Achmah is a Georgian pie made from sheets of boiled dough, combined with a filling of cheese and impregnation from kefir and eggs. We offer a lazy version of the dish, in which we will use lavash as a test.
Lazy Georgian acm from lavash with yogurt - a recipe in the oven
In the original Georgian akhma is prepared from suluguni or in combination with Imeretian cheeses. But we will make a small digression and take for the filling a mixture of suluguni and Russian cheese.
Ingredients:
- lavash thin (large) - 2 pcs .;
- kefir - 550 ml;
- eggs - 2 pieces;
- cheese suluguni or Adyghe - 225 g;
- Russian cheese - 225 g;
- butter - 100 g;
- fresh greens - to taste;
- black ground pepper - to taste;
- salt.
Preparation
First of all, we mix eggs with egg yummy, mix with kefir, add ground pepper and if necessary (if cheese is not salty) salt. We grind two kinds of cheese through a grater, we mix in a bowl and we add to taste and desire fresh freshly chopped fresh greens.
At the bottom of the oily form for baking lining one lavash so that the edges hang down on the sides and generously grease the bottom with a mixture of eggs and yogurt. Next, distribute the filler layer, cut the second lavash into sheets of the appropriate size and stack them one by one, smearing with yogurt and eggs and tearing cheese filling.
Now we turn the edges of the pita bread, as if covering the contents of the mold, pour the remainder of the sauce and lay out the slices of butter. Achma is being prepared for thirty-five minutes at a temperature of 180 degrees.
Lazy acm from pita bread in multivarka
Ingredients:
- lavash thin (large) - 2 pcs .;
- kefir - 400 ml;
- cheese suluguni, brynza or Adyghe - 255 g;
- Cheese hard - 255 g;
- eggs - 3 pieces;
- butter - 65 g;
- fresh greens (optional) - to taste;
- black ground pepper - to taste;
- salt.
Preparation
Achma is being prepared in a multivark on the same principle as in the oven, only as a form is used multicastry. We will oil her well