Of course, this is not a recipe for a real Georgian layer pie. But this particular recipe tastes similar to the original national dish. Achma is great for breakfast, dinner, and for gatherings with company. Having done it once, you will begin to do it regularly, especially since it does not require any heroic efforts. Achma turns out so airy, satisfying, aromatic that everyone will be delighted! This dish can be eaten as an appetizer, as well as as an independent dish, both hot and cold.

Ingredients:

• thin lavash (tastier from the tandoor, it is more aromatic) – 2 pieces;
• suluguni cheese – 200 grams;
• Adyghe cheese – 200 grams;
• greens – 30 grams;
• kefir – 0.5 liters;
• eggs – 2 pieces;
• sour cream – 2-3 tablespoons.

Multicooker: Panasonic, Redmond and others.

Cooking

Pour kefir into a separate bowl, add sour cream and eggs, beat with a mixer or mix well with a spoon until the pouring consistency is uniform. Finely chop the greens.

Three types of cheese on a coarse grater and mix, add herbs and mix again. Place a sheet of lavash on the bottom of the multicooker bowl so that its edges are slightly raised, sprinkle with mixed cheese, and pour a little pouring over it.

We tear the rest of the pita bread into small pieces with our hands, pour them with kefir filling and mix so that the pieces of pita bread are well saturated with the mixture, dry it out a little with our hands and transfer it to a dry plate. The pita bread should be well soaked, but not become porridge. Next, alternate the cheese with the soaked pita bread so that the last layer is necessarily cheese.

We put our Georgian pie on the “Baking” mode for 40 minutes. After the end of the cycle, turn the cake over using a steam sieve and bake again on the “Baking” mode for another 20 minutes.

Serve the dish after it has cooled slightly.

Prepare all ingredients.

Take one pita bread (it should be large enough), put it in the slow cooker, the edges should hang down calmly.

Cut the other pita bread into squares.

Now let's get to the filling: grate the cheese.

Mix the cheese well.

Beat the egg with kefir. You can add chopped garlic and herbs if desired.

Dip the pita bread squares into this mixture.

We begin to lay out layers of future achma in a slow cooker. And the first layer is moistened pita bread.

On top is cheese.

We alternate this way until the pita bread and cheese are gone. Then we close the edges of our first pita bread, pour the rest of the kefir-egg mixture on top.

Now set the “Baking” mode for 60 minutes, after the signal, carefully turn the pie over and also hold it in the “Baking” mode for about 20 minutes. The finished achma can be greased with butter before serving. Bon appetit)

Ingredients

• Lavash - 2 pieces
• Eggs - 2 pieces
• Kefir - 0.5 Liters
• Adyghe cheese - 300 grams
• hard cheese - 150 grams
• Green cilantro - To taste
• Garlic - 2-3 cloves

Main ingredients:
Dairy products, Cheese

Note:
If you're looking through this fantastic recipe, then you know something about flavor. It's time to prove to yourself and everyone around you that you can and know how to cook Achma from pita bread in a slow cooker. First, read the full composition of the products included in the recipe of the culinary product. Here you see the classic method of how to make Achma from pita bread in a slow cooker at home. This is the simplest recipe for preparing this dish, complemented by a full description of the sequence of actions and photos. Please your loved ones with your culinary creation and be sure to share your impressions with all users of our site.

Description:
Here is a recipe for making achma from lavash in a slow cooker - one of the most famous Georgian dishes, which can now be prepared much easier and faster, thanks to the slow cooker!

Number of servings:
3

Cooking time:
2 hours 0 minutes

time_pt:
PT120M

Come visit us, we will be very glad to see you!

Achma is a multi-layer pie with cheese, the recipe of which came to us from Georgian cuisine. All the products that are used in it can be bought without problems in Russian stores, and therefore this pie is becoming more and more popular here. Can be cooked achmu and in a slow cooker. I’ll tell you how to do this now.

To prepare achma, thinly rolled dough is traditionally used, all layers of which, except the bottom and top, are slightly boiled before preparing the pie. Suluguni cheese is used as a filling, which, however, can be replaced with another pickled cheese, for example, feta cheese, and can also be mixed with other types of cheeses. In addition, other ingredients that go well with cheese can be added to the filling in small quantities: meat, including poultry, cottage cheese, mushrooms, garlic, herbs - all, of course, very finely chopped, or better yet, ground into minced meat.

True, today we will cook achmu in a slow cooker according to a slightly simplified recipe. Namely, instead of dough, we will take thin Armenian lavash. It is much easier to prepare a pie this way, which is why it is popularly called: lazy achma from lavash in a slow cooker. And the result, believe me, is quite a bit inferior to the pie prepared according to the original recipe!

What is needed to prepare achma in a slow cooker:

• lavash - two sheets
• 200 grams of hard Dutch cheese
• 300 grams of Suluguni cheese

for filling:

• three eggs
• 500 ml kefir
• a pinch of salt

In a deep bowl, whisk the eggs with a pinch of salt.

Add kefir.

Beat until smooth.

Grate both cheeses on a coarse grater.

I coated the pita bread with a little filling so that it wouldn’t break. Grease the multicooker pan with butter or vegetable oil.

