Georgian Cheese Achma

Prepare all ingredients.

Break 5 eggs into a bowl and add the white of the sixth egg, set the yolk aside. Beat the eggs with water and salt. Gradually add the flour, kneading a stiff dough. Transfer to a clean bowl, dust with flour, cover with plastic wrap and refrigerate for 30 minutes.

Cut the dough into 8 equal parts, dust with flour and cover with plastic wrap.

Grate the cheese on a coarse grater. Melt the butter.

Grease a deep baking sheet with melted butter and line the bottom with parchment paper. Roll out one portion of dough thinly and place it on the baking sheet so that it hangs slightly over the edges. Brush with butter.

Bring water to a boil in a large pot and salt it. Roll out two more portions of dough thinly. Place a sheet of dough into the boiling water and cook for 1–2 minutes. Remove it with a slotted spoon or strainer and transfer to cold water to stop the cooking process.

Place the cooked sheet of dough in a baking pan and brush with butter. Repeat with the second sheet. Spread half of the grated cheese.

Lay out two more boiled sheets of dough, spreading each layer with oil. Place the remaining cheese on top. Cover with two more sheets of boiled dough, making sure to brush them with oil.

Cover the top with thinly rolled raw dough, tucking the edges inside. Brush the dough with oil and cut into portion-sized squares. Brush the cuts with the remaining oil. Place in a preheated 200°C oven for 40–50 minutes.

Mix the egg yolk with milk, brush this mixture over the acharma, and place it in the oven for another 5–7 minutes until a golden crust forms.