Easy Slow Cooker Achma Pie

Insanely delicious and aromatic Georgian pie! Many people have probably heard about the Georgian khachapuri pie “achma”. It is prepared from a large number of layers of dough, which is boiled a little, with grated cheese (Suluguni, Adege) between the layers. The main principle is that the dough is unsweetened and the cheese is salty. Classical achma is a very labor-intensive process. I decided to cook “lazy” achma, because I want something delicious)) The taste turned out delicious, and it will look decent on a holiday table, or just for dinner — everyone will be grateful to you for this amazing dish!
cook time: 2h
Ethan Rowley
Easy Slow Cooker Achma Pie

Nutrition Facts (per serving)

191
Calories
15g
Fat
4g
Carbs
11g
Protein

Ingredients (12 portions)

Basic:

Butter 50 g
Eggs 2 pc
Kefir (fat content not less than 2.5%.) 500 g
Suluguni (Adyghe cheese (it’s just not on the list).) 500 g
Lavash thin (thin lavash) 3 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients.

Step 2

Step 2
Pour kefir into a bowl, add 2 eggs. Beat lightly.

Step 3

Step 3
Grease the multicooker bowl well with oil.

Step 4

Step 4
Place one whole sheet of pita bread in the multicooker so that the edges hang down on the sides.

Step 5

Step 5
Three cheeses on a coarse grater.

Step 6

Step 6
We tear the other two sheets of lavash into randomly shaped pieces.

Step 7

Step 7
Letʼs start assembling the achma))) Dip the lavash sheets into the kefir-egg mixture.

Step 8

Step 8
Place a small portion of moistened pita bread as the first layer in the bowl on the spread pita bread.

Step 9

Step 9
Then a layer of cheese. Then again pieces of moistened pita bread and a layer of cheese. And we do this until the food runs out. The last layer should be cheese.

Step 10

Step 10
We bend the edges of the pita bread that were hanging inward and cover the cheese with them.

Step 11

Step 11
Pour the remaining kefir on top and add pieces of butter. We put the bowl in the multicooker and turn on the “baking” mode for 45 minutes. After 45 minutes, use the steamer basket to take out the pie, turn it over and put it back on the “baking” mode for 45 minutes. I have a multicooker with a power of 860 W. It took me 45 minutes on one side and 45 minutes on the other side. Housewives, be guided by your multicookers))

Step 12

Step 12
After 1.5 hours, the achma is ready!

Step 13

Step 13
We cut it into portions and invite everyone to the table) Achma is delicious to eat hot, but it’s okay cold) And if it’s cooled down, you can heat it up in the microwave, it won’t affect the taste)

Step 14

Step 14
Bon appetit!

Additional rubrics

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