They are so delicious that I cook them 5 times a week and want to eat them every day! My grandmother
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- čas přidán 31. 07. 2022
- They are so delicious that I cook them 5 times a week and want to eat them every day! My grandmother's recipe!
My grandmother's old and unknown recipes. You certainly don't try something like this often. It would be a pity if this recipe was lost over time. This recipe will surely surprise you and your loved ones, because few people know its secret. It is incredibly easy to prepare, filling and very tasty.
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Let's make soft homemade bread!
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Cooking recipe and ingredients:
6 eggs.
50 ml of water.
1.5 teaspoons of salt.
Mix well.
650 g of flour.
Knead the dough.
Sprinkle the bowl with flour.
Cover and set aside for 10 minutes.
Divide the dough into 2 parts.
Divide each piece into 5 equal pieces.
Roll them into a ball.
Cover and set aside.
300 g of suluguni cheese.
300 g of Dutch cheese.
Add 300 g of cottage cheese.
Mix well.
Sprinkle the table with flour.
Roll out the dough as in the movie.
Add 1 tablespoon of salt to boiling water.
2-3 tablespoons of vegetable oil.
Grease the baking tray with butter.
Cook the dough for 1 minute.
Dip in cold water.
Place on a baking sheet and brush with melted butter.
Add the prepared cheese filling.
Repeat this process with each piece.
Arrange the cheese filling between the layers.
Brush with melted butter.
Bake in an oven preheated to 200 C for 45 minutes.
Everything is ready. It turned out very tasty.
You should definitely try it yourself.
The taste is perfect.
I really liked this recipe, and you? Write me a comment!
Bon Appetit!
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Cześć wszystkim! 🙋♀ Włącz napisy w swoim języku! ✅ Dziękuję za oglądanie i komentowanie! 🙏😘💕💖
🙏🙏🥰🥰❤❤😘😘
Peut on remplacer le fromage suluguni par un autre fromage et lequel !!!... et merci pour la réponse .
@@pascaldemare1297 She says she will answer and help but she doesn't. You can use mozzarella cheese instead of sulguni
Cok basarılı 👍
@@trkstatrksta8410 I can’t buy that cheese around here, for sure there must be substitutions.
Нв вид очень аппетитно,обязательно попробую.А Вам большое спасибо за этот хороший рецепт.Удачи и ждем еще новых вкусняшек. СПАСИБО😍
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Dziękuję,że do wyrabiania ciasta zdejmujesz pierścionki i bransoletki. To jest wyznacznik kuchennego profesjonalizmu. Co do potrawy.Robiłem tak jak dzieci były małe. Dodatkowo barwiłem ciasto na czerwono,zielono i żółto. Im bardziej kolorowo, tym bardziej apetycznie.Pozdrawiam z Loslau
