I'm sick and tired of khachapuri: instead, I'm making a tender, lazy achma made from lavash and suluguni cheese
When you're craving a hot pastry with lots of cheese, you don't need to knead the dough.
Ingredients
Take 500 g of thin lavash, 200 g of suluguni, 300 g of cottage cheese, 400 ml of kefir, 2 eggs and 50 g of butter.
How to cook
Grate the suluguni cheese and mix it with the cottage cheese. Separately, beat the eggs and kefir. Grease a baking pan with butter and line it with a whole sheet of lavash, allowing the edges to hang over. Cut the remaining lavash into small pieces. Dip some of them in the kefir mixture and arrange them in the pan. Top with half the cheese filling. Repeat the layers, cover with the remaining lavash pieces, and pour the filling over them. Fold the overhanging edges inward, place the whole sheet on top, and grease with the remaining mixture. Arrange the pieces of butter and bake in the oven at 180 degrees Celsius for about 40-45 minutes.
Helpful advice
After baking, let the achma rest for a bit. This will allow the cheese filling to set and make it easier to cut into neat slices.
