Achma lazy from lavash step by step. Achma from lavash with cheese and cottage cheese recipe with photo

Simple and delicious pie recipes

How to deliciously cook achma in Georgian from lavash with cheese and cottage cheese. Cook quickly, at home, using a step-by-step recipe with photo and video instructions

45 min

175 kcal

5/5 (1)

Achma- This is a dish of Georgian cuisine. Essentially it's a puff pie with curd and cheese filling.
If you prepare this dish according to the traditional recipe, you first need to knead the dough and prepare the filling. Then roll out the dough, form a pie and bake it in the oven.
But if I have very little time, I cook this pastry using pita bread. It is much faster and no less tasty than achma prepared according to the classic recipe. I call this dish lazy achma.

What you need to know before cooking

Kitchenware: silicone brush, grater and rectangular baking dish.

Ingredients:

How to choose the right ingredients:

• It is best to buy lavash not in stalls, but in supermarkets. There, it is less likely that the pita bread was baked in unsanitary conditions. Do not buy this pastry in plastic packaging. In it, the pita bread cannot “breathe” and the condensation released quickly stinks. The color of quality lavash pale beige. It should not be brown, this indicates the presence of margarine, and this is a deviation from the recipe. Only the dough bubbles can be brown; during baking they come into contact with the tandoor.
• The cottage cheese must be cooked only from milk. But not all manufacturers remember this basic condition. When purchasing cottage cheese, look at the labeling. If it is indicated that it is a dairy or curd product, then it contains vegetable fats. Firstly, such cottage cheese is not very tasty, and secondly, it can even be harmful. It is unknown what kind of vegetable oil was added to this product.
• Suluguni can also be selected based on its composition. In him must not be starch, dyes and any synthetic ingredients. Store-bought cheese will be white because it is made from less fatty milk. Suluguni bought at the market is yellowish, this is a sign of fat content.
• We need kefir with a fat content of 2.5%. In general, the fattier the kefir, the better.

Cooking sequence

This pie can be served with vegetables. This dish also goes well with a salad containing cheese or feta cheese. It is appropriate to serve various drinks with achma, such as tea or juice.

Video recipe

If after reading my recipe you still have questions, watch this video. It shows in detail how to prepare these baked goods.

Recipe options

If you want to make lavash with your own hands, there is nothing simpler. Use the recipe

Today we will prepare a Georgian dish, but with one Armenian ingredient. Not everyone knows what achma is, and even more so achma from lavash. Achma is a cheese pie made from thin dough, the dish belongs to Georgian cuisine.

The real national achma is made with the finest boiled unleavened dough as layers. But we won’t split hairs, we’ll save time and effort - we’ll just buy ready-made sheets in the store and whip up a pie like this - achma from pita bread with cheese. Any favorite cheeses you like are suitable for the filling, but it is better to give preference to Georgian soft ones. For impregnation, you can use sour cream, and for those watching their figure - kefir. So, let's have an evening of Georgian cuisine at home?

Achma from lavash with Adyghe cheese, recipe:

• Chicken eggs - 2 pcs.
• Kefir - 400 ml.
• Soft cheese (Adyghe, Suluguni, unsalted cheese) - 300 g.
• Thin pita bread - 2 sheets
• Butter - 50 g.
• Herbs and spices as desired and to taste

How to prepare achma from Armenian lavash

Break two eggs into a bowl and stir until smooth.

Pour in kefir (we need 400 ml). Kefir and eggs - this is an approximate composition of the filling, in which kefir can be replaced with another dairy product, for example, sour cream, fermented baked milk, natural yogurt.

Grate soft cheese (I have Adyghe) on a grater with medium-sized cells. For achma, it is recommended to use soft varieties of cheese; it is better to take unsalted ones. If you decide to use cheese, soak it in milk for 30 minutes, it will give up excess salt to the milk and become suitable for preparing achma.

You can adjust the amount of filling to your taste. I usually use 300-450 grams of grated cheese. I like to combine soft cheeses (Suluguni, Adyghe, feta cheese) with a small amount of hard cheese (Russian, Poshekhonsky, etc.) This makes it especially tasty!

If it happens that there is not enough cheese filling, you can get out of the situation simply: add pieces of finely chopped tomatoes or potatoes grated on a medium grater to the cheese. There are a lot of achma recipes!

Spread thin pita bread onto the pan. We distribute a sheet of pita bread over the bottom so that the edges fall off the mold (at the end of cooking we will cover the top of the pie with them).

Using a pastry brush, brush the bottom of the cake with the egg-kefir mixture.

Spread the cheese filling.

Authentic Georgian achma rarely uses cheese alone. Garlic, herbs, cottage cheese are often added to his company, and there are even recipes with meat and potatoes.

