Recipes · Georgian · Bakery
Achma (Layered Cheese Pastry)
One serving has 531 kcal and 22 g protein, and at least a fifth of a woman's daily need of cobalamin (72%), selenium (55%), phosphorus (46%), riboflavin (43%), vitamin A (40%) and calcium (37%). Ready in 65 minutes.
- Preparation: 25 min
- Cooking: 40 min
- Makes: 1 serving (170 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 45 g Flour, all-purpose
- 25 g Water
- 10 g Eggs, whole, raw
- 0.4 g Salt
- 70 g Mozzarella, fresh
- 20 g Butter, unsalted
Method
- Mix the flour, egg, salt and water into a smooth dough; knead well, cover, and rest for 15 minutes.
- Divide the dough and roll into a few thin sheets.
- Boil each sheet briefly, 1-2 minutes, in salted water until just cooked, then drain.
- In a buttered baking dish, layer the boiled sheets with a scattering of grated cheese and dots of butter, repeating to build several layers, finishing with cheese and butter on top.
- Bake at 180°C (350°F) for 30-35 minutes, until deeply golden and bubbling.
- Let rest for 5-10 minutes before cutting a portion to serve. Makes 1 portion; multiply the ingredients by 6 for a whole dish to share.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 531 kcal | 25% |
| Carbohydrates | 36.1 g | |
| Water | 76.2 mL | |
| Fiber | 1.2 g | 4% |
| Protein | 21.6 g | 45% |
| Tryptophan | 0.44 g | |
| Threonine | 0.88 g | |
| Isoleucine | 1 g | |
| Leucine | 1.7 g | |
| Lysine | 0.88 g | |
| Methionine | 0.49 g | |
| Cystine | 0.21 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.93 g | |
| Valine | 1.2 g | |
| Histidine | 0.5 g | |
| Fat | 33.1 g | |
| Monounsaturated | 9.7 g | |
| Polyunsaturated | 1.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.97 g | |
| Saturated | 20.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 136 mg | |
| Calcium | 372 mg | 37% |
| Copper | 0.09 mg | 10% |
| Iron | 2.6 mg | 14% |
| Magnesium | 25.8 mg | 8% |
| Manganese | 0.33 mg | 18% |
| Phosphorus | 321 mg | 46% |
| Potassium | 120 mg | 3% |
| Selenium | 30.4 µg | 55% |
| Sodium | 514 mg | |
| Zinc | 2.5 mg | 31% |
| Thiamin (vitamin B1) | 0.38 mg | 35% |
| Riboflavin (vitamin B2) | 0.47 mg | 43% |
| Niacin (vitamin B3) | 2.8 mg | 20% |
| Pantothenic acid (vitamin B5) | 0.47 mg | 9% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 92.5 µg | 23% |
| Cobalamin (vitamin B12) | 1.7 µg | 72% |
| Choline | 43.9 mg | 10% |
| Vitamin A | 278 µg | 40% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 19.4 IU | 3% |
| Vitamin E | 0.81 mg | 5% |
| Vitamin K | 3.2 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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