If you have been to Georgia or just visited a restaurant with good Georgian cuisine, you may have been lucky enough to try achma there - a multi-layer pie filled with suluguni or a mixture of various cheeses. Dishes made from dough with cheese are known among many nations - khachapuri, lasagna, achma. Achma is a Georgian multi-layer pie filled with cheese, which is placed between several layers of dough. Suluguni is used as a filling in Georgia, but you can also use a mixture of different cheeses, but one of the cheeses must certainly be salty.

We hasten to please all fans of this wonderful dish: it is quite possible to prepare such beauty at home; the clever multi-cooker copes well with this task. The only note is that to simplify the process at home it is very convenient to use thin sheet pita bread instead of dough - you get the so-called lazy achma in a slow cooker. And I must note that it is no less tasty than the “original”, although it is, so to speak, a “lighter” version. Try it - you won’t regret it, the result more than covers all the costs of labor and time!

Ingredients for the dessert “Achma Lazy in the Multicooker”

• Thin lavash - 3 sheets
• Kefir - 400 ml
• Eggs - 3 pieces
• Sour cream - 3 tablespoons
• Cheese - 400 g

Preparing the dessert “Achma Lazy in the Multicooker”

1. Mix kefir, eggs and sour cream until smooth.
2. Grate the cheese.
3. Place a sheet of lavash on the bottom of the bowl, sprinkle with cheese and pour over a little of the filling.
4. Cut the rest of the lavash into pieces, soak well in kefir sauce and
   place on cheese. Thus, alternate between cheese and pieces of soaked pita bread.
5. Place the last layer of lavash pieces and pour in the remaining mixture.
6. Use the “MENU/SELECT” buttons to select the “CASSERLE” program. Press the “START” button.

The history of the lazy Achma

“Lazy achma” is what the Armenians call a pie made from lavash and cheese. Indeed, this pie is very reminiscent of another delicious Armenian dish, which has a complex preparation technology, and thanks to the thin lavash, achma, although “lazy,” can be prepared by any housewife, even the least experienced one. Of particular note in this case is the thin pita bread itself. This seemingly ordinary flatbread is actually a unique product. Not everyone can bake it, because thin lavash is baked in special tonir ovens.

In Armenia, for this purpose, women from several households usually gather to carry out the whole baking ceremony together, while the men help light the tonir and maintain the fire. Of course, baking lavash is noisy and fun. Nowadays, special ovens have been invented for baking lavash, but, as they say, its taste changes. Thin lavash has all the features so much so that, along with other Armenian values, such as duduk, khachkars, architectural monuments made of stone, it is included in the UNESCO list from Armenia. And this already says a lot.

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Time: 60 min.

Servings: 5-6

Difficulty: 3 out of 5

Recipe for preparing a national dish - achma in a slow cooker

Preparing a tasty and nutritious dish is not at all difficult, you just need to show a little ingenuity and ingenuity. Juicy and aromatic achma in a slow cooker will become one of the favorite dishes on the family table, as it cooks very quickly, requires little effort, and the list of products will allow you to forget about large financial costs.

Achma recipes are varied; they allow you to experiment with taste, shape and method of serving. This dish will prove equally successful both as an everyday meal for a family dinner and when served on a holiday table. Achma will allow you to go on a culinary journey and experience the splendor of Georgian cuisine.

In fact, achma is a type of khachapuri, and can be made from lavash. This pie is the pride of Georgian cuisine, as it combines the rich aroma of cheeses, the nutritional qualities of the dough and the benefits of fresh herbs.

Traditional achma is made from homemade dough, just like khachapuri, which is boiled before baking, then made into a layer cake, with traditional cheeses - Suluguni or Ossetian - used as filling. Today, to save time, the recipes have been slightly changed, so achma from lavash or lazy achma in a slow cooker appeared.

The preparation time for the pie is 40-50 minutes, the multicooker mode is “baking” or “frying”, depending on the manufacturer’s brand.

Cooking process

Step 1

In order to get this aromatic pie, you need to prepare a multicooker bowl and put the unfolded pita bread inside. First, the bottom and edges of the container are greased with melted butter to prevent the first layer of the cake from burning.

Step 2

The next step is preparing the dressing, which consists of kefir and eggs. Eggs need to be added to kefir, beaten, combined with finely chopped herbs.

Important: You need to leave a little protein so that 10 minutes before it’s ready to coat the top of the pie, this will make it even more attractive in appearance, tasty and crispy.

