Photo achma - recipe with photo, lazy, with cottage cheese, with meat, with cheese, preparation of Turkish lavash buns, calorie content, as well as a video on how to prepare achma at home from puff pastry (poh

Calorie content of Achma with cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Achma with cheese”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Achma with cheese is 293.17 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

recipes with photos on Povar.ru (25 achma recipes)

Achma lazy from lavash 4.5

Achma is a dish of oriental cuisine. It is prepared in Turkey, Georgia, Abkhazia and Armenia. Each of these countries considers this dish their own, although more often achma is still associated with the cuisine of Georgia. This is a multi-layer cake. …Further

Added by: Marina Shcherbakova 10/17/2016

Achma from lavash with cheese 5.0

Achma is a dish of oriental cuisine. In the classic version, it is a layer cake with cheese made from thinly rolled dough. There are usually about 7 layers, and the dough for achma needs to be kneaded. In my case, everything is simpler. …Further

Added by: Evdokia Antonova 09/12/2015

Achma 4.7

Achma is a special layered Georgian pie with cheese. You can use suluguni or Ossetian cheese as a filling. …Further

Added by: MayaMalikova 05/27/2014

Achma classic 4.3

Achma is a Georgian pastry dish, which, like other Georgian culinary masterpieces, pleases with its piquantness and sharpness of taste. Preparing Achma does not take very much time and does not take much effort! …Further

Added by: Vitalia 01/25/2017

Achma from lavash in a multicooker 5.0

Here is a recipe for making achma from lavash in a slow cooker - one of the most famous Georgian dishes, which can now be prepared much easier and faster, thanks to the slow cooker! …Further

Added by: Marina Shcherbakova 05/27/2014

Achma from lavash 4.1

Here is an easy recipe for achma from lavash. This dish is an excellent option for lovers of tasty and easy-to-prepare food. Suitable for both lunch and dinner. …Further

Added by: Marina Shcherbakova 05/27/2014

Achma with cheese 4.8

Here is a classic recipe for making achma with cheese. This dish is great for a festive lunch, dinner and more) You and your loved ones will love Georgian cheese pie. …Further

Added by: Marina Shcherbakova 05/27/2014

Achma from lavash in the oven 4.1

We can easily make this multi-layered Georgian dish, which is difficult to prepare, quite quickly and without much hassle; for this we only need ready-made pita bread and a properly preheated oven. …Further

Added by: Dashuta 08/26/2014

Achma Armenian 5.0

Armenian achma is a very tasty cuisine dish, which is prepared from lavash with curd and cheese filling. The taste of achma is salty, and the consistency is very soft and tender. I recommend! …Further

Added by: Alexey Marchuk 08/24/2015

Achma with cheese and cottage cheese 4.6

Achma is a traditional Georgian pastry that has a lot of cooking options. The filling also varies; I prefer achma with suluguni cheese and cottage cheese. It turns out very tasty! …Further

Added by: Alexey Marchuk 01/03/2016

Achma with cheese 4.5

A simple and tasty achma is prepared from ordinary thin lavash. Bryndza and any hard cheese are used as filling. The dish is good for breakfast, afternoon snack or light dinner. Children will also like it! …Further

Added by: Alexey Marchuk 08/24/2015

Achma from lavash with kefir 4.9

Achma is a dish of Georgian cuisine, which is very popular due to its unsurpassed taste and ease of preparation. The cheese filling goes well with lavash. Wonderful dish! …Further

Added by: Alexey Marchuk 12/27/2015

Achma with meat from lavash 2.1

Achma with meat is essentially a lavash pie with filling. The baked goods are very satisfying and rich. The dish is suitable for lunch or dinner for the whole family. You can cook in a slow cooker or in the oven. …Further

Added by: Alexey Marchuk 12/23/2015

Achma with greens 5.0

Achma with herbs is a homemade pastry that is very easy to prepare. The basis of achma is lavash. The pie is baked in the oven and turns out juicy and delicious! …Further

Added by: Alexey Marchuk 08/25/2015

Achma real 4.8

Real achma is made from puff pastry and pickled cheese. Nowadays, few people will prepare puff pastry on their own, so I recommend buying a good dough in the store. Nourishing and tasty! …Further

