Recipe - Achma

This took a pretty long time to make.  Allot around 2 and half hours.  About a half hour of that is resting time and another half is baking, but the rest is active.

But, it's completely worth it!

Achma

Ingredients:

• 2 1/2 cups flour
• 1/2 tsp salt
• 3 eggs
• 1/4 cup milk (whole is probably best, but I used 2%)
• 1 1/2 sticks butter (3/8 cup), melted +plus more for greasing the pan
• 8 oz bryndza, crumbled
• 8 oz sulguni, shredded

Directions:

1. Combine flour, salt and eggs and stir until well mixed. Add the milk and kneed until a ball is formed.
2. Cover and let rest for at least 30 minutes
3. Combine cheeses in a bowl and mix well.
4. Butter a 9x13 pan.
5. Divide dough into 8 pieces. Flour well, and, with a pasta machine, roll each piece to the next-to-finest setting to be approximately the size of your pan. 
6. Cook one pasta sheet in salted boiling water for 1 minute, shock in ice water, pat dry with paper towels, then place in the pan (cut off excess dough).  
7. Put 1/4 of the cheese on top of this layer.
8. Do the next layer and pour 1/4 of the butter.
9. Keep going layer, cheese, layer, butter until you've used up all the layers.
10. You can cook right away or prepare up to a day in advance.
11. Bake at 400 degrees F for 30 minutes, then finish under the broiler for 2 minutes. 
12. Cool for 5 minutes before serving.

Removing from my cold water and getting ready to set into the pan.

Setting it into the pan

This is how I poured the butter on.

References:

• https://worldgrinds.wordpress.com/category/abkhazia/
• http://cookedearthblog.com/2011/02/21/abkhazia/