Achma – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Achma is a traditional Georgian pastry that delights with its rich layers and stringy cheese filling. Similar to lasagna in concept, achma unveils a hearty dance of textures and savory flavors, originating from the region of Adjara. This dish is a testament to Georgia’s deep-rooted culinary artistry, drawing from centuries-old traditions of using simple, accessible ingredients to create something truly extraordinary. Achma is perfect for communal gatherings, embodying the intent of bringing people together to enjoy food that is as comforting as it is intriguing.
Ingredients
- all-purpose flour – 3 cups / 360 g
- eggs – 2 whole
- water – 1 1/2 cups / 360 ml
- salt – 1 tsp / 5 g
- butter – 1/2 cup / 113 g
- Suluguni cheese – 500 g / 17.5 oz
Instructions
- Preheat the oven to 180°C (356°F).
- In a large bowl, mix flour, eggs, water, and salt to form a smooth dough.
- Divide the dough into six equal portions; roll each piece into thin sheets.
- Cook each sheet briefly in boiling water, then immediately transfer to ice water.
- Grease a baking dish with butter. Layer sheets of dough, spreading melted butter and grated cheese between each layer.
- Finish with a layer of cheese on top.
- Bake for 30 minutes or until golden brown on top. Let it rest for 10 minutes before slicing.
Substitutions
- Suluguni cheese -> Mozzarella cheese
- all-purpose flour -> gluten-free flour
Enhancements in the Next Evolution
- Use a mix of different cheeses like feta and mozzarella for a more complex flavor profile.
- Let the dough rest for an hour to improve texture and elasticity.
- Incorporate fresh herbs like dill or parsley in the layers for added aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

Georgia