Source: Ustinova, AdobeStockAchma is a type of khachapuri made from many layers of dough with a filling. The classic version is oven-baked achma with suluguni cheese. But now there are many more diverse recipes, and we've gathered 20 of the best ones in this collection just for you!
1. Achma from Lavash with Mozzarella
Source: kartinkin.netQuick, easy, and very tasty. So if you're making achma for the first time, choose this recipe!
You will need: 3 sheets of lavash, 300 g mozzarella, 150 ml kefir, 2 eggs, herbs.
Preparation: Whisk the eggs with kefir, grate the mozzarella, chop the herbs, and mix with the cheese mass. Place lavash in a baking dish, add a third of the filling, fold the edges, and pour a little egg mixture over it. Repeat the layers twice more, brush the achma with the remaining mixture, and bake for 20-25 minutes at 200 degrees in the oven.
2. Lazy Achma with Matsoni
Source: peopletalk.ruAn incredibly simple and delicious recipe for beginner cooks.
You will need: 2 sheets of lavash, 300 g Adyghe cheese, 3 tbsp grated hard cheese, 300 ml matsoni, 2 eggs, spices.
Preparation: Mix matsoni, eggs, and spices. Crumble the Adyghe cheese. Line a baking dish with one sheet of lavash, spread half of the Adyghe cheese, brush with the egg mixture, and fold the edges. Similarly, place the second sheet of lavash and filling on top. Pour the remaining mixture over everything, sprinkle with grated cheese, and bake the achma in the oven at 200 degrees for 20-25 minutes.
3. Turkish Achma
Source: cookzametki.comTurkish achma is not at all the same as Georgian khachapuri. They are more like buns, and for a better understanding, let's tell you more about them!
You will need: 500 g flour, 150 ml vegetable oil, 200 ml milk, 200 ml water, 3 tsp sugar, 0.5 tsp salt, 3 tsp dry yeast, 1 tbsp cumin, 1 egg yolk, 1.5 tbsp butter.
Preparation: Mix warm milk, warm water, sugar, salt, and yeast, and let stand for 10 minutes. Pour in the vegetable oil and gradually add the sifted flour. Knead the dough, leave it in a warm place for an hour, divide it into portions, and roll into flatbreads.
Brush each flatbread with butter, roll it up, twist it, and form a knot. Brush them with egg yolk, sprinkle with cumin, and bake for 20 minutes in the oven at 200 degrees.
4. Georgian Achma with Imeretian Cheese
Source: cookedearth.wordpress.comSharing a recipe for achma with traditional Imeretian cheese.
You will need: 6 sheets of lavash, 1 egg, 1 kg suluguni, 0.5 kg Imeretian cheese, 100 g butter.
Preparation: Grate both types of cheese and butter, and mix them together. Place lavash on a baking sheet, then cheese, lavash, cheese – and so on until all layers are used. The last layer should be lavash. Brush it with beaten egg and bake the achma for 25 minutes in the oven at 180 degrees.
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5. Achma with Cottage Cheese
Source: shefcook.ruAchma turns out very tasty with any type of cheese, and cottage cheese is no exception.
You will need: 2 sheets of lavash, 500 g cottage cheese, 1 egg, 100 ml kefir, 1 bunch of herbs, 40 g butter, spices.
Preparation: Whisk the egg with kefir, and mix the cottage cheese with butter, chopped herbs, and spices. Place a sheet of lavash in a baking dish, brush with the egg mixture, spread a third of the cottage cheese, and fold the edges of the lavash. Again, add the egg mixture, cottage cheese, a new layer of lavash, egg mixture, and cottage cheese. Fold the edges, brush with the remaining egg mixture, and bake the achma in the oven for 20-25 minutes at 200 degrees.
6. Georgian Achma with Suluguni
Source: myberghoff.ruCatch the recipe for real Georgian achma from scratch – without store-bought lavash!
You will need: 1 kg flour, 300 ml water, 270 g butter, 1.5 kg suluguni, 5 eggs, salt.
Preparation: Mix eggs with water and salt, add sifted flour, and knead the dough. Divide it into 7 parts and roll thinly. Boil a pot of water and dip each sheet into it for about 20 seconds. Immediately dip the sheet into cold water and let it dry.
Melt the butter, and grate the suluguni. Grease a baking dish with butter, lay down a layer of dough, brush with more butter, and sprinkle with cheese. Alternate layers until the end, with the last layer being dough. Brush with the remaining butter and bake the achma in the oven for half an hour at 200 degrees.
7. Achma with Phyllo Dough
Source: postila.ruPhyllo is an extremely thin, stretched dough. Despite its Mediterranean origin, it is perfectly suited for Georgian achma.
You will need: 300 g phyllo dough, 350 g suluguni, 250 ml milk, 1 egg, butter.
Preparation: Grate the suluguni on a coarse grater and mix it with the egg and milk. Tear the phyllo dough into pieces and mix with the milk mixture. Place all of this mixture into a buttered baking dish and bake for 30-35 minutes in the oven at 180 degrees.
