Lazy Achma with Lavash
Baking and Desserts | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
14
Description
Lazy Achma with Lavash
Ingredients
- Adyghe cheese - 8.8 oz
- Tilsit Cheese - 10.6 oz
- Cottage cheese - 8.8 oz
- Chechil - 8.8 oz
- Cream - 13 fl oz
- Chicken Egg - 5 pieces
- Armenian Lavash - 5 pieces
Step by Step guide
Step 1
Mix 250 g of grated Adyghe cheese and Tilsiter cheese with 250 g of homemade cottage cheese. The creamier the cottage cheese, the more delicious it will be.
Step 2
Chop the cheese, add it to the cheese and cottage cheese mixture, and mix well. The cheese adds texture to the filling.
Step 3
Mix the cream and eggs.
Step 4
Place a couple of sheets of lavash at the bottom of a 30 cm diameter baking dish. Brush the lavash with an egg and cream mixture.
Step 5
Spread a layer of the cheese and cottage cheese mixture on top. Trim the edges of the lavash and place them over the mixture.
Step 6
Tear the lavash and place it on top to cover the filling completely. Brush with an egg and cream mixture.
Step 7
Add another layer of cheese and cottage cheese, cover it again with torn lavash, and brush with an egg and cream mixture. Repeat this process one more time. You will have a total of three layers of filling. Brush the top layer of lavash with the egg and cream mixture.
Step 8
It is difficult to cut the baked achma, so it should be sliced before being placed in the oven, and then, once it is baked, run a knife along the same cuts again.
Step 9
Pour the remaining eggs and cream over the pie, making sure to fill all the cuts. Place it in an oven preheated to 356°F for 30 minutes. After half an hour, remove it from the oven, sprinkle 50 g of grated Tilsit cheese or another semi-hard cheese on top, and return it to the oven for another five minutes. This step is necessary to give the achma a golden crust.
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