Source: Alisa Korolevskaya, AdobeStockClassic Georgian Achma is not easy to prepare, as it involves many layers and the dough needs to be not only kneaded but also par-boiled. However, there's an excellent solution: lazy lavash Achma, which even a culinary novice can master. What's more, prepared Achma can even be reheated, making it a long-lasting dish. Take note of our 8 recipes!
1. Lavash Achma with Mozzarella
Source: bye-bye-calories.ruA satisfying and hearty snack with a delicate kefir-based filling.
You will need: 3 sheets of lavash, 300 g mozzarella, 150 ml kefir, 2 eggs, herbs, spices.
Preparation: Whisk eggs with kefir and spices. Chop the herbs, grate the mozzarella on a fine grater. Place a sheet of lavash in a baking dish, add a third of the herbs and a third of the cheese. Fold the edges of the lavash towards the center and pour a third of the filling over it. Repeat this process for 2 more layers using the remaining lavash sheets. Bake the Achma in the oven for 20-25 minutes at 200 degrees Celsius.
2. Lavash Achma with Cottage Cheese and Green Onions
Source: malinika.ruA delicious and proven combination – one of the best options for a filling.
You will need: 2 sheets of lavash, 300 g cottage cheese, 100 g sour cream, 50 ml kefir, 20 g green onions, 1 egg, spices.
Preparation: Whisk kefir, egg, and spices. Separately, mix cottage cheese, chopped green onions, and sour cream. Place a whole sheet of lavash in a baking dish, allowing the edges to hang over. Cut the second sheet into pieces to fit the dish.
Brush the base with the filling, add a layer of the cottage cheese mixture, and then a sheet of lavash. Brush it with the filling and repeat the layers until all ingredients are used. Fold the overhanging edges of the bottom lavash sheet over the Achma, pour the remaining filling on top, and bake for 25-30 minutes in the oven at 180 degrees Celsius.
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3. Lavash Achma with Cottage Cheese and Suluguni
Source: bye-bye-calories.ruIf desired, add a little of any other cheese to taste.
You will need: 5 sheets of lavash, 500 g suluguni, 500 g cottage cheese, 4 eggs, 100 g butter, 500 ml kefir.
Preparation: Mix cottage cheese and grated suluguni. Whisk kefir with eggs. In a baking dish, lay 2 sheets of lavash overlapping, with the edges hanging over. Drizzle with melted butter, add half of the cheese, and pour some of the filling and more butter.
Cover everything with another sheet of lavash, soaked in the filling and crumpled like an accordion. Similarly, add another layer of filling, butter, and filling. Again, cover with a sheet of lavash. Fold the overhanging edges towards the center and brush the Achma with the remaining butter and filling. Bake the pie for 40 minutes in the oven at 180 degrees Celsius.
4. Sweet Lavash Achma
Source: dzen.ruAn original dessert version of Achma for tea or breakfast.
You will need: 2 sheets of lavash, 250 g cottage cheese, 100 ml yogurt, 6 dates, 2 eggs.
Preparation: Mix cottage cheese, 1 egg, and finely chopped dates. Separately, mix yogurt with the remaining egg. Cut the lavash to the size of the baking dish and finely chop the trimmings separately.
Lay a layer of lavash, brush with yogurt, and add half of the filling. Lay the trimmings, brush again with yogurt, and add the second half of the filling. Cover with a whole sheet of lavash, brush with yogurt, and bake the Achma for 25 minutes in the oven at 180 degrees Celsius.
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5. Lavash Achma with Adyghe Cheese
Source: mirtesen.ruFor variety, you can add a little vanilla or cinnamon.
You will need: 3 sheets of lavash, 1 liter kefir, 3 eggs, 3 tbsp sugar, 500 g Adyghe cheese, 80 g butter.
Preparation: Mix kefir with sugar and eggs. Place a whole sheet of lavash in a baking dish, brush with butter, and add half of the grated cheese. Arrange slices of butter on top. Tear the remaining lavash into pieces, dip half of the pieces in kefir, and place them over the cheese.
On top, add another layer of cheese and butter. Cover with the remaining lavash pieces soaked in kefir, fold the overhanging edges of the bottom sheet, and brush everything with the filling again. Bake the Achma for 30-40 minutes in the oven at 180 degrees Celsius.
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6. Lazy Lavash Achma
Source: pinterest.comAnother way to use lavash for preparing Achma.
You will need: 150 g lavash, 2 eggs, 180 g cottage cheese, 150 g hard cheese, 150 ml milk, sesame seeds.
Preparation: Roll the lavash into a spiral and cut into thin strips. Grate the hard cheese, and mix the cottage cheese with milk and eggs. Add the grated cheese and lavash to the cottage cheese mixture, stir, and pour everything into a baking dish. Bake the Achma for approximately half an hour in the oven at 180 degrees Celsius.
7. Lavash Achma with Minced Meat
Source: za-edoy.ruTraditional Achma is khachapuri with cheese, but the filling can be diversified.
You will need: 5 sheets of lavash, 400 g minced meat, 200 g hard cheese, 1 onion, 1 carrot, 1 tsp khmeli-suneli, spices, 30 g butter, 2 eggs, 500 ml kefir.
Preparation: Chop and sauté the onion and carrot until soft. Add spices and minced meat, and fry everything together until almost cooked. Whisk kefir with eggs and spices. Grate the cheese on a coarse grater. Place a whole sheet of lavash in a baking dish, allowing the edges to hang over, and tear the remaining sheets by hand.
Spread half of the minced meat over the lavash. Dip pieces of the remaining lavash in kefir and place them on top. Add half of the cheese, more lavash pieces in kefir, and another layer of minced meat.
Place all remaining lavash, fold the overhanging edges of the bottom layer, and pour the remaining filling over the Achma. Sprinkle with the remaining cheese and let it soak for 15-20 minutes. Arrange slices of butter on top and bake the Achma for 30 minutes in the oven at 200 degrees Celsius.
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8. Lavash Achma in a Multicooker
Source: attuale.ruA wonderful alternative way to prepare your favorite pie.
You will need: 4-5 sheets of lavash, 400 g suluguni, 2 eggs, 500 ml kefir, 70 g butter.
Preparation: Whisk eggs with kefir and spices, and grate the suluguni. Set aside one sheet of lavash, and cut the others into medium-sized squares. Grease the multicooker bowl with butter and place the whole sheet of lavash, allowing the edges to hang over.
Dip the lavash pieces in kefir and arrange them overlapping on the bottom. Then add grated cheese and repeat the layers until all ingredients are used. Close the Achma with the overhanging edges of the whole lavash sheet, place pieces of butter on top, and cook for 1 hour in the multicooker on the baking setting.