Step 3

The cheese or cheeses, if the assorted option is chosen, should be finely chopped, or better yet, grated, add finely chopped herbs, some of which should be left to later decorate the finished dish.

Step 4

After this, the mass of cheeses and dressing must be combined together. Achma recipes require the presence of various additives in the filling - it can be a mixture of peppers or ham, and stewed mushrooms can also be added as an addition.

Step 5

After this, you need to apply the mixture to the pita bread and distribute it over the entire surface, as in khachapuri. A similar action should be carried out with all the intended layers - there can be from 4 to 8 depending on the depth of the multicooker bowl. The upper edges of the pita bread must be closed to prevent the contents from falling out.

Step 6

The multicooker should be set to the “baking” mode, but 10 minutes before the cake is ready, the pie must be brushed with egg white. Another option for preparing something similar to khachapuri involves simply dipping the pita bread into a kefir-egg mixture, and laying out the cheese separately.

Step 7

After the cooking process is completed, many recipes advise not to cool the khachapuri - achma, but to serve it directly to the table. Garlic sauce is used as a sauce, but in a pinch, mayonnaise will do. Some recipes, on the contrary, advise to cool the achma, then garnish with fresh herbs and serve with hot tea.

To prepare the dough, if this lavash dish seems too simple, you need to beat 5 eggs, then add a glass of water, 250 g of flour and salt to taste. The dough is kneaded quickly but carefully to avoid the formation of lumps. When it is ready, it must be divided into the number of layers in the future khachapuri - achme, that is, into 4-8 pieces, rolled out well and placed in a multicooker bowl.

The filling can also be changed a little, so melted butter is added to the grated cheese instead of kefir, but then the dish will be greasy. The golden color of the crust can be obtained not only by coating it with egg white, but also with butter. Recipes allow you to reveal your culinary talent without resorting to large financial expenses.

The dish turns out to be nutritious, so it will be an excellent lunch and dinner after physical work. Just a few minutes, and a wonderful pie will invite you to the table with its incredible aroma.

See more variations of this dish in the video below:

Dishes made from dough with cheese are known among many nations - khachapuri, lasagna, achma. Achma is a Georgian multi-layer pie filled with cheese, which is placed between several layers of dough. Suluguni is used as a filling in Georgia, but you can also use a mixture of different cheeses, but one of the cheeses must certainly be salty. The dough for achma is used only unsweetened, and for the inner layers of achma the dough is boiled a little so that the pie is well baked, but we will not do this, since I propose to prepare a simplified version achmy in a slow cooker, adapted to our existing products.

Ingredients:

• feta cheese – 250 g
• any hard cheese – 250 g
• eggs – 3 pcs.
• kefir – 400 ml
• butter – 50 g
• thin lavash - total weight 300 g (this can be 2 large lavash or several small ones)
• dill optional

Lazy achma from lavash in a slow cooker:

Beat kefir and eggs until smooth. Three cheeses on a grater and mix both types of cheese. You can use any cheese.

If you don't like salty cheese, you can add fatty cheese to the filling.

If desired, you can add fresh herbs, garlic, mushrooms, and bacon to the cheese filling. Although this will not be quite an achma, it is also a very tasty pie for lovers of savory pastries.

Grease the multicooker bowl with oil.

Place a large pita bread in a bowl. I didn't have one big one, so I put two small pieces in a bowl. The lavash sheet should be of such a size that you can put the filling on it, and then, at the end of forming the pie, cover the entire pie with the hanging sides.

From another pita bread, cut out two circles along the diameter of the multicooker bowl. I put one on the first layer of cheese, and the second at the very end, so that all the sides are covered.

Soak the remaining lavash scraps in the kefir mixture. If there is a little less or a little more lavash, it’s not a big deal, the main thing is that there is enough for the layers and the top of the pie.

So, pour the first layer of cheese filling onto the laid out pita bread. Next, we put the cut out circle of lavash, put the cheese filling on it again, then put pieces of lavash soaked in kefir. And so we lay out several layers until the filling and lavash are gone. I got three layers, you can make more layers.

Now we cover the entire pie on top with hanging sides (in our case, due to the high shape, they, of course, do not hang down, but stick out), and place the second remaining circle of pita bread. Pour all this over with the kefir-egg mixture. Cut the butter into pieces and place on top of the pie.

Turn on the “baking” program for 60 minutes. After the signal, carefully turn the achma over using a steamer basket and bake for another 40-45 minutes. If you don't really want to flip, you don't have to do this, just add baking time and continue baking on one side. In the finished pie, the kefir filling will be completely baked.

