Introduction: Achma is a delicious cheese lasagna found in the Adjara and Abkhazia regions of Georgia. With a crisp top crust and tender cheesy layers, this dish is a delightful treat. Although it can be time-consuming to make, the final result is worth it. This recipe uses brynza and Ossau-Iraty cheeses for a perfect combination of tangy and rich flavors.
Yield: One 9″ x 13″ pan
Ingredients:
- 11 oz flour
- 1/2 tsp salt
- 3 eggs
- 2 oz milk
- 3 oz butter, very soft
- 8 oz brynza (or Bulgarian feta), coarsely crumbled
- 8 oz Ossau-Iraty, coarsely grated
Instructions:
- In the bowl of an electric mixer fitted with the paddle attachment, add the flour, salt, and eggs. Mix on low speed until homogeneous.
- Add the milk and mix for another 2 minutes. Form a ball, cover with plastic wrap, and let rest for at least 30 minutes.
- Divide the dough into 8 pieces. Using a pasta machine, roll each piece to the next-to-finest setting.
- Grease a 9″ x 13″ Pyrex pan with some of the butter. Cook one pasta sheet in salted boiling water for 1 minute, shock in ice water, pat dry with paper towels, and arrange in the dish to form 1 layer, cutting as necessary. Cover the layer with 1/4 of the butter, spread with a knife or an offset spatula.
- Cook and arrange another pasta sheet the same way, and top with 1/4 of the brynza and Ossau-Iraty. Repeat this procedure 3 more times.
- Bake the dish in a 400°F (200°C) oven for 30 minutes, then finish under the broiler until brown, for 1 or 2 minutes.
Enjoy your delicious Georgian Achma!