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Achma

Achma is a Georgian puff cheese pie. Everyone who has tasted this delicious dish at least once wants to know the achma recipe. If you were in places where achma is sold right on the streets, you know that it is impossible to pass by large baking trays with appetising golden achma and cheese chopped into pieces, the aroma and tender taste of which leaves no one indifferent. More details about Achma...The main thing is how achma and khachapuri differ from most pies - cheese should be salty and dough unsweetened. For filling, they take suluguni, Ossetian cheese or their mixture, dough is prepared as for dumplings. The recipe for achma and cheese will appeal to lovers of delicious and satisfying pastries. Making achma takes time and some effort when rolling out thin layers of dough, but there is an "achma for lazy" recipe that uses leaf pita or lasagne sheets. Pita bread achma is inferior in taste to real, but it is easier and faster to cook, so the recipe for "a la achma" pie is very popular.

How to make achma with cheese, you will learn by reading the recipes for making achma on our website.

Tips:


1. Achma is convenient to cook in a baking sheet with high sides.



2. They eat hot achma. The finished achma can be reheated, its taste will not suffer very much from this.



3. In Georgia, a cold thick matsoni is served to the Achma, which can be replaced by rustling or kefir.