Achma

Description

Most often acmu are stuffed with cheese, but there are variations with meat, mushrooms, tarragon, and further open space for the imagination of the cook. Because of the complexity of making achma is a festive dish.

Ingredients

Chicken egg

4 piece
Flour

6 cup
Vegetable oil

1 Tbsp
Salt

1 tsp
Adyghe cheese

1 kg
Butter

200 g

Cooking

Melt the butter.

Cheese to grate on a coarse grater.

Knead the dough from flour, 2 cups warm water, eggs and salt. It should be cool, but not too much - to be out thinly.

Divide the dough into 9 parts, (I managed 6 layers, does not fit in the form) sprinkle work surface with flour and roll out the first piece in a subtle "linen" - try not to break. The first layer put on a greased baking dish - it should hang from the edges.

In a large pot with a wide bottom to boil water for cooking test. In boiling water add salt and a spoon of vegetable oil. To put under the faucet to a bowl of cold water. Very carefully take the second layer of rolled dough and drop into boiling water for 1-2 minutes.

After the dough is cooked, carefully scoop it with a sieve and drop into a bowl of cold water. Take out and put on a clean towel - allow to dry.

Then put on a roasting pan entirely and evenly distribute folds. Brush to coat with melted butter layer of dough. I unrolled the dough is not as thin as necessary. It's my mistake.

Repeat the procedure with the rolling, boiling, cooling, drying, stacking and cover the dough 2 more times. Then evenly sprinkle cheese on top.

And continue the whole cycle, and the upper layer of the roll so that it was more than others, and not to cook, simply put.

With knife, trim off the lower layer of dough at the edge of the shape, and the top gently to fill the inside with a knife, so he would have sealed edges.

Cut Acme equal square pieces, then pour the remaining butter and grease the top layer of dough. Put the form in the fridge for 30 minutes.

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