Lavash achma recipe

Achma is practically a sister of such familiar Chebureks, Khinkali and Khachapuri. In the classic version of cooking, this dish is the most delicate cheese cake from a large number of layers of dough. The classic filling for achma is salty Caucasian cheese: you can safely use suluguni, Adyghe or Imeretian.





The preparation of such a dish is quite an interesting process, but long. Therefore, those housewives who prefer not to bother with the test, we offer a simplified recipe. achma (Purchased pastry is also suitable).





Achma from Lavash Ingredients

• 4-5 leaves of lavash
• 0.5 l kefir
• 4 eggs
• 100g butter
• 500g suluguni cheese
• 500g cottage cheese
• 1 tsp salt

Preparation

1. Grind the cottage cheese and sodium suluguni cheese on a fine grater, then mix everything in a deep container. Couple kefir with eggs and salt.
   
   
   
2. Lubricate the baking mold with butter, then place two lavash in it, laying out their cross.
   
   
   
3. Pour into the form 2 tablespoons of melted butter, then pour lavash abundantly with a mixture of cottage cheese and suluguni cheese. Field the finished layer again with butter (2 tablespoons) and half a glass of kefir mixture.
   
   
   
4. One leaf of lavash dipped in an egg-kefir mixture and put an accordion over the cheese.
   
   
   
5. Re-lay the layer of cheese filling, oil and egg mixture. Cover everything with the last sheet of lavash, carefully tucking the edges inside.
   
   
   
6. Bake the acmu in the oven at 200 degrees for 40 minutes.
   
   
   

Bon appetit! Don’t forget to share this recipe with your friends.