Achma is a beautiful and somewhat incomprehensible word for a delicious cheese pie, which is prepared in Georgia from several layers of dough (the more, the better), pre-cooked, the filling of which is cheese - suluguni or Ossetian, or a wonderful mixture of them. The main thing is that the preparation of achma ends with the creation of a dish that is savory on the outside and salty inside.
To bake a cake of the highest quality, it is not necessary to have special culinary talents. Moreover, Achma is very convenient, since it does not completely lose its unusual qualities even after it cools down and begins to dry out - it’s enough to just warm it up so that the entire “bouquet” of taste and aroma wakes up and becomes the same as immediately after baking. And, of course, this dish must be served hot to the table so that you can fully appreciate it.
So they prepare this dish in its historical homeland - in Georgia. To prepare it, take water (300 ml.), Eggs (3 pcs.), Flour and salt. For the filling, you need to take cheese, preferably suluguni (500-700 gr.). Kneading the dough out of the necessary ingredients, it should be remembered that the mki should be put in it so much that the mass is thick, does not stick to the hands, but easily rolls out. Further, the achma recipe suggests dividing the finished dough into 5 equal parts and rolling them to the state of flat cakes. Each cake needs to be dipped for a couple of seconds in hot salted water, and then sent to a baking sheet, alternating with layers of delicious cheese filling - all layers of the dough must be coated with melted butter. When everything is laid on a baking sheet, on top of the cake you need to cover with a layer of raw dough, cut it in even portions and pour hot oil. After that, according to the recipe for achma, the food can be baked for 20 minutes and sent to the table.
The words of someone who says that he knows how to cook the acchma correctly will not be too true. There is no one true recipe, since in each region of the Caucasus and in our country this dish is prepared differently. Here is one of these recipes - for it you need to take flour (500 gr.), Sour milk (175 ml.) And eggs (3 pcs.). For the filling, which is prepared first of all, you need cheese (500 gr.), Sour cream (100 gr.) And butter (200 gr.). Cheese should be grated with large "chips", mix thoroughly with butter (half a serving) and sour cream. Next, you should take the test - beat and dilute the eggs in sour milk, add a little salt, add flour and knead thoroughly. After the mass is suitable (it takes about 10 minutes), it must be divided into 5 equal pieces. At the same time, it is necessary to bring salted water to a boil, into which rolled thin layers of dough will drop for a few seconds before sending them to a greased baking sheet.
This recipe for acchma involves alternating layers of cooked dough with cheese filling, and it is best if the layers are not laid out smoothly, in folds, reproducing the effect of the "mountain range". When the last layer of dough is in place, the pie can be plucked around the edges, and just before baking - cut it into 4 parts.
Very tasty and such a treat as acma from pita bread. To do this, you need thin Armenian pita bread (3 pcs.), Hard cheese (500 gr.), Eggs (6 pcs.), Milk or cream (60 ml.) And smoked sausage (500 gr.). Cheese must be grated coarsely, after which it can be mixed with finely chopped sausage, raw eggs and milk (cream). When the filling is ready, the pita bread cakes can be laid out on a baking sheet, pre-oiled, send a little filling on top of it, then pita bread and cheese again with additives. Having laid the last cake, you can sprinkle it with the rest of the filling and send it to the oven for half an hour. Such an achma recipe can be considered faster than the previous one, since you do not need to additionally bother with the test to execute it.