Achma

In a bowl, beat 4 eggs with 250 ml of slightly warm water and 1 tsp salt. Add 50 g melted butter and gradually work in 750 g wheat flour. Knead a firm, soft dough, cover, and let rest for 30 minutes.

Divide the dough into 8 balls and roll them out thinly on a flour-dusted surface until almost translucent.

Bring 1 L of water with 1 tsp salt to a boil, and have a bowl of cold water ready nearby. Leave the first and last sheets raw; dip the remaining 6 sheets one at a time into the boiling water for 30–40 seconds, then immediately transfer them to the cold water and gently smooth them out.

Grate the sulguni and imeretian cheese and mix them together. Melt the remaining butter for brushing the layers.

Grease a baking dish with melted butter, place a raw sheet of dough on the bottom, and brush it with butter. Layer the boiled sheets one on top of another, generously brushing each with butter and evenly sprinkling with the cheese mixture.

Cover the filling with the last raw sheet, tuck in the edges, brush the top with the remaining butter, and cut the achma into squares or diamonds.

Bake in an oven preheated to 220 °C for 35–40 minutes, until the top turns deep golden and the cheese inside is completely melted.

Let the achma rest for 10 minutes, then serve hot, cutting along the marked lines.