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How to cook achmas
You like khachapuri? I'm very! Especially after the trip to Georgia. After all, it was in Batumi that I learned several recipes that have already become my favorite in my family.
And one of them is a layered achma cheese cake. May the Georgians forgive me, because achma is not really a cake, but one of them. Georgian khachapuri. Perhaps its most delicious representative!
DepositPhotos
Achma is a khachapuri cooked on the principle of Italian lasagna, interspersing delicious buttered dough on eggs with cheese.
They bake achma in the oven, and then cut off a good piece of this hot cheese casserole, break off a slice with a fork, try ... and go to heaven. Cheese, warm, tender, very hearty and cozy.
Editorial "Site" Asks you to know, How to make achm. This recipe is prepared by all self-respecting Georgians. The most delicious kind of khachapuri!
DepositPhotos
How to prepare khachapuri Ingredients for the test
Filling ingredients
DepositPhotos
Preparation
While the dough is infused, you can prepare the filling. For filling, brine cheeses are most often used: Adyghe, suluguni, brynza, as an option, you can add mozzarella to the cheese mixture, as well as any hard cheese. Most often take not one type of cheese, but a cheese mixture to taste. For filling, sod the cheese on a large grater, and if the cheese is soft, you can just stretch it with your hands. Butter on a stove or microwave oven.
DepositPhotos
The dough was divided into 8 parts: 7 identical and 1 larger size (so that after rolling it was enough to line the bottom and walls of the form, as well as cover the collected achma from above).
Put the biggest piece of dough aside for now. All the rest of the dough is finely rolled and folded with a foot. So that the rolled layers do not stick together, generously pour them with flour or shift them with parchment paper.
DepositPhotos
Bake the form with a small piece of butter. Most of the dough roll roll roll in a very thin layer larger than the shape. Elevate the shape with a rolled dough so that the edges of the dough hang from the shape.
Put a large pot of water on the fire, bring the water to a boil. Make a large bowl of cold water nearby. Dip one layer of dough (except that already in shape) in boiling water for 1 minute. Carefully remove the dough with two noises and transfer it to a bowl of cold water.
Take the dough out of cold water and put it in a coop, let the water run. Then transfer the dough to a cotton towel, cover the top with a second towel of the same. The raw layer of dough in the form of lubrication with melted butter, lay out the second layer of dough (boiled) on top with folds and again lubricate with oil. If the layer is large, you can safely cut off a part and use it for the next layer.
Then put the dough and cheese in layers. Each layer of dough must be generously missed with melted butter. The sequence of styling and the number of cheese layers - at your discretion! You can pour cheese with each layer of dough (I love when there is a lot of cheese), and you can put 2-3 layers of dough, a layer of cheese, another 2-3 layers of dough, and so on. The last one should definitely go the test layer.
Cover the collected achma with the dangling edges of the bottom layer of dough. Tuck the edges of the top layer of dough gently inside. Lubricate the top of the achma with melted butter, then send it to the refrigerator for half an hour. Then cut the achma into equal squares. If desired, you can again pour the remaining oil on top, but so the cake will become even more caloric.
Bake the cake in a preheated to 180 degrees oven until ready and a crispy golden crust on top. I usually bake for 50 minutes.
That's it, achma's ready. Bon appetit! Achma is convenient in that it can be reheated - it does not lose taste from this.
Editorial Board
And for those who want not to bother with the test, I suggest to familiarize themselves with the recipe of achma from lavash, a purchased puff dough will also suit. It turns out tasty, tender, incredibly satisfying and very simple!
Of course, this is not the easiest dish to cook. Before you implement achma in life, you need to have some experience in cooking, the dish is not for beginners. And here it is not the complexity of cooking, but the complexity of the process itself.
Nevertheless, it is very worth trying to prepare acmu according to this affordable step-by-step recipe, because the result will delight you from the first piece. Achma is considered the queen of khachapuri!
Tell your friends how to cook this masterpiece of Georgian (Ajar) cuisine, they will be grateful for it!
And one of them is a layered achma cheese cake. May the Georgians forgive me, because achma is not really a cake, but one of them. Georgian khachapuri. Perhaps its most delicious representative!