Added by: Alexey Marchuk 12/17/2015

Achma in Adjarian 3.0

The recipe for this dish was found in a good cookbook. Ama in Adjara is a layer cake filled with salted cheese. The baked goods turn out very rich and appetizing. Try it! …Further

Added by: Alexey Marchuk 01/08/2016

Achma from lasagna 4.9

Traditionally, achma is prepared from puff pastry or sheets of thin lavash. There is another interesting way: use lasagna sheets as a base. It turns out very tasty and also fast! …Further

Added by: Alexey Marchuk 08/26/2015

Achma from lavash with cottage cheese 4.4

Making these pies is a pleasure. It takes little time, the ingredients are simple, and the recipe itself does not require any special culinary skills. …Further

Added by: Evdokia Antonova 09/12/2015

Achma Abkhazian 4.4

I have not yet seen this recipe for making Abkhazian achma on the site. The dish turns out tasty, satisfying, and very juicy. In addition, I use ready-made dough, so the pie is also quick! …Further

Added by: Dasha Petrova 10/02/2015

Lazy achma in a multicooker 4.5

I want to tell you how to cook lazy achma in a slow cooker! This dish turns out incredibly juicy, satisfying and tasty! And when cooking in a slow cooker, all you need to do is turn it on and take out the finished dish! …Further

Added by: Dasha Petrova 12/15/2015

Achma Turkish 4.5

Those who have been to Turkey have probably tried local pastries. One of the most popular buns is achma! There are many cooking recipes, and here is one of them. I recommend cooking it! …Further

Added by: Alexey Marchuk 10/14/2015

Achma Georgian 4.1

Georgian achma is an incomparable pastry made from unleavened dough with suluguni cheese. This wonderful dish is very easy to prepare. Achma is served hot, with a glass of Georgian wine! …Further

Added by: Alexey Marchuk 10/09/2015

Lazy Achma 5.0

Georgian achma is prepared from homemade dough, which is kneaded in a special way. Achma always has several layers of dough and a high cheese content. Most often it is prepared lazy - from pita bread. …Further

Added by: Evdokia Antonova 12/09/2015

Achma with Suluguni 4.8

Achma with suluguni is a super-calorie and filling dish of Georgian cuisine, which is also called Georgian lasagna. This pie is considered a holiday dish, but the process is quite long and painstaking. …Further

Added by: Josephine91 04/05/2016

Achma lazy 4.3

Achma is a layered cheese pie originally from Georgia. It is often considered a type of khachapuri. The very tender and juicy texture goes well with the golden crust. Already drooling? Then read! …Further

Added by: Julia Vetrina 11/09/2017

It is surprising that this traditional Georgian pie has been so adapted to our cuisine that it is very easy for an experienced housewife to understand how to prepare a delicious achma. It is all the more interesting to master the secrets that improve the preparation of achma at home. You're probably already licking your lips in anticipation of trying this multi-layer cake. In order to start preparing it, you need to rely on two main nuances. First of all, the dough should be unsweetened and the cheese should be salty. In the traditional recipe this is suluguni. Our housewives offer options when you can mix several types (for example, add feta cheese). The dough is placed like on dumplings or dumplings. But you will learn more about this by reading the simple recipe for achma, which you will find in the selection on our website. Learn to cook, and you will definitely succeed in something original and very tasty!

povar.ru

Achma recipe with cheese. Calorie, chemical composition and nutritional value.

health-diet.ru

Story

The calorie content of ciabatta per 100 grams is relatively small, since this bread contains a large amount of water. That is why many people prefer this pastry. The official date of creation of this type of bread is considered to be 1982, but the first ciabatta according to an experimental recipe was prepared in the 70s of the twentieth century.

It is interesting that in Italian the name of this bread sounds like “ciabatta”, and in Russian it is “ciabatta”.

When it is made on an industrial scale, the biga dough is first prepared, which is left for the fermentation process for almost a day. After it is cooled, water, malt, and salt are added. The finished mass should rise, so it is left for some time, distributed on a certain surface. Finally, the raw bread is cut into pieces of the desired size, then left to rise for fifteen minutes. Bake. Following this technology allows you to create openwork bubbles in large quantities inside the crumb.

