Georgian Achma Cheese Lasagna


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


  • 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


  1. In the bowl of an electric mixer fitted with the paddle attachment, add the flour, salt, and eggs. Mix on low speed until homogeneous.
  2. Add the milk and mix for another 2 minutes. Form a ball, cover with plastic wrap, and let rest for at least 30 minutes.
  3. Divide the dough into 8 pieces. Using a pasta machine, roll each piece to the next-to-finest setting.
  4. 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.
  5. 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.
  6. 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!

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