Welcome to my cozy kitchen, dear friend! I’m so grateful you’re here to discover this Achma, Georgia’s enchanting take on cheesy layering—think rich, buttery dough sheets hugging salty cheese, baked until gloriously golden and bubbling. This Enhance Your Day Achma Recipe promises to whisk you into a world of decadent comfort with every gooey bite. If you love food stories as much as I do, don’t forget to subscribe for more heartwarming recipes by email!
Overview of Recipe Content
Achma is a beloved cheese layer pie hailing from Georgia—sometimes dubbed Georgian cheese lasagna (but delightfully meat and tomato-free!). It’s perfect for cozy dinners, special weekend brunches, or sharing with loved ones when you need a little indulgence wrapped in buttery warmth.
Why you’ll adore it:
- Ultra-cheesy, buttery layers with a tender, pillow‑like dough
- No fuss—only pure, rich, savory satisfaction
- Made with simple ingredients, but the result tastes luxurious
The flavor is creamy, savory, and satisfying, with each layer inviting a stringy pull‑apart delight.
Health & seasonal angle:
While decadent, this dish offers protein (thanks to eggs and cheese) and can be a comforting winter warmer—or a celebratory treat any time.
Ingredients
(Continuing from your list…)
- For the Filling:
- 500 g (about 4 cups) shredded Sulguni or Mozzarella (or a mix of salty and milky cheeses)
- ½ cup unsalted butter, melted (more for topping)
- Ingredient List Summary:
- 3 cups all-purpose flour
- 1 tsp salt
- 2 eggs
- ~¾ cup water (adjust for dough softness)
- 500 g shredded cheese (Sulguni, Mozzarella or mix)
- ~½ cup unsalted melted butter
Tools Needed
- Large mixing bowl
- Rolling pin (or wine bottle, if nonna’s way!)
- Large pot for boiling dough sheets (if making from scratch)
- Oven‑safe baking dish or Dutch oven
Suggested Substitutions & Add‑Ins
- Dough shortcut: Fresh lasagna sheets work beautifully—just boil briefly.
- Cheese variations: Try mixing Mozzarella with feta or ricotta for extra tang.
- Add‑ins: A sprinkle of fresh thyme or finely chopped scallions between layers adds brightness.
How to Make Achma – Georgian Cheese Layer Pie
- Make the Dough
- In a bowl, combine flour and salt. Crack in eggs, and stir, adding water gradually until a soft dough forms. Knead until smooth—silky and springy under your fingers! Let it rest for 20 minutes under a clean towel.
- Roll & Boil (or Prep Lasagna Sheets)
- Divide dough into manageable pieces and roll each paper-thin—imagine the feel of clouds under the rolling pin.
- If using homemade, quickly boil each sheet for about 30 seconds, then drain and layer. Fresh lasagna sheets can be used as-is or boiled briefly.
- Layer the Loveliness
- Preheat your oven to 375 °F (190 °C). Butter your baking dish generously.
- Lay down the first sheet, brush with melted butter, sprinkle a generous handful of cheese, then repeat—dough, butter, cheese—until you reach the top. Finish with a final butter drizzle.
- Bake to Golden Perfection
- Bake for approx. 35–40 minutes, until the top is golden and the cheese is bubbling like a warm, cheesy smile.
- Rest & Serve
- Let it rest 10 minutes—this helps those cheesy layers settle for cutting. Then, dive in and serve warm!
What to Serve with Achma
- Simple sides: A crisp green salad dressed with lemon vinaigrette balances the richness.
- Soups: Pair with a light tomato or vegetable soup—bright contrast to the cheese.
- Drinks: A dry white wine or sparkling water with a twist of lemon makes the perfect palate cleanser.
Tips for Making It Perfect
- Dough thickness matters—too thick and it’ll be doughy; aim for rolls so thin you almost see your hand through them.
- Butter generously—it’s the layer of golden goodness and flavor harmony.
