Dish
Achma
Achma is made by layering thin sheets of dough with a mixture of cheese, eggs, and milk. The dish is then baked until the cheese is melted and the dough is crispy. The cheese used in Achma is typically a mixture of feta and mozzarella, but other types of cheese can be used as well. The dish is often served with a dollop of sour cream on top.
Origins and history
Achma is believed to have originated in the Adjara region of Georgia. It is a popular dish throughout the country and is often served at special occasions such as weddings and holidays.
Dietary considerations
Achma is not suitable for those who are lactose intolerant or have a dairy allergy.
Variations
There are many variations of Achma that use different types of cheese or add additional ingredients such as spinach or herbs.
Presentation and garnishing
Achma can be presented in a variety of ways, but it is typically served in a large baking dish that is cut into individual portions. It can be garnished with fresh herbs or a sprinkle of paprika.
Tips & Tricks
To make Achma extra crispy, brush the top layer of dough with melted butter before baking.
Side-dishes
Achma can be served as a main dish or as a side dish. It pairs well with a variety of salads and vegetable dishes.
Drink pairings
Achma is often served with a glass of red wine or a cold beer.
Delicious Achma recipes
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