Wednesday, 15 April 2020 07:52

Lobiani

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Georgian Food, Lobiani Georgian Food, Lobiani image by Sriniv.K

Bean-filled bread. It looks a lot like khachapuri but has red bean filling inside and no cheese. The name comes from the Georgian word "lobio", which simply means "beans".

LOBIANI

Ingredients (filling):

500g of kidney beans,
300g of smoked ham (optional),
70/100g of butter (for vegetarians can be replaced with margarine)
3 or 4 bay leaves,
2 cloves of garlic (optional)
salt to taste

Ingredients (dough):
1 kilo of flour
25g of dry active yeast (or 50 gram of fresh yeast),
half tsp salt,
1 egg
400 ml of lukewarm water

Preparation (filling):

Soak the beans overnight. Add beans to a pot of water and boil for 3-4 minutes. Empty the water, and add the beans, ham (optional), bay leaves, salt and garlic to the pot (or a pressure cooker - using a pressure cooker will reduce the cooking time). Boil the beans until soft. It can take anywhere from an hour to three hours (and occasionally longer) for them to become tender. When the beans are cooing start preparing the dough.

Pour the ready beans into a bowl, remove the ham and spices (bay leaf and garlic), add salt and 70 g of butter (100g if you didn’t use ham for boiling beans) to a bowl. Mash and mix all the ingredients.

Preparation (dough)

Add all the dough ingredients, but 200g of flour, to a mixing bowl. If you are using fresh yeast, first mix it with about 100ml of lukewarm water and a teaspoon of sugar, wait until fluffy and mix with other ingredients.

Mix the dough until it forms a ball. Cover the dough and leave in a warm place for 1 hour to allow the dough to rise. Add 100 grams of flour and knead the dough until it is fairly firm. Dust your work surface with the remaining flour and divide the dough into 4 balls. This way you will eventually have 4 lobiani, each pizza size. It is also possible to divide the dough into 10-12 pieces and get bun-sized lobiani. Flatten each ball with your hands to make a 1 cm thick circular shape. Divide the lobiani mixture into as many parts as you have the dough discs. Place a portion of the filling in the center of each of the dough circles. Wrap the edges of the dough around the mixture to seal it in and flatten the discs. Score the surface of the dough with a knife or fork to prevent the filling from bursting in the oven.

In case you do not have time to prepare the dough just buy it at the nearest lavash bakery. The quality of dough might even better

Preheat the oven to 200C and bake 15-20 minutes. Remove from the oven and rub butter on the surface to add some color and prevent it from drying out. Serve hot.

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