Lazy achma from lavash

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to make lazy achma from lavash? Prepare all the necessary ingredients for the filling. Any cheese will do, as long as it is natural and of high quality. In classic achma, in addition to ordinary cheese, suluguni is also used, but we do not have a classic recipe, but a simplified variation of it, so instead of suluguni we use cottage cheese.

2. STEP 2

   

   Grate the cheese on a coarse grater.

3. STEP 3

   

   Combine cheese and cottage cheese in a bowl. You can use cottage cheese of any fat content and even low-fat. If the cottage cheese is lumpy, it is better to rub it through a sieve or mash it with a fork. I usually use cottage cheese in briquettes - it is quite moist and without lumps.

4. STEP 4

   

   Mix everything thoroughly. The softer and more pliable the cottage cheese, the more tender the filling will be.

5. STEP 5

   

   In a separate bowl, combine room temperature kefir and eggs. Instead of kefir, you can use yogurt and even fermented baked milk. Any fat content will do.

6. STEP 6

   

   Beat the mixture with a mixer until smooth.

7. STEP 7

   

   Prepare the necessary ingredients for the pie. It is better to use a long rectangular lavash - it is easy to give it any desired shape. First, it is better to prepare the filling, and leave the lavash for later, since it dries out quickly enough as soon as the sealed packaging is opened.

8. STEP 8

   

   Grease a rectangular baking dish (I have a size of 24*18 cm) with butter, place one sheet of pita bread in it so that its edges hang out. You can use any shape - rectangular, round, square. Depending on the size of the form, the achma will turn out thinner or, conversely, thicker.

9. STEP 9

   

   From the second pita bread, cut out a rectangle (or another shape depending on your shape) equal to the size of the mold. This will be the top of the pie, set it aside for now. Cut the leftovers from the second pita bread into small pieces. Divide the resulting pieces into 3 parts.

10. STEP 10

    

    Dip the first third of the lavash pieces into the kefir-egg mixture and place them overlapping in a mold on the lavash in one layer.

11. STEP 11

    

    Spread half of the cheese and curd filling on top in an even layer.

12. STEP 12

    

    Repeat again the layers of pieces of lavash dipped in kefir and curd filling. Place the remaining pieces of pita bread on top of the filling.

13. STEP 13

    

    Pour the kefir-egg mixture over the pie, leaving 3-4 tbsp. to fill the top. Cover everything with the overhanging edges of the pita bread and fill with the rest of the kefir-egg mixture.

14. STEP 14

    

    Cover the pie with the remaining sheet of pita bread. Place pieces of butter on top. Place the achma in an oven preheated to 180°C for 40-45 minutes. The exact time depends on the characteristics of your oven. The top of the achma should be browned. The achma itself may swell greatly during baking. But it will settle as it cools.

15. STEP 15

    

    Transfer the finished achma from the mold to a dish, cool slightly and cut into pieces. You can serve it either hot or completely cold. Bon appetit!

Comments on the recipe

Maystin

04.09.2023

4.8

I made a lazy achma from lavash. It turned out that it was very simple! First I made the filling from grated cheese and cottage cheese. Then I put the pita bread in the mold, as the recipe says, with the edges extending beyond the edges. I laid out layers of filling and pieces of lavash soaked in an egg-kefir mixture. At the end, I wrapped the achma with the hanging ends of the pita bread, greased it with the remaining mixture and placed pieces of butter. During cooking, the achma puffed up, but then took on its previous shape. It turned out tasty and nutritious. The family was delighted!

TaniaSi

04.09.2023

4.8

Wow! I haven't tried this for a long time! I always had to follow this recipe: