Lobiani with Georgian beans: step-by-step recipes with photos

Reviews (2)

14

Prepared by: Mamamaksa

11/22/2012 Cooking time: 8 hours 0 minutes

Lobiani is a traditional Georgian appetizer, which is a delicious flatbread with beans. Easy to prepare, but very filling and tasty, especially if you don’t skimp on the spices.

Simple recipe

Ingredients:

• Beans (dry) - 800 g
• Onions (medium size) - 2-3 pcs.
• Vegetable oil (for frying)
• Spices (salt, ground black pepper)
• Yeast dough - 1 kg
• Butter (for the finished product)

Preparation:

Cook beans (lobio). Color doesn't matter. In Georgia, canned beans are practically not used, but you can use them too, you just need to rinse them, no sauces are needed here.

When the beans were ready, I kneaded the yeast dough. You can take it ready-made. The dough should not be hard; the softer and airier it is, the better. While the dough is rising, let's make the filling. First, I mashed the beans with a puree.

Then I beat it with a mixer.

Then I added the onion, cut into cubes and fried in sunflower oil until golden brown, mixed well, salt and pepper. The resulting filling should be slightly over-salted, then the dough will absorb this excess salt and everything will be harmonious. But don't overdo it!

At this time the dough is already ripe. We knead it, divide it into parts, roll it into balls and leave it on the board for a while to rise again.

Now let's move on to the main stage. Take one dough ball, flatten it with your hand to the size of a dessert plate, lay out the filling and begin to gather the edges.

It turns out this is a semi-finished product.

Now turn it seam side down and begin to flatten it with your hand (never use a rolling pin!), turning it into a thin “pancake,” trying to evenly distribute the filling. It is better to do this on both sides, then the layer of dough will be the same on both top and bottom.

Heat a frying pan and lightly sprinkle it with flour. The resulting lobiani should be smaller in diameter than the frying pan. Now carefully put your palm under it, and transfer it to the frying pan, and again, but quickly level it, bringing it to the size of the frying pan. While one is fried, we prepare the other.

Brown on one side, turn over and also brown on the other. Since the dough is thin, lobiani is ready as soon as both sides are browned. Transfer to a board and grease with butter.

We stack the finished lobiani in a heap, anointing each one with oil. They can be eaten hot, cold, or heated. And each state has its own special taste.

Bon appetit! Lobiani are very filling, perfect for breakfast with tea or coffee and for a snack at lunchtime.

On matsoni

Ingredients:

• Matsoni or whey – 500 ml
• Wheat flour / Flour (1 cup = 500ml) - 3 cups.
• Salt - 1 tsp.
• Sugar - 1 tbsp. l.
• Yeast - 11 g
• Vegetable oil – 70 ml
• Onion (Large) – 1 pc.
• Beans (Boiled) - 2 cups.
• Garlic - 4 teeth.
• Adjika (Dry) - 1 tbsp. l.
• Cilantro (I used dry, you can use 1 bunch of fresh) - 1 tbsp. l.
• Khmeli-suneli - 1 tsp.
• Spices (Svan salt) - to taste

Preparation:

Heat the whey. Add salt, sugar, butter and yeast. Stir and add flour. Knead the dough.

Leave the dough in a warm place until it doubles in volume.

Pre-boil the beans and cool. Cut the onion into small cubes and fry in a small amount of vegetable oil until golden brown. Place all the spices on a plate and mix them.

Place beans, spices, peeled garlic and fried onions in a blender bowl and puree into a homogeneous mass. Divide the dough into 4 parts (you will get 4 lobiani).

Roll each part into a circle and lay out the bean filling, spreading it over the flatbread with a spoon without touching the edges. Gather the edges into a knot, like khachapuri, and press with your fingers.

Pinch off the created knot (extra dough), sprinkle a little flour on top and roll it out again into a flat cake. Carefully, without fanaticism. Let the lobiani stand for 10-15 minutes and place on a baking sheet lined with baking paper. There is no need to grease the cake with anything. The dough is very risen and there may be bubbles. Break the dough with your hand so that the bubble bursts; don’t worry, the filling won’t “run away.” Place the lobiani in the oven at 200 degrees until done.

Bon appetit!!!