Calorie content of Khachapuri (achma) with cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Khachapuri (achma) with cheese.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Khachapuri (achma) with cheese is 300 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

Preparation

1. Preheat the oven to 200°C.
2. First, cut the chicken fillet into small pieces, add salt, add your favorite spices, boil or fry the meat for 10 minutes. It doesn't have to be completely ready. The chicken will finally cook in the oven – already in the pie.
3. While the chicken is cooking, cut the eggplants into small cubes, then fill them with cold water for 15-20 minutes.

On a note! Eggplants need to be poured so that they do not become bitter in the pie. To quickly remove these bitter substances from vegetables, it is better to cut them into small cubes, pour cold salted water and add a couple of bay leaves.

1. Fry the eggplants, then mix them with 50 grams of yogurt. Finely chop the dill.
2. Prepare the curd filling: mix cottage cheese, 1 egg, 1 egg white, 150 grams of yogurt, chopped dill, salt and black pepper.
3. We take out the pita bread and cut it into several sheets. I got 3 sheets. Here you need to try on the lavash sheets to the form used for the achma. 3 sheets in a pie were enough for me, but you can make more layers of dough (the calorie content, of course, will be different).
4. We cut the cheese into thin slices - we will put a few circles in the middle of the pie, and the rest on top. Chechil cheese melts perfectly; it can be replaced with suluguni cheese, mozzarella or other low-fat, easy-melting cheese.
5. The last preparatory step is to mix the remaining yogurt and a third of the yolk to coat the top layer.
6. Now we form the achma: put a sheet of lavash on the bottom of the mold, on it - half the curd-egg mass, then - eggplant, then again a sheet of lavash - a few slices of cheese - the remaining curd mass - chicken - the last sheet of lavash. Spread yogurt sauce on top of the lavash sheet, sprinkle with dill and lay out the remaining circles of cheese. We put our future delicious lunch in the oven.

Bake healthy achma in a preheated oven for about 20 minutes. The cheese will melt, the chicken will cook completely, the curd layer will thicken, the top will brown and become crispy. And the aroma will be incredible! Appetizing, homemade and healthy achma with chicken and cottage cheese is ready.

Nutritional value and calorie content of the finished dish:

Calorie content of Achma with cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Achma with cheese”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Achma with cheese is 386.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

Classic recipe, achma with several types of cheese

Of course, nothing can compare with the original, so the most delicious, of course, is the classic achma. The recipe for preparing it at home is very painstaking, but the result is “finger-licking good!”

Ingredients. To prepare you will need:

• fine flour – 1 kg (a little more or a little less);
• premium table egg – 5 pcs;
• water – 250 ml;
• a pinch of salt;
• sour cream – 250;
• butter, preferably homemade – 300 g;
• lightly salted suluguni cheese – 250 g;
• Imeretian cheese – 250 g (can be replaced with Adyghe cheese);
• feta cheese – 250 g.

You will also need a large saucepan, a cup for kneading dough, a cup for cheese, a grater, a bowl for butter, a baking dish, and a brush for spreading the butter.

What to prepare: What else needs to be done.

1. Fill a large saucepan 2/3 full with water and place on fire.
2. Grate all the cheese into a separate bowl and mix; a coarse grater will work fine.
3. Place the butter in a bowl and melt it in the microwave or on the stove.

Prepare the dough. Step-by-step recommendations:

• Break 5 eggs into a large bowl and beat with a whisk;
• add salt, water, sour cream and mix everything;
• Add sifted flour portionwise and knead until the dough becomes dense (like dumplings), but elastic;
• Divide the dough into 7-9 parts depending on the size of the baking dish, 2 parts should be larger than the rest, this will be the top and bottom layers of the pie.

Assembling the pie. Detailed instructions:

1. Roll out 1 large piece of dough into a very thin cake and line the bottom of a deep baking tray, so that the edges of the cake hang 20 mm over the sides, lightly grease with oil. 2 Most of it will be needed for the topmost layer.
2. Roll out another thin cake to the size of the baking dish, carefully lower it into a pan of boiling water, cook for 15-20 seconds, remove the finished cake and place it on a towel so that all the water is gone.
3. Transfer the finished cake to a baking sheet and place it on top of the prepared raw layer.
4. Grease the second layer generously with melted butter and sprinkle with cheese.
5. We carry out the following manipulations with the remaining parts of the dough: roll it out, put it in boiling water, blot it on a towel, put a layer on it, grease it with butter and sprinkle it with cheese.
6. When all the layers are laid, we turn the edges of the bottom layer up.
7. Roll out 2 large parts of the dough, it should not tear. When raw, cover the prepared pie with it, fold the edges under the very bottom, press tightly so that the butter and cheese do not leak out.
8. We send the baking sheet with the future pie to cool in the refrigerator, ideally for 6-8 hours, but the recipe for achma with cheese allows you to keep the workpiece in the cold for about an hour.
9. We take out the pie and grease it thoroughly on all sides with melted butter.

