Layered salty pie with lacy dough and fragrant melted cheese, that's what true Georgian achma is. Since ancient times, this masterpiece has been prepared in the Caucasus, each nation according to its own recipes, with its own subtleties, but in the end, pies are obtained with something very similar - tender, satisfying and charismatic. In its structure, achma is similar to dough pies, it consists of layers of cheese and thinly rolled dough. But according to the method of preparation, this is a completely different dish, because the dough for achma is pre-rolled and slightly scalded. You must admit that considerable skill is needed here so that the layers are as thin as possible, do not tear or stick together during cooking.
The recipes for the filling of achma also vary somewhat, depending on the region, it can be Suluguni, Adjarian or Imeritinsky cheese, cheese or feta cheese, cottage cheese or mozzarella, it can also be a mixture of cheeses, at the discretion of the hostess. But in any case, the dish will turn out to be very tasty, "just lick your fingers." Modern housewives, due to chronic lack of time, came up with the idea of cooking lazy achma with pita bread, but the lazy one cannot convey the real taste of juicy achma. Therefore, every girl in Georgia is taught how to cook this delicious cheese pie from childhood. And if you want to learn how to make achma in Georgian, our photos of step-by-step preparation of achma and a little patience will help you cope with this seemingly difficult task.
Traditional achma is one of the varieties of khachapuri, it is also tasty and high in calories, but it is prepared with great effort. Achma is usually prepared for special occasions, when the entire female half of the family gathers in the kitchen; joint culinary events are accepted in large Caucasian families. When everything is assembled, a certain sacrament begins, understandable only to the initiates, sometimes it is only a gesture or a look, but so eloquent that it is understandable without words.
The dough for achma is usually kneaded by the oldest and most experienced, all the younger ones are "in the wings" - grate cheese, melt butter, heat water in a saucepan. Usually, this well-coordinated team bakes the most delicious achma with love, while there is a transfer of experience and skills from experienced ladies to younger family members, so the girls gain experience so that in the future, with the arrival of a new husband’s family, they can show all the skills and abilities. Indeed, by the culinary abilities of the daughter-in-law, they often judge her upbringing in the house of her parents. That's how it is in the Caucasus.
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Of course, each of us understands that it will not be possible to look for great benefits in achma, because the dish is high-calorie, and for those who follow their figure, the abuse of a tasty and fragrant product is a little dangerous. But no one has yet canceled the pleasure, so eating a small amount of the incredible Georgian miracle will bring invaluable benefits to the body. In addition, the cheese filling from Georgian cheeses carries a huge number of positive effects.
Firstly, eating these cheeses is the prevention of the development of cancer. Secondly, the improvement of the intestinal microflora - the body is actively cleansed with the help of cheeses. Thirdly, the combination of vitamins and useful minerals of cheese helps to strengthen the nervous system, which is very necessary in our troubled time. In addition, cheese improves mood, acting as a powerful antidepressant. These cheeses have a low calorie content, which is very suitable for people suffering from hypertension or diabetes, and cheeses are also necessary for the growing body of children, as well as pregnant women. In a word, besides the magnificent delicate taste, achma carries all the benefits of cheeses, so it should be enjoyed, despite all the apparent calorie content.