Achma two cheeses

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   Melt the butter.

2. STEP 2

   

   Grate the cheeses on a coarse grater and mix.

3. STEP 3

   

   Knead the dough from flour, 2 cups of warm water, eggs and salt. It should be stiff, but not too stiff - so that it can be rolled out thinly.

4. STEP 4

   

   Like this.

5. STEP 5

   

   Divide the dough into 9 parts (I got 6 layers, it didn’t fit into the mold anymore), sprinkle the work surface with flour and roll out the first part into a thin “diaper” - try not to tear it. Place the first layer on a greased baking dish - it should hang down from the edges.

6. STEP 6

   

   In a large saucepan with a wide bottom, boil water for cooking the dough. Add salt and a spoonful of vegetable oil to boiling water. Place a bowl of cold water under the tap. Very carefully take the second layer of rolled out dough and lower it into boiling water for 1-2 minutes.

7. STEP 7

   

   After the dough has cooked, carefully scoop it into a colander and place it in a bowl of cold water. Remove and place on a clean towel and let dry.

8. STEP 8

   

   Then place the whole thing on a baking sheet and distribute the folds evenly. Using a brush, brush the layer of dough with melted butter. I didn’t roll out the dough as thinly as it should. This is my mistake.

9. STEP 9

   

   Repeat the procedure with rolling, cooking, cooling, drying, laying and coating the dough. Sprinkle each layer with grated cheese. Don't forget to fold the dough!

10. STEP 10

    

    Roll out the top layer so that it is larger than the rest, and do not cook, just lay it down.

11. STEP 11

    

    Using a knife, trim the bottom layer of dough along the edge of the mold, and carefully tuck the top layer inside using a knife so that it seals the edges.

12. STEP 12

    

    Cut the dough into equal square pieces, then pour in the remaining butter and brush the top layer of dough with butter. Place the mold in the refrigerator for 30 minutes.

13. STEP 13

    

    Bake achma in preheated to 180 degrees. oven until golden brown, 40 minutes. Serve hot.

14. STEP 14

    

    Bon appetit!

Comments on the recipe

mother of a sweet tooth

12.08.2023

4.6

Natusya, thank you! I have a recipe for Achma in a magazine at home, but I haven’t gotten my hands on it yet, apparently because the employee treated me to it twice, but the dish didn’t excite me much then, even though I’m a fan of Georgian cuisine!!! And you photographed everything so deliciously and told it!!! I'm taking it to KK! When I get there, I’ll tell you.

Tatiana

12.08.2023

4.5

The word “Georgian” attracts me like a magnet and the photo is very appetizing, and it’s also tempting that you can have different fillings. In general, everything is good, but the complexity of the preparation... ...to my regret - this is still (I emphasize STILL) far from my level .I would also really like to see photos of those who can prepare this delight, because example is an infectious thing.

olgay198108

12.08.2023

4.5

Very beautiful achma))) I love her madly) I only cooked the lazy version, you’re great, Natusya) This is a very painstaking work, I also want to try to cook the real version)))

Ira

12.08.2023

4.8

Natusik! Good girl!!! I haven’t seen such excellent walkers for a long time. Everything is described in detail and it is shown that even a beginner can handle this dish! I’m sure of it. I will definitely prepare a photo report from me! I ate something like this - platsinda with Moldovan cheese. I can assure you - it’s a very tender and tasty dish, a little salty, since there are varieties of cheeses, but it melts in your mouth! It seems to me that the only difficulty in preparing is that you need to roll out the dough very thinly - this is the message of the ficus picus, and this is not an easy procedure, since you roll it out, but then with the shifting it’s like... not to tear it . I also saw it being stretched with fingers, pulled out to the desired thinness and at the same time lubricated with oil so that it does not tear anywhere. You can also make it with different fillings, for example with applesauce or potato... mmmmmm...