Georgian Achma Layered Cheese Pastry

About This Recipe

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.

Ingredients

Serves 8

• 500 glasagna sheets(or fresh pasta sheets)
• 800 gsulguni cheese(or a mix of mozzarella and feta, grated)
• 300 gbutter(melted)
• 1 tspfine sea salt
• 2eggs(beaten)

Instructions

1. 1

   Boil the pasta sheets

   Boil the lasagna or pasta sheets in salted water until just tender, about 4 minutes, then drain and lay flat to cool slightly.

2. 2

   Layer the base

   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.

3. 3

   Repeat the layers

   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.

4. 4

   Top and finish

   Pour beaten eggs mixed with remaining melted butter evenly over the top layer, then scatter with the last of the cheese.

5. 5

   Bake

   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.

6. 6

   Rest and serve

   Let rest 10 minutes before cutting into squares, which helps it hold together when served.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions