Achma for the lazy

Achma for the lazy

Category: Dishes from cereals and flour products

Ingredients
Lavash thin
Cow butter
Chicken egg
Soft cheese

Cooking method

• Achma ... this story is for the lazy. Why? Yes, that's how it happened.
• I want to say right away that all the products that will be found in this story are, as they say, "from their own garden" ... with the exception of lavash and vegetable oil. Lavash and butter were bought in a shop, I won't lie, although I could ... who will check it?
• So.
• First, cheese and butter. Creamy ... or rather cow.
• 
• It is made from milk that our cow regularly and abundantly provides. Freckles are called. Here she is. Ayrshire beauty.
• 
• I will tell you later how the cheese was made.
• Three on a grater. On a large one.
• 
• Add a couple of eggs to the cheese. Do I have to repeat that the eggs are the freshest, only laid this morning? Do not? And rightly so. Do you know how great it is to start the morning with a still lukewarm egg, which is raw and even without salt, straight from the shell ... no, you don't drink, but you suck it? Do not know? Very sorry.
• 
• Salt a little to taste. You can add pepper or something else there - grated, ground from spices and seasonings and mix well.
• Then curdled milk must be added to this very cheese mixture. No, of course, you can take kefir from the supermarket or even yogurt, but we have just yogurt.
• 
• How much should I add? And so that after you mix everything, you get a hundred-something like thick sour cream. By consistency. Yes ... don't forget the greens. We added very little dill. And so, of course, you can also parsley and ..., in general, all that the soul desires.
• And now, having mixed, we got the filling.
• 
• Then add a little vegetable oil to a frying pan, or in some other baking dish.
• 
• And, having smeared the butter, we spread the first layer of thin pita bread. So that the edges of this go beyond the edges of the pan.
• 
• And then we spread a thin layer of filling on this pita bread. Amateurs can be thicker, just not worth it. Thin enough.
• 
• This layer must be covered with a layer of pita bread. This lavash should be so ... a little like crumpled. You can also pick up pieces. And ... you can soak it in yogurt, so that the finished product seems to be juicier, but our filling is not dry anyway, so we didn't soak it.
• 
• And then again the filling ...
• 
• ... and again lavash ...
• 
• ... and then the filling again.
• 
• How many layers can there be? And as much as you want. Or depending on the prepared filling.
• And then we close the envelope with the pita bread that we have left behind the edges of the pan.
• 
• And again a thin layer of filling on top.
• 
• And then we send the pan to the oven. And we bake. About twenty minutes at a temperature of two hundred degrees.
• And in these twenty minutes we have such a picture.
• 
• Cutting ...
• 
• Here. Something like this. And then, while she, this achma is for the lazy, is hot ... you want to wash it down with milk, you want tea. And you can have beer, for example, or even wine ... this, as they say - "the owner is the master".
• Angela for you at your meal!
• A! Why did we suddenly decide to do something?
• At the dawn of cooperation, there was a Georgian restaurant in ... then Moscow. Accurate opposite the puppet theater, on Sadovy. I don’t remember what he called himself. And there were two attractions in that restaurant.
• Home, of course, the violinist. His name was Castello. He played pacing the hall. And how he played !!! Several canary cages hung in the restaurant. And as soon as Castello began to draw out his overflow with a bow, the canaries began to sing along with him. It was something!
• And the second was achma. I took every opportunity to stop by and eat this very achma. With a glass, namely with a glass of "Kindzmarauli" or "Akhasheni" it was simply, I'm not afraid of this word, delicious.
• Once, for something we celebrated, we invited the cook to thank. And in the conversation, of course, we asked what and how, the master explained that the main secret is the products. They must be natural and fresh.
• Therefore, I dare say that this one ... "for the lazy", when this condition is met, it tastes very, very good !!!

amazing !!!!! how beautiful and tasty ..) thank you very much for the recipe and good mood for it

My mom makes lazy with flat pasta, the same is very tasty

[Ivanych]

Ivanych, thank you very much for such a simple recipe and with such an interesting presentation The mood has already risen
And what a beauty the cow is

... with flat pasta ...

I'll try ... it should be interesting

try

Of course, you need to boil them, I will clarify this just in case)

[Ivanych]

Ivanychhow you have everything deliciously scheduled! Just a dream! Thank you !

Of course, you need to boil them, I will clarify this just in case)

Must ...

The cow is just a beauty!

[Ivanych,]

Ivanych, Thanks for the positive. Hello to Freckle.

[Ivanych]

Ivanych, and what a beauty the cow is

And rub the butter with the cheese? I did not see about the oil.

[Ivanych]

Ivanych, beautiful! Eggs go then yours?

Don't you bring milk to Moscow?

and then! If he allows - then ...
🔗

Here after all ... Some know how to stir up the village soul in the city office plankton. When she saw the cow, I just want to cry. When I was little, in this same Moscow, in the now prestigious area of ​​Mosfilm, we had a house with a garden and a vegetable garden, where, in a garden with cauliflower, they found me. And my grandmother had a cow. Dawn, black with an asterisk in the forehead. Grazed in the flooded meadows along the Setunka, where there is now a golf club. Then I read the recipe with different eyes
Waiting for the promised cheese recipe.
And I will make the achma in the near future, a piece of tender feta cheese is waiting in the wings, and the recipe arrived just in time.