The second sheet of pita bread must be cut into 4 equal parts, each part must match the size of the mold. Place egg-kefir filling on top of the lavash, then lay out a mixture of cheeses, then again thin lavash - and so on until the lavash and cheese are gone. Cooking achma reminded me of lasagna =) Only instead of boiled layers of dough we use sheets of thin pita bread.

By the way, the achma can be covered not with a whole sheet, but with pieces of pita bread (which must be torn in advance) measuring 10-15 cm. Do what is most convenient for you!

I got 4 layers of pita bread and cheese. The number of layers directly depends on the size of your form. The smaller the shape, the more layers you will get! When the lazy lavash achma is assembled, cover the pie with the edges of the lavash so that the top is completely covered.

Helpful advice: it happens that the pita bread is dried out and crumbles when you try to cut it. There's nothing wrong with it: sprinkle the pita bread with water and cover with a towel. After 10-15 minutes it will return to its normal state and can be used.

In this way, as in the photo, we wrap the filling with pita bread:

Pour the lavash cheese pie on top with the remainder of the egg-kefir filling and distribute 50 grams of butter over the surface of the lavash in pieces. While the oven is heating up (up to 180C), leave the mixture to soak for 10-15 minutes.

Place the cheese pie in a preheated oven for 35-40 minutes at a temperature of 180 C. The cooking time of the pie depends on the thickness of the pie (the more layers, the longer it will bake), as well as on the individual characteristics of the oven.

You will see the readiness of the achma by the ruddy, appetizing crust.

Achma is served hot - that’s how it tastes best! Although in practice we have verified that this pie is no less good when cold and can be an excellent hearty food for a picnic.

This is the kind of achma we made from lavash today. Achma can drive anyone crazy with its aroma =) Bon appetit!

By the way, achma can be baked not only in the oven, but also in a slow cooker. In this case, it is more convenient to use thin Armenian lavash, which is sold in the form of flatbreads (rather than sheets), or you will need to cut round flatbreads yourself from sheet lavash to fit the size of the multicooker bowl. And don’t make the cheese pie too high - in this case it will bake perfectly and be just as tasty as in the oven!

If you have any questions about the recipe, don't hesitate to ask! I'm glad to receive any feedback on the recipe. If you have a tasty and beautiful achma, please take a photo of at least one piece =) and share it by attaching the photo to the comment. I'll be happy to see how it turns out and read your feedback! Thank you!

Today we will prepare a Georgian dish, but with one Armenian ingredient. Not everyone knows what achma is, and even more so achma from lavash. Achma is a cheese pie made from thin dough, the dish belongs to Georgian cuisine.

The real national achma is made with the finest boiled unleavened dough as layers. But we won’t split hairs, we’ll save time and effort - we’ll just buy ready-made sheets in the store and whip up a pie like this - achma from pita bread with cheese. Any favorite cheeses you like are suitable for the filling, but it is better to give preference to Georgian soft ones. For impregnation, you can use sour cream, and for those watching their figure - kefir. So, let's have an evening of Georgian cuisine at home?

Achma from lavash with Adyghe cheese, recipe:

• Chicken eggs - 2 pcs.
• Kefir - 400 ml.
• Soft cheese (Adyghe, Suluguni, unsalted cheese) - 300 g.
• Thin pita bread - 2 sheets
• Butter - 50 g.
• Herbs and spices as desired and to taste

How to prepare achma from Armenian lavash

Break two eggs into a bowl and stir until smooth.

Pour in kefir (we need 400 ml). Kefir and eggs - this is an approximate composition of the filling, in which kefir can be replaced with another dairy product, for example, sour cream, fermented baked milk, natural yogurt.

Grate soft cheese (I have Adyghe) on a grater with medium-sized cells. For achma, it is recommended to use soft varieties of cheese; it is better to take unsalted ones. If you decide to use cheese, soak it in milk for 30 minutes, it will give up excess salt to the milk and become suitable for preparing achma.

You can adjust the amount of filling to your taste. I usually use 300-450 grams of grated cheese. I like to combine soft cheeses (Suluguni, Adyghe, feta cheese) with a small amount of hard cheese (Russian, Poshekhonsky, etc.) This makes it especially tasty!

To diversify the taste, I also added 150 grams of hard cheese. That is, today I have 200 grams of Adyghe cheese and about 150 grams of hard Russian cheese.
If it happens that there is not enough cheese filling, you can get out of the situation simply: add pieces of finely chopped tomatoes or potatoes grated on a medium grater to the cheese. There are a lot of achma recipes!

Spread thin pita bread onto the pan. We distribute a sheet of pita bread over the bottom so that the edges fall off the mold (at the end of cooking we will cover the top of the pie with them).