Preheat the oven to a temperature of 180 o C and place the baking sheet with the pie there. Cooking time 45-60 minutes, depending on the number of layers. When baked, an appetizing golden crust forms on top.

Calorie content of achma with cheese. Chemical composition and nutritional value.

Nutritional value and chemical composition of “achma with cheese”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of achma with cheese is 293.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

Lazy achma from lavash with cheese

The following recipe for achma from lavash is not as painstaking as preparing classic achma. The recipe allows you to quickly bake a tasty, satisfying dish and at the same time avoid the troublesome kneading of dough.

Ingredients. You will need for cooking:

• thin pita bread – 2-3 sheets;
• sour cream 15-20% or kefir – 500 ml;
• butter - 100 g;
• soft cheese, pickled (Adyghe, feta cheese, suluguni) – 450 g;
• hard cheese, the most inexpensive, easy to melt - 150 g (but you don’t have to put it in);
• fresh herbs (dill, parsley, cilantro) - optional.

Filling. What you need for preparation:

• grate soft cheese on a coarse grater (you can take 1 variety, but it’s tastier when there are several types);
• chop the greens finely;
• grate hard cheese;
• mix the prepared ingredients;
• Beat eggs and sour cream separately in a bowl.

Preparation. How to assemble achma from pita bread with cheese according to the recipe:

1. Line a baking pan with pita bread; the edges should extend beyond the sides so that they can then be used to cover the top of the pie.
2. Generously brush the bottom layer with a mixture of eggs and sour cream.
3. Sprinkle with cheese.
4. Place another layer of pita bread on top according to the size of the mold, generously brush it with egg-sour cream mixture and sprinkle with cheese. Repeat the process with the next layer. There should be 5-9 such layers, depending on the depth and size of the form.
5. When the last layer has been laid, anointed and sprinkled with cheese, cover the entire pie with the specially left edges of the bottom pita bread, tucking it in well on the sides.
6. To get a juicy and rosy achma, the step-by-step recipe recommends pouring the remaining eggs beaten with sour cream onto the top covering layer and pouring generously of melted butter (the butter can simply be spread in small pieces over the surface of the pie).
7. Leave the workpiece for 45-60 minutes so that all layers are saturated.
8. Preheat the oven to a temperature of 180 o C and place the pie in it for baking for 30-45 minutes, until a beautiful golden brown crust forms.

Achma recipe from lavash with cheese and cottage cheese. Calorie content, chemical composition and nutritional value.

health-diet.ru

Achma with cheese: recipes with photos step by step

Achma is the “sister” of chebureks, khachapuri, khinkali, and other baked, fried and boiled delicacies from the vast family of Caucasian pies and other dough products with various fillings. Classic achma with cheese - a recipe for a delicate pie made from a large number of layers of dough, which is in our article, as well as other, no less tasty options.

We won’t argue about whose national dish this is - Georgian, Abkhaz, and Adjarian achma are very similar, and most importantly, they are equally tasty!

This pie is also called saburani, a word of Ossetian origin.

Any recipe conveys all the originality of the dish.

Achma is often called khachapuri, but every Caucasian will easily explain to you what the difference is.

Boiled dough is used to create baked goods, and raw dough is used for khachapuri.

The dough for khachapuri may contain yeast, Georgian achma is a recipe for yeast-free baking.

The dough in the Caucasus is prepared using flour, water, olive oil and eggs. The taste of lean filo pastry, popular in the Mediterranean, is very close to his taste.

The piquancy of achma is based on the combination of flavors of pickled cheeses and unsweetened dough, and the airiness of the dish is given by butter, which should be used to flavor each thin layer of dough. Be sure to grease the bottom and sides of the baking dish with oil.

How to cook

The classic filling for achma is salty Caucasian cheese.

It can be Suluguni, Adyghe, Imeretian.

Cheese cheese is often used.

