Breakfast
Achma (Layered Adjaran Cheese Pastry)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) plain flour
- 2 large eggs
- 250 ml (1 cup) water
- 1 tsp salt
- 400 g (14 oz) sulguni cheese, grated (or a mix of mozzarella and feta)
- 200 g (14 tbsp) unsalted butter, melted
Method
- Mix flour, eggs, water and salt into a smooth, firm dough. Rest for 30 minutes.
- Divide the dough into 8-10 portions and roll each into a thin sheet roughly the size of the baking dish.
- Boil each sheet in salted water for 1-2 minutes until just tender, then drain and cool on a tray.
- Brush the baking dish with melted butter and lay down a sheet, brush with butter, scatter with grated cheese.
- Repeat the layering, reserving 2 sheets and a generous layer of cheese for the very top.
- Bake at 190°C (375°F) for 30-35 minutes until the top is golden and bubbling.
- Rest for 10 minutes before cutting into squares to serve.
Introduction: Achma is a rich, buttery layered pastry from Adjara on the Black Sea coast, sometimes called 'Georgian lasagne' because the pasta-like sheets are boiled before layering.
Cultural Background: Achma is a rich, buttery layered pastry from Adjara on the Black Sea coast, sometimes called 'Georgian lasagne' because the pasta-like sheets are boiled before layering. It is a hearty, celebratory breakfast or brunch dish traditionally served warm, cut into soft, cheesy squares.
Tips: Do not skip resting the baked achma before cutting — it firms up the layers and makes clean slices possible.
Variations: A quicker home version uses shop-bought lasagne sheets in place of hand-rolled dough; some cooks add a beaten egg over the top layer for a glossy finish.
Storage: Refrigerate covered for up to 3 days.
Reheating: Reheat squares in a 180°C (350°F) oven for 10-12 minutes until warmed through and the top re-crisps.
Nutrition: Approx. 420 kcal, 17 g protein, 26 g fat, 30 g carbohydrate per serving.
FAQs:
Q: Can I freeze Achma?
A: Yes, freeze unbaked layered achma for up to 2 months and bake from frozen, adding 15 extra minutes.
Q: What can replace sulguni cheese?
A: A blend of low-moisture mozzarella and salty feta approximates its stretch and tang well.
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