Description of preparation:

Lobiani is a typical Georgian dish, the preparation of which was taught to me by my good friend, a real Georgian Teimuraz from Kutaisi.
Nominally, lobiani is an appetizer, although in terms of its satiety, lobiani is not inferior to many hot dishes (beans, after all). An important fact: if you neglect the use of spices (more precisely, cilantro), then you will not end up with lobiani, but God knows what. Cilantro is a key ingredient in this dish, so make sure to add it to the tortillas. And then you will get lobiani like in the best houses in Kutaisi Purpose: For lunch / Afternoon snack / Inexpensive Main ingredient: Vegetables / Legumes / Beans / Cilantro Dish: Baked goods / Snacks Geography of cuisine: Georgian / Caucasian

In the oven

It is better to allocate about 2.5-3 hours to prepare the dish. The delicacy is often eaten in Georgia during Lent. The food is made using yeast dough. Sometimes matsoni is used.

The flatbreads do not spoil for a long time. People often take snacks with them on the road, on a trip or on a long trip. Red or white bean pie is prepared in a frying pan; you do not need to use the oven.

Ingredients:

• 500 g white or red beans.
• 1 chicken egg, homemade if possible.
• 3 tsp. salt.
• 500 g wheat flour.
• 20 ml. vegetable oil.
• 100 g butter.
• 200 ml. low-fat kefir.
• 15 g yeast.
• 5 g sugar.
• 1 onion.
• 40 g cilantro.

Recipe:

For lean flatbreads with Georgian beans, soak the main ingredient. Place it in a bowl, add running water until it completely covers the beans, and leave it overnight. Drain the water in the morning.

Pour low-fat kefir into a large bowl. Add yeast until it dissolves in liquid. Add a raw egg, a little sugar and salt to taste to the mixture. Mix thoroughly until smooth.

Afterwards, in order to prepare lobiani with beans, you need to cook the legumes. It is necessary to fill them with new running water. As it boils, add a new one. Gradually add salt. A sign of readiness - the bean grains are soft, tasty, and easy to crush in your hands. The process takes about 2 hours.

Take the kefir dough mixture already prepared according to the khachapuri recipe. Start kneading it, adding flour regularly. Continue until you get a homogeneous mass that does not stick to your hands.

Place the bowl with the khachapuri dough in a dark place with normal temperature. Once the mixture comes together, knead until it comes down. Repeat the recipe one more time to get soft and tasty lobiani with beans.

Cut the onion into small cubes and throw into the frying pan. Fry in sunflower oil until a characteristic golden crust appears, as in the photo.

Drain all the water from the beans for the tortillas, leaving a small amount at the bottom. Pour the ingredient along with the liquid into a separate bowl. Gently mash until pureed. Stir in onion, cilantro and butter. Add salt if necessary.

Cut the pie dough into 8 equal pieces, creating small patties. Place the filling in the center and cover it with dough, creating a small round “pie”. Then make a flat cake by rolling out the pastry as in the photo. But you should do this carefully so that the lobiani with beans does not tear.

Add a little vegetable oil to the pan to prevent the baked goods from burning. Place the tortillas on a heated surface. Fry for a few minutes, then turn over. Readiness indicator: golden crust on both sides of the lobiani.

Georgian lobiani - aromatic and satisfying bean pie

Lobiani with beans is considered one of the delicious and appetizing dishes of Georgian cuisine. These are soft flatbreads with filling that are eaten for breakfast, lunch, afternoon snack and dinner.

Prepared at home, Georgian pies will be a wonderful addition to the holiday table. Every housewife will want to bake these flatbreads herself.

To find out how to cook lobiani, just read the recipe posted on the website. Here you can see a photo that shows the entire cooking process step by step.

Lobiani recipe

• The dough for lobiani is chosen at your own discretion. It can be puff pastry, cooked with matsoni or kefir, or with yeast.
• Georgian flatbreads can be filled with beans of any color.
• No sauces are used here.
• It is allowed to use canned beans, which must be pre-rinsed.

Often such pastries are called khachapuri lobiani. This is due to the fact that the shape and type of dough of the flatbread resembles khachapuri.

It is not difficult to prepare Georgian lobiani; it is enough to have certain skills, the required products, and the desire to treat your guests to an unusual snack.

How to make lobiani dough?

You can bake lobiani pie at home using soft or puff pastry.

Ingredients for soft dough:

• loose yeast - 2 tbsp. l.,
• granulated sugar - 2 tbsp. l.,
• a pinch of salt,
• warm water - 2 cups (200-250 g),
• mayonnaise - 1 tbsp. l.,
• sunflower oil - 1 coffee cup;
• Wheat flour is taken in such a way that the finished dough does not stick to the fingers, but is not very strong.

How to make soft dough? Cooking sequence step by step:

1. Pour yeast, granulated sugar, salt into a bowl of appropriate size, add mayonnaise, sunflower oil, and warm water.
2. The mass is thoroughly mixed until the yeast is completely dissolved.
3. Flour is gradually added to the resulting liquid mixture. The result should be a soft dough for lobiani that easily sticks to your fingers.
4. After kneading it in your hands for 10 minutes, form it into one large lump, then put it in an enamel bowl with a lid. Recommendation: to make the dough rise quickly, place the pan with its contents in a plastic bag, wrap it with a warm blanket and set it aside for 40-60 minutes.
5. After some time, the dough becomes fluffy. This means it is ready to use. The presented proportion of ingredients is designed to produce 6-7 medium-sized cakes.

Authentic Georgian bean pies are made from soft yeast dough. If you wish, you can buy or make your own puff pastry.

Ingredients for puff pastry:

• cold water - 2 glasses (200-250 g),
• a pinch of salt,
• vodka - 1 tbsp. l.,
• citric acid - half a teaspoon,
• any vinegar - 1 tbsp. l.,
• sunflower oil - 2 coffee cups,
• margarine - 2 packs of 250 gr.,
• Wheat flour is taken to obtain a soft dough that sticks to your hands.

Small flatbreads

Ingredients:

• Onions (for filling) - 2 pcs.
• Beans (for filling) - 250 g
• Spices (salt, pepper - for dough and filling)
• Water (warm) - 1-1.5 cups.
• Butter (for dough 50 g, for filling 50 g) - 100 g
• Yeast (fresh) - 15-20 g
• Wheat flour / Flour (high grade) - 500 g
• Khmeli-suneli (for filling) - 0.5 tsp.

Recipe:

Dissolve the yeast in warm water, add salt and pepper, add flour and knead the dough and let stand for 1 hour (knead 1-2 times). Add melted butter and knead the dough.

Pre-soak the beans overnight, and then boil and grind through a meat grinder.

Finely chop the onion and fry until tender. Add to the beans and mix well, add salt and pepper, add butter and suneli hops. The filling is ready.

Divide the dough into equal pieces, like whites. Roll into flat cakes and place 1 tbsp in the middle of each. l. fillings. Gather the edges of the flatbread towards the middle and press.

Roll out to 1 cm thick

Place khachapuri on a sheet.

Bake at 220*C until golden brown and grease with hot oil.

Ready!

Useful tips

Matsioni is sometimes used instead of kefir. If necessary, you can add a little minced meat to the filling. Both minced chicken and pork are excellent. Georgian sweet and sour sauce or adjika is good for serving. For a more flavorful treat, cook with ground walnuts.

When cooking, you can’t skimp on cilantro. Without this ingredient, the dish will lose all its charm.

When serving, lobiani are greased with lard or butter, carefully stacked on top of each other.

This is an excellent dish served either cold or hot. It’s not difficult to prepare lobiani; even an incompetent housewife can do it!

Source

Adjarian

Ingredients

For filling:

• 500 g red beans
• 2 pcs bay leaf
• 100 g butter
• salt to taste
• black pepper to taste
• 1 piece red hot pepper
• 1 piece red onion

For the test:

• 250 ml water
• 500 gr flour
• 3 tbsp vegetable oil
• 1.2 tsp. salt
• 0.5 tsp. sugar
• 1 tsp. yeast suie

To submit:

• salted pepper to taste tsitsak
• 30 g butter

Yes, these are the famous Adjarian boats, only they are filled with lobio. Tsitsak is served with lobiani, where would you go without it? These salty green hot capsicums pair amazingly with beans.

You can learn about the history of Georgian baked goods with beans - lobiani - in the Lobiani recipe. Don't be surprised that the shape of my lobio bread is elongated. This is exactly the shape of lobiani that is baked in a stone oven. Although I don’t have a stove, the shape is very convenient.

There is a tradition, be sure to bake bean pies on Barbaroba. Christ himself appeared to Saint Barbara, strengthening her spirit and faith. Saint Barbara in Georgia is considered the patroness of children. Barbaroba is celebrated by observing pagan traditions, deeper and more ancient, associated with the goddess of the Sun.

So, lobiani can be round and thin, oval-shaped with traditional fork punctures, oblong and narrow, baked in the oven, and boats like this.

Lobiani filling includes a lot of butter, traditional spices and herbs, fresh herbs, onions and garlic. In the Racha-Lechkhumi region, lobio filling is prepared with unique ham, which adds incredible aroma and piquancy.

There is no need for special spices and herbs here; it is better to limit yourself to ground red pepper and fresh black pepper. Yes, we remember that red pepper is NOT paprika. Red pepper is a hot chili pepper that has been dried and ground. I don’t add garlic at all, but red sweet onion, gilded, comes in handy here. The filling should be tender and creamy, no dryness, more butter.

I would like to note that every housewife is looking for her own “only true” recipe, which will be liked and taken root in the family, and then picked up by subsequent generations. This applies not only to bread. This is how traditions are born!

Preparation:

Spicy lobiani pies

Ingredients:

• Sour cream – 100 g
• Water – 300 ml
• Sugar - 1 tbsp. l.
• Salt - 1 tsp.
• Yeast (Dry instant) - 8 g
• Vegetable oil – 50 ml
• Wheat flour / Flour – 600 g
• Beans - 250 g
• Garlic - 4 teeth.
• Adjika (Dry) - 1 tbsp. l.
• Tkemali - 3 tbsp. l.
• Cilantro - 1 bunch.
• Khmeli-suneli - 0.5 tsp.
• Spices (Kondari (savory) - 0.5 tsp; salt to taste: Adyghe, Abkhaz or Svan)
• Leaf celery (I used 0.5 tsp dried) - 0.5 bunch.

Preparation:

Add fairly hot water to the sour cream. Stir and cool to room temperature. Add salt, sugar and yeast, stir.

Add flour and knead the dough. It is sticky and sticks to your hands. Add the oil and continue kneading the dough until it absorbs the oil. Leave the dough in a warm place until it doubles in volume.

Pre-boil the beans and cool. Add tkemali, pressed garlic and chopped cilantro and celery to the cooled beans. Using a blender, puree everything into a homogeneous mass.

Since I didn't have fresh celery, I added dry ground celery. We also add salt, adjika, suneli and kondari to our bean puree. Mix thoroughly with a spoon. Our filling is ready. Already at this stage it can be used as a spread-pate, not bread, for canapés and sandwiches. Believe me, it's very tasty! Knead the risen dough and file the table with flour. Divide the dough into equal balls, flatten them with your hand and place our filling in the middle.

Form the pies, carefully sealing the seam. Use your hand to flatten the pies to give them a flat appearance. Fry in vegetable oil on both sides.

Bon appetit!!!

How to cook lobiani

Boil the beans
In the evening, soak the beans in cold water for 12 hours. In the morning, rinse the beans, place them in a large saucepan and cover with plenty of cold water. Add a few bay leaves for taste. Don't add salt! This way the beans cook much faster. Cook until done. Cooking time depends on the beans themselves, and can range from 1 hour to 3 hours. The beans should be soft and soft.

Dough dough

While the beans are cooking, you have time to prepare the dough. Add yeast and salt to warm water and mix well until completely dissolved.

Yeast dough

Add flour and knead into a firm, elastic dough. Pour in the vegetable oil and knead the dough well until it becomes a homogeneous elastic ball. Cover with a napkin and leave in a warm place for a couple of hours. The dough is ready when it has doubled in size.

Filling for lobiani

By this time, the beans should already be cooked. Drain the water (reserving some for later) and mash the beans into a smooth puree. Add finely chopped onion and cilantro, spices and salt to taste. Mix well. If the filling turns out to be too dry, you can add a little of the broth in which the beans were cooked.

Dough balls

Divide the dough into small equal balls.

Place the filling on the dough

Roll them out to medium thickness. Place a generous amount of filling in the center of the dough. You shouldn’t feel sorry, but don’t overdo it either!

Pinch the edges of the dough

Gently pull up the edges of the dough and pinch them in the center.

Form lobiani

Turn seam side down and lightly roll out cake to about 1cm thick.

Bake in the oven

You can fry it in a frying pan, but I prefer to bake it in the oven. Then the dough becomes soft and fragrant. At a temperature of 180 degrees, the cake will rise in about 30 minutes.

Lobiani ready

Grease the finished lobiani with vegetable oil and let rest for 5-10 minutes. Serve hot, cut into portions. Two lobiani is enough to fill you up.

Bon appetit!