DepositPhotos
Achma is a khachapuri cooked on the principle of Italian lasagna, interspersing delicious buttered dough on eggs with cheese.
They bake achma in the oven, and then cut off a good piece of this hot cheese casserole, break off a slice with a fork, try ... and go to heaven. Cheese, warm, tender, very hearty and cozy.
Editorial "Site" Asks you to know, How to make achm. This recipe is prepared by all self-respecting Georgians. The most delicious kind of khachapuri!
DepositPhotos
How to prepare khachapuri Ingredients for the test
- 600g flour
- 4 eggs
- 150 ml of cold water
- 0.5 tsp salt
Filling ingredients
- 700 g brine cheese (mixture of cheeses: Suluguni, Adyghe and Brynza)
- 200g butter
DepositPhotos
Preparation
- Achma dough is prepared in the same way as home noodle dough, so if you have your own proven recipe, you can safely use it. For the test in a convenient container, mix eggs, cold water, salt. Gradually pouring flour, knead a rather cool dough, and then mix it well.
You should get a smooth, elastic dough that easily sticks away from the hands and working surface, leaving them clean. It should be easily cut with a knife and be uniform on the cut. Cover the finished dough and leave it to rest for half an hour.
While the dough is infused, you can prepare the filling. For filling, brine cheeses are most often used: Adyghe, suluguni, brynza, as an option, you can add mozzarella to the cheese mixture, as well as any hard cheese. Most often take not one type of cheese, but a cheese mixture to taste. For filling, sod the cheese on a large grater, and if the cheese is soft, you can just stretch it with your hands. Butter on a stove or microwave oven.
DepositPhotos
The dough was divided into 8 parts: 7 identical and 1 larger size (so that after rolling it was enough to line the bottom and walls of the form, as well as cover the collected achma from above).
Put the biggest piece of dough aside for now. All the rest of the dough is finely rolled and folded with a foot. So that the rolled layers do not stick together, generously pour them with flour or shift them with parchment paper.
DepositPhotos
Bake the form with a small piece of butter. Most of the dough roll roll roll in a very thin layer larger than the shape. Elevate the shape with a rolled dough so that the edges of the dough hang from the shape.
Put a large pot of water on the fire, bring the water to a boil. Make a large bowl of cold water nearby. Dip one layer of dough (except that already in shape) in boiling water for 1 minute. Carefully remove the dough with two noises and transfer it to a bowl of cold water.
Take the dough out of cold water and put it in a coop, let the water run. Then transfer the dough to a cotton towel, cover the top with a second towel of the same. The raw layer of dough in the form of lubrication with melted butter, lay out the second layer of dough (boiled) on top with folds and again lubricate with oil. If the layer is large, you can safely cut off a part and use it for the next layer.
Then put the dough and cheese in layers. Each layer of dough must be generously missed with melted butter. The sequence of styling and the number of cheese layers - at your discretion! You can pour cheese with each layer of dough (I love when there is a lot of cheese), and you can put 2-3 layers of dough, a layer of cheese, another 2-3 layers of dough, and so on. The last one should definitely go the test layer.
Cover the collected achma with the dangling edges of the bottom layer of dough. Tuck the edges of the top layer of dough gently inside. Lubricate the top of the achma with melted butter, then send it to the refrigerator for half an hour. Then cut the achma into equal squares. If desired, you can again pour the remaining oil on top, but so the cake will become even more caloric.
Bake the cake in a preheated to 180 degrees oven until ready and a crispy golden crust on top. I usually bake for 50 minutes.
That's it, achma's ready. Bon appetit! Achma is convenient in that it can be reheated - it does not lose taste from this.
Editorial Board
And for those who want not to bother with the test, I suggest to familiarize themselves with the recipe of achma from lavash, a purchased puff dough will also suit. It turns out tasty, tender, incredibly satisfying and very simple!
Of course, this is not the easiest dish to cook. Before you implement achma in life, you need to have some experience in cooking, the dish is not for beginners. And here it is not the complexity of cooking, but the complexity of the process itself.
Nevertheless, it is very worth trying to prepare acmu according to this affordable step-by-step recipe, because the result will delight you from the first piece. Achma is considered the queen of khachapuri!
Tell your friends how to cook this masterpiece of Georgian (Ajar) cuisine, they will be grateful for it!
