Achma – Georgian puff cake with cheese, is prepared from a large number of layers of dough, which is pre-brewed. As a stuffing is traditionally used Imeretin cheese. The main principle of preparation of Achma is dough unsweetened, and cheese is salted. Eat achma, as a rule, in a hot form. Convenient in that it can be re-heated – it does not lose its taste. Can be attributed to vegetarian dishes.
Ideally, the cheese is used imeretin, but if it can not be found, then you can use other cheeses: Adyghe, sulguni, brynza, for Europeans – mozzarella + feta.
- egg – 4 pcs;
- water – 1 glass;
- vegetable oil – 2 tbsp;
- flour – 800 g;
- salt – 1 tsp;
- Imeretin cheese – 1000 g;
- butter – 200 g.
How to cook achma?
We cook the dough
In a small bowl whisk eggs with salt and warm water. In a large bowl, sift the flour with a slide, make a hole in it and pour the egg mixture. Mix gently. Add vegetable (or olive) oil. Knead a smooth elastic dough (IMPORTANT: do not overdo it with flour so that the dough is not too steep!). Roll the dough into a bowl, put in a bowl, cover with a towel and leave to rest for about 20 minutes.
Grate the cheese on a large grater. If you have cheese that is not salty, then salt it.
The dough is divided into 8 parts: 7 equal and 1 larger.
Lubricate the baking dish with butter. Roll most of the dough with a rolling pin into a very thin layer larger than the baking dish. Fold the form with a batter so that the edges of the dough hang from the mold.
Let’s start cooking achma
Put a very large pot of water on the fire, add a little salt and bring to a boil. The remaining parts of the dough are rolled into very thin layers slightly larger than the baking dish. Next, prepare a large bowl of cold water. Dip one layer of dough into boiling water for 60 seconds. Carefully remove the dough and place in a bowl of cold water.
Then take the dough out of the cold water and put it into a colander, letting water drain.
Put the dough on a cotton towel, cover with the same towel.
Raw dough in the form of smeared with melted butter, from above put the second layer of dough (boiled) and again grease with oil.
Top with sprinkled with grated cheese, cover with the next boiled dough layer, grease with oil and again put the cheese and continue with the remaining layers to the end. If you want the top layer to be crispy, then it does not need to be boiled. And if soft, then it must also be boiled. In any case, the last layer must be oiled with melted oil.
Cut the Achma into equal squares and pour the remaining oil on top. Put in the oven heated to 180 ° C for 30-40 minutes before the formation of a golden crust. Remove from the oven, allow to cool slightly and serve.