Achma made from lavash with cottage cheese and cheese
Origin of the recipe
Georgian achma is a layered pie filled with aromatic melted cheese. Different regions use different types of cheese for the filling, and every housewife has her own recipe, passed down from her grandmother. But achma is always delicious. It's typically made with several layers of thin dough that are lightly boiled, but nowadays, lazy achma is increasingly popular, requiring less fuss.
What do you need for cooking?
Ingredients
-
Pita
-
Hard cheese
-
Cottage cheese
-
Egg
-
Milk
-
Butter
-
Salt and ground pepper
Kitchen utensils
- Bowl
- Whisk
- Grater
- Form 20x30 cm.
Step-by-step recipe
Step 1:
Crack 4 eggs into a bowl, add salt and pepper. Mix with a fork or whisk.
Step 2:
Pour the milk into the eggs and continue stirring. Preheat the oven to 180 degrees Celsius.
Step 3:
Grease the pan with butter, including the sides. Grate the cheese on a coarse grater.
Step 4:
Divide the long lavash into two equal parts and thoroughly soak one of them in a bowl with the egg mixture.
Step 5:
Place the moistened half of the lavash on the bottom of the pan and sprinkle with grated cheese, add cottage cheese and distribute evenly.
Step 6:
Wet the other half of the lavash and cover the filling.
Step 7:
Sprinkle the cottage cheese on top, press the cheese with your hand and sprinkle the cottage cheese evenly over it.
Step 8:
Cover with another half of the lavash sheet and pinch the edges.
Step 9:
Sprinkle with cheese and pour over the remaining eggs.
Step 10:
Bake in the oven for 20-25 minutes at 180 degrees.
Cooking tips
Achma should be served hot. It's best to cut it into portions just before serving.
Achma is made using salted and young cheeses—Ossetian, feta, mozzarella, Adyghe, suluguni, Imeretian, and feta cheese. These can be mixed in any proportions, if desired.