Using a pastry brush, brush the bottom of the cake with the egg-kefir mixture.

Spread the cheese filling.

Authentic Georgian achma rarely uses cheese alone. Garlic, herbs, cottage cheese are often added to his company, and there are even recipes with meat and potatoes.

The second sheet of pita bread must be cut into 4 equal parts, each part must match the size of the mold. Place egg-kefir filling on top of the lavash, then lay out a mixture of cheeses, then again thin lavash - and so on until the lavash and cheese are gone. Cooking achma reminded me of lasagna =) Only instead of boiled layers of dough we use sheets of thin pita bread.

By the way, the achma can be covered not with a whole sheet, but with pieces of pita bread (which must be torn in advance) measuring 10-15 cm. Do what is most convenient for you!

I got 4 layers of pita bread and cheese. The number of layers directly depends on the size of your form. The smaller the shape, the more layers you will get! When the lazy lavash achma is assembled, cover the pie with the edges of the lavash so that the top is completely covered.

Helpful advice: it happens that the pita bread is dried out and crumbles when you try to cut it. There's nothing wrong with it: sprinkle the pita bread with water and cover with a towel. After 10-15 minutes it will return to its normal state and can be used.

In this way, as in the photo, we wrap the filling with pita bread:

Pour the lavash cheese pie on top with the remainder of the egg-kefir filling and distribute 50 grams of butter over the surface of the lavash in pieces. While the oven is heating up (up to 180C), leave the mixture to soak for 10-15 minutes.

Place the cheese pie in a preheated oven for 35-40 minutes at a temperature of 180 C. The cooking time of the pie depends on the thickness of the pie (the more layers, the longer it will bake), as well as on the individual characteristics of the oven.

You will see the readiness of the achma by the ruddy, appetizing crust.

Achma is served hot - that’s how it tastes best! Although in practice we have verified that this pie is no less good when cold and can be an excellent hearty food for a picnic.

This is the kind of achma we made from lavash today. Achma can drive anyone crazy with its aroma =) Bon appetit!

By the way, achma can be baked not only in the oven, but also in a slow cooker. In this case, it is more convenient to use thin Armenian lavash, which is sold in the form of flatbreads (rather than sheets), or you will need to cut round flatbreads yourself from sheet lavash to fit the size of the multicooker bowl. And don’t make the cheese pie too high - in this case it will bake perfectly and be just as tasty as in the oven!

If you have any questions about the recipe, don't hesitate to ask! I'm glad to receive any feedback on the recipe. If you have a tasty and beautiful achma, please take a photo of at least one piece =) and share it by attaching the photo to the comment. I'll be happy to see how it turns out and read your feedback! Thank you!

In contact with

For lazy achma, there is no need to knead, roll out and prepare the dough, you just need to assemble the pie and put it in the oven. The end result is beautiful baked goods with an expressive aroma of cheese, delicious, but high in calories. For the filling, it is preferable to use suluguni, Adyghe cheese or feta; mixing different types of cheeses is also acceptable.

Achma from lavash

Total time: 40 min. / Active time: 15 min. / Yield: 3 servings

Preparation

The oven can be turned on immediately before cooking; the temperature in it should warm up to 200-220 degrees.
In a bowl, whisk the eggs, kefir and salt until smooth.



Depending on what kind of cheese is used, grate it on a coarse grater or mash it with a fork, and then mix in finely chopped herbs (previously washed and dried).



Achma can also be baked in a simple frying pan, but it is more convenient to use a springform pan; it is easier to get the finished pie out of it. Grease the mold well with butter.



Place the first layer of pita bread on the bottom of the mold so that the edges hang down on the sides.



Tear pieces of arbitrary size from the remaining layers, dip them in kefir and egg



and place on the bottom of the pie in one layer. There is no need to feel sorry for kefir.





Then again a layer of pita bread with kefir, cheese and so on, you can add a couple of small pieces of butter to the middle layer. There are three layers of cheese, cover the top with pieces of lavash. Pour half of the remaining kefir into the pie, close the corners of the pita bread from the bottom layer, and pour the remaining kefir onto the pie. Spread the remaining butter in pieces on top.



Place the mixture in the oven. Different ovens bake at different intensities, so it’s best to focus on time when baking. Achma with cheese is ready when:

- all the liquid has evaporated, that is, the cake no longer floats in kefir;
— the top browned well and became a beautiful golden color.

Again, this can take anywhere from 25 to 45 minutes in different ovens.

Let the cake stand in the pan for 5-7 minutes, then remove it, helping yourself with a knife and spatulas if necessary.

If it was not possible to serve the achma with lavash cheese immediately hot to the table, then it’s okay, you can later reheat it in the microwave, and it will not lose its taste.