Dishes made from dough with cheese are known among many nations - khachapuri, lasagna, achma. Achma is a Georgian multi-layer pie filled with cheese, which is placed between several layers of dough. Suluguni is used as a filling in Georgia, but you can also use a mixture of different cheeses, but one of the cheeses must certainly be salty. The dough for achma is used only unsweetened, and for the inner layers of achma the dough is boiled a little so that the pie is well baked, but we will not do this, since I propose to prepare a simplified version achmy in a slow cooker, adapted to our existing products.

Ingredients:

• feta cheese – 250 g
• any hard cheese – 250 g
• eggs – 3 pcs.
• kefir – 400 ml
• butter – 50 g
• thin lavash - total weight 300 g (this can be 2 large lavash or several small ones)
• dill optional

Lazy achma from lavash in a slow cooker:

Beat kefir and eggs until smooth. Three cheeses on a grater and mix both types of cheese. You can use any cheese.

If you don't like salty cheese, you can add fatty cheese to the filling.

If desired, you can add fresh herbs, garlic, mushrooms, and bacon to the cheese filling. Although this will not be quite an achma, it is also a very tasty pie for lovers of savory pastries.

Grease the multicooker bowl with oil.

Place a large pita bread in a bowl. I didn't have one big one, so I put two small pieces in a bowl. The lavash sheet should be of such a size that you can put the filling on it, and then, at the end of forming the pie, cover the entire pie with the hanging sides.

From another pita bread, cut out two circles along the diameter of the multicooker bowl. I put one on the first layer of cheese, and the second at the very end, so that all the sides are covered.

Soak the remaining lavash scraps in the kefir mixture. If there is a little less or a little more lavash, it’s not a big deal, the main thing is that there is enough for the layers and the top of the pie.

So, pour the first layer of cheese filling onto the laid out pita bread. Next, we put the cut out circle of lavash, put the cheese filling on it again, then put pieces of lavash soaked in kefir. And so we lay out several layers until the filling and pita bread are gone. I got three layers, you can make more layers.

Now we cover the entire pie on top with hanging sides (in our case, due to the high shape, they, of course, do not hang down, but stick out), and place the second remaining circle of pita bread. Pour all this over with the kefir-egg mixture. Cut the butter into pieces and place on top of the pie.

Turn on the “baking” program for 60 minutes. After the signal, carefully turn the achma over using a steamer basket and bake for another 40-45 minutes. If you don't really want to flip, you don't have to do this, just add baking time and continue baking on one side. In the finished pie, the kefir filling will be completely baked.

This is what the top of the pie looks like after 60 minutes of baking:

The next photo will show the achma already baked on both sides:

After the readiness signal, you need to carefully place the achma from the multicooker onto a flat dish. The lazy achma turned out juicy and soft. Cheese lovers will especially appreciate this pie. It is better to eat achma from lavash warm.

Bon appetit!!!

We thank Svetlana Kislovskaya for the recipe with photos!

Sincerely, .

If you have been to Georgia or just visited a restaurant with good Georgian cuisine, you may have been lucky enough to try achma there - a multi-layer pie filled with suluguni or a mixture of various cheeses. Dishes made from dough with cheese are known among many nations - khachapuri, lasagna, achma. Achma is a Georgian multi-layer pie filled with cheese, which is placed between several layers of dough. Suluguni is used as a filling in Georgia, but you can also use a mixture of different cheeses, but one of the cheeses must certainly be salty.

We hasten to please all fans of this wonderful dish: it is quite possible to prepare such beauty at home; the clever multi-cooker copes well with this task. The only note is that to simplify the process at home it is very convenient to use thin sheet pita bread instead of dough - you get the so-called lazy achma in a slow cooker. And I must note that it is no less tasty than the “original”, although it is, so to speak, a “lighter” version. Try it - you won’t regret it, the result more than covers all the costs of labor and time!

Ingredients for the dessert “Achma Lazy in the Multicooker”

• Thin lavash - 3 sheets
• Kefir - 400 ml
• Eggs - 3 pieces
• Sour cream - 3 tablespoons
• Cheese - 400 g

Preparing the dessert “Achma Lazy in the Multicooker”

1. Mix kefir, eggs and sour cream until smooth.
2. Grate the cheese.
3. Place a sheet of lavash on the bottom of the bowl, sprinkle with cheese and pour over a little of the filling.
4. Cut the rest of the lavash into pieces, soak well in kefir sauce and
   place on cheese. Thus, alternate between cheese and pieces of soaked pita bread.
5. Place the last layer of lavash pieces and pour in the remaining mixture.
6. Use the “MENU/SELECT” buttons to select the “CASSERLE” program. Press the “START” button.

The history of the lazy Achma

“Lazy achma” is what the Armenians call a pie made from lavash and cheese. Indeed, this pie is very reminiscent of another delicious Armenian dish, which has a complex preparation technology, and thanks to the thin lavash, achma, although “lazy,” can be prepared by any housewife, even the least experienced one. Of particular note in this case is the thin pita bread itself. This seemingly ordinary flatbread is actually a unique product. Not everyone can bake it, because thin lavash is baked in special tonir ovens.

