Lobiani

The recipe of this fasting dough is one of the simplest, oldest and classics. Before factory made yeast was invented, people used enzymes from the skin of a plump. Initially, in Georgia beans grew in Samtskhe-Javakheti, so, it's possible, that origin of lobiani is not Racha, but from Samtskhe.

Goes with

msxali

Recipe author

Luka Nachkebia

Ingredients

Portions :

red pepper flakes

10 gram

foreign spice

15 gram

dry coriander

15 gram

onion

70 gram

cooked beans

430 gram

salt

1 a pinch

Sugar

1 a pinch

yeast

20 gram

water

250 milliliter

highest quality flour

500 gram

step

Add yeast in warm water, mix salt and flour. Once the yeast will begin to foam, add the flour to it and knead the dough so that no lumps remain. Wrap the bowl with a plastic and leave in a warm place for about 40-50 minutes. When the dough rises, divide it into two equal parts and leave for 5 minutes.

step

At the same time sauté the onion, add the boiled beans and mash. Add spices and salt. Divide weight into two equal parts.

step

Roll the dough so that it’s thinner in the middle that on the edges. Put the stuffing in the middle and wrap from the edges to the center. Cut off the excess dough, and leave for 3 minutes.

step

Give lobiani round shape.

Serve

Bake in an oven for 15 minutes at a temperature of 230 degrees.

Comments