We spread the pita bread along the bottom, folding the edges up. It's okay if it breaks a little. At the bottom I also put a leaf of pita bread, about the same size as the bottom itself.

Then spread the grated cheese and pour over the filling.

Then a layer of pita bread soaked in the filling. Next, alternate a layer of cheese and lavash. The last layer is a layer of lavash moistened with filling and fold the edge. Water with the remaining filling.

Cooking lazy achma in a slow cooker in the "baking" mode for 60 minutes.

After the signal, turn over using a steam container and cook for another 20 minutes in the same mode.

Ready!

Cut off a piece of achma. Bon appetit!

For lazy achma, you can use any type of cheese. You can add garlic, herbs, and even cottage cheese.

Many people are familiar with the situation when friends call and joyfully inform you that they are coming to visit you, and the question arises of what can be prepared quickly and tasty. Well, if this dish is also original, then it will not have a price, and all these parameters are met by the lazy achma from lavash, the recipe for which we want to offer today. Or rather, there will be two different recipes: an innovative one with meat and a classic one with cheese, but believe me, both of them deserve attention as the most appetizing, satisfying and fastest.

Caucasian cuisine is literally replete with baked goods and products made from dough, cheese and meat, and achma is the most accurate embodiment of the taste preferences of the mountaineers (after barbecue, of course).

Achma is a Georgian layered cheese pie that is quite tedious to prepare. Yes, just preparing layers for achma seems to us like something beyond our strength. But... Our housewives would not be considered the most resourceful and skillful if they had not found a way to simplify this tempting dish.

Instead of the lengthy procedure of boiling the dough, in order to speed up the cooking process, a super-fast option was invented for preparing a Georgian multi-layer pie with Armenian lavash. This is how the mixture of Caucasian culinary cultures led to a simple solution. And now, in just 30 minutes you can make a dish that looks complicated, but in fact is one of the simplest.

Lazy achma from lavash with meat and kefir

Achma, in essence, is the closest relative of lasagna, which prompted many home cooks to introduce their own changes and adjustments to the traditional recipe for achma, and prepare this amazingly delicious meat pie to the delight of men.

Ingredients

• Chicken eggs – 1 pc.;
• Kefir – 370 ml;
• Dill and cilantro – 1 bunch;
• Turnip onion – 1 head;
• Carrots – 1 root vegetable;
• Minced meat – 0.4 kg;
• Armenian lavash – 3 pcs.;
• Table salt - to taste;
• Black pepper powder – 1 tsp;
• Butter – 50 g;
• Tomato paste – 1 tsp;
• Hard cheese - 0.2 kg;

How to bake achma from pita bread with meat in the oven

First of all, let's prepare the filling

1. To do this, finely chop the onion and fry it in a frying pan in oil.
2. We peel the carrots, grate them on a coarse grater and then throw them into the roasting pan, where we also put the minced beef, after which we mix everything and simmer over medium heat with regular stirring so that the mass does not burn.
3. After 10 minutes, add tomato paste to the minced meat, add salt and pepper, let it simmer for another 5 minutes and turn it off.

While the minced meat filling is being prepared, so as not to waste time, prepare the cheese filling. Wash the greens, shake off excess water and finely chop. Three cheeses on a coarse grater, then mix with herbs.

We also prepare the sauce in advance in which the pita bread will be soaked and which will also be needed to soak the filling. Beat the eggs with a whisk together with kefir, and the sauce is ready!

How to assemble a pie

1. Now we spread the largest piece of pita bread over the entire surface of the greased pan so that its edges protrude beyond the baking sheet. We leave another large piece of pita bread for the top layer. We tear the rest of the pita bread into random pieces and soak in the sauce.
2. Now let's form the pie. Place a layer of minced meat on the shaped pita bread and distribute it over the entire bottom area. Then cover the meat with soaked pieces of pita bread so that the filling is completely covered. Then put cheese and herbs in a second layer, cover with lavash, then minced meat, lavash and cheese again. We lay out the layers until the filling is finished, but the topmost layer should be the large final piece of pita bread left, which we need to coat with the rest of the sauce.
3. Spread the butter cut into pieces over the surface of the pie and place it in an oven preheated to 240°C for 15-20 minutes.

The gorgeous aroma emanating from the oven will not leave anyone indifferent, and the fabulous taste of this juicy pie will captivate even the most sophisticated eater.

Georgian achma pie from lavash in a slow cooker

Ingredients

• Armenian thin lavash- 3 pcs. + -
• - 3 pcs. + -
• — 70 g + -
• — 0.3 kg + -

Making homemade achma from lavash in a slow cooker

Cooking achma at home with lavash instead of cakes greatly simplified the culinary process, and made this pie accessible to almost all cooks, or rather to everyone who has an oven... or a slow cooker.

Yes, yes, the smart pan with the Baking program will also help you prepare this pie according to the classic recipe.

Preparing the sauce

• Beat eggs and kefir with a mixer until smooth.