ΝΑΙ ΑΛΛΆ ΓΆΝΤΙΑ ΔΕΝ ΦΟΡΆΕΙ. ΕΛΕΟΣ??????? ΚΑΙ ΥΠΑΡΧΟΥΝ ΤΟΣΕΣ ΙΏΣΕΙΣ ΚΑΙ ΜΙΚΡΌΒΙΑ.. ΌΤΙ ΝΑΝΑΙ. ΆΛΛΗ ΔΟΥΛΕΙΆ ΔΕΝ ΈΧΟΥΜΕ ΑΠΌ ΤΟ ΝΑ ΦΤΙΆΧΝΟΥΜΕ ΌΛΑ ΑΥΤΆ ΤΑ ΠΟΛΎ 😂😂😂😂😂😂😂😂😂ΦΤΗΝΆ 😭😭😭😭😭😭😭😭ΑΠΛΆ 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣ΦΑΓΗΤΑ😢😢😢😢😢😢😢😢😢😢ΘΑ ΜΑΣ ΤΡΕΛΆΝΟΥΝ. ΔΕΝ ΦΤΆΝΕΙ Η ΦΤΏΧΕΙΑ ΜΑΣ. 😪😪😪😪😪😪😪ΜΑΣ ΔΟΥΛΕΎΟΥΝ ΨΙΛΌ ΓΑΖΙ ΟΛΟΥΣ ΜΑΣ. 😩😩😩😩😩😩😩😩😪😪😪😪💔😭😭😭😭😭😭😭😭😭😭😭😭😭😭💔💔💔💔💔💔🤧🤧💔💔💔💔💔🤧🤧💔💔💔💔💔🤧😓🤧🤧🤧ΕΛΛΆΔΑ ΑΓΓΕΛΙΚΉ. ΑΕΙ ΝΑ ΧΑΘΟΎΝ ΟΙ ΣΑΔΙΣΤΕΣ 😭😭😭🤧🤧🤧🤒🤒🤒😢😢😢😥🤧🤧🤧🤧💔💔💔💔😪😪😪😪😪😢😢🤕🤕🤕🤧🤧🤧😭😭😭😭😩😩😩🤒🤒🤒🤧🤧🤧😅😅😅🤣🤣😍😍😍😍😍😍😍😍😍😍😍😇😇😇🤣🤣🤣🤣😂😂😂😂
Bu bizim turkiyede yapılan su böreği peynirli kıymalı ıspanaklı yapılır
Jakie to piekne i musi fantastycznie smakować. Czegoś takiego jeszcze nie widziałam. Zaraz jutro będę działać. SERDECZNE DZIĘKI. POZDRAWIAM
Świetny przepis lubię takie zapiekanki ❤️🌺😃
Deve ser uma delícia, farei. Obrigada, Deus te abençoe sempre ❤️😋
Merhaba, büyükannenizin Türkiyeli olma ihtimali var mı? Çünkü bu bizim Su Böreği tarifimiz 🙂😉 Türkiye 'den saygılar ( This is Water Pastry in Türkiye)
Bardzo dobrcze fajne rezeptuje. Tsenkuje pani
Maravilhosamente lindo.👌
Humm me deu água na boca,vou tentar fazer!!!!
Super diferente e deve ser uma delícia mesmo parabéns 👏👏😋😋
Спасибо за вкусный рецепт. Однозначно - лайк и подписка. Но☝️ Краткость - сестра таланта!☝️
Looks very delicious! Can’t wait to try it! Thanks for the recipe! Watching from the USA.
Que rica receta Przepisy gracias por compartirla 💋💋💗 saludos desde Villa María PCIA de Córdoba Argentina
FELICITACIONES!!
Muy delicioso!!
Le deseo éxitos 🙌
Я живу в Грузии.это наше национальное блюдо.называется ачма.здоровья вам и всех благ!!
It isn’t healthy to have often. Looks delicious. I would make it once a month. It will stop up the arteries if they eat that 5times a week😮
@@40stefanie vero troppo calorico.nnoi ci aggiungiamo solo parmigiano carne macinata mista carota sedano e cipolla xervsugo rosso con passata di pomodoro.
La pasta sfoglia va asciugata prima di fare strati. Si chiamano vincisgrassi. ,O lasagne . Una bonta' .
I came back from Uzbekistan. They serve it every breakfast with farmers cheese. So delicate and delicious.
Mmmmm se ve delicioso gracias por compartir sus recetas la voy a preparar 😊🤗💐💐💐🇨🇱
Я живу в России и готовлю так ачму, все мои домашние любят ее. Спасибо за видео, мира вам и добра вашей семье.
To the Russian cook.
Sending love and prayers for all in Russian families
October 2022
🇺🇸💞🙏🌍
ونحن نعيش في سوريا ثمن هذا الطبق يكفينا ان نعيش فيه اسبوع شكرا لكم 😪
Se ve muy delicioso, gracias por compartir la receta.👍👍
Hvala za divnu ideju.
Izgleda ukusno.
Probacu.❤️
Watched fully friend and really amazing and delicious recipes stay blessed always dear
Это очень вкусно но требует много времени... Спасибо!
И денег
Use phyllo dough
@@user-ri2zd6nn1k In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Все в жизни надо попробовать, огромное спасибо за рецепт, вам самые наилучшие пожелания.
Świetny. Przepis. Brawo 😅
Hummm q lindoooo😍 parece delicioso, deu vontade comer 😋 Parabéns 👏
Это грузинское блюдо, называется ачма. Вкусно а!
