Georgian
Achma
Achma is a rich Georgian cheese pie made with thin egg dough sheets that are boiled, buttered, layered with salty cheese, and baked until golden. The texture should be tender and rippled inside, with a crisp buttery top.
Watch it madeბათუმელები / Batumelebi · 3:32
Ingredients
- All-purpose flour180g, plus extra for rolling
- Large eggs2
- Fine salt1/2 tsp
- Water1 tbsp, if needed
- Sulgunі cheese, grated150g
- Imeretian cheese, grated100g
- Unsalted butter, melted60g
- Matsoni or plain sour cream2 tbsp
- Salt for boiling water1 tbsp
Method
- Combine the flour and fine salt in a bowl, make a well, add the eggs, and knead into a firm smooth dough, adding 1 tablespoon water only if the dough will not come together.
- Cover the dough and rest it at room temperature for 30 minutes.
- Mix the grated sulguni and Imeretian cheese together in a bowl.
- Butter a small baking dish, about 15 x 20 cm, and heat the oven to 190°C.
- Divide the dough into 6 pieces and roll each piece as thinly as possible, making the first and last sheets slightly larger than the baking dish.
- Bring a wide pot of salted water to a boil and set a bowl of cold water beside it.
- Lay the first larger dough sheet raw into the buttered dish, letting the edges come slightly up the sides, and brush it with melted butter.
- Boil one dough sheet for 45 to 60 seconds, lift it into the cold water, drain it well on a towel, then place it loosely and wrinkled over the bottom layer.
- Brush the boiled sheet with melted butter and scatter over a thin layer of the mixed cheese.
- Repeat boiling, cooling, draining, layering, buttering, and adding cheese with the next three dough sheets, keeping the layers gently rippled rather than flat.
- Place the final larger dough sheet on top without boiling it, tuck the edges down neatly, and brush generously with melted butter mixed with the matsoni.
- Cut the achma into 2 portions before baking, slicing all the way through the layers.
- Bake for 30 to 35 minutes, until the top is deep golden and the cheese is bubbling at the cuts.
- Rest for 10 minutes before serving so the layers settle while the cheese remains soft.
Common questions
Can I substitute the sulguni and Imeretian cheese if I can’t find them?
Yes. Use a mix of mozzarella for stretch and feta or brined farmer cheese for tang. Aim for a salty, melty filling. If your cheese is very wet, drain it well so the achma doesn’t turn soggy.
How long does achma take from start to finish?
Plan about 1 hour 30 minutes total. Dough resting takes 30 minutes, rolling and boiling the sheets takes the most time, and baking usually needs 30–40 minutes until deeply golden and bubbling at the edges.
What are the most common mistakes when making achma?
The biggest mistakes are rolling the dough too thick, overboiling the sheets, and not draining them well. Also, don’t skimp on butter between layers, or the pastry can bake up dense instead of rich and flaky.
How should I store leftover achma?
Cool it completely, then cover and refrigerate for up to 3 days. Reheat covered in a 180°C oven until hot through, or warm slices in a skillet. It also freezes well, tightly wrapped, for about 1 month.
What’s the best way to serve achma?
Serve it warm, cut into squares, with a spoonful of matsoni or plain sour cream on the side. It’s rich enough for a main dish with salad, or as a hearty side with soup or roasted vegetables.