Georgian · main
Achma
Achma reads richness 7.2, salinity 3.6 and umami 3.0 on Palate's 0–10 flavor X-ray — a Georgian main, about 1 hr 11 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.9 / 10
- Sweet & Fruity — 1.2 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 0.4 / 10
- Rich & Fat — 7.4 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 7.2 · Salinity 3.6 · Umami 3.0 · Sweetness 1.2 · Nutty 0.7 · Sourness 0.6
What's in it (6)
- 3 cups all-purpose flour
- 3 large eggs
- 3/4 cup water
- 1 tsp salt
- 1 1/2 lbs Sulguni cheese, grated
- 6 tbsp butter, melted
Time & effort: about 1 hr 11 min (41 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 222.4 kcal, 16.8 g protein, 8.5 g fat, 19 g carbs
Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Make a firm egg dough, roll into thin sheets, and parboil each sheet briefly in salted water before shocking in cold water.
- Layer the sheets in a buttered baking dish, spreading each layer generously with grated Sulguni and melted butter.
- Bake until golden and crisp on top, then cut into squares and serve hot.
Dishes with a similar flavor shape
- Karjalanpiirakat ja Munavoi (Karelian Rye Pasties with Egg Butter) — Finnish
- Kopytka — Polish
- Rice with Vermicelli (Ruz bi Sha'riyye) — Lebanese
- Egyptian Rice with Vermicelli (Roz bil Shariya) — Egyptian
- Kartoffelklöße (Potato Dumplings) — German
Keep reading: what richness, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.