In Armenia, for this purpose, women from several households usually gather to carry out the whole baking ceremony together, while the men help light the tonir and maintain the fire. Of course, baking lavash is noisy and fun. Nowadays, special ovens have been invented for baking lavash, but, as they say, its taste changes. Thin lavash has all the features so much so that, along with other Armenian values, such as duduk, khachkars, architectural monuments made of stone, it is included in the UNESCO list on the part of Armenia. And this already says a lot.

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I like achma prepared from dough according to all the rules, but still more often I make it from pita bread, and in addition, in a slow cooker. Lavash achma is a really delicious dish, whether freshly prepared or reheated.

You can bake achma in a multicooker either directly in the bowl, or in a silicone mold or in a foil mold of a suitable diameter.

For the Achma variants, cheese or a mixture of cheeses is taken that differs in taste or is available, and Suluguni cheese is especially suitable.

The ingredients indicated the number of pita breads - 4-6 pieces, depending on their size. Ideally, prepare pita bread for achma yourself and have the required diameter.

To prepare achma from pita bread in a slow cooker, prepare the ingredients according to the list.

Grate the cheese.

I usually grind a head of suluguni cheese weighing about half a kilo all at once, and put the unused amount in the freezer for later. It can be very convenient to use, for example, for pizza.

Mix kefir with egg. Some people add salt, but we do without salt in this filling.

Grease the baking surface (bowl or mold) well with butter for all reasons: both for better taste and for better extraction of the finished achma.

The next task is to lay out the sheets of pita bread, alternating them with cheese and kefir fillings. It is better to make a layer of two pita breads or of pita bread and pieces of pita bread at the bottom, and leave one edge of the pita bread hanging down so that you can then cover the last layer with it.

Collect the future achma: pita bread, cheese filling, kefir filling, pita bread, etc.

Repeat 3-4 times.

For ease of assembly, pita bread can be torn into pieces and also wrinkled. If the pita breads are too thin (I have store-bought ones that easily fall apart), then place two pita breads in each layer, and not just in the bottom and top.

Cover the last layer with the edge of the bottom pita bread.

Place slices of butter on it. Set the baking mode to 1 hour.

After the multicooker beeps, the lavash bread is ready.

For lovers of cheese dishes, this is very tasty!

Bon appetit!

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.

How to make cooking achma a pleasure

Georgian achma pie is a simple and very tasty dish that will not require a lot of effort on your part. In most cases, this dish is prepared from puff pastry or Armenian lavash. Many often confuse achma with khachapuri, because they are very similar, but traditional Georgian achma has a lot of cooking nuances that make it a completely unique dish.

For the filling you can use hard cheese, homemade cheese, cottage cheese, as well as other additives that you like. Despite the fact that according to the standard, achma should not contain meat, the dish is often modified, from which it acquires a completely different taste and aroma.

There are no strict rules for preparing oriental food, except that it is prepared in layers. The filling for the layers in most cases contains cheese and has a salty taste (Suluguni, Adygei cheese and even feta cheese are often used for preparation, while the dough is neutral in taste. This is probably why this dish is called Georgian pie.

Of the huge number of variations in preparing the dish, the easiest and most practical can be called lazy achma. It is much easier to prepare, which greatly simplifies the task for inexperienced cooks who want to cook achma for the first time.

Achma can be either filling or more dietary. If you want to prepare achma containing as few calories as possible, you can use low-fat cottage cheese with kefir. And for those who want to eat heartily, you can choose a recipe for achma with meat. In fact, achma is a nutritious and quite high-calorie dish, since it is prepared from flour products and cheese and egg mass.

Achma in a multicooker from lavash

Georgian pie with cheese filling can be prepared not only in the oven, but also in a frying pan. Well, if you have a multicooker in your kitchen, then you can safely act, because the recipe for making lazy achma will allow you to surprise your family and guests.

The recipe can be changed according to personal taste, but the basics, in most cases, remain lavash and cheese filling. “Lazy” achma implies the simplest method of preparation, which we will now share.

Main ingredients:

• lavash sheets;
• half a kilogram of suluguni;
• half a liter of milk;
• 3 chicken eggs;
• 30 g butter;
• salt to taste.

1. Grease the bottom of the multicooker with butter.
2. We make the first layer of thin pita bread.
3. Three suluguni cheese on a grater and salt to taste.
4. Add cow's milk and pre-beaten chicken eggs to the grated cheese.
5. From the remaining pita bread we make small pieces and soak them in milk.
6. Place the cheese filling on the spread lavash.
7. Use the remaining pieces of lavash to make the second layer.
8. We alternate steps until the multicooker is full.
9. Pour the remaining milk over everything and cover with pita bread.
10. Bake the lazy pie for about 30-40 minutes.
11. Serve hot, cut into portions.
12. If desired, you can decorate the dish with herbs.

