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Achma (Georgian Cheese Lasagna) recipe
Vegetarian By pre-orderAchma is the dish Georgian grandmothers make for big family days. Thin sheets of dough are boiled one by one, then layered with butter and cheese and baked until the top is crisp and the inside is soft and stretchy. It is a lot of work, which is why we make it by pre-order.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 85 min
- Serves
- 8
Ingredients
- 500 g flour
- 3 eggs
- 120 ml water
- 1 tsp salt
- 200 g butter, melted
- 500 g sulguni or mozzarella, grated
- 200 g imeruli cheese or feta, crumbled
- 150 ml milk or kefir
Method
- Knead the flour, eggs, water and salt into a firm dough. Divide into 8 pieces and rest 20 minutes.
- Roll each piece very thin. Keep two sheets raw for the bottom and the top.
- Boil the other sheets one at a time for 1 minute in salted water, then dip in cold water and lay on a towel.
- Butter a deep tray. Lay a raw sheet on the bottom, then layer boiled sheets with butter, cheese and a splash of milk.
- Finish with the second raw sheet, brush with butter and bake at 200°C (390°F) for 40 to 45 minutes until golden. Rest 10 minutes before cutting.
Tamara's tip: achma is even better the next day, reheated in a hot pan with a little butter until the bottom crackles.
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