Achma

Achma

Category: Bakery products

Ingredients
Wheat flour	1 kg
Water	1 st
Salt	taste
Egg	5 pieces.
Butter	300-500 g
Sulguni cheese	1 kg
Sour cream	200 g

Cooking method

• Beat the eggs, add water, flour, salt, knead the dough, divide into 8 parts, the first of which should be larger than the others. Shape into balls and let stand for 10 minutes.
• Roll out the balls thinly, larger balls to the size of the baking sheet. Place it in a greased baking sheet, pour over some of the melted butter. Immerse the remaining layers in boiling water for 1-2 minutes, remove and fill with cold water. Throw in a colander.
• Grate the cheese and mix the grated cheese with 1/2 norm of butter, (since you will pour the remaining half of the butter over the layers of dough) and sour cream.
• On a wet layer of dough, put 3 boiled layers, pouring oil over each. Put 2 cheese filling on top, again 3 layers of dough, oiled, the remaining filling. Fold the edges of the wet bed and cover with the last bed.
• Cut into portions and bake in the oven until golden brown at 200C.

Note

Since the topic of khachapuri came up here, I want to ask ... my husband and I once ate khachapuri, which consisted of layers of dough and cheese filling, there were several of them, but, perhaps, at least four. It was very tasty. I wonder if the above recipes can be baked this way. I myself have never baked khachapuri in any form, but my husband wants what they ate ... What do you say?

I have a recipe like this. I haven't made it myself, but they say it's very tasty.
The recipe is absolutely authentic, because it was given by a Georgian chef from a Georgian restaurant.

Photo silva2

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Luxurious recipe! Thanks for the detailed description, I really want to try it!

I understand correctly, we put the boiled cakes, and then pour the cheese? I love Achma, but I have never cooked it myself.

Thanks a lot for the recipe. did half a portion today. She rolled the layers at Regina.

I understand correctly, we put the boiled cakes, and then pour the cheese? I love Achma, but I have never cooked it myself.

Though late, I will answer. Achma is done like this:

Knead a not tough dough of water, eggs, flour and salt. Set aside to rest.
Meanwhile:

a) Grate cheese
b) Put a large pot of water on the stove, salt the water, put a large bowl of cold water next to it, a colander with a handle.
c) Take out the baking sheet, grease the drain. oil and put on the table next to the stove.

Divide the dough into parts.
Roll out as thick as on dumplings and a little larger than a baking sheet, because during cooking the dough swells and decreases in length and width.
Each layer, except for the FIRST and LAST, is immersed in boiling water for 1-2 minutes, removed with a colander and immediately into a bowl of cold water.

Put the sheets on a baking sheet and grease with melted butter + cheese

Important: we put cheese on each layer not thickly, except for the third.
The bulk of the cheese falls on the third, middle layer.
The first and last layers must be moist!

Grease the last layer with oil, cut in portions and bake in the oven at 180C ~ 50 minutes.

Important: there should be a lot of cheese, but with butter you need to find a middle ground: a little dry, a lot, very fat.