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Lavash achma with cottage cheese and herbs

0
398
Kitchen Georgian
Calorie content 260 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 21.8 g
Fats * 16.7 g
Carbohydrates* 23.9 gr.
* per 100 gr. product
Lavash achma with cottage cheese and herbs
Content

For lovers of curd and cheese baking, lavash achma with cottage cheese and herbs will be a great pleasure. It is prepared quickly and simply, and you just need lavash sheets, cottage cheese and cheese, because without cheese there will be no more achma. Which greens to add and how much - choose according to your taste. Cooking achma in a frying pan.

Ingredients

Cooking process

step 1 out of 15
Prepare all food for achma. Transfer the curd to a separate bowl.
step 2 out of 15
Rinse fresh herbs (in the recipe it is parsley), shake off excess liquid and chop into small pieces.
step 3 out of 15
Mash the cottage cheese well with a fork, add the chopped herbs to it and mix.
step 4 out of 15
Grind a piece of hard cheese on a coarse grater.
step 5 out of 15
Break a chicken egg into a bowl, add a little salt and pepper to it and beat with a whisk.
step 6 out of 15
Unfold the sheets of pita bread on the countertop and use kitchen scissors to cut three circles with a diameter corresponding to your frying pan.
step 7 out of 15
Put a frying pan over medium heat and heat some vegetable oil in it.
step 8 out of 15
Brush one circle of pita bread with a kitchen brush with clean water.
step 9 out of 15
Place this circle in a skillet with the moistened side down. Minimize the fire under the pan.
step 10 out of 15
Apply the curd mass evenly to the sheet.
step 11 out of 15
Place the 2nd circle of pita bread on top of the curd.
step 12 out of 15
Spread a layer of crushed cheese evenly on it.
step 13 out of 15
Cover the cheese with the 3rd round of pita bread.
step 14 out of 15
Pour the beaten egg over the achma. Cover the skillet with a lid and cook the achma over low heat for 7 minutes.
step 15 out of 15
Cut the cooked achma with cottage cheese and herbs into portions, transfer to plates and serve hot. It will remain tasty after cooling down.

Bon Appetit!

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