- Cheese balance—opt for a mix of salty and creamy cheeses for depth.
- Advance prep: Roll and layer the night before, refrigerate, then bake the next day for easier hosting!
Storage Instructions
- Refrigerate: Keep in an airtight container for up to 3 days.
- Reheat: Warm in a 350 °F (175 °C) oven for 10–15 minutes until bubbly again.
- Freeze: Freeze portions in foil—reheat from frozen at 375 °F (190 °C) for about 20–25 minutes.
General Information
Achma originates from Abkhazia and Georgia, traditionally made during celebrations. The dough is often hand-rolled ultra-thin—a labor of love reminiscent of a dance between flour and rolling pin. It’s a perfect winter warmer but lovely for brunch or holiday gatherings, bringing cheese-filled warmth to the table.
Frequently Asked Questions
- Can I use store-bought lasagna sheets?
Absolutely! Just boil briefly or layer directly if they’re fresh. - What if my dough tears?
Gently patch with a touch of water and flour—don’t sweat it; the layers disguise small imperfections. - Can I use all feta cheese?
You can, but feta alone is tangy and crumbly—mix with Mozzarella or a melting cheese for gooey effect. - Is there a way to make it less rich?
Use part skim milk cheese and reduce butter slightly—though I say life is short, enjoy it in full! - How many servings?
Depends on portion size, but typically 8 generous wedges.
Conclusion
Achma is pure buttery, cheesy magic—a heartwarming hug in dessert or dinner form! If this has your tastebuds dancing, you might also enjoy these gems:
Thanks for joining my kitchen today—may your Achma be golden, gooey, and utterly unforgettable!
Interactive Elements
I’d love to hear how your Achma turned out—please leave a review and share a photo! Tag me on Pinterest (@poulefrecipe) or leave a comment with your cheesy twist on this classic.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 30 g |
| Sugar | 2 g |
| Fat | 28 g |
| Saturated Fat | 16 g |
| Unsaturated Fat | 12 g |
| Cholesterol | 120 mg |
| Fiber | 1 g |
| Protein | 18 g |
| Sodium | 600 mg |
Achma – The Irresistibly Heavenly Cheese Layer Pie from Georgia
- Total Time: 1 hr 10 mins
- Yield: 8 servings 1x
Description
Achma is a heavenly Georgian cheese layer pie with buttery pasta-like dough and bubbling cheese—pure, cheesy bliss in every bite. This comforting dish is Georgia’s tomato-free answer to lasagna, and it’s a guaranteed crowd-pleaser at brunches, dinners, or cozy weekends.
Ingredients
3 cups all-purpose flour
1 tsp salt
2 eggs
¾ cup water (as needed for a soft dough)
500 g shredded Sulguni or Mozzarella cheese (or a blend)
½ cup unsalted butter, melted (plus more for greasing)
Instructions
1. In a bowl, mix flour and salt. Add eggs and water gradually to form a soft, pliable dough. Knead until smooth and let rest for 20 minutes.
2. Divide dough into portions and roll each into thin sheets. If using lasagna sheets, boil briefly until pliable.
3. Boil each homemade dough sheet for about 30 seconds, then lay on a towel to dry slightly.
4. Butter a large baking dish. Begin layering: place one sheet of dough, brush with melted butter, sprinkle cheese, and repeat.
5. Finish with a top dough layer and a generous butter drizzle.
6. Bake in a preheated oven at 375°F (190°C) for 35–40 minutes until the top is golden and the cheese is bubbling.
7. Let rest for 10 minutes before slicing and serving.
Notes
Fresh lasagna sheets can replace homemade dough for ease and convenience.
Combine salty (like feta) and melty (like mozzarella) cheeses for the best flavor and texture.
Letting the pie rest after baking helps the layers settle and makes it easier to slice.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Main Dish, Comfort Food
- Method: Baking
- Cuisine: Georgian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 18
- Cholesterol: 120
