Kitchen appliances and utensils
- oven;
- Microwave oven;
- a baking dish measuring 28 × 39 cm (or similar);
- grater;
- kitchen scales;
- culinary whisk;
- culinary brush;
- beaker;
- knife;
- cooking foil.
Ingredients
- Pita bread - 250 g
- Hard cheese or feta cheese -250 g
- Suluguni cheese -250 g
- Chicken Egg - 2 pcs.
- Sour cream with a fat content of 15% or more - 80 ml
- Butter -50-60 g
- Table salt - to taste
- Ground black pepper - 1 pinch
- Milk - 100-125 ml
Step cooking
- Melt in a microwave or small saucepan 50-60 grams of butter.
- Grate 250 grams of hard cheese of your choice (or feta cheese) and 250 grams of suluguni cheese on a coarse grater.
- Using a culinary brush, grease the bottom and sides of a rectangular baking dish about 28 x 39 cm in size with melted butter.
- Cut a sheet of pita bread along so that the width of the strip matches the length of the form. Put the pita bread on the bottom of the baking dish, grease it with butter. Also, oil the portion of pita bread that will cover the filling layer.
- Sprinkle 1/6 pita bread with grated suluguni cheese and the same amount of hard cheese.
- Cover the cheese layer with oiled pita bread, squeeze the pita bread with your hands, condensing the cheese inside.
- According to the same principle, make another 5 layers of the cake, all the while oiling the pita and compacting the layers of acma with your hands. Lubricate the last layer of the pita bread covering the top with oil.
- In a deep bowl, beat 2 chicken eggs, 100-125 ml of milk, 80 ml of sour cream with a fat content of 15% or more. Add salt to taste, add 1 pinch of ground black pepper.
- Stir the mixture well in a bowl with a whisk until smooth.
- Cut the acchma in the baking dish along, divide the pie into 10-12 pieces. After cutting, press the pita bread lagging behind the filling.
- Pour the cake in the form of the resulting egg-milk mixture.
- Tighten the form from above with a sheet of cooking foil, compact the sheet along the contour of the form with your hands. Bake in the oven at a temperature of 180 ° C for 30-35 minutes. Serve the cake hot.
Achma made from lavash prepared according to this description is similar to classical Georgian khachapuri, Italian lasagna, Greek saburani and Bulgarian bathhouse, just making a pie according to this recipe is much simpler and faster. The taste of baking is very delicate, the cake is juicy and tasty.
Video recipe
Watch how the cook prepares a version of this traditional Georgian dish in the video below. Look at the material and see for yourself that making such a pie will be very easy and simple.
Now you also know how to make delicious hot pastries from a minimum set of the most common products in just 40-45 minutes. The recipe will help you in case of unexpected guests or when there is not enough time to prepare a more complicated dish. What traditional Georgian dishes do you cook? Leave your recipe in the comments to the article and share your experience in cooking.
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