Achma

Achma is a remarkable baked pastry from western Georgia — specifically from the Adjara region — made by layering par-boiled sheets of dough with generous amounts of sulguni cheese and butter. The result is a rich, pull-apart pie that sits somewhere between a lasagna and a cheese börek, served at feasts and family gatherings where comfort food is the highest order.

Serves: 6

Ingredients

Dough:

• 400g (3¼ cups) plain flour, plus extra for dusting
• 2 eggs
• 120ml (½ cup) water
• ½ tsp salt

Filling:

• 600g (1 lb 5 oz) sulguni cheese, grated (or substitute equal parts low-moisture mozzarella and feta)
• 150g (⅔ cup) unsalted butter, melted, plus extra for the dish

Assembly:

• 80g (6 tbsp) unsalted butter, melted (for layering and top)

Instructions

1. Make the dough: combine flour, eggs, water, and salt. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Wrap in cling film and rest 30 minutes at room temperature.

2. Bring a large wide pot of salted water to a rolling boil. Preheat oven to 190°C (375°F). Butter a 30 x 20cm (12 x 8 in) baking dish generously.

3. Divide dough into 8 portions. Roll each out on a floured surface to roughly the size of the baking dish (about 3mm / ⅛ in thick).

4. Boil dough sheets one at a time for 30–40 seconds each until just set but still pliable. Remove with a slotted spoon and lay flat on a clean towel. Brush immediately with melted butter to prevent sticking.

5. Place one un-boiled sheet in the base of the buttered dish, letting edges hang over the sides. Layer 4 boiled sheets, brushing each with melted butter and sprinkling each with a quarter of the grated sulguni.

6. Add the remaining 3 boiled sheets with butter and cheese between each. Fold the overhanging base sheet over the top. Brush the surface generously with remaining melted butter.

7. Bake 35–40 minutes until deep golden brown on top and bubbling at the edges. Rest 10 minutes before cutting into squares.

Cook's Notes: The traditional method keeps one layer of raw dough as the base, which crisps up beautifully beneath the soft boiled layers above. Achma is best eaten the day it is made — leftovers can be pan-fried in butter the next morning. Sulguni is available at Eastern European delicatessens.