Achma with meat

This is achma with meat, not lasagna. I don't care what will you say, it's Georgian dish, with Georgian flavor and traditional achma dough.

Goes with

Borjomi with citrus & ginger flavor

Recipe author

Luka Nachkebia

Ingredients

Portions :

flour

500 gram

Butter

400 gram

egg

matsoni

300 milliliter

tomatoes

500 gram

minced beef

1.2 kilogram

Coriander

35 gram

foreign spice

40 gram

dry coriander

40 gram

Garlic

10 gram

50 gram

red bell paper

500 gram

step

First of all, let's make a dough. Mix flour, eggs and 200 grams of matsoni. Knead until you have a smooth, springy dough. You can also add some water. Roll out the dough, cut into desired size and boil. Then cool it down in a cold water and leave for a while.

step

At the same time, blend washed red pepper, peeled garlic, spicy red pepper, tomatoes, coriander and utskho suneli, add a pinch of salt and you will get an ajika.

step

Prepare the minced beef for frying - put in a hot pan with already poured oil. When it will be cooked, add adjka and chopped coriander.

step

Let's "built" our achma. You will need a baking form, or anything that will sustain dough and stuffing. Melt some butter, put the piece of dough into the form and apply the butter on it, then add some stuffing. Re-do the same process as many times as you want.

Serve

Bake the "built" achma in oven, at 180 degrees, for about 25 minutes, until it will become crispy and golden.

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