Baking

Achma

A rich Georgian cheese pie of eight thin egg-pasta sheets, seven layers of Suluguni and Imeretian cheeses, and butter.

What you’ll need

• All-purpose flour: 500 g
• Eggs: 3 pcs
• Water for the dough: 120 ml
• Water for boiling and cooling the sheets: 5000 ml
• Suluguni cheese: 450 g
• Imeretian cheese: 250 g
• Butter: 150 g
• Salt for the dough: 8 g
• Salt for the cooking water: 25 g

How to make it

1. Combine the flour and dough salt, add the eggs and 120 ml water, and knead for 10-12 minutes into a very firm smooth dough. Cover and rest at room temperature for 30 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.