Achma - the best recipes. How to cook and properly Achmu.

Achma - the best recipes. How to cook and properly Achmu.

Achma - general principles and methods of preparation

Traditionally, achma is a multi-layered pie stuffed with cheese, laid between the layers. The dish belongs to the popular Georgian cuisine, but its recipe is so simple and successfully adapted to our products that any hostess can master the art of its preparation. The main principle, which should be based on creating an ashma - the dough is made savory, and only salted cheese is selected.

By the way, Georgians use “Suluguni” cheese for achma, but this does not mean at all that it cannot be replaced. Alternatively, you can mix Suluguni with other types of salty cheeses, for example, with cheese - it will be very original and tasty. And the dough for the breakfast starts up the most ordinary, like dumplings or dumplings, although there are more complex options.

The main secret of the dough is that before the formation of the cake, the rolled layers, except for the lower and upper, are boiled in salted water. Then each of them laid out on a baking sheet and generously sprinkled with grated cheese. The last, non-boiled, layer is usually lubricated with soft butter. Then the formed ichmu is sent to the hot oven for fifteen to twenty minutes, until the cheese is melted and the top is reddened.

Achma - product preparation

For a classic ashma, we will need the following set of ingredients: high gluten flour, chicken eggs (usually two), fresh butter and hard cheese. Often in the preparation of achma use sour cream and greens. It is better to choose a baking mold with high sides, although it does not matter.

Another point to consider is that the dough for the ashma should be rolled out in rather thin layers. Sometimes the traditional recipe of Georgian pie is diluted with other ingredients that go well with cheese, for example, mushrooms or garlic. Achma - the best recipes

Recipe 1: Achma with Sour Cream

Achma - not a low-calorie dish, but so juicy and tasty! Anyone who has tried it at least once will never be able to forget this taste. Achma with sour cream, like any other, despite the simplicity of preparation, is a very rich dish. We assure you that you will fall in love with it from the first piece!


- 500 gr. Suluguni cheese (either Suluguni + Brynza)

- 400 gr. flour

- 200 gr. sour cream

- 170 gr. butter

- half a glass of water

- three eggs

- salt to taste

Method of preparation:

1. Knead dough from water, salt, flour and eggs. If the specified amount of flour is small, then add. Remove the dough for half an hour so that it is a little infused.

2. We melt the butter in a water bath, rub the cheese on a coarse grater, mix it with sour cream and butter. Divide the dough into nine parts. One of them should be bigger than the rest.

3. We roll the largest part of the dough into a thin layer and lay it on the bottom of the form with high sides. The reservoir should cover the entire inside of the mold, including the sides. Grease it with plenty of oil.

4. Put the boil water in a saucepan, and next to a bowl of cold water. Next, roll out to size the remaining parts of the dough. When the water boils, we lower each layer in turn into boiling water for two minutes, then we immediately dip it in cold water.

5. At the lowest (raw) layer, which is in shape, lay one boiled and sprinkle it with cheese. And so we do with the rest of the layers. Then close the pie sides of the dough (from the bottom layer). Grease it with butter and send to a hot oven (heated to 200C) for 30-40 minutes.

When the ashma is baked, take it out of the oven, oil it again and for 10-15 minutes tightly cover it with a clean towel or paper.

Recipe 2: “Lazy” achma

The preparation of a classic ashma will require you some effort and time when rolling out the dough, but there is a recipe for the so-called “lazy” ashma, which uses sheet lavash or ready-made layers for lasagne. It tastes in no way inferior to the traditional, but it is prepared much faster and easier. Ingredients:

- thin pita breads - 6 pcs.

- Suluguni 400 gr.

- Adyghe cheese - 300 gr.

- 500 ml of kefir

- garlic 2 slices

- bunch of dill

- three eggs

- butter 50-70 gr.

Method of preparation:

1. Grate both types of cheese, chop half of all greens and mix with cheese, add chopped garlic. With a mixer, beat the kefir with the eggs and mix the mass with the second half of the greens. A little salted.

2. Four pita bread is cut into several large pieces. Two leave whole. We grease the deep mold with oil, put the whole pita bread on the bottom so that the edges hang behind the sides of the mold.

3. Evenly distribute a layer of grated cheese with greens. Big pieces of pita bread dipped in kefir mass and spread on the cheese with the second layer. We repeat the procedure with each layer (there should be 4-5 of them).

4. Close the cake with the second whole pita bread, carefully sealing the edges and pouring the cake with the remnants of the kefir mixture. Frozen butter rubbed on a grater and spread over the surface of the ashma.

5. Put the cake in the oven (preheated to 200C) for twenty minutes. Then we take out, we cut and we savor a tasty and hearty dish.

Recipe 3: Achma with mushrooms

Classic ashma is incredibly tasty, but why not try to dilute its recipe with other ingredients! Mushrooms are great with cheese, you need to use it!


- six eggs

- 700 gr. flour

- half a glass of water

- three art. lie vegetable oil (better than olive oil)

- a teaspoon of salt

- 300 gr. butter

- 700 gr. suluguni

- 300 gr. sheep cheese

- 300 gr. champignon

- bunch of greens

- 250 ml of non-acidic sour cream

- a couple cloves of garlic

Method of preparation:

1. From water, vegetable oil, four eggs, flour and salt we get elastic dough so that it is easy to roll. Divide the dough into eight parts.

2. Chop the garlic with a knife, mushrooms and finely chop. Fry the mushrooms in vegetable oil, at the end add to them garlic, pepper and a little salt (overdo). 3. Oil melt. Sour cream mixed in a bowl with chopped herbs. Three cheese on a coarse grater.

4. Put the boil water in a saucepan. We roll one part of the dough into a very thin layer (plastic dough, therefore we help with our hands). And lay it on the bottom of a greased form to hang sides.

5. Spread out a layer of cheese. The remaining parts of the dough are also rolled to the size of the form and drop into boiling water (each layer for 2 minutes). We take out a skimmer and fold the cake, greasing each sheet with butter and falling asleep with a layer of cheese. Place the fried mushrooms between 4 and 5 layers, and pour the sour cream with greens between 2-3 and 6-7.

6. On the last 7th layer, lay out the remnants of cheese and seal the achmu with the 8th layer (boil it too). Top of the cake grease the remaining two eggs and send it into the preheated oven for half an hour. Then we get, cut into portions and eat. Enjoy your meal!

Achma - useful tips from experienced chefs

- When buying Suluguni cheese, be sure to click on it and make sure that whey appears between its layers. This is usually the main indicator of authenticity, freshness and quality of cheese;

“The hot chocolate tastes delicious only, but the highlight of the Georgian pie is that it can be warmed in the oven (microwave) several times. From this, he does not lose the taste.

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