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Achma is one of Georgia's richest and most celebrated cheese pastries. Made from multiple thin sheets of handmade dough layered with generous amounts of butter and traditional Georgian cheese, it is often compared to lasagna because the dough is briefly boiled before baking. The result is a remarkably soft, buttery interior beneath a beautifully golden crust, making Achma a favorite for holidays, family gatherings, and festive celebrations.

Achma originates from western Georgia, particularly the Autonomous Republic of Abkhazia, where it has long been considered one of the region's signature dishes. Unlike most Georgian Khachapuri varieties, Achma is prepared from several individually rolled sheets of dough that are briefly cooked in boiling water before being layered with butter and cheese.

Traditionally, every sheet of dough is rolled by hand as thin as possible, creating the pastry's characteristic delicate layers. Although preparing Achma requires patience, it remains one of the most treasured dishes in Georgian cuisine and is commonly served during celebrations, family feasts, and special occasions.

Step 1

Beat the eggs thoroughly, add the water, gradually incorporate enough flour to form a firm dough, then knead until smooth. Divide the dough into six portions, making one portion slightly larger than the others. Refrigerate for about one hour.

Step 2

Bring a large wide pot of lightly salted water to a boil. Roll each dough portion into a very thin sheet about the size of your baking tray. Cook one sheet at a time in the boiling water for 1–2 minutes, immediately transfer it to cold water for a few seconds, then gently squeeze out the excess water.

Step 3

Grease a baking tray generously with butter. Lay down the first cooked sheet and brush it with melted butter. Repeat with the second sheet.

Step 4

Crumble or thinly slice the fresh Georgian cheese or Sulguni. Sprinkle a generous layer over the dough, then continue layering cooked dough sheets brushed with butter and additional cheese, repeating until all the dough and cheese have been used.

Step 5

Finish with the largest sheet of dough on top and fold the edges neatly inward to seal the pastry. Brush the surface with egg yolk or sour cream. If desired, cut the Achma into serving portions before baking.

Step 6

Bake in a preheated oven until the top is beautifully golden brown and crisp while the inside remains soft, buttery, and full of melted cheese. Serve warm.

• Roll each dough sheet as thin as possible for the most delicate layers.
• Transfer the boiled dough immediately into cold water to stop the cooking process.
• Brush every cooked layer generously with melted butter to keep the pastry tender.
• Use fresh unsalted Georgian cheese or Sulguni for the most authentic flavor.
• Allow the Achma to rest for 10–15 minutes after baking before serving.
• If desired, cut the pastry into portions before baking for easier serving.

• Calories: ~650 kcal per serving
• Protein: ~24 g
• Fat: ~42 g
• High in calcium from Georgian cheese