Usuba
Achma with Adyghe Cheese
A layered dish made with lavash, kefir, cheese and butter. Suitable for serving both hot and cold.
- Total
- 75 min
- Standard serving
- 265.4 g
Ingredients
Total 5
Instructions
- 1
Step 1
Grease the baking dish with butter. Place the first sheet of lavash so that the edges extend beyond the edges of the dish.
- 2
Step 2
Tear the lavash into small pieces. Mix kefir with sugar. Dip each piece of lavash into the kefir mixture and arrange in a baking dish. Lay out half of all the lavash.
- 3
Step 3
Grate the Adyghe cheese on a coarse grater. Spread half of the cheese on a layer of lavash. Arrange 40 g of butter in pieces over the cheese surface.
- 4
Step 4
Repeat the layer: arrange the remaining lavash in the kefir mixture, then the remaining cheese and remaining butter. Fold the edges of the lavash that protruded from the pan inward. Cover the top with lavash cut to the size of the pan.
- 5
Step 5
Brush the top layer with egg. Place in a preheated 180 degree oven. Bake for about an hour until lightly golden.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
