Lobiani with Red Beans
Baking and Desserts • Georgian
Description
Lobiani is essentially a khachapuri, but instead of cheese, it is filled with lobio. Lobiani originates from Racha, a mountainous region in western Georgia.
Ingredients
- Onion 4 heads
- Pork fat 2 tablespoons
- Ground coriander 1 teaspoon
- Water to taste
- Wheat Flour to taste
- Ocean salt to taste
- Ground Black Pepper to taste
- White Beans 15 oz
Step-by-Step Guide
Step 1
To make the filling more tender, soak the beans for 6–8 hours. Change the water and place the pot with beans over medium heat. When the water boils, keep the beans on the heat for another three minutes and drain the water. Pour fresh water over the beans and cook until they are completely soft (2–3 hours). Drain the water and mash the beans through a strainer.
Step 2
While the beans are cooking, finely chop the onion and fry it in pork fat or vegetable oil until golden brown. Mix the onion with the mashed beans and coriander. Season with salt and pepper. Place on low heat and simmer for another five minutes.
Step 3
Knead a simple, not very stiff dough from flour and water. Roll the dough into a thin flatbread, place the filling in the center in an even layer, lift the edges of the dough up and pinch them together. The resulting pie can be slightly flattened with your hands.
Step 4
Place the lobiani seam side down in a skillet and bake covered. When the bottom side is golden brown, flip the flatbread and bake on the other side, but without a lid. The finished lobiani can be brushed with oil on top. Serve hot.
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