Achma is lazy in a slow cooker

Insanely delicious and fragrant Georgian pie! Many people have probably heard of such a Georgian khachapuri pie "achma". It is prepared from a large number of layers of dough, which is boiled a little, grated cheese (suluguni, Adegey) between the layers. The main principle is that the dough is unsweetened, the cheese is salty. Classical achma is a very time-consuming process. I decided to cook "lazy" achma, because I want yummy)) The taste turned out delicious, and it will look decent on the festive table, and just for dinner - everyone will be grateful to you for this amazing dish!

Angel

The author of the recipe

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Composition / ingredients

servings:

Lavash thin (lavash thin)

Suluguni (Adyghe cheese (it's just not on the list).)

500

Kefir (fat content is not less than 2.5%.)

500

Eggs

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 50 % 15 g

Carbohydrates 13 % 4 g

191 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare the ingredients.
Step 2:
Pour kefir into a bowl, add 2 eggs. Beat lightly.
Step 3:
Lubricate the bowl of the slow cooker well with oil.
Step 4:
We put one whole sheet of lavash in a slow cooker so that the edges hang down on the sides.
Step 5:
Cheese three on a large grater.
Step 6:
We tear the other two sheets of lavash into arbitrary pieces.
Step 7:
Proceed to the assembly of the achma))) Pita bread sheets are dipped in kefir-egg mass.
Step 8:
We put a small portion of soaked pita bread in the first layer in a bowl on the spread pita bread.
Step 9:
Then a layer of cheese. Then again pieces of soaked pita bread and a layer of cheese. And we do this until we run out of food. The last layer should be cheese.
Step 10:
Those edges of the pita bread that were hanging down, bend inside, cover the cheese with them.
Step 11:
Pour the remnants of kefir on top, put pieces of butter. We put the bowl in the slow cooker and turn on the baking mode for 45 minutes.After 45 minutes, with the help of a steamer basket, we take out the pie, turn it over and put it back on the baking mode for 45 minutes. I have a multivark with a capacity of 860 watts. It took me 45 minutes on one side, and 45 minutes on the other side. Housewives, be guided by your slow cookers))
Step 12:
After 1.5 hours, the achma is ready!
Step 13:
We cut into portions and call everyone to the table) Why is it delicious to eat hot, but it's nothing cold either) And if it has cooled down, it can be heated in the microwave, it will not affect the taste)
Step 14:
Bon appetit!