In the same way you can prepare such a dish as

Sweet achma from lavash with cottage cheese

The recipe for standard achma with cheese or cottage cheese involves the use of a salty filling. But, in addition to this, you can also use a sweet filling for the dish, for example, cottage cheese with sugar. Like traditional, sweet achma is also prepared from a large number of layers of dough or lavash. But the cottage cheese, in this case, is not salted, but sprinkled with sugar.

Sweet achma should also be served hot. This variation of preparation will become a favorite treat for children, and will also bring great benefits to their health, since the cottage cheese in the dish is rich in calcium, which is so necessary for little gourmets. A step-by-step recipe will help you prepare lazy achma with sweet filling quickly and easily!

Main ingredients:

• sheets of thin pita bread;
• 300-400g cottage cheese;
• half a liter of milk;
• eggs;
• 50g butter;
• sugar (to taste), vanilla sugar, vanillin, cinnamon (optional).

1. For achma of lavash with cottage cheese, you will need about 300-400 g of cottage cheese.
2. Beat two or three eggs with a whisk with the addition of sweet milk.
3. You need to add sugar to the cottage cheese to taste, you can also add vanilla sugar or vanillin for flavor and cinnamon (optional) and mix it well, forming a homogeneous mass without lumps from the breast.
4. When the eggs and milk are well beaten, you need to “roll” the pita bread into them, after tearing it into small pieces.
5. On a baking sheet with high edges, having previously greased the bottom and edges with butter, place the first layer of pita bread.
6. Then we make a layer of sweet cottage cheese.
7. We lay out the second layer of torn pieces soaked in milk and egg mixture.
8. Layers of lavash and cottage cheese should be laid out to the top.
9. The layer of cottage cheese should be the final one, after which the remaining mixture of eggs and milk should be poured onto it.
10. Cut several pieces of butter onto the top layer.
11. You need to bake the achma in the oven for about 30 minutes and then serve it hot.
12. You can decorate the dish with mint and cinnamon.

Recipe for achma with meat (with minced meat)

For those who prefer meat products, we have prepared an excellent recipe for a dish with meat. Meat achma is prepared from flour dough (or ready-made pita bread), minced meat, cheese and herbs. For the filling we take hard cheese, minced pork, beef or chicken, and our favorite herbs, and for the layers we use ready-made or home-made dough or pita bread.

Main ingredients:

• puff pastry or pita bread;
• 200g sour cream;
• 300g minced meat;
• 500g cheese;
• 5 eggs;
• 100g butter;
• salt, black pepper, herbs.

1. Take ready-made dough (ready-made pita bread) or knead it yourself.
2. Place the first sheet on a greased baking sheet so that its edges are raised up.
3. Pass the cheese through a grater, mix with butter, eggs and sour cream.
4. Add salt to taste.
5. The minced meat must be simmered in a frying pan, adding spices to it.
6. Cover the first layer of dough with the cheese mixture, then add a layer of minced meat.
7. We alternate actions until the ingredients run out.
8. When the mold is filled, wrap the remains of the first layer inside so as to cover the entire filling on top.
9. Bake the dish for 30-40 minutes in a preheated oven.
10. Serve hot, using herbs for decoration.

Cooking achma with pieces of chicken

If you like the combination of pita bread, chicken and cheese, then this completely new and unusual recipe is for you! This dish tastes very much like shawarma, because the ingredients are very similar, but it is prepared differently and without the use of vegetables.

Achma of pita bread and chicken fillet is a hearty and tasty dish that is easy and quick to prepare. And due to the fact that the ingredients for this version of achma are cut into cubes, the dish takes on a completely different look.

Main ingredients:

• Armenian lavash;
• 250g prepared chicken fillet;
• 200g cheese;
• 3 eggs;
• 100g milk;
• 50g butter;
• salt.

1. You need to put the first layer of pita bread in a baking dish with high edges; before doing this, the pan must be greased with butter.
2. To prepare the filling, you need to boil the chicken fillet, salt it and let it cool.
3. Hard cheese should be chopped into small cubes.
4. Mix eggs and milk, salt the resulting mixture.
5. Place layers in a generously greased pan.
6. Cover the first layer of lavash with cheese and diced chicken fillet, pour a little egg mixture over it.
7. We continue to do this until we fill out the form.
8. Cover the achma with lavash on top and place in a preheated oven for half an hour.
9. Upon completion, the dish is decorated with herbs and served hot, cut into portions.

You can add to the Georgian pie those ingredients that you prefer and that are combined with each other. In addition to cheese and dough (lavash), as well as egg dressing, you can diversify the standard recipe by adding mushrooms, meat, vegetables... Remember that there is even sweet achma!

The main thing is not to forget that through improvisation you can find your own unique and incredibly tasty recipe!

Bon appetit!