Achma is an original traditional dish of Georgian cuisine, popular also among some other Caucasian peoples. In fact, the Georgian Achma is a puff pastry with a filling of brine cheese. According to the method of cooking achma, in some way, it reminds of another well-known dish in Europe and many countries - lasagna : the dough layers are first boiled.
We will tell you how to prepare this original dish, which definitely will pleasantly surprise your guests and your family. Of course, we'll have to get on.
Georgian achma - recipe
Ingredients:
- wheat flour - 2 cups;
- cheese suluguni and / or Imeretinsky - 800 g (come from cheese or Adyghe cheese);
- butter - about 150 g;
- egg of chicken - 2-3 pcs .;
- salt.
Preparation
In a glass with a capacity of 200 ml, break the eggs and add cold water, pour into a working bowl, slightly add salt and mix with a fork. In this mixture, gradually add flour and mix not too steep dough, which is placed in the refrigerator for half an hour.
Prepare the filling: rub the cheese on a grater.
We put a pan of water on the fire. Melt the butter. The dough is divided into 6 parts: 5 approximately equal and 1 - somewhat larger.
The refractory shape with the sides is abundantly lubricated with oil.
From the largest lump of dough we roll a thin layer and weave it as a substrate on the bottom of the mold so that it extends beyond the edges and hangs slightly from the sides. Lubricate the dough with oil and sprinkle with cheese.
The rest of the dough is rolled into the layers of the desired shape (under the one in which we will bake) and boil in boiling water (one by one) within 4 minutes after the float.
Gently remove the cooked dough and place it on a sieve, you can cool it with cold water. Shake off excess moisture and lay out the first cooked dough layer on top of the cheese layer in the mold. Lubricate with plenty of butter and sprinkle with cheese.
Further, we also build the remaining layers, except the last one, with oil and cheese. The last layer of the dough is rolled and laid out on a cake.
We protect the edge of the pie, lubricate the remaining oil and / or the egg-and-oil mixture. It is possible to cut the raw cake into portions beforehand with a knife and fork.
We bake achenma at a temperature of about 200 degrees for about half an hour, served warm with vegetable dishes, fresh fruits, Georgian sauces and herbs. You can also serve freshly brewed strong Georgian tea or incomparable Georgian table wine, better light.