Achma with meat
60+ Min
500+ Kcal

This is achma with meat, not lasagna. I don't care what will you say, it's Georgian dish, with Georgian flavor and traditional achma dough. 

500 500 gr. red bell pepper
50 50 gr. red pepper
10 10 gr. garlic
40 40 gr. coriander
40 40 gr. utsko suneli
35 35 gr. fresh coriander
1.2 1.2 kg. minced beef
500 500 gr. tomatoes
300 300 ml. matsoni
3 3 eggs
400 400 gr. butter
500 500 gr. flour
step 1
First of all, let's make a dough. Mix flour, eggs and 200 grams of matsoni. Knead until you have a smooth, springy dough. You can also add some water. Roll out the dough, cut into desired size and boil. Then cool it down in a cold water and leave for a while.
step 2
At the same time, blend washed red pepper, peeled garlic, spicy red pepper, tomatoes, coriander and utskho suneli, add a pinch of salt and you will get an ajika.
step 3
Prepare the minced beef for frying - put in a hot pan with already poured oil. When it will be cooked, add adjka and chopped coriander.
step 4
Let's "built" our achma. You will need a baking form, or anything that will sustain dough and stuffing. Melt some butter, put the piece of dough into the form and apply the butter on it, then add some stuffing. Re-do the same process as many times as you want.

How To Serve

Bake the "built" achma in oven, at 180 degrees, for about 25 minutes, until it will become crispy and golden.