This is what the top of the pie looks like after 60 minutes of baking:

The next photo will show the achma already baked on both sides:

After the readiness signal, you need to carefully place the achma from the multicooker onto a flat dish. The lazy achma turned out juicy and soft. Cheese lovers will especially appreciate this pie. It is better to eat achma from lavash warm.

Bon appetit!!!

We thank Svetlana Kislovskaya for the recipe with photos!

Sincerely, .

Many people are familiar with the situation when friends call and joyfully inform you that they are going to visit you, and then the question arises of what can be prepared quickly and tasty. Well, if this dish is also original, then it will not have a price, and all these parameters are met by the lazy lavash achma, the recipe for which we want to offer today. Or rather, there will be two different recipes: an innovative one with meat and a classic one with cheese, but believe me, both of them deserve attention as the most appetizing, satisfying and fastest.

Caucasian cuisine is literally replete with baked goods and products made from dough, cheese and meat, and achma is the most accurate embodiment of the taste preferences of the mountaineers (after barbecue, of course).

Achma is a Georgian layered cheese pie that is quite tedious to prepare. Yes, just preparing layers for achma seems to us like something beyond our strength. But... Our housewives would not be considered the most resourceful and skillful if they had not found a way to simplify this tempting dish.

Instead of the lengthy procedure of boiling the dough, in order to speed up the cooking process, a super-fast option was invented for preparing a Georgian multi-layer pie with Armenian lavash. This is how the mixture of Caucasian culinary cultures led to a simple solution. And now, in just 30 minutes you can make a dish that looks complicated, but in fact is one of the simplest.

Lazy achma from lavash with meat and kefir

Achma, in essence, is the closest relative of lasagna, which prompted many home cooks to introduce their own changes and adjustments to the traditional recipe for achma, and prepare this amazingly delicious meat pie to the delight of men.

Ingredients

• Chicken eggs – 1 pc.;
• Kefir – 370 ml;
• Dill and cilantro – 1 bunch;
• Turnip onion – 1 head;
• Carrots – 1 root vegetable;
• Minced meat – 0.4 kg;
• Armenian lavash – 3 pcs.;
• Table salt - to taste;
• Black pepper powder – 1 tsp;
• Butter – 50 g;
• Tomato paste – 1 tsp;
• Hard cheese - 0.2 kg;

How to bake achma from pita bread with meat in the oven

First of all, let's prepare the filling

1. To do this, finely chop the onion and fry it in a frying pan in oil.
2. We peel the carrots, grate them on a coarse grater and then throw them into the frying pan, where we also put the minced beef, after which we mix everything and simmer over medium heat with regular stirring so that the mass does not burn.
3. After 10 minutes, add tomato paste to the minced meat, add salt and pepper, let it simmer for another 5 minutes and turn it off.

While the minced meat filling is being prepared, so as not to waste time, prepare the cheese filling. Wash the greens, shake off excess water and finely chop. Three cheeses on a coarse grater, then mix with herbs.

We also prepare the sauce in advance in which the pita bread will be soaked and which will also be needed to soak the filling. Beat the eggs with a whisk together with kefir, and the sauce is ready!

How to assemble a pie

1. Now we spread the largest piece of pita bread over the entire surface of the greased pan so that its edges protrude beyond the baking sheet. We leave another large piece of pita bread for the top layer. We tear the rest of the pita bread into random pieces and soak in the sauce.
2. Now let's form the pie. Place a layer of minced meat on the shaped pita bread and distribute it over the entire bottom area. Then cover the meat with soaked pieces of pita bread so that the filling is completely covered. Then put cheese and herbs in a second layer, cover with lavash, then minced meat, lavash and cheese again. We lay out the layers until the filling is finished, but the topmost layer should be the large final piece of pita bread that we need to coat with the rest of the sauce.
3. Spread the butter cut into pieces over the surface of the pie and place it in an oven preheated to 240°C for 15-20 minutes.

The gorgeous aroma emanating from the oven will not leave anyone indifferent, and the fabulous taste of this juicy pie will captivate even the most sophisticated eater.

Georgian achma pie from lavash in a slow cooker

Ingredients

• Armenian thin lavash— 3 pcs. + -
• — 3 pcs. + -
• — 70 g + -
• — 0.3 kg + -

Making homemade achma from lavash in a slow cooker

Cooking achma at home with lavash instead of cakes greatly simplified the culinary process, and made this pie accessible to almost all cooks, or rather to everyone who has an oven... or a slow cooker.

