Achma with lavash

Grate the suluguni cheese using a large grater.

Beat two medium eggs with a fork in a bowl. Avoid overbeating, as we don't need frothy mixture.

Pour in fresh kefir of any fat content. Mix the liquid mixture.

Finely chop the herbs with a knife, after washing and drying them. For this recipe, I used dill and young garlic. Parsley, cilantro, and spring onions would also work well, as they will not only give the dish a vibrant look, but also add extra flavor.

In a deep bowl, combine the grated suluguni cheese, egg-kefir dressing, herbs, add pepper, and a little salt, as the cheese is already salty enough.

Grease a baking form (it can be a glass form, a round form with removable sides, or a small deep baking tray) with butter. I have a 25 x 25 cm glass form. Place a sheet of lavash in the form, allowing the edges to hang over. It is preferable for the bottom layer of lavash to be intact, as the filling is liquid and may leak. Spread a portion of the cheese filling on the lavash.

Cover the filling with another sheet of lavash. I cut the necessary incision with scissors. Continue layering the filling, alternating with sheets of lavash, until it runs out.

Cover the last layer of filling with the overhanging sheets of lavash.

To give the achma a beautiful golden top, it needs to be brushed with a mixture of beaten egg and sour cream. In a separate bowl, mix sour cream of any fat content and an egg.

Brush the achma with the sour cream-egg mixture, place pieces of butter on top, and put it in the oven. Achma cooks quickly, about 20-25 minutes at 200°C.

The ready achma will have a beautiful golden color. Cut the Georgian pie into portioned pieces and serve hot.