8. Achma with Minced Meat
Source: yankelevitch.ruAn unconventional, but very hearty and delicious version of achma.
You will need: 280 g lavash, 200 g minced meat, 200 g cottage cheese, 100 g hard cheese, 1 onion, 200 ml kefir, 1 bunch cilantro, spices.
Preparation: Fry the minced meat with onion until cooked and season to taste. Mix cottage cheese, grated cheese, and chopped cilantro. Place one sheet of lavash in a baking dish, and tear the remaining lavash into pieces. Place some of the torn lavash in the middle and drizzle everything with a little kefir.
Spread a layer of minced meat, torn lavash sheets, kefir, cottage cheese, torn lavash sheets, and then more kefir. Fold the edges of the main sheet and bake the achma in the oven for 25 minutes at 190 degrees.
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9. Achma with Mushrooms and Feta Cheese
Source: kartinkin.netIf you love mushrooms, then you'll definitely like this recipe!
You will need: 2 sheets of lavash, 250 g feta cheese, 400 g mushrooms, 2 eggs, 1 bunch of herbs, 300 ml kefir, 50 g butter.
Preparation: Slice the mushrooms and fry them until the moisture evaporates. Mix feta cheese with chopped herbs and butter, then add the mushrooms. Whisk the kefir with eggs. Cut the lavash into pieces to fit the baking dish.
Place a sheet of lavash in the dish, brush with the egg mixture, and lay a second sheet. Brush again with the egg mixture, spread the filling, and add the next sheet of lavash. Continue alternating lavash-egg mixture-filling so that the last layer is lavash. Bake the achma in the oven for 20 minutes at 200 degrees.
10. Georgian Achma with Water-Based Dough
Source: big-rostov.ruFor better dough consistency, the water should be warmed and salted first.
You will need: 4 eggs, 300 ml water, 800 g flour, 250 g butter, 1 kg suluguni.
Preparation: Mix eggs with water, add sifted flour, and knead the dough. Divide it into 8 parts, with one being slightly larger, and refrigerate for 20 minutes, then roll into thin sheets. Melt the butter and grate the suluguni.
Place the larger sheet of dough in the baking dish, forming sides, brush with butter, and sprinkle with suluguni. Alternate layers until the very end, so that dough remains on top, and pinch it together with the sides of the bottom layer. Also brush it with butter and bake the achma in the oven for 30 minutes at 190 degrees.
11. Achma with Vegetables
Source: ru.dreamstime.comLazy achma with vegetables, cheese, and lavash – all the best in one recipe.
You will need: 200 g suluguni, 200 g Adyghe cheese, 2 eggs, 1 carrot, 100 g butter, 3 sheets of lavash, 300 ml kefir, 1 bell pepper, 1 celery stalk, 150 g cottage cheese, 1 bunch of herbs, 120 g yogurt, spices, garlic.
Preparation: Finely chop all vegetables, fry until soft, and season. Mix kefir with eggs, cut lavash to the size of the baking dish, mix all grated cheese with cottage cheese, yogurt, herbs, and garlic. Melt the butter.
Place a layer of lavash, brush with the egg mixture, spread vegetables, and cheese on top. Cover with a layer of lavash, and alternate layers until all ingredients are used. Brush the last layer of lavash with butter and bake the achma in the oven at 180 degrees for 25 minutes.
12. Turkish Achma with Olives
Source: food-nice.ruAnd back to Turkish achma – this time with a filling. A basic recipe that you can customize to your taste!
You will need: 1 can of olives, 100 g butter, 3 tbsp sugar, 1 tsp salt, 0.5 cup olive oil, 2 cups milk, 7 g yeast, 5 cups flour, 2 egg yolks, sesame seeds.
Preparation: Dissolve yeast and sugar in a cup of warm milk, and let stand for 20 minutes. Add the remaining milk, olive oil, and salt, and gradually incorporate the flour. Knead a soft dough and leave it in a warm place for 40 minutes.
Divide the dough into portions, roll into flatbreads, and brush each with melted butter. Sprinkle with chopped olives, roll into a log, twist into a spiral, and form a ring. Brush everything with egg yolks, sprinkle with sesame seeds, and bake the Turkish achma in the oven for 25 minutes at 180 degrees.
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13. Achma with Spinach
Source: donatewales.orgLavash and cheese pair so well with spinach, it would be strange not to take advantage of it.
You will need: 3 sheets of lavash, 500 ml kefir, 200 g suluguni, 2 handfuls of spinach, 1 bunch of herbs, 2 eggs, 50 g butter.
Preparation: Mix kefir, egg, and chopped herbs with spinach. Grate the suluguni. Tear two sheets of lavash into pieces, and place one on the bottom of the baking dish. Spread the herb mixture over it, sprinkle with grated suluguni, and add some of the torn lavash.
Alternate layers several times so that lavash is on top. Fold the edges of the main sheet, pour the remaining mixture over it, and place pieces of butter on top. Bake in the oven for 25 minutes at 200 degrees.