Я впервые пробовала в Тбилиси, называется ачма-хачапури, незабываемое удовольствие! Только верх надо покрыть фольгой, тогда все слои получаться нежными.
Looks yummy. I think my kids would love it!
Спасибо за рецепт. Выглядет очень аппетитно. Желаю процветания вашему каналу.👍👍👍
Me encanta leer las opiniones de la gente cuando se traduce que bueno feliz día 🤗
Perfeito,deve estar muito saboroso!
Amei, maravilhoso, vou tentar fazer, parabéns
Türkçe.yaz
Achei maravilhosa claro que vou fazer parabéns 🤩👏👏👏👏
Deliciosa!! Felicidades!! Me encantará experimentarlo para mi familia!! Saludos desde mi amado y bendito México 👋🇲🇽❤
Aaaaa bu bizim su böreğimiz ellerinize sağlık Türkiye'den sevgiler 🇹🇷🇹🇷🇹🇷
Bravo bravo. Poz iz Rovinja
Aynen... valla izlerken canim cekti. Hafta sonu yaparim artik...
Çok güzel olmuş eline sağlık yanlız bir sorun var soğuk Suya attığınızda çamaşır gibi sıkmayın kevgiri ters çevirip soğuk sudan sonra kevgirin üstüne serip beyaz bir tülbentle üzerine narin bir şekilde suyunu al gibi üzerine bol tereyağlı
Пять раз в неделю другой еды нет очень муторно
Wow! Amazing yummy recipe. The method of your preparation is excellent. Looks so tempted and delicious. Nice sharing friend 😇😇😇👍👍
Wooow se ve riquísimo, lo voy a intentar ojalá me quede así de crujiente 😋😋😋 gracias por compartir las recetas
Saludos desde Cancún ⛱️🌞🌻
Wooow! 😋 Wspaniała tiropita! Już za nią tęsknię 🥰 Dzięki za przepis! 🙂
Çok güzel görünüyor elinize sağlık bende deneyeceğim iyi geceler
İzmirden izliyorum
This looks delish!! I would like to add an herb or two 🌱🌿 God bless 💗✝️
It looks amazing I can almost smell it.
Me encanta la paz que se respira con la musica y todo se ve delicioso gracias
Ellerine.saglik.cok.güzel.oldu.teşekürler.sag.olun.
Просто супер ❤
Nunca había visto una masa tan hermosa 😯y con esos procesos es increíble quedé sorprendida!! Ojalá pudieran poner en Español los ingredientes y el proceso muchas gracias bendiciones 🙌
Parece delicioso vou fazer ❤❤obrigada pela receita
Vou fazer... parece delicioso 🍜🍜🍜
Podoba mi się na pewno spróbuję pozdrawiam i dziękuję 😍
PARECIDA COM MASSA DE MACARRÃO.
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Me parece fantástica la receta y también la masa, para combinarla con verduras y otras cosas.
Muchas gracias! Felicitaciones desde Argentina! 😊
La masa es como la de los tallarines.
Thank you for sharing this recipe it looks delicious.
Prekrasno definitivno ke go napravam bravo za receptot❤❤❤👏👏🍀👌
Это очень, очень вкусно!!! И на завтрак и на ужин и в обед... 😆😀моя любимая ачма!
Fantastica idea !!! Complimenti ❤
Gente simplesmente Fantástica essa Receita.
Mmmm..!!! Se ve delicioso. Gracias por compartir, me encantó. La prepararé pronto..
Huumm!! Deve ser uma delícia
Entendi como um macarrão
Obrigada😘😘
Uma lasanha de mineiro kkkk trem bão d+
Wow this recipe looks delicious and beautiful 👍👍👍👍👍👍👍👍👏🏼✌️
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
WOW!! This looks amazing. Love the prep and the whole process to the final dish! Thank you for sharing this delicious looking recipe😋😋👍🏾👍🏾. I am watching from the UK.
Recept je výborný 😊😊😊❤❤ďakujem vám
Спасибо за рецепт обязательно попробую
Nossa que maravilha de receita, vou fazer pra família, obrigada querida beijão grande no seu coração ❤️❤️
Очень аппетитный пирог, но комментарий можно написать, когда испечеш и попробуешь. За рецепт спасибо. Россия.
