Achma



Ingredients

for the dough:

Flour 1000 g

Eggs 5

Water 1 cup

Salt

For the filling:

Suluguni cheese 1000 g

Butter 300 g

Sour cream 200 g

For greasing:

Butter 200 g

Preparing the dough: Beat the eggs, add water (room temperature), then flour and salt. Knead into a thick, smooth dough. Divide into 8 pieces, one larger than the others. Form the dough into balls and refrigerate for an hour.

Filling: Grate the cheese on a coarse grater, combine with sour cream and butter.

Roll each dough ball thinly, the largest one should be the same size as the baking sheet. Place it on a greased baking sheet, then drizzle with melted butter.

 Place 6 rolled-out layers of dough in boiling water for 1-2 minutes, remove, place in cold water for 1-2 seconds, and place in a colander.

Place 3 boiled layers of dough on the bottom raw layer of dough, basting each with oil. Then add half the filling. Top with 3 more boiled layers of dough with oil, then add the remaining filling.

Fold the edges of the bottom raw layer of dough up, top with the eighth, uncooked layer of dough, and pinch the edges together.

Bake the achma at 200-220°C for 30-40 minutes until a brown crust forms on the top layer.

Before serving, let the achma rest for 10 minutes, then cut into portions.

Enjoy!