If the flavor of these cheeses is too strong for you, combine them with whole, low-fat cottage cheese or feta. When buying pickled cheese, press it slightly, making sure that the whey comes out - this indicates its freshness.

Those for whom it is troublesome to prepare the dough in the traditional way can purchase lavash or a package of ready-made puff pastry in the store; achma of lavash with cheese is also quite tasty.

Achma with ricotta

Achma with cheese turns out to be especially tender if cooked with ricotta.

Making such a pie is quite easy, but takes a long time. But believe me, it's worth it! If you don’t want to bother with the long process of preparing pie dough, you can make achma from ready-made puff pastry.

Ingredients:

• chicken eggs - 2 pcs.
• wheat flour - 160-200 g
• drinking water - 100 ml
• vegetable oil - 3 tbsp.
• butter - 170 g
• salt - 1/2 tsp.
• ricotta - 300-400 g.

Cooking method:

Let's start kneading the dough.
To do this, break the eggs into a bowl, add salt and beat the foam with a whisk. Add water and vegetable oil and mix.

We begin to add wheat flour in small portions, which must first be sifted.

The finished mass turns out dense, tight, reminiscent of dumpling dough. Transfer it to a work surface sprinkled with flour.

We divide everything into 6-8 pieces, not necessarily equal.

Roll each piece into a very thin layer, thinner than noodles. In order to better see how thin it is, I placed a book under it, and it is clear that the font can be easily read.

Thus, we roll out all the prepared pieces of dough, put them in a pile, and be sure to sprinkle flour among themselves so that they do not stick together.

Melt the butter in a microwave oven or in a water bath.

Let's start assembling the pie. Take one of the rolled out sheets of dough and place it on a suitable baking dish, the sheet of dough should be larger than this form and the ends should hang over it. Brush it with melted butter and crumble a small amount of ricotta.

We leave one more sheet of dough raw, the rest must be lightly boiled in boiling water. You need to lower the layer into boiling water using wave-like movements so that nothing sticks together or becomes crumpled. Keep in boiling water for only 30 seconds.

And immediately transfer the boiled leaf to a bowl of ice water, which should be on hand. Then transfer to a colander to drain all the water.

Transfer the dough into the mold and carefully distribute it. If the dough breaks in some places, it’s okay... Brush with melted butter.

We do this with all the remaining sheets of dough, except for one, as I already said. This sheet of dough will finish and cover the entire pie. But at the same time it also needs to be lubricated with oil.

Place the pie in the oven for 30 minutes, the temperature should be 200-220 degrees.

Fragrant pastries with cheese are ready! Enjoy your meal!

Classic Georgian recipe with cheese

When starting to create a test for the first time, invite a partner - most likely you will need an assistant, because real achma requires skill and experience.

You will need:

• 800 g flour
• kilo of suluguni
• 4 eggs
• glass of warm water
• 2 tbsp. l. olive oil
• 200 g butter
• 1 tsp. salt.

Step-by-step preparation

1. Grate the cheese (not finely).
2. Combine eggs, water, salt and beat. Sift the flour onto the countertop in a heap, deepen the top and pour in the whipped mixture. Gradually adding vegetable oil, knead the dough.
3. Form a bun and cover it with cloth. Let it stand for 20 minutes in a warm place.
4. Using a sharp knife, separate a quarter of the kolobok, and divide the rest of the mass into 7 fragments.
5. Roll out the large piece thinner and place it in the mold (let the edges hang down).
6. Fill a large saucepan with water and add a little salt. Let it boil.
7. Prepare a large container by filling it with ice water
8. Melt the butter.
9. Roll out smaller pieces of dough thinly. Submerge them one by one in boiling water for a minute.
10. Remove with two slotted spoons and transfer to a container of ice water, and from it to a colander.
11. Lay the layers on a towel and cover with a cloth.
12. Grease the dough lining the mold with butter, cover it with one layer of boiled dough, also flavoring it with butter.
13. The next “floor” is cheese.
14. Continue laying layers of boiled dough, greasing them with butter and sprinkling with cheese.
15. Cut the treat into equal squares and place in the oven (+ 180 °C) for 30-40 minutes. The golden brown crust will indicate readiness.

Lazy achma from lavash with cheese and cottage cheese

I learned this recipe by accident - now it is one of my favorite options, especially at the dacha.

