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Achma
Achma: Adjarian layered cheese pie of boiled dough sheets and butter
GeorgianAsk in Batumi and someone will call achma the Georgian lasagne: thin sheets of egg dough are boiled one by one, layered in a deep tray with salty cheese and a lot of butter, and baked until the top crackles and the inside is soft and molten. It is made for name days and holidays across Adjara, and slices are carried to neighbours on a plate. A common mistake is boiling the sheets too long; they should be barely cooked and still firm, or the layers merge into a heavy paste. Chef's tip: plunge every boiled sheet into iced water and lay it out on a towel, so the layers stay distinct and silky. Most sulguni and imeruli cheeses use animal rennet, so choose vegetarian versions.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra
- 3 eggs
- ½ cup water
- 1 tsp salt
For the filling
- 14 oz sulguni or low-moisture mozzarellagrated
- 7 oz Imeretian cheese or fetacrumbled
- 3 ½ oz matsoni or plain yogurt
- 5 ½ oz buttermelted
For cooking the sheets
- 16 ¾ cups water
- 1 tbsp salt
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Method
0/9 doneStep 1: Mix 1 ⅛ lb plain flour, 1 tsp salt, 3 eggs and ½ cup water and knead for 10 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
10 minStep 2: Mix 14 oz sulguni or low-moisture mozzarella, 7 oz Imeretian cheese or feta and 3 ½ oz matsoni or plain yogurt. Heat the oven to 375°F (fan 350°F) and butter a 25 × 35 cm tin with a little of ½ oz butter.
Step 3: Divide the dough into 8 balls, one larger. Roll the large one very thin, 5 cm bigger than the tin, and line the tin with it uncooked, letting it hang over.
Step 4: Bring 16 ¾ cups water and 1 tbsp salt to the boil and fill a large bowl with iced water. Roll the other balls into thin sheets the size of the tin.
Step 5: Boil each sheet for 20–30 seconds, until it floats and turns slightly translucent, then lift into the iced water and lay flat on a towel. Common mistake: boiling longer; the sheets turn mushy.
5 minStep 6: Layer in the tin: a boiled sheet, a drizzle of 3 ⅛ oz butter and a scattering of cheese, pressing gently, until all the sheets and filling are used, finishing with cheese.
Step 7: Fold the overhanging dough over the top and brush with the rest of 1 ⅝ oz butter.
Step 8: Bake for 40–45 minutes, until deep golden and crisp on top and bubbling at the edges.
45 minStep 9: Rest for 15 minutes, then cut into squares and serve warm.
15 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 22 g
- Carbs
- 42 g
- Fat
- 34 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does achma take?
- About 105 minutes in total: 60 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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