Achma

Ingredients:

• Suluguni cheese - 500 g
• Flour - 400 g
• Sour cream - 200 g
• Butter - 150 g
• Eggs - 2
• Water - 100 ml
• Salt - to taste

Preparation of Achma:

1. Mix the flour, eggs, salt, and water to make a stiff dough. If there's not enough flour, add more. Let the dough rest.
2. Grate the cheese and melt the butter in a double boiler.
3. Divide the dough into several parts, with one portion being slightly larger.
4. Roll out the larger portion of dough thinly and place it into a greased baking dish, letting the edges hang over the sides.
5. Fill a pot with water and bring it to a boil. Place a bowl of cold water next to it. Roll out the remaining dough balls to the size of the baking dish.
6. Mix the cheese with butter and sour cream. Dip one dough sheet into boiling water for 2 minutes, then transfer it to cold water.
7. Brush the first (raw) dough sheet with butter, place the boiled sheet on top of it, and spread the cheese mixture over it.
8. Continue layering in this manner. Cover the final boiled sheet with the overhanging edges of the bottom dough sheet. Brush the top with sour cream and place the achma in an oven preheated to 200°C (392°F).
9. Bake the achma for about 40-50 minutes. If it begins to puff up, gently pierce it in several places with a wooden skewer.
10. Once the achma is out of the oven, cover it with a clean towel and let it rest for about fifteen minutes before serving.