Easy Lavash Achma Pie

A delicious pie made from the most ordinary ingredients! Lazy Lavash Achma is a simple version of Georgian Achma, a layer cake with cheese. It is not always possible to have the time and desire to prepare a full-fledged dough, which is when a variation of this dish comes to the rescue, in which pita bread is used instead of dough.
cook time: 1h 15 min
Miles Denholm
Easy Lavash Achma Pie

Nutrition Facts (per serving)

210
Calories
10g
Fat
19g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Lavash thin 500 g
Butter 50 g

For filling:

Hard cheese 200 g
Cottage cheese 300 g
Kefir 400 g
Eggs 2 pc

Recipe instructions

Step 1

Step 1
How to make lazy achma from lavash? Prepare all the necessary ingredients for the filling. Any cheese will do, as long as it is natural and of high quality. In classic achma, in addition to regular cheese, suluguni is also used, but we do not have a classic recipe, but a simplified variation of it, so instead of suluguni we use cottage cheese.

Step 2

Step 2
Grate the cheese on a coarse grater.

Step 3

Step 3
Combine cheese and cottage cheese in a bowl. You can use cottage cheese of any fat content, even low-fat. If the cottage cheese is lumpy, it is better to rub it through a sieve or mash it with a fork. I usually use cottage cheese in briquettes — it is quite moist and without lumps.

Step 4

Step 4
Mix everything thoroughly. The softer and more pliable the cottage cheese, the more tender the filling will be.

Step 5

Step 5
In a separate bowl, combine room temperature kefir and eggs. Instead of kefir, you can use yogurt and even fermented baked milk. Any fat content will do.

Step 6

Step 6
Beat the mixture with a mixer until smooth.

Step 7

Step 7
Prepare the necessary ingredients for the pie. It is better to use long rectangular lavash — it is easy to give it any desired shape. It’s better to prepare the filling first, and leave the pita bread for later, as it dries out quite quickly once the sealed packaging is opened.

Step 8

Step 8
Grease a rectangular baking dish (I have a size of 24*18 cm) with butter, place one sheet of pita bread in it so that its edges hang out. You can use any shape — rectangular, round, square. Depending on the size of the form, the achma will turn out thinner or, conversely, thicker.

Step 9

Step 9
From the second pita bread, cut out a rectangle (or another shape depending on your shape) equal to the size of the mold. This will be the top of the pie, set it aside for now. Cut the leftovers from the second pita bread into small pieces. Divide the resulting pieces into 3 parts.

Step 10

Step 10
Dip the first third of the lavash pieces into the kefir-egg mixture and place them overlapping in the mold on the lavash in one layer.

Step 11

Step 11
Spread half of the cheese and curd filling on top in an even layer.

Step 12

Step 12
Repeat again the layers of pieces of lavash dipped in kefir and curd filling. Place the remaining pieces of pita bread on top of the filling.

Step 13

Step 13
Pour the kefir-egg mixture over the pie, leaving 3-4 tbsp. for filling the top. Cover everything with the hanging edges of the pita bread and fill it with the rest of the kefir-egg mixture.

Step 14

Step 14
Cover the pie with the remaining sheet of pita bread. Place pieces of butter on top. Place the achma in an oven preheated to 180°C for 40-45 minutes. The exact time depends on the features of your oven. The top of the achma should be browned. The achma itself may swell greatly during baking. But it will settle as it cools.

Step 15

Step 15
Transfer the finished achma from the mold to a dish, cool slightly and cut into pieces. Can be served either hot or completely cold. Bon appetit!

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