Achma - general principles and methods of preparation
Traditionally, Achma is a multi-layer cheese pie topped between layers. The dish belongs to the popular Georgian cuisine, but its recipe is so simple and successfully adapted to our products that any housewife can master the art of its preparation. The main principle that you should rely on when creating achma is that the dough is unsweetened, and only the salty cheese is selected.
By the way, Georgians use Suluguni cheese for acchma, but this does not mean at all that it cannot be replaced. Alternatively, you can mix Suluguni with other types of salted cheeses, for example, with feta cheese - it will turn out very original and tasty. Achma dough starts the most ordinary, like dumplings or dumplings, although there are more complex options.
The main secret of the test is that before the formation of the pie rolled layers, in addition to the lower and upper, are boiled in salted water. Then each of them is laid out on a baking sheet and generously sprinkled with grated cheese. The last, uncooked, layer is usually lubricated with soft butter. Then the formed achma is sent to the hot oven for fifteen to twenty minutes, until the cheese is melted and the top is browned.
Achma - food preparation
For classic acma, we 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 herbs. It is better to choose a baking dish with high sides, although this is not important.
Another point to consider: the dough for achma should be rolled out in rather thin layers. Sometimes the traditional Georgian pie recipe is diluted with other ingredients that go well with cheese, such as mushrooms or garlic.
Achma - the best recipes
Recipe 1: Achma with Sour Cream
Achma is by no means a low-calorie dish, but so juicy and tasty! Everyone who at least once tasted it, 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 him from the first bite!
Ingredients:
- 500 gr. Suluguni cheese (or Suluguni + Brynza)
- 400 gr. flour
- 200 gr. sour cream
- 170 gr. butter
- half a glass of water
- three eggs
- salt to taste
Cooking method:
1. From water, salt, flour and eggs, knead a tough dough. If the specified amount of flour is small, then add. We remove the dough for half an hour, so that it is a little infused.
2. Melt the butter in a water bath, rub the cheese on a coarse grater, mix it with sour cream and butter. Divide the finished dough into nine parts. One of them should be bigger than the rest.
3. The largest part of the dough is rolled out into a thin layer and laid out at the bottom of the mold with high sides. The layer should cover the entire interior of the form, including the sides. Lubricate it with plenty of oil.
4. We put boil water in a pan, and next to a bowl of cold water. Next, we roll out the remaining parts of the dough to fit the shape. When the water boils, we lower each layer in turn in boiling water for two minutes, then - immediately dip in cold water.
5. On the lowest (raw) layer, which is in the form, put one boiled and sprinkle it with cheese. And so we do with the rest of the layers. Then close the cake with the sides of the dough (from the lower layer). Lubricate it with butter and send to a hot oven (heat to 200 ° C) for 30-40 minutes.
When the achma is baked, we take it out of the oven, grease it again and cover it tightly with a clean towel or paper for 10-15 minutes.
Recipe 2: Lazy Achma
The preparation of classic acchma will require some effort and time when rolling out the dough, however there is a recipe for the so-called “lazy” acchma, which uses sheet pita bread or ready-made layers for lasagna. It tastes no worse than traditional, but it is prepared much faster and easier.
Ingredients:
- thin pita bread - 6 pcs.
- Suluguni 400 gr.
- Adyghe cheese - 300 gr.
- 500 ml of kefir
- garlic 2 cloves
- a bunch of dill
- three eggs
- butter 50-70 gr.
Cooking method:
1. We rub both types of cheese on a grater, chop half of all the greens and mix with cheese, add chopped garlic. With a mixer, beat the kefir with eggs and mix the mass with the second half of the greens. Slightly salted.
2. Four pita breads are cut into several large pieces. We leave two whole. We lubricate the deep form with oil, put the whole pita bread on the bottom so that the edges hang over the sides of the form.
3. Evenly distribute a layer of grated cheese with greens. Dip large pieces of pita bread into kefir mass and spread on the cheese with a second layer. Repeat the procedure with each layer (they should turn out 4-5 pieces).
4. Close the pie with a second whole pita bread, gently seal the edges and pour the cake with the remnants of the kefir mixture. Rub the frozen butter and distribute on the surface of the achma.
5. Put the pie in the oven (preheated to 200 C) for twenty minutes. Then we take out, cut and enjoy a tasty and satisfying dish.
Recipe 3: Achma with Mushrooms
Classic Achma is incredibly delicious, but why not try diluting it with other ingredients! Mushrooms go well with cheese, you need to use it!
Ingredients:
- six eggs
- 700 gr. flour
- half a glass of water
- three tbsp. lies. vegetable oil (preferably olive)
- a teaspoon of salt
- 300 gr. butter
- 700 gr. suluguni
- 300 gr. feta cheese
- 300 gr. champignons
- a bunch of greenery
- 250 ml of non-acidic sour cream
- a couple of cloves of garlic
Cooking method:
1. From water, vegetable oil, four eggs, flour and salt we start an elastic dough so that it is easy to roll out. Divide the dough into eight parts.
2. Grind the garlic with a knife, mushrooms are also finely chopped. Fry the mushrooms in vegetable oil, at the end add garlic, pepper and a little salt to them (undersalted).
3. Melt the butter. Mix sour cream in a bowl with chopped herbs. Three cheese on a coarse grater.
4. We put boil water in a saucepan. We roll one part of the dough into a very thin layer (the dough is plastic, so we help with our hands). And put it on the bottom of a greased form so that the sides hang.
5. Spread a layer of cheese. The remaining parts of the dough are also rolled out to the size of the mold and dipped in boiling water (each layer for 2 minutes). We take out a slotted spoon and fold the cake, greasing each sheet with butter and falling asleep with a layer of cheese. Spread the fried mushrooms between 4 and 5 layers, and pour sour cream with greens between 2-3 and 6-7.
6. On the last 7th layer, spread the remaining cheese and seal the achma with the 8th layer (we also boil it). Grease the top of the pie with the two remaining eggs and send it to the preheated oven for half an hour. Then we get it, cut it into portioned pieces and eat. Bon appetit to all!
Achma - tips from experienced culinary experts
- 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 the authenticity, freshness and quality of cheese;
- Achma is delicious only in hot form, but the “highlight” of the Georgian pie is that it can be heated in the oven (microwave) several times. From this, he will not lose in taste at all.
