Layers of boiled pasta sheets baked with butter and cheese into a rich, tender casserole, the indulgent Georgian pastry known as achma.
Achma, sometimes called Georgian lasagna, is a rich baked dish from the Abkhazia region built from layers of thin pasta or dough sheets alternated generously with butter and cheese, baked until the top turns golden and the layers inside meld into a soft, almost custardy texture rather than staying distinctly separate like Italian lasagna. It's a dish reserved for celebrations and guests given how rich and labor-intensive it is to make properly. The sheets are typically boiled briefly before layering, a step that softens them enough to bake down into that signature soft, cohesive texture, quite different from baking raw pasta sheets directly. Sulguni cheese, salty and stretchy, is grated generously between every layer along with pats of butter, so the finished dish is rich enough that a small portion goes a long way. Baking achma requires patience: enough time in the oven for the top layer to turn deeply golden and slightly crisp while the interior layers stay soft and cheese-laden. Cut into squares and served warm, achma is best appreciated as an occasional indulgence rather than an everyday dish, given its richness.
Serves 8
Boil the lasagna or pasta sheets in salted water until just tender, about 4 minutes, then drain and lay flat to cool slightly.
Brush a baking dish generously with melted butter. Lay down a layer of pasta sheets, brush with butter, and scatter a layer of grated cheese.
Continue layering pasta, butter and cheese, pressing each layer down gently, until you've used most of the ingredients, reserving some butter and cheese for the top.
Aim for at least 6 to 8 layers — the more layers, the more that classic soft, cohesive achma texture develops during baking.
Pour beaten eggs mixed with remaining melted butter evenly over the top layer, then scatter with the last of the cheese.
Bake at 180°C (350°F) for 40 to 45 minutes until the top is deeply golden and the layers have fused into a soft, rich casserole.
Let rest 10 minutes before cutting into squares, which helps it hold together when served.
Use plenty of layers — thin, numerous layers of pasta, butter and cheese give achma its signature soft, melded texture better than a few thick layers.
Don't skip resting the baked achma for 10 minutes; cutting it too soon causes the layers to slide apart on the plate.
If sulguni isn't available, a combination of low-moisture mozzarella and salty feta approximates its flavor and stretch reasonably well.
Add a thin layer of sautéed spinach between some of the pasta layers for a version with more vegetables.
Use fresh, thinly rolled dough sheets instead of store-bought pasta for a more traditional homemade version.
Make individual portions in small baking dishes for a more elegant presentation at a dinner party.
Refrigerate up to 4 days; reheat individual portions in a 160°C (325°F) oven, covered, until warmed through, since the richness can make it dry out if microwaved.
Achma originates from Abkhazia, in Georgia's northwest, and is considered one of the richest and most labor-intensive Georgian baked dishes, traditionally reserved for special occasions and guest meals rather than everyday cooking.
It shares a layered pasta structure with Italian lasagna, but achma uses cheese and butter between every layer rather than a tomato or meat sauce, and it bakes into a much softer, richer, more custard-like texture.
Yes — it reheats reasonably well; assemble and bake it a day ahead, then reheat covered in a moderate oven until warmed through before serving.
It likely needed more butter between the layers or wasn't baked with the egg-butter topping — both the amount of fat used and the resting time after baking are key to achma's characteristic soft texture.
Per serving (260g / 9.2 oz) · 8 servings total
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