Good evening! And if you replace pita bread with lasagna leaves? Otherwise, I have several packs to dispose of

Then it will already be cheese lasagna

then I will sculpt cheese lasagna-achma

Just lay the sheets of lasagna in layers, alternating with the fill

I do it for a small cartoon and it took me only 250 ml of kefir and 1 egg. Maybe a little liquid? Should the cake be completely immersed in liquid after the final pouring?
It was not possible to crumple the pieces, I laid it so simply with patterns

[RybkA]

RybkA, my cake was just watered on top with the leftovers and did not drown. If you did half the portion, then it should be so.

A bad head is the reason for creativity, damn it. I don't know, really, what will come of it. I have been keeping the recipe in bookmarks for a long time. We walked during the day - I remembered this pie and decided to pamper my strong half about Valentine's Day. I remembered that there was cottage cheese at home, but I had to buy lavash. I bought it. ONE package. I don’t know what I thought. Most likely it won't work out again. But in the refrigerator there lives half-packs of sheets of non-yeast puff pastry. In principle, I did lazy lasagna with it in the oven, but I can't imagine how it will lead itself to a pile of lavash in a cartoon. We'll find out in the evening. Or maybe the children will still let the children walk to the stall again ...

[Ernimel]

Ernimel, good luck to you! I think. what should happen!

It turned out very tasty! Very simple! I would never have thought that semi-dry lavash dough could turn into such a tasty treat. I have a friend who once lived in Georgia. So once on the DR, her mother did a real achma, I'll tell you very similarly. The main thing is to guess with the filling. I rubbed some butter from the freezer into the filling. She greased the saucepan, and when she turned it over, she also greased the saucepan and the pie itself.


Thanks to the author!

I did it yesterday. having previously bought more lavash and suluguni. But the experiment was all the same, it consisted in the fact that instead of kefir I had two packs of fermented milk "agusha", which we are given in milk, and there is nowhere to put it (because the baby has enough of my natural product). And I added a couple of agush cottage cheese (which is the essence of sour cream). At least there will be some benefit from them ...

It turned out well and my husband was very pleased - I took almost half of it myself in the evening.But for the future, I will take into account that you cannot spoil it with cheese, and you can safely put more of it (I had a piece of sulugun about 350 grams). And next time I'll try to add some seasonings and / or herbs. True, this is no longer according to the "canon", but I once tried the purchased khachapuri with mint, it was very good. And also, in my opinion, you can safely hold it a little longer a second time - I did not have such a ruddy crust.

Thank you for the recipe, it will definitely come into regular use.

I also baked yesterday. Today we ate for breakfast, very tasty and simple recipe. Thank you.

And it tastes best for me while it's fresh, when you cut it, and then the cheese comes out

[RybkA]

RybkAhow delicious!
I also like lukewarm more.
Glad, girls, that the recipe came in handy.

[Elenka69]

Elenka69 , now made a pie with minced meat, added a lot of onions, leftovers of Peking cabbage, rolled pita bread into a spiral (I spied somewhere on the internet).
The result is a delicious aromatic cake. My colleagues really liked it. And I like it more with suluguni



Thanks again for the recipe

[nakapustina]

nakapustina, wow, what a cake! Thanks for the idea!
How long did you bake it? I understand that the minced meat is raw?
Thanks for the idea!!!

Yes, the minced meat is raw. And you need more onions. She baked for 65 minutes, then turned it over and another 10 minutes, cooled it down a bit, then took it out. Hot cuts poorly. But when he cooled down, he kept his shape well, then he warmed him up in the micro, went off with a bang. Thank you

girls, I feel it will be just a favorite dish when you are too lazy to mess around with khachapuri
just tell me which pita bread is preferable - the one that is "like paper", or the one that is "like a pancake"
I think the first one, but still ....
otherwise we have a great choice

[Friday]

Friday
I used regular Armenian lavash. In achma, the "native" dough is also not very thin. Try it with anyone, then tell us.

Thanks for the recipe! Very easy to make and very tasty !!!

[TyominaAlyona]

TyominaAlyona, Thank you! Eat for health and pleasure!

A very tasty, aromatic and satisfying dish! Thanks for the recipe. I made homemade yogurt from MV instead of kefir with Dutch cheese for lack of another. Super!

Good evening! Try to replace kefir with fermented baked milk !!! Very tender and tasty, and if you add spices, then it's just a different taste, but sooooo tasty!
if the fermented baked milk is thick, then I dilute it with milk, now I only do it on it :) Yes, I also have a mixture of cottage cheese and cheese. I don't add Suluguni)

I have not cut it yet - I endure it until morning Thank you very much

can you do it in the oven?

[Antonovka]

Antonovkawhat a beauty, it just breathes aromas ..

chapiceven needs to be done in the oven. This dish is for the oven, and we are coming up with an adaptation for CF.