A rich, layered Georgian cheese casserole built from pasta sheets, melted sulguni-style cheese and a garlicky butter finish.
Achma is a Georgian layered pasta and cheese bake, sometimes described as Georgia's answer to lasagna, though it uses no tomato sauce — just sheets of dough (or, in this simplified version, lasagna noodles) layered with butter and melted cheese until the top turns golden and blistered. It's a dish reserved for celebrations and family gatherings rather than a quick weeknight bake, given how rich it is. The traditional method partially cooks the dough sheets, layers them with generous amounts of butter and grated cheese, then bakes until the top is crisp while the inside stays soft and stretchy. This version keeps that structure using cooked lasagna noodles as a practical substitute for hand-rolled dough, while a mix of mozzarella and feta approximates the salty, meltable character of Georgian sulguni and imeruli cheeses. A garlic butter drizzled between the layers ties the dish together and keeps every bite from feeling one-note. Serve it hot, cut into thick squares, as the centerpiece of a Georgian-style spread with fresh vegetables on the side to cut the richness.
Serves 6
Warm the melted butter with garlic over low heat for 2 minutes, then remove from heat.
Whisk eggs, milk, salt and pepper together in a bowl.
In another bowl, mix mozzarella and feta together.
In a buttered baking dish, layer noodles, a brush of garlic butter, a layer of cheese, then repeat, finishing with a cheese layer on top.
Don't skimp on the garlic butter between layers — it's what keeps the noodles from drying out and what gives achma its signature richness.
Pour the egg and milk mixture evenly over the top, letting it seep down between the layers.
Bake at 190°C (375°F) for 35-40 minutes until the top is deeply golden and blistered and the edges are bubbling.
Let the casserole rest 10 minutes before cutting into squares — this helps it hold together when sliced.
Undercook the lasagna noodles slightly (2 minutes less than the package says) since they'll continue cooking in the oven and can turn mushy otherwise.
If you can find Georgian sulguni cheese at an Eastern European market, use it in place of half the mozzarella for a much more authentic flavor.
Let the casserole rest the full 10 minutes — cutting it too early causes the cheese layers to spill out rather than hold their shape.
Traditional achma uses hand-rolled dough sheets instead of pasta — if attempting this, roll dough very thin and parboil briefly before layering.
Add a layer of sautéed spinach between the cheese layers for a green version.
Make individual portions in ramekins for a dinner-party presentation.
Refrigerate covered up to 3 days. Reheat individual portions in a 180°C (350°F) oven for 15 minutes covered with foil, or microwave gently, though the top won't re-crisp.
Achma originates in Abkhazia and western Georgia, traditionally made for celebrations and holidays using hand-rolled dough layered generously with butter and local cheeses like sulguni, reflecting the region's dairy-rich culinary traditions.
Yes — assemble the casserole up to a day ahead, refrigerate unbaked, and add about 10 extra minutes to the bake time since it will start cold.
A combination of low-moisture mozzarella (for stretch) and feta (for salt and tang) is a reasonable substitute that most grocery stores carry.
This usually means the noodles were overcooked before layering and released extra moisture, or the casserole wasn't rested long enough before cutting. Let it sit a full 10-15 minutes.
Per serving (320g / 11.3 oz) · 6 servings total
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