Achma (Georgian type of khachapuri)

Category: Bakery products
Achma (Georgian type of khachapuri)

Ingredients

Flour 400 gram
Eggs 2 pcs
Salt 0.5 tsp
Suluguni cheese for filling 500 grams
Butter for filling 200 grams
Yolk for lubrication 1 PC
Flour for sprinkling Little
Dough milk 125 ml

Cooking method

  • Girls! I hasten to share my joy and recipe. Do not judge strictly, but on the contrary, prompt and give advice if the recipe requires changes. Maybe someone knows this real recipe ?!
  • First there is a foreword. 30 years ago I ate khachapuri in Tbilisi and since then I have never and nowhere have I been able to taste it again. I tried to bake myself, having tried a bunch of recipes, but as they say, everything is wrong ... And today I baked another recipe and he brought me closer to the original. I baked with cottage cheese as indicated in the recipe, but in vain, I had to take cheese. The cottage cheese did not give any stickiness.
  • Well, the recipe itself. It's simple.
  • Grate the cheese for the filling and divide into four parts. Divide the oil into 5 parts.
  • Make a dough with flour, eggs and milk. Divide into five equal parts. Roll each part very thinly into a round cake. Dip each cake in boiling water for 10 seconds, and then in cold water. I used trays for this. Probably you can use jam pans. You need a wide, not tall dish because the cakes turned out to be 30 cm in diameter. Each cake needs to be blotted from moisture, I put them on a waffle towel.
  • Assembling the khachapuri: grease a baking sheet with butter, put 1 part of cheese on a cake, cut 1 part of butter into pieces and cover with a cake, etc. Grease the last cake with butter. I didn't pinch the edges, because the dough is choux. Place in a preheated oven for 40 minutes. I can't tell you the temperature, look at your oven. When it starts to redden, pull out and grease with yolk and bake until golden brown.
  • Serve with hot butter. A lot of it leaked out during baking. I confess, I was glad of this, because the dish turned out to be fat.
  • Well, that seems to be all. I look forward to your suggestions, comments and advice.
  • In the photo there is a khachapuri of 10 flat cakes

The dish is designed for

Pie 1pc, diameter 30 cm, height 2.5 cm

Time for preparing:

1 hour

Cooking program:

Baking in the oven

Second
Well, I did something with a similar recipe. True, I limited myself to 3 layers, mixed suluguni with Bulgarian feta cheese and did not dip the lepershki in water.
Gayane Atabekova
lediFaith is called achma. If you are not offended I will add a little. The dough can be cooked in water. Make at least 6-7 layers. The first and last layer is not cooked and is held together. Each layer is greased with melted butter and the top one too. You can not grease with an egg. Brown with oil. To be honest, I don’t cook, because a lot of fuss and very high-calorie.
ledi
Gayane, so I couldn't find this recipe, because the name is not right. When they treated me to you in Tbilisi, they said it was khachapuri. Thank you so much for the addition, because on the site where I found the recipe, it was not written in great detail. And I myself did not think to leave two cakes raw, so I had a lot of oil and it ran out, since I did not pinch them.
And what should I do now? Change the name in the recipe? And maybe there is already such a recipe? I'll go take a look


Added Wednesday 18 Jan 2017 10:57 PM

Second, Thank you! So you can simplify? At first I thought about it too, but decided not to deviate from the recipe
Arka
Vera, you just need to correct the name.
Zhannptica
Vera, thanks for the recipe)) of course this is achma, and it is delicious infection
Gayane, but I still could not understand how she manages to "boil" in the middle, the top layer is kind of crispy and obviously made from fresh dough. And then it turns out that it is
Girls, thank you all !! spit calories are not important, once you can pamper yourself .. darling)) now I will definitely blind her
Gayane Atabekova
Girls before baking and cut into portioned squares. 180 gr min 50
Moskvichk @
And you can not make a large diameter and then you can dip the dough into some kind of pan? ...
Zhannptica
Gayane, so if you are working as a "consultant" here, one more point is pliz.
For example, I rolled out the dough on a dough rolling machine and dipped it in boiling water, which boils slowly over the fire, or just in hot water, and then in cold water? Can I use rectangular strips on a baking sheet? And the filling is clear with melted butter. Lubricated. What cheese? Only suluguni or suluguni with cottage cheese? Should I add an egg or sour cream?
Well Verochka!!! Deprived of peace)))))
ledi
Quote: Moskvichk @

And you can not make a large diameter and then you can dip the dough into some kind of pan? ...
sure you may. The height will be higher! Moreover, Gayane said that there should be more layers.


Added Thursday, January 19, 2017 12:11 PM

Jeanne, if you knew how this recipe haunted me for so many years! It was simply necessary to type "Georgian pies" into a search engine, not "khachapuri"


Added Thursday, January 19, 2017 12:14 PM

Quote: Arka

Vera, you just need to correct the name.
already!


Added Thursday, January 19, 2017 12:17 PM

Quote: Zhannptica
What cheese? T
Google writes
Imeretian brine cheese is traditionally used as a filling. But where can I get it?
Gayane Atabekova
ledi, Vera can be mixed with Adyghe sulguni.
Zhannptica
In general, I'm at the start. On Sunday, if the stars rise, I will report
Gayane Atabekova
Zhannptica, Jeanne, I would not fit, but Vera herself asked for a consultation. Of course, you can make rectangular on the dough roll as for lasagna. Throw in boiling salted water for 20 seconds, remove with a slotted spoon and then into cold water. The main thing is that the lower wet layer is not leaky. The dough in boiling water folds a little, but after cold water, squeeze a little with your hands and spread it on a towel. Even if it breaks in places, it's not scary. Put boiled dough on the bottom layer and then cheese. make the bottom and top layers larger to hold them together. Do not put cheese on the last boiled leaf. Top with raw dough. Cut into portions before reaching the bottom and you can pour the remaining oil into the slots and bake.


Added Thursday, January 19, 2017 1:10 PM

You don't need to add egg and sour cream. Make the dough in water. All I disappear, otherwise Vera will be offended.
ledi
I will not be offended! I am very happy ! How many new things I learned!
Arka
Imeretian cheese can be replaced with a mixture of rennet Adyghe cheese with suluguni or even mozzarella, just add salt, because the Adyghe cheese is fresh, and the Imeretian one is salty.
Imeretian cheese is essentially a pressed cheese grain, salted and aged for several days

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