Lobiani is a Georgian oven-baked bread filled with bean puree, usually red beans, but you can use any beans. Not only is this bread famous in Georgia, but also, like Khachapuri bread, it has become famous worldwide. Lobiani is cooked in the oven, but if you don’t have an oven, you can prepare it in a hot pan. Just heat the pan and cook the bread on both sides.
A Georgian table can easily overflow with food, leaving little room for setting anything down. Here it is, Lobiani. It is a hand-held pastry filled with two of the country’s best delicacies. Stay with Cooking County to make a tasty Lobiani.
Try a similar dish: Kubdari Recipe; Try Georgian Flatbread Stuffed with Lamb
How to Make Lobiani?
- 2 cups beans
- 50 grams butter
- Red pepper as needed
- ½ teaspoon fenugreek seed powder
- ½ teaspoon thyme
- Salt and black pepper as needed
- 1 cup milk or warm water
- 1 teaspoon sugar
- 2 teaspoons of dough
- 1 teaspoon salt
- 1 egg
- 2 tablespoons oil
- About 500 to 600 grams flour
- Butter as needed
To make Lobiani, soak the beans the night before, change the water several times and cook with some water and salt until they are soft and the water is absorbed. Beat the beans with a meat grinder, add butter and spices and mix.
Mix milk or warm water, sugar and yeast and set it aside for about ten minutes until you see bubbles on the yeast.
In a large bowl, mix eggs, salt and oil and add them to the dough. Add flour gradually and knead until you have a soft dough.
Cover the dough with plastic or cellophane and let it rest for two to three hours until it doubles in size.
Heat the oven to 200 degrees Celsius. Divide the dough into 3 equal parts. Unroll the dough on a lightly floured work surface, and place 1 tablespoon of the bean paste in the middle of the dough. Fold the dough around until the bean paste is completely covered.
Make holes in the dough with a knife or fork, place Lobiani in the oven and bake it for about 15 to 20 minutes until golden.
How to Serve Lobiani?
Your Lobiani is ready! When it is still hot, brush melted butter on it and enjoy.
If you like Lobiani, do not miss the recipe of Lobio, which is a Georgian bean stew.
Key points for Making Lobiani
- The only thing to remember is that because the dough is yeast-based, you will need to start making the pastries a couple of hours ahead of when you plan to eat.
- You’re supposed to boil the beans, but if you do not have time, you can buy canned beans to prepare the Lobiani sooner! And canned beans work just as well.