If you love the cheesy pull of Georgian achma but not the fussy layering of dough, this lavash shortcut is for you. Torn sheets of thin lavash soak up a silky cottage cheese and egg custard, then bake into a golden, sliceable pie that tastes like a lazy khachapuri crossed with a savory bread pudding.
This is the kind of bake that disappears fast at the table. For more cheesy bakes, try our Skillet Khachapuri with Cottage Cheese or the Lazy Khachapuri Cheesy Skillet Flatbread, and do not miss the Crispy Lavash Pies with Chicken and Cheese for another lavash win.
Ingredients
- 200 g (7 oz) cottage cheese
- 100-150 ml (1/3 – 2/3 cup) milk
- 2 eggs
- 70-100 g (2.5-3.5 oz) grated cheese, to taste
- 2 sheets thin lavash (Armenian flatbread)
Instructions
- Blend cottage cheese, milk, and eggs until smooth; stir in grated cheese.
- Tear lavash into small pieces and arrange in a baking dish.
- Pour the cheese mixture over, distributing evenly.
- Bake at 180C (350F) about 30 minutes until golden.
- Let cool slightly and serve.
Tips
- Tear the lavash into bite-size pieces rather than neat layers — the craggy edges crisp up beautifully in the oven.
- Let the bake rest about 10 minutes before slicing so the custard sets and the pieces hold together.
- Swap in any melty cheese you have on hand; a mix of mozzarella and a sharper cheese gives the best flavor. For more easy baked dinner ideas, browse the casserole recipes on Allrecipes.
Nutrition (per 100 g): 160 kcal, protein 12 g, fat 7 g, carbs 13 g.