Bakery Tray · Layered Cheese Pastry
Achma
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It looks like lasagna and is built the same way — sheets of dough layered with butter and cheese — except there's no tomato sauce or meat anywhere near it.
Thin sheets of boiled dough are layered with generous amounts of butter and sulguni and imeruli cheese, then baked until the top turns golden and the inside stays soft and molten. Bakeries and market stalls around Adjara sell it cut into thick squares.
Why it's made this way: Achma comes from Georgia's southwestern Black Sea region, where dairy-rich, butter-heavy layered pastries developed as a distinct alternative to the more familiar filled khachapuri.
More from Georgia
Part of World of Street Food — 690 dishes from 118 countries.
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