Usuba
Georgian Adjarian Khachapuri
Layered pastry filled with Suluguni and Imeruli cheese. Sheets of dough are boiled and stacked in layers with grated cheese and butter, then baked until golden brown. Served soft and tender, often with matsoni.
- Total
- 40 min
- Standard serving
- 561.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Mix the dough from flour, eggs, salt, and olive oil. Divide into 5 unequal parts: two of 250 g each and three of 200 g each. Roll out each part into a thin sheet.
- 2
Step 2
Lower the pasta sheets one by one into boiling water for 30 seconds, then immediately into cold water. Let cool.
- 3
Step 3
Grate suluguni, imeruli cheese, and butter on a coarse grater. Mix together — this will be your filling.
- 4
Step 4
Grease the baking sheet with butter. Lay out the first sheet of dough, then a layer of filling. Alternate layers of dough and filling until the end.
- 5
Step 5
Beat the egg and brush the top layer of dough.
- 6
Step 6
Carefully cut the achma into pieces of the desired size right on the baking sheet.
- 7
Step 7
Bake at 220 °C for about 20 minutes until done.
- 8
Step 8
Remove the baking pan and cover it with foil. This will make the achma softer and more tender.
- 9
Step 9
Serve with matsoni.
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