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Lavash achma puff pie with cheese in Georgian style

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454
Kitchen Georgian
Calorie content 194 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 14.3 g
Fats * 12.4 gr.
Carbohydrates* 13.7 g
* per 100 gr. product
Lavash achma puff pie with cheese in Georgian style
Content

The flaky Georgian lavash and cheese achma comes out fragrant, nourishing and moderately salty. The easy-to-prepare pie can be served for breakfast or afternoon tea, and is also suitable for family tea.

Ingredients

Cooking process

step 1 out of 7
In a separate deep bowl, beat the eggs and kefir until smooth.
step 2 out of 7
Rub the cheese on a fine grater or grind it in a blender. The second option is more convenient for this type of cheese.
step 3 out of 7
Cut two sheets of pita bread into small equal squares.
step 4 out of 7
Pass the hard cheese through a grater with large cloves.
step 5 out of 7
We put a whole sheet of pita bread in a baking dish. On it we put some of the cut pieces of pita bread, thoroughly soaked in an egg-kefir mixture.
step 6 out of 7
Next, lay out the cheese, hard cheese and again pieces of pita bread in the impregnation in layers. Repeat layers until we run out of products. Add spices. Close the top with the edges of the first lavash, sprinkle with the rest of the cheese and thinly sliced ​​suluguni on top.
step 7 out of 7
We bake Georgian achma for 25 minutes at 180 degrees. After letting the dish cool, divide it into portions and serve. Ready!

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