Yes, yes, the smart pan with the Baking program will also help you prepare this pie according to the classic recipe.

Preparing the sauce

• Beat eggs and kefir with a mixer until smooth.

Filling

• For the filling it is best to use Suluguni or Adyghe cheese. When choosing suluguni, you should press on the cheese and an excellent option would be the one from which the whey is released. But it’s not always possible to get fresh suluguni and Adyghe cheese, so otherwise we take regular hard cheese and grate it on a grater with large holes.
• Melt the butter in a water bath.

Putting the pie together

• Place a large flatbread of pita bread on the oiled bottom of the bowl so that the edges and sides of the container are covered.
• Then we lay out the first layer of cheese, sprinkle it a little with butter, and cover it with pieces of pita bread soaked in the egg-kefir mixture.
• So we lay out the whole pie in layers of lavash-cheese-lavash, not forgetting to flavor the cheese layers with butter, and dip the lavash in the sauce.
• At the end, we fold the free edges of the bottom pita bread over the pie, closing it, and line the remaining pieces of pita bread, coating them generously with the remaining sauce. Also pour the remaining butter on top of the pie.
• We put the bowl in the multicooker, close the lid, set the “baking” mode and the timer for 45 minutes, after which you can do other things.

When the unit emits a signal indicating the end of cooking, remove the multicooker bowl and very carefully turn the pie onto the steam cooking stand, after which we put the mixture back into the bowl with the light side down and again, using the “baking” mode, cook the pie for another 45 minutes.

With this multicooker cooking system, our lazy lavash achma will be baked evenly on all sides and will be fabulously tasty when served hot, and even cold.

If you have been to Georgia or just visited a restaurant with good Georgian cuisine, you may have been lucky enough to try achma there - a multi-layer pie filled with suluguni or a mixture of various cheeses. Dishes made from dough with cheese are known among many nations - khachapuri, lasagna, achma. Achma is a Georgian multi-layer pie filled with cheese, which is placed between several layers of dough. Suluguni is used as a filling in Georgia, but you can also use a mixture of different cheeses, but one of the cheeses must certainly be salty.

We hasten to please all fans of this wonderful dish: it is quite possible to prepare such beauty at home; the clever multi-cooker copes well with this task. The only note is that to simplify the process at home it is very convenient to use thin sheet pita bread instead of dough - you get the so-called lazy achma in a slow cooker. And I must note that it is no less tasty than the “original”, although it is, so to speak, a “lighter” version. Try it - you won’t regret it, the result more than covers all the costs of labor and time!

Ingredients for the dessert “Achma Lazy in the Multicooker”

• Thin lavash - 3 sheets
• Kefir - 400 ml
• Eggs - 3 pieces
• Sour cream - 3 tablespoons
• Cheese - 400 g

Preparing the dessert “Achma Lazy in the Multicooker”

1. Mix kefir, eggs and sour cream until smooth.
2. Grate the cheese.
3. Place a sheet of lavash on the bottom of the bowl, sprinkle with cheese and pour over a little of the filling.
4. Cut the rest of the lavash into pieces, soak well in kefir sauce and
   place on cheese. Thus, alternate between cheese and pieces of soaked pita bread.
5. Place the last layer of lavash pieces and pour in the remaining mixture.
6. Use the “MENU/SELECT” buttons to select the “CASSERLE” program. Press the “START” button.

The history of the lazy Achma

“Lazy achma” is what the Armenians call a pie made from lavash and cheese. Indeed, this pie is very reminiscent of another delicious Armenian dish, which has a complex preparation technology, and thanks to the thin lavash, achma, although “lazy,” can be prepared by any housewife, even the least experienced one. Of particular note in this case is the thin pita bread itself. This seemingly ordinary flatbread is actually a unique product. Not everyone can bake it, because thin lavash is baked in special tonir ovens.

In Armenia, for this purpose, women from several households usually gather to carry out the whole baking ceremony together, while the men help light the tonir and maintain the fire. Of course, baking lavash is noisy and fun. Nowadays, special ovens have been invented for baking lavash, but, as they say, its taste changes. Thin lavash has all the features so much so that, along with other Armenian values, such as duduk, khachkars, architectural monuments made of stone, it is included in the UNESCO list from Armenia. And this already says a lot.

For maximum convenience, subscribe to Yandex ZEN. And leave your feedback in the comments on our recipe " Achma lazy in a slow cooker ».