Achma (Georgian layered cheese pastry)

Achma is the layered cheese bake of Abkhazia and western Georgia: boiled dough sheets, lots of cheese and butter — a cheesy lasagne of sorts, a cousin of Turkish su böreği.

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Method

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1. Knead the flour with the eggs, water and salt into a firm, smooth dough, divide into 8 equal balls, and rest covered for 20 minutes. ⏱ Timer: 20 min
2. Mix the cheese with the yoghurt.
3. Bring a large pot of salted water to the boil, and set a bowl of cold water alongside. Grease a roughly 25×35 cm baking dish.
4. Roll one ball out to the size of the dish, and lay it raw into the dish as the base layer, then brush with butter.
5. Roll the rest out thinly one at a time, boil each for 1 minute, then dip in cold water, drain, and lay ruffled into the dish. ⏱ Timer: 1 min
6. Brush each layer with butter and sprinkle with the cheese mixture. Boil the second-to-last ball, lay the very last one raw on top, and brush generously with butter.
7. Bake in a 190°C oven for 35-40 minutes, until the top is golden brown. Rest for 10 minutes, then cut into squares to serve. ⏱ Timer: 35 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The boiled sheets tear easily: use a wide slotted spoon to lift them out.
• Reheat the next day in a covered pan over low heat.

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