Achma

For the achma recipe, lightly beat the eggs, add water, flour, salt and knead a stiff dough. Divide the dough for achma into 8 parts, one part should be larger than the rest. Roll the pieces of dough into balls and leave for 10 minutes.

After settling, roll out a larger ball to the size of the baking sheet, place on a baking sheet greased with butter and brush with butter on top as well. The remaining balls are also thinly rolled out, and then lowered for 1-2 minutes in boiling water, removed and poured with cold water. Throw the sheets of dough into a colander.

Grate the cheese, and then mix with sour cream and half the butter. Put three cakes on a large layer of dough, pouring oil on each, then put half of the cheese filling and again three cakes of dough in the same way.

Lay out the remaining half of the cheese filling from the top, bend the edges of the lower layer, close with the upper layer. Achma thus prepared, cut into squares and bake at 200°C (390°F) until golden brown.