And rub the butter with the cheese? I did not see about the oil.

I would venture to suggest ..... Butter butter in small pieces is laid out on each layer of pita bread or smeared with a brush. But in the steppes this is not, it is better to clarify.

I just fell in love with Freckle!

[selenora]

selenora, quite right ... I don't understand myself - how it jumped out of my story ...

[selenora]

selenora, quite right ... I don't understand myself - how it jumped out of my story ... I take off my hat before such a gorgeous story! I read you on the dial tone and was also fascinated by the recipes there. Please us more often! and ..... Angela to you at the table (c)

Thank you ...

Ivanych, you are just a miracle :-) I especially like your recipes in the Russian stove on the forum of Nastya Skripkina. My Bulgarian boss turns pita bread into a roll, and then puts it in a frying pan with a snail and pours more sour cream with eggs, also very tasty :-)

[Ivanych]

I will report, although without a photo. I beg your pardon - I went to my mother, she also baked. The filling was filled with a piece of Ossetian cheese, some cottage cheese and some kind of regular soft cheese found in my mother's refrigerator. Greens - cilantro. Unfortunately, the eggs and yogurt are in store, but I bought thin lavash in the market from the Armenians. Achma is not achma (about her later), but it turned out to be a ruddy, crunchy pie with feta cheese, fragrant and very tasty. They wanted to eat it at the end of dinner, with tea, but instead they instead lunch, all!
This is what I remembered from Moscow life about Achma. That Georgian restaurant about which Ivanych told me, I don't know, but on the Old Arbat, in the Georgian (now) cultural center at the dawn of the 90s, there was also some kind of Georgian point where there were Lagidze waters and achma was sold in huge protvinas. You had a generous chunk cut out of there, and you had to run to another floor until it cooled down to get a glass of soda with double syrup.That achma was somewhat different - the cheese, if I remember correctly, stretched, and the dough was "macaroni", like in lasagne.
For this option, Ivanych, thank you very much! And from my mom too

[Ivanych]

How the cheese was prepared, I will tell you later.

Ivanych, please tell us about your cheese

One of these days there will be a report ... I promise.

About cheese ... really a long-standing post, but posted ... here:
https://Mcooker-enn.tomathouse.com/in..._smf&topic=418094.new#new

This is Lazy Achma from Cartoon. Everything is like the author's with small additions: Dip the pieces of lavash in kefir with an egg, squeeze slightly and pour the rest of the kefir on top. Place pieces of butter on top. Place the BAKING for 50 minutes, then turn over with the steamer and bake for another 20 minutes on the other side.

It turned out beautifully. Thank you.

Are there moderators in this thread?

I didn't see about oil

It would be nice to add the butter that jumped out of the recipe description ... please ...

I love Achma very much! In all variants! Of course, you don't need extra calories, so I always try to simplify my homework. Approximately the same as that of selenora, a miracle, and it turned out the last time (cooked in the oven). I didn't take a photo, but it was as beautiful as a rose! Now I'm sorry.
I also try to make the filling thinner, add fermented baked milk or kefir. To smear the layers with oil or not is a matter of taste, of course.
In the original achma, each layer is dipped in a melted drain. oil!
Good recipe! And very fast, believe me. And in the cartoon, and in the oven (only in the oven after baking the crusts should be crushed, they are dry outside).

[Ivanych]

Ivanych, I love cow faces, and Freckle slightly turned away from the camera, as befits a flirtatious lady.
The cockerel - the golden comb - is the owner in his chicken coop.
Thank you for the recipe, thin pita bread has already been bought, tomorrow I will implement it.

You will not regret!

Oh, I completely forgot how delicious it is! I'll go get the cheese out of the freezer and make it tomorrow for breakfast. Thanks for reminding the recipe!

You're welcome. Please contact if!

All! I'm running for lavash! Urgently!

And we already !!! Delicious !!!

[Ivanych]

Ivanych, we ate too much. I got a lot of filling, I didn't calculate a bit. We will definitely repeat. I ooooooo love lazy recipes.

Health!

But on the Old Arbat, in the Georgian (now) cultural center at the dawn of the 90s, there was also some kind of Georgian point, where there were Lagidze waters and achma was sold in huge protvinas.

And for some reason they called her simply khachapuri)))) In any case, we, the students among ourselves, called her that. Then, in later life, I was constantly surprised that ordinary khachapuri did not at all look like those from the Georgian center. The taste is extraordinary. And their water was so pink, with a tricky name, I also can't forget the taste ...

Ivanych, thanks for the recipe! For many years I dreamed of trying it again, but everything turned out to be so simple.

Logidze waters ... they called these lemonades that way. True, one old Georgian, who still remembers those ... old Logidze lemonades, said that ... in general, he responded very impartially.

Thank you, I'm taking it to your bookmarks.

[Ivanych]

Ivanych, we ate too much. I got a lot of filling, I didn't calculate a bit. We will definitely repeat. I ooooooo love lazy recipes.

And who doesn't love them