To prevent the baked goods from turning out dry, the lavash sheets should be additionally flavored with an egg-milk mixture.

It may contain kefir, fermented baked milk, unleavened yogurt, and sour cream.

You will need:

• 3-4 sheets of thin pita bread
• 150 g cottage cheese
• 150 g salted cheese
• 400 g kefir
• 4 eggs
• 80 g butter;
• dill, cilantro, parsley, basil
• salt.

How to cook

1. Grate cottage cheese and cheese, mix.
2. Beat kefir with eggs, adding a little salt.
3. Finely chop the greens.
4. Cover the bottom and sides of the molding container with a sheet of pita bread, flavor it with an egg-kefir mixture, and place the cheese and curd mass.
5. Tear the remaining pita bread into several pieces with your hands and dip them into the mixture.
6. Place soaked pita bread on the first cheese layer, then alternate it with the filling, sprinkling it with herbs.
7. The last layer is cheese. Wrap the sheets of pita bread (bottom) from the sides of the mold onto it, forming the top of the dish.
8. Pour the remaining sauce over the pie and place in the oven (+ 180 °C) for 40-50 minutes.

Achma in Abkhazian style in a slow cooker

In Abkhazia, suluguni is used for achma - white and brown (smoked).

A popular filling is also the unripe so-called “first cheese”.

And so the Abkhazian Achma is practically no different from the Georgian one.

Cooking in a slow cooker is just one way, and I will demonstrate it.

Ingredients:

• 300 g puff pastry
• 200 g cheese
• glass of kefir
• 2 eggs
• 70 g sl. oils
• salt pepper
• greenery.

How to cook

1. Prepare the filling from shredded cheese and chopped herbs.
2. Combine kefir and eggs, salt and pepper.
3. Divide the dough in half and roll out thinner.
4. Place a layer of dough in the multi-bowl, lifting the edges, and place part of the filling on it (in a thin layer).
5. Using a knife, cut the remaining dough into small pieces, cover the filling with some of them, and pour over the kefir-egg mixture.
6. Lay out the remaining cheese, then the dough and again the flavoring mass.
7. Use the raised edges of the dough to “seal” the dish.
8. The last “floor” is sticks of butter.
9. Set the timer for 40 minutes (“Baking”).

Recipe with meat

These are already variations on a theme, but how delicious it turns out!

Use lean minced meat: beef, lamb, veal, chicken, turkey.

It is easier to prepare this pie with thin Armenian lavash or ready-made dough.

The recipe is very simple.

We need:

• 3 sheets of prepared frozen dough
• chopped meat
• 4 onions
• carrot
• 50 g hard cheese
• egg
• half a glass of meat broth
• 50 ml vegetable oil
• greenery
• salt pepper.

Preparation steps:

1. Leave the finished frozen dough in a bag in the refrigerator overnight - it will defrost by morning. Sprinkle the table with flour and roll out the sheets thinly, but not until transparent.
2. Chop the onions and carrots, combine them with minced meat, and fry a little in oil.
3. Add the broth, add salt, pepper, and simmer (5-7 minutes).
4. Cool and mix with chopped herbs.
5. Grate the cheese, beat in the egg, mix.
6. Place the rolled out layer of dough on the bottom of the molding container, pulling out the edges.
7. Place a layer of minced meat, cover it with a second sheet of dough, season with cheese and egg mixture.
8. The next layer is minced meat again.
9. Cut the third leaf into pieces, place on the minced meat and brush with the mixture.
10. Top with the remaining minced meat.
11. Fold the edges of the base, covering the filling, and spread the cheese and egg mixture over the surface.
12. Place the treat in the oven and bake for 45 minutes (+ 180 °C).

Achma in Turkish

In Turkish cuisine, the name "achma" refers to fluffy buns with spices. They are united with the Caucasian achma not only by their name, but also by their airy structure and salty cheese.

Ingredients:

• 5 tbsp. wheat flour
• 2 tbsp. warm milk
• 100 ml olive oil
• 7 g dry yeast
• 3 tbsp. spoons of sugar
• 100 g pitted olives
• 50 g cheese
• 100 g butter
• sesame, poppy (to taste)
• 1 teaspoon salt.

