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