Achma with Suluguni and Sour Cream
Baking and Desserts | Georgian cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
Achma is great because it retains its flavor even when reheated, so it's advisable to make a large batch.
Ingredients
- Wheat Flour - 2 lbs
- Chocolate eggs - 5 pieces
- Water - 8 fl oz
- Salt - to taste
- Butter - 17.6 oz
- Suluguni Cheese - 2 lbs
- Sour Cream - 7.1 oz
Step by Step guide
Step 1
To prepare the dough, break the eggs into a sufficiently large bowl, beat them, add water, flour, and salt. When calculating the amount of salt, remember that suluguni is also a salty cheese.
Step 2
Knead a uniform, dense dough. It's best to knead the dough on the table, as if rubbing it into the surface. For this, use the base of your palm to press down on the dough while applying simultaneous pressure downwards and away from you. Then fold the edge of the dough towards you and repeat the motion away from you. Continue this until the dough is uniform in consistency.
Step 3
Divide the dough into 8 parts, with one part being slightly larger than the others.
Step 4
Roll the dough into balls and place them in the refrigerator for an hour.
Step 5
Meanwhile, grate the cheese on a coarse grater and mix it with 300 grams of butter and sour cream — this will be the filling.
Step 6
Roll out the dough balls thinly. The largest ball should be slightly larger than the size of the baking tray, while the others should match the size of its inner part.
Step 7
Grease the baking tray with butter, place the first sheet (the largest) on it, and drizzle/spread some melted butter on top.
Step 8
Of the remaining 7 sheets, 6 need to be dipped in boiling water for 1–2 minutes, then plunged into cold water for 1–2 seconds and drained in a colander to remove excess liquid (the sheets can be boiled either all at once or one by one. Personally, I find the latter option more convenient, as I can keep up with the cycle described in the next step).
Step 9
Lay 3 boiled sheets in the baking tray, drizzling oil over each. On top, spread half of the cheese filling evenly across the surface. Then add another 3 sheets of boiled dough, each greased with oil, followed by the remaining filling.
Step 10
Cover with the last raw sheet of dough and fold the edges of the bottom layer together, pinching them to ensure that the melted cheese does not leak during baking.
Step 11
Bake in a preheated oven at 428°F for 40–50 minutes, until the top of the dough turns golden brown. Make sure the heat in the oven is evenly distributed and that the bottom does not burn while the top is just beginning to brown.
Step 12
Remove the finished achma from the oven and let it rest for about 10 minutes. Cut into pieces and serve on a large plate.
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