How to do:

1. Dissolve sugar and yeast in milk. Leave for half an hour, then combine with the remaining milk, olive oil, salt, and mix.
2. Add flour in portions, kneading into a soft dough.
3. Cover it with a light cloth. Let it sit in a warm place for about an hour and “grow” in half.
4. Cut the olives into rings, chop the cheese, melt the butter.
5. Divide the dough into tangerine-sized portions and roll into flat cakes. Season them with oil and place olive rings, sprinkling with cheese.
6. Roll each product into a roll, connecting the ends, turning it into a donut.
7. Cover the baking sheet with parchment paper and arrange the buns.
8. Coat Turkish buns with whipped yolks, sprinkle with sesame seeds and poppy seeds.
9. Place in the oven (+ 180 °C), bake for about half an hour.

Tips and secrets

• Achma is most aromatic and tasty when served hot - this is how the cheese aroma is most fully revealed.
• When heated in the oven or microwave, the dish does not dry out, remaining fresh and airy, but only if you cover it with a lid.
• Be careful with this baked goods if you are watching your figure - the calorie content of any option is very high - at least 350 kcal per 100 g.

Useful video with recipe

Here, the base is lavash, and the filling includes sour cream - it turns out tasty, tender and not as greasy as with butter:

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How many calories

The calorie content of ciabatta is interesting to many, because this bread looks so airy. So, is it possible to include baking in the diet of those who want to lose weight? The calorie content of ciabatta per 100 grams is 254.90 kilocalories, which is 12% of the daily value (given that you need to consume 2000 kcal per day). One hundred grams contain 8.11 g of protein (12%), 3.60 g of fat (4%) and 46.39 g of carbohydrates (17%) - again, based on the daily value. The specificity of ciabatta is that it contains too many carbohydrates with a relatively low calorie content. Rye ciabatta has less calories. It is 234.02 kilocalories. Protein - 8.28 g (12%), fat - 2.21 g (3%), carbohydrates - 45.19 g (11%). Percentages are indicated in relation to the daily value.

Calorie content of Turkish baklava per 100 grams

The calorie content of Turkish baklava per 100 grams is 352 kcal. 100 g of sweets contain 3.55 g of protein, 21.72 g of fat, 35.3 g of carbohydrates.

The following ingredients are required for preparation:

• 0.25 kg filo dough;
• 0.15 kg butter;
• 0.4 kg brown sugar;
• 0.12 kg walnuts;
• 0.1 kg hazelnuts;
• 0.45 liters of water.

Recipe:

• the dough is laid out in layers;
• each layer of dough is coated with melted butter;
• sprinkle ground nuts on all layers except the last one;
• the last layer is thoroughly coated with butter;
• the dough is cut into squares and baked at 180° C for 45 – 55 minutes;
• The finished Turkish baklava is filled with syrup made from sugar and water and soaked for 4 - 5.5 hours.

Calorie content of honey baklava with nuts per 100 grams

The calorie content of baklava with nuts per 100 grams is quite high and amounts to 570 kcal. 100 g of delicacy contains:

• 10.2 g protein;
• 49.5 g fat;
• 24.5 g carbohydrates.

Read: Calorie content of cottage cheese casserole in the oven

Thanks to the addition of nuts, the sweetness has a lot of additional beneficial properties, including:

• ensures the health of the skeletal system;
• stimulates the immune system and brain function;
• saturates the body with antioxidants, which reduce the likelihood of developing breast and prostate cancer.

Homemade recipe

If you don’t trust manufacturers, you can try making delicious cheese with your own hands. There's nothing complicated about it.

For the recipe you will need to prepare three liters of milk, a full teaspoon of citric acid and half a teaspoon of salt. Take a saucepan with a thick bottom. Pour cold milk into it and place on the stove. Prepare a sieve or colander, line it with gauze and place in another pan. The milk begins to boil, immediately add citric acid and stir. After a couple of minutes, the curds will begin to separate from the whey. Then pour the mixture onto a sieve. Roll up the cheesecloth to form a head of cheese. Place the knot side down and let the whey drain, tightening it tighter every ten minutes. Then remove the cheese from the gauze, add salt on all sides and cool. After this, cover the plate with a deep bowl and place it in the refrigerator. It will keep for about a week.

Try making Adyghe cheese at home (calorie content per 100 grams, composition and beneficial properties will be the same as in the product from the store) and enjoy its wonderful taste!