Achma with lavash and Cold-Pressed Camelina Oil

Achma is a beloved Eastern dish, a type of khachapuri, and is more than just a hearty delicacy – it’s a symbol of hospitality. Traditionally, it’s the first dish served to guests, setting the tone for a warm welcome.

There are many achma recipes, but for those looking for a quicker, easier version without the hassle of making layered dough, this easy achma with lavash and cold-pressed camelina oil is a perfect option. Camelina oil has a mild, neutral taste and a high smoke point, making it ideal for baking and frying.

Cold-pressed camelina oil is extracted from the seeds of Camelina sativa and is rich in omega fatty acids, essential vitamins (especially A and E), and minerals. It’s also packed with phytosterols – organic compounds that help regulate cholesterol levels and significantly reduce the risk of coronary heart disease and atherosclerosis.

The Ukrainian brand CraftOil, known for its high-quality, aromatic and nutritious oils, offers a wide and constantly updated selection of healthy products including cold-pressed oils, seeds, nuts, flours, and grains.

At CraftOil, you’ll find fresh, organic camelina oil, as well as camelina seeds and flour. These are 100% natural products that bring tremendous health benefits.

Check out our online store – we guarantee you’ll find something you’ll want to try!

Ingredients for Quick and Easy Achma with lavash

• 300 g of Adyghe cheese;
• 150 g of kefir (preferably 3.2% fat);
• 10 g of cold-pressed camelina oil;
• 2 eggs;
• 1 tsp sea salt;
• 6–7 sprigs each of dill, cilantro, and parsley;
• 1 sheet of lavash;

Step-by-step preparation

Wash the fresh herbs (dill, cilantro, parsley) and finely chop them. Remove thick stems. In a bowl, beat the eggs with salt until foamy. Add kefir and mix well. Finely chop or coarsely grate the Adyghe cheese.

Grease a baking dish with camelina oil. Place the lavash inside. Spread half of the cheese evenly over the lavash, followed by half of the chopped herbs. Fold the lavash into the center like an envelope. Pour one-third of the egg-kefir mixture over it. Add the remaining cheese and herbs on top, fold the lavash again, and pour the rest of the egg mixture over everything.

Bake the achma for about 20 minutes at 190–200°C (375–390°F).

Let it cool slightly, then cut into portions and serve. It tastes great both warm and cold.

Tips:

Before serving, you can sprinkle the achma with fresh herbs or drizzle with sour cream. If you don’t have camelina oil, you can also use corn oil or sunflower oil.

Explore CraftOil’s online store for a wide selection of cooking oils suitable for frying, baking, or salad dressings, along with artisan foods and professional oil press equipment.