14. Achma with Tomatoes
Source: multivarnik.ruAnother recipe for delicious, juicy, and tender achma with vegetables!
You will need: 3 sheets of lavash, 3 eggs, 3 tomatoes, 500 g cottage cheese, 1 bunch of herbs, 100 g hard cheese, 700 ml kefir, 100 g leeks.
Preparation: Place a sheet of lavash in the baking dish, and tear the remaining lavash by hand and soak it in kefir with eggs. On the main sheet, place a layer of cottage cheese, sprinkle with chopped herbs, and spread half of the soaked lavash.
Peel the tomatoes, mash them with a fork, and spread on top. Sprinkle with chopped leeks, and then more cottage cheese. Pour the remaining kefir over everything, smooth the surface, fold the edges of the main lavash layer, and sprinkle with grated cheese. Bake the achma in the oven for 40 minutes at 180 degrees.
15. Achma in a Frying Pan
Source: pinterest.ruTo make delicious homemade achma, you don't even need to preheat the oven.
You will need: 100 g lavash, 1 egg, 60 ml sour cream, 110 ml milk, 2 cloves garlic, 120 g hard cheese, 1 bunch cilantro, 30 g butter, spices.
Preparation: Grate the cheese and mix with chopped herbs, spices, garlic, sour cream, and egg. Cut the lavash into strips, add them to the mixture, pour in the milk, and mix well. Heat butter in a frying pan, add the mixture, and fry on both sides for 5-7 minutes over low heat.
16. Achma in a Multicooker
Source: pantip.comYes, delicious homemade achma can even be made in a multicooker!
You will need: 250 g suluguni, 0.5 l kefir, 2 eggs, 50 g butter, 1 bunch of herbs, 3 sheets of lavash.
Preparation: Grease the multicooker bowl and place a layer of lavash in it. Tear the remaining sheets into pieces. Whisk kefir with eggs and add chopped herbs. Dip the shredded lavash into this mixture. Alternate layers: lavash, grated suluguni, and so on until all ingredients are used.
Fold the edges of the bottom layer, pour the remaining kefir over it, and place pieces of butter on top. Cook the achma in the multicooker for 1 hour on the "Bake" setting, and flip it once after 40 minutes.
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17. Achma with Mozzarella and Basil in the Oven
Source: my-izumrud.ruClassic Georgian achma, but with a slight touch of Italian culinary traditions.
You will need: 2 sheets of lavash, 3 eggs, 200 ml kefir, 1 handful of basil, 1 handful of olives, 500 g mozzarella, 100 g Parmesan.
Preparation: Mix eggs with kefir, and grated mozzarella with chopped olives and basil. Place a layer of lavash in a baking dish, brush with the egg mixture, spread mozzarella, and fold the edges. Brush again with the egg mixture, spread mozzarella, add the second sheet of lavash, and repeat all steps. Pour the remaining egg mixture over the achma, sprinkle with grated Parmesan, and cook for 25 minutes in the oven at 190 degrees.
18. Achma with Milk
Source: iprofiles.ruInstead of kefir, you can use milk, matsoni, or yogurt for the filling.
You will need: 2 sheets of lavash, 3 eggs, 300 ml milk, 1 bunch of herbs, 700 g suluguni.
Preparation: Place 1 sheet of lavash in a baking dish, allowing the edges to hang over. Tear the second sheet by hand and pour the beaten milk and egg mixture over it. Mix grated suluguni with chopped herbs. On the lavash base, spread a little of the egg mixture, suluguni with herbs, then more egg mixture – and so on until the end. Fold the edges of the base, pour the remaining milk mixture over it, and bake the achma for 25 minutes in the oven at 200 degrees.
19. Achma with Ricotta
Source: kartinkin.netAnother original recipe for classic achma with a European twist.
You will need: 2 sheets of lavash, 3 eggs, 300 ml kefir, 1 bunch of herbs, 500 g ricotta, 100 g hard cheese, 1 handful of basil.
Preparation: Grate the cheese, chop the basil and herbs, and mix everything with ricotta. Whisk kefir with eggs. Place a sheet of lavash in a baking dish, brush with the egg mixture, spread the filling, fold the edges of the lavash, and brush with the egg mixture again. Add another layer of cheese, cover with the second sheet of lavash, and repeat everything until the end. Bake the achma for 25 minutes in the oven at 180 degrees.
20. Achma with Chocolate and Bananas
Source: mykaleidoscope.ruIf you're not afraid of bold culinary experiments – try this sweet achma!
You will need: 3 sheets of lavash, 2 eggs, 300 ml milk, 100 g chocolate, 2 bananas, 300 g cottage cheese, butter.
Preparation: Tear two sheets of lavash and pour the milk and egg mixture over them. Place the third sheet in a baking dish, allowing the edges to hang over. Add a little of the milk mixture. Blend cottage cheese with banana in a blender and add grated chocolate.
Spread this filling on the lavash, then add torn sheets again – and alternate layers until the end. Cover everything with the folded edges of the base, place pieces of butter on top, and bake the achma for 20 minutes in the oven at 200 degrees.