Recently, I found on the Internet a recipe for an interesting dish: delicious achma with potatoes. When I cooked Turkish stuffed achma, my relatives were delighted. After all, the thinnest puff pastry in combination with potato filling and a fragrant onion, seasoned with sweet paprika, is an incredibly tasty dish. Its peculiarity is that the filling potatoes are fried, not boiled, as we used to. In addition, these pies have a very attractive appearance: they are prepared in the form of snails.
- water - 200 milliliters;
- milk - 200 milliliters;
- dry yeast - 1 tablespoon;
- granulated sugar - 1 teaspoon;
- whole grain flour - 1 kilogram;
- salt - 1 teaspoon;
- egg - 1 piece;
- sour cream - 2 tablespoons;
- vegetable oil - 70 milliliters;
- potatoes - 5 tubers;
- onions - 2 pieces (large size);
- ground black pepper - to taste;
- sweet red dried paprika - 2 tablespoons;
- butter - 100 grams;
- sesame seeds - for sprinkling.
Delicious acma with potatoes. Step by step recipe
- Pour warm water and warm milk into a bowl, pour dry yeast, sugar and salt to them. Mix everything and let the yeast disperse a little.
- Drive the egg into the bowl with the liquid components and add the sour cream.
- Tip. Sour cream can be replaced with yogurt.
- Pour vegetable oil into the mixture to prepare the dough.
- Sift the flour and thus enrich it with oxygen. Gradually introduce flour to the liquid components of the dough and knead. The dough should be soft, sticky, difficult to leave by hand. No need to clog the dough unnecessarily with flour.
- We continue to knead the dough on the surface of the table or on a board sprinkled with flour.
- A well-kneaded dough should go away from the hands. We round it, shift it back into the bowl, cover with a lid and allow to rise: for about an hour.
- Cooking the filling of potatoes for achma. Wash and peel the potatoes. Rub the raw potatoes on a grater with large holes.
- Pour a couple of tablespoons of vegetable oil into the pan and send the potatoes a little fried.
- Salt the potatoes to taste, season with a little black pepper and dried red paprika powder.
- Fry the potatoes until cooked and transfer to a separate container.
- Peel the onion from the husk, cut into small cubes and passer in vegetable oil. The prepared onions are sent to the potatoes.
- Melt butter over low heat. You can do this in the microwave.
- When the dough has come up and the filling has cooled, we form our Turkish Achma. To do this, divide the dough into small portions: the size of an egg. We round off each piece and roll it into a thin pancake: approximately up to 5 millimeters thick.
- Lubricate each layer of dough with melted butter and, holding on to the edges, stretch the dough to make an oval. If the dough for achma will break a little - it's okay.
- Put the filling on one edge of the cake and wrap the dough in a roll. Each turn we do a little pulling up to make the dough thinner.
- You need to turn the roll several times in a spiral, twist the roll in the form of a snail and hide the tip in the middle (you can watch this process in more detail in the video under the recipe).
- We spread the achma with the filling of potatoes on a baking sheet covered with parchment, at a small distance from each other, taking into account the fact that it will grow.
- After a short proofing, grease the baking blanks with yolk and sprinkle with sesame seeds.
- We bake the achma in the oven at a temperature of 200 degrees: approximately 20-25 minutes.
The ruddy, juicy and magnificent acma in the form of beautiful neat rolls is a real Turkish miracle. The dough is very thin, and as if flaky. What other dishes of Turkish cuisine can be prepared at home: find out on my site “I love to cook”.