Achma

Achma

Ingredients:

the desi (kindled) - 400 g
water - 200 ml
eggs - 5 pieces.
cheese (suluguni) - 1 kg
sour cream - 200 g
salt - (to taste)
flour - 1 kg

Preparation:

Eggs to shake up, add water, sifted flour and salt. To knead dough. To divide it into 8 parts, having made one part a little more than the others.

To create ball from each part of dough. To leave for 10 min. for rasstoyka. Then with force to beat off dough balls about table. Is very thin to roll them in big circles. To lay out layer of the bigger size on the oiled parchment, to grease with part of the kindled oil.

To lower other layers in turn in the boiling water on 10–15 sec., then at once in bowl with cold water and to display on paper towel.

Cheese to grate, mix with sour cream and and a half the remained oil. On layer of water-logged dough to put short glass of 4 boiled layers, plentifully oiling everyone. From above to lay out half of cheese stuffing.

To put 3 more layers of dough, too coating them with oil. To spread out the remained stuffing.

To bend edges of water-logged dough upward. To warm oven to 200 °C. To cover achma with the last layer. From above to put leaf of foil. To bake in oven of 15 min., then to reduce temperature to 180 °C, to remove foil and the furnace of 10 more min. To give hot.

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