@@user-mj6xd8lj2j In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
I want to watch this video just to listen to that nice music five days a week.
Vou fazer com certeza. Gostei demais 👍
Achei bem diferente, nunca tinha visto algo assim,, acho que fica parecendo massa folhada; pelos menos a aparência, e com jeito de muito saborosa.😘😘
Looks so amazing absolutely yummy 😋
Olha, fiquei babando, babando e babando. Parabéns.
This is really nice. I love the beautiful appearance after baking. Never saw anything like this. Truly nice
That looks so good 😋 Not sure if I can make this with gluten free flours, but I might give it a go …. Thx for sharing!
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Hummmm deu água na boca ... parabéns 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
Tiene que estar riquísimo pero no se si encontraría un tipo de queso que nombran
Parabéns Deus abençoe sempre sua vida amei a receita que benção
Я думаю что это так вкусно,,,один хруст чего стоит,,,как нибудь не поленюсь притовлю это блюдо,,,спасибо за рецепт,,,всем кто приготовил такое блюдо,приятного аппетита,,
Получается ачма. Очень-очень вкусное блюдо! 😋😋😋👍👍👍❤️
А тесто внутри выглядит как сырое,больше похоже на тесто,как вареники варишь.Сверху красивое,запеченное.Но внутри...🤔🙄
@@antoninaveljanova7490 я ела это блюдо, меня угощали на празднике. И сама пыталась приготовить... Неудачно.
Уверяю Вас вкуснота необыкновенная! ❤️👍
@@user-ju1if3pr4e Наверное,надо иметь навыки в приготовлении этого блюда.Знать,как тесто сварить,вовремя его вытащить,да и само тесто правильно замесить.Вообщем,я уж точно не смогу такое сделать.И пытаться не буду.😊
@@antoninaveljanova7490 у меня была одна попытка, первый блин так сказать. Тогда я имела только рецепт, записанный со слов женщины. Сейчас я неоднократно вижу видео, уже поняла, что и где я сделала не так. Буду готовить снова и снова. Пока не получится так, как должно быть. 😊✊
@@user-ju1if3pr4e Вы наверное терпеливы.😊Удачи и успехов вам!Я люблю больше рецепты,где не заморачиваешься,попроще.Иногда и пеку что-то,на что требуется больше времени в приготовлении,если есть время и желание.☺👋🌹💐
ПЯТЬ РАЗ В НЕДЕЛЮ... ХОТЬ БЫ РАЗ ПРИГОТОВИТЬ
ЗА РЕЦЕПТ СПАСИБО.
Extraordinário!!!!!😋😋😋😋😋😋😋👏👏👏👏👏🇧🇷
Laborioso para prepararlo pero se ve delicioso, definitivamente hay que hacerlo.. 😋😋😋
Это прекрасеый рецепт - а называется АЧМА, Я жила на Кавказе - это их коронное блюдо. Большое Вам спасибо за рецепт. Удачи вам.
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Para quien se pasa todo el día en la cocina... Y .. lo hace 5 veces en la semana? Sería bueno que variará un poco para obtener más vitaminas!
Suböreği bizim geleneksel böreğimiz.
Kıyma ile yapılanı herzaman tercihimdir.
Elinize sağlık.
Parece delicioso! Parabéns!
좋은영상정보너무고맙고감사합니다늘건강하시고복많이받으세요 굿 👍
Muy rico voy a tratar de hacerlo y que me salga!!!!💖💖💖💖
Niesamowity przepis . Nigdy o takim nie słyszałam .Wygląda bardzo apetycznie . Zapisuje go sobie może go wypróbuję . Pozdrawiam serdecznie😍
Na Biotad Plus lecimy???
Поезжайте в Турцию,там ее готовят очень вкусно!
@@user-iq4io5om9z в Грузии ещё вкуснее...ачма- - это грузинская выпечка
@@marcomarco5056 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@@user-iq4io5om9z In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Очень,очень хороший результат,мы с вами его посмотрели и попробовали, из ваших рук.. Спасибо большое!!!
