Achma in haste

Category: Dairy and egg dishes
Achma in haste

Ingredients

Lasagne Plates 10 pieces
Cheese 300 g
Eggs 2 pcs
Milk about 0.5 l
Butter or margarine for lubricating the mold 1 tbsp. l.

Cooking method

  • Of course, this is not a real achma, but a dish based on motives. But when you need to build a hearty dinner in a hurry, this recipe is fine.
  • So, when you choose lasagna plates in the store, please note: we need those that do not require pre-cooking. I use them for cooking, because I have no relationship with those that need to be cooked.
  • Just from the previous lasagna, I had 10 pieces of sheets that I did not know where to attach.
  • We rub the cheese on a coarse grater (I had a Lithuanian marbled one, but ideally, of course, it should be cheese like suluguni), break the eggs there, mix.
  • We grease the shape (I have a square 20X20 cm), pour a little milk on the bottom, and put the first layer of plates (3 pieces), trying to moisten them well in milk. Put 1/3 of the cheese filling on top, distributing it evenly. Pour milk over the cheese and place the next 3 plates. Then cheese, milk, 2 plates, again cheese, milk, 2 plates, milk ... Well, in general, we alternate layers, pouring them properly with liquid. Pour milk so that the top layer is, if possible, covered, because the lasagna sheets will take a lot of liquid during cooking.
  • Cover the form on top with foil and put in a cool oven (about 200 degrees) for 30 minutes. Then remove the foil and let the top crust lightly brown for 5-10 minutes.
  • After removing the achma from the oven, let it stand for 5-10 minutes so that it loses shape, cut into portions and eat. Bon Appetit!

The dish is designed for

8 servings

Time for preparing:

45 minutes

Cooking program:

oven

Note

I think if you are looking at my recipes, you have already realized that I love unpretentious recipes, in a hurry. Well, such is life ... I can only dream of many culinary masterpieces posted here. And about my recipes - I hope that they will come in handy when you have time trouble and have to compose food from what was "lying around in the bins"

Caprice
Have you tried filo with the dough? It turns out even easier: cover the bottom and sides of the mold with dough. Combine the cheese mixture, raw eggs and milk and pour half of the mixture into a filo mold covered with dough. Crumple the rest of the dough sheets like paper and fold them into a mold relatively loosely. Pour the remaining half of the cheese-egg-milk mixture on top and cover with the last piece of filo dough. It remains to grease with what you like, I grease with yolk, and in the oven
Ikra
I haven't tried anything with Filo. I saw it on sale only once, but did not dare to buy it.
Thank you, I'll try and see again.
Caprice
Quote: Ikra

I haven't tried anything with Filo. I saw it on sale only once, but did not dare to buy it.
Thank you, I'll try and see again.
The dough itself is thin as paper, so everything turns out very quickly and easily.
Feofania
cool recipe!
Ikra
Feofania , thanks, try it, it's easy!

Caprice , looked where you live, and realized about filo. We just have different store realities. Even in Moscow, filo is a rarity. Of course, I didn’t pay attention to how widespread it was in your stores (like all visitors, we used more hummus), but I think it’s more widespread in your country due to the peculiarities of the local cuisine.
Caprice
Ikra, to be honest, I first learned about the filo test here on the forum from girls from Russia. Until recent years, it was also a rarity here. But now it appeared in all supers.
Ikra
Caprice , some are lucky!
Caprice
Quote: Ikra

Caprice , some are lucky!
It turns out that you need so little luck
Kara
Ikra, wonderful recipe

I am doing it for the third time, fast and very tasty. Today I ground 300 grams of cheese and 3 eggs in a blender. Then I suddenly discovered that I had only 5 sheets for lasagna left. There was nowhere to retreat And thank God !!! It turned out just unrealistically airy and very tasty achma !!!!
Ikra
Kara, I am very glad!
LyuLyoka
Ikra, already several times did achma according to your recipe. I thought, well, next time I’ll have time to take a picture, then I’ll write a thank you and post a photo. I can't cook in the country (I even have an oven working there), everyone is hungry - not for pictures at all.
Thank you so much for the recipe, we really like it. The last time I added strips of bacon, and smeared the top with mayonnaise - my husband, of course, was delighted.
Ikra
LyuLyoka , photo, of course you want But I'm glad that the recipe stuck with you! Bacon is a good idea, adopted
SanechkaA
Irina, thanks for the recipe, the hand does not rise to a real achma, and everything is extremely simple and very tasty, the family stayed with dinner yesterday, I am happy to say - say nothing, they ask for a supplement) THANKS !!!
Ikra
SanechkaA , eat to your health! I am very pleased that my simple recipes were useful to someone and liked!
SanechkaA
Irina, your recipes are a miracle how good and especially good because the products for them are always in the refrigerator, it is easy to cook, and the result is excellent, when I read a delicious, but complicated recipe, I think I will definitely cook it, but someday later and as a result, the recipe goes to the piggy bank forever ...
Ikra
I love tricky recipes But there is absolutely no time to cook them. Therefore, for me, the best option is the one that is from a minimum of available materials
From the series: "A real woman can always make a scandal, a hat and a salad out of nothing"
SanechkaA
Quote: Ikra

From the series: "A real woman can always make a scandal, a hat and a salad out of nothing"
brilliantly said !!!
lillay
Ikra! Could you please tell me which sheets for vines you are buying. I have never bought such a dough, I want not to be mistaken with his choice. I was very interested in your recipe, I don't have the strength to cook my favorite achma using it ...
Ikra
I buy Barilla lasagna sheets. Maybe this particular company is not in your city, then just look carefully at the packs. There are two options: the one that must be boiled first, and the one that is not needed. I use the second option, because I have not yet mastered the intricacies of boiling sheets - they are guaranteed to stick together. And besides, it significantly lengthens the cooking process.
The packs always write whether it is necessary to pre-boil the sheets or not.
lillay
Thank you!
I understood everything, wrote down, on the weekend I'll go look for such plates in the Metro.
Glazed
An interesting recipe!
Kara
Quote: lillay

Thank you!
I understood everything, wrote down, on the weekend I'll go look for such plates in the Metro.
Lily, you will definitely find Barilla in the METRO

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