Achma from lavash

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to bake achma from lavash? Prepare all the necessary ingredients. Instead of mozzarella for the pie, you can use other soft cheeses, for example, Adyghe, Ossetian or Suluguni. Lavash can be purchased at the store or made at home from flour, water and salt in a frying pan or oven.

2. STEP 2

   

   Take chicken eggs and wash them in warm water and soda, as there may be harmful bacteria on their surface. Beat the eggs into a deep container (so as not to stain the work surface), add salt there and whisk into a fluffy foam. If you have salty cheese, then you don’t need to add salt to the egg mixture so as not to oversalt it. Be guided by your taste.

3. STEP 3

   

   Pour kefir (any fat content) into the eggs and mix thoroughly with a whisk - the filling for achma is ready. If desired, instead of kefir, you can use thick yogurt without additives or sour cream of any fat content. Set the fill aside; you will need it in the next steps.

4. STEP 4

   

   How to make filling for achma? Take soft cheese and grate it on a fine grater into a deep bowl.

5. STEP 5

   

   Take fresh herbs (I used parsley), rinse under running water, dry and chop. Add the greens to the grated cheese and mix gently from bottom to top. The filling for the achma is ready. Instead of parsley, you can take any other greens, for example, dill, cilantro, celery or spinach.

6. STEP 6

   

   Take a baking dish, the diameter of mine is 20 cm. Grease the mold with vegetable oil and cover it with one sheet of pita bread. The filling and filling should be divided into three parts. Place a third of the prepared cheese filling on the pita bread. Fold the edges of the pita bread towards the center of the mold and pour in a third of the prepared filling. Spread evenly over the surface with a silicone brush.

7. STEP 7

   

   Line the next sheet of pita bread and place a third of the cheese filling on it. Cover the filling with the edges and fill in 1/3 of the filling, spreading it evenly over the entire surface with a silicone brush. Lightly press the workpiece with a silicone spatula.

8. STEP 8

   

   Divide the third sheet of lavash into two parts, place one in the mold, spread the last part of the cheese filling over it, and cover the top of the pie with the second part. Lubricate the last layer of achma with the remaining filling. Preheat the oven to 200 C, place the pan with the preparation in it and bake for about 20-25 minutes until golden brown. The times are approximate, be guided by the operating characteristics of your oven.

9. STEP 9

   

   Remove the finished baked goods from the oven and let the baked goods cool for about 20 minutes. There is no need to cool the pie any longer, since melted cheese and herbs should come out of it when sliced. By the way, if you like sweet pies, you can easily prepare achma from cottage cheese or ricotta with the addition of granulated sugar.

10. STEP 10

    

    Once the cake has cooled slightly, remove it from the mold and cut it into portions and serve it to the table. Sprinkle with fresh herbs if desired. Bon appetit!

Comments on the recipe

saga♫♪♫♪

15.10.2023

4.5

You can make this pie with cottage cheese.

Elena Pankina

15.10.2023

4.7

The lavash achma turned out to be very tasty, especially when served hot! For the filling I used cheese and replaced kefir with sour cream. An interesting, filling, appetizing and tasty idea for dinner, a snack or just for tea. What’s interesting is that you can experiment with fillings: add different types of cheeses. I recommend it for cooking👍 and thanks to the author for the recipe😘