E diferente, nunca tinha visto nada igual. Vou tentar faser. Amo pão 🍞 a massa sabe. Blz 🌹 obrigada 🎀
Оля,спасибо большое за такой удивительный рецепт.Очень похоже на" Баницу",но я делала просто с лавашом,а у Вас интересный рецепт из теста.Удивили просто.Обязательно попробую сделать.Удачи!
А славашом как получается?
Que deliciaaaa! Isso e uma obra de arte,perfeito espetacular, acho difícil conseguir fazer essa massa tão levinha
Looks yummy! Did you roll out all the dough?
Vocês são extraordinários trabalhando com massas. Fazem parecer, simples e fácil. É muito lindo!
Certamente esse prato é uma delícia.
Parabéns e obrigada por ensinar com tamanha naturalidade e carinho ❤
This is gorgeous!!! I will try to make this dish. Very nice relaxing music with the video. 😊
From the US
Witam🤗
WOW co za ciasto😋
@ marlenagozdzialska9217, składniki oraz wyrób, wygląda jak ciasto na makaron.
In Turkey, we make it under the name of Su Böreği. There are varieties with minced meat, cheese and spinach. It is an excellent pastry.😋Türkiye’de su böreği adıyla yaparız biz . Kıymalı,peynirli ve ıspanaklı çeşitleri vardır.Mükemmel bir börektir.
😋
Yeah also you can find any pastry in Turkiye I eat yesterday 😉
Is this the e same as "la cror" I probably didn't spell it correctly. My former mother-in-law was Albanian and made a comparable dish.
I loved Turkish drama..n want to knw more abt Turkey.. can we b friends
This is a kind of Turkish boreks in the name of "su böreği"
Armenians make it too. You can use phyllo dough to save time. I use Jack cheese and cream it with an egg and fresh parsley. Spinach with feta is also delicious
Vou fazer, maravilhoso.
Amei obrigada por compartilhar sua receita. Vou fazer
Se ve sencillamente deliciosa, intentaré hacerla, gracias x compartir, saludos desde Mexico 🇮🇹💞
Огромная благодарность,за рецепт!Наверное это вкусно!По возможности попробуем приготовить)))Вам успехов!Крепкого здоровья!
Дорого стоит
Thank you so much for sharing this delicious receipt.
СПАСИБІ ЗА чудовий рецепт...
Ела много раз в Турции,это очень вкусно,но не знала,как это готовится!Спасибо за рецепт!
Получилась грузинская ачма.
@@galinamaslova3267 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Se puede hacer con carne
Deve ser maravilhoso! I'm from Brazil.
Nu am văzut asa ceva niciodată.Arată super.
Mulțumesc ptr reteta
This looks so delicious ! The pasta looks perfect .
Se ven muy buenos
Вы чудо
@@zulmaelizabethalberto1172 In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
@@user-cv3qm3qn2r In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Ciekawy przepis , warto spróbować- dziękuję 👌💚
In the country of Georgia this dish is called ACHARULI ACHMA , or in the Adjara region of western Georgia, on the coast of the Black Sea, where "it comes from" it is called SAGARMAKARINA! It is cooked with Georgian Imeruli rich fat cheese or minced meat with Georgian spices - khmeli-suneli, utsho -suneli with the Svanetian salt. The dough is drawn like a sheet and is spread over 6-8 griddle metal plates in a few seconds on a long table - after every 4 layers of dough on the griddle metal plates, butter the plates well again and cover them with one of the richest Georgian Imeruli fat cheese - and then cover them again with a thin layer of dough. Then again lay the remaining layers on top, like sheets. The layers must be very thin and delicate - they must melt in the mouth ...not because of the Imereti cheese, which helps to make it tender, and not because of the fried butter, but because of the quality of the dough. Coat the dough with a mixture of fried butter, sour cream and raw egg, stir and coat before frying. It will look nicely fried after frying. To this day, this dish has been prepared in country Georgia since the time of immemorial at weddings, birthdays, for the recovered patients after surgeries , at the birth of a child, at funerals ( and on ...)
Adorei!!!❤
Show maravilhoso!!