Filling

• For the filling it is best to use Suluguni or Adyghe cheese. When choosing suluguni, you should press on the cheese and an excellent option would be the one from which the whey is released. But it’s not always possible to get fresh suluguni and Adyghe cheese, so otherwise we take regular hard cheese and grate it on a grater with large holes.
• Melt the butter in a water bath.

Putting the pie together

• Place a large flatbread of pita bread on the oiled bottom of the bowl so that the edges and sides of the container are covered.
• Then we lay out the first layer of cheese, sprinkle it a little with butter, and cover it with pieces of pita bread soaked in the egg-kefir mixture.
• So we lay out the whole pie in layers of lavash-cheese-lavash, not forgetting to flavor the cheese layers with butter, and dip the lavash in the sauce.
• At the end, we fold the free edges of the bottom pita bread over the pie, closing it, and line the remaining pieces of pita bread, coating them generously with the remaining sauce. Also pour the remaining butter on top of the pie.
• We put the bowl in the multicooker, close the lid, set the “baking” mode and the timer for 45 minutes, after which you can do other things.

When the unit emits a signal indicating the end of cooking, remove the multicooker bowl and very carefully turn the pie onto the steam cooking stand, after which we put the mixture back into the bowl with the light side down and again, using the “baking” mode, cook the pie for another 45 minutes.

With this multicooker cooking system, our lazy lavash achma will be baked evenly on all sides and will be fabulously tasty when served hot, and even cold.

Time: 60 min.

Servings: 5-6

Difficulty: 3 out of 5

Recipe for preparing a national dish - achma in a slow cooker

Preparing a tasty and nutritious dish is not at all difficult, you just need to show a little ingenuity and ingenuity. Juicy and aromatic achma in a slow cooker will become one of the favorite dishes on the family table, as it cooks very quickly, requires little effort, and the list of products will allow you to forget about large financial costs.

Achma recipes are varied; they allow you to experiment with taste, shape and method of serving. This dish will prove equally successful both as an everyday meal for a family dinner and when served on a holiday table. Achma will allow you to go on a culinary journey and experience the splendor of Georgian cuisine.

In fact, achma is a type of khachapuri, and can be made from lavash. This pie is the pride of Georgian cuisine, as it combines the rich aroma of cheeses, the nutritional qualities of the dough and the benefits of fresh herbs.

Traditional achma is made from homemade dough, just like khachapuri, which is boiled before baking, then made into a layer cake, with traditional cheeses - Suluguni or Ossetian - used as filling. Today, to save time, the recipes have been slightly changed, so achma from lavash or lazy achma in a slow cooker appeared.

The preparation time for the pie is 40-50 minutes, the multicooker mode is “baking” or “frying”, depending on the manufacturer’s brand.

Cooking process

Step 1

In order to get this aromatic pie, you need to prepare a multicooker bowl and put the unfolded pita bread inside. First, the bottom and edges of the container are greased with melted butter to prevent the first layer of the cake from burning.

Step 2

The next step is preparing the dressing, which consists of kefir and eggs. Eggs need to be added to kefir, beaten, combined with finely chopped herbs.

Important: You need to leave a little protein so that 10 minutes before it’s ready to coat the top of the pie, this will make it even more attractive in appearance, tasty and crispy.

Step 3

The cheese or cheeses, if the assorted option is chosen, should be finely chopped, or better yet, grated, add finely chopped herbs, some of which should be left to later decorate the finished dish.

Step 4

After this, the mass of cheeses and dressing must be combined together. Achma recipes require the presence of various additives in the filling - it can be a mixture of peppers or ham, and stewed mushrooms can also be added as an addition.

Step 5

After this, you need to apply the mixture to the pita bread and distribute it over the entire surface, as in khachapuri. A similar action should be carried out with all the intended layers - there can be from 4 to 8 depending on the depth of the multicooker bowl. The upper edges of the pita bread must be closed to prevent the contents from falling out.

Step 6

The multicooker should be set to the “baking” mode, but 10 minutes before the cake is ready, the pie must be brushed with egg white. Another option for preparing something similar to khachapuri involves simply dipping the pita bread into a kefir-egg mixture, and laying out the cheese separately.

Step 7

After the cooking process is completed, many recipes advise not to cool the khachapuri - achma, but to serve it directly to the table. Garlic sauce is used as a sauce, but in a pinch, mayonnaise will do. Some recipes, on the contrary, advise to cool the achma, then garnish with fresh herbs and serve with hot tea.

To prepare the dough, if this lavash dish seems too simple, you need to beat 5 eggs, then add a glass of water, 250 g of flour and salt to taste. The dough is kneaded quickly but carefully to avoid the formation of lumps. When it is ready, it must be divided into the number of layers in the future khachapuri - achme, that is, into 4-8 pieces, rolled out well and placed in a multicooker bowl.

The filling can also be changed a little, so melted butter is added to the grated cheese instead of kefir, but then the dish will be greasy. The golden color of the crust can be obtained not only by coating with egg white, but also with butter. Recipes allow you to reveal your culinary talent without resorting to large financial expenses.

The dish turns out to be nutritious, so it will be an excellent lunch and dinner after physical work. Just a few minutes, and a wonderful pie will invite you to the table with its incredible aroma.

See more variations of this dish in the video below: