Recipe: Lobiani

Step by step cooking recipe

Boil beans:

soak dry beans for 6-8 hours

rinse beans under running water

add some water and bring to a boil

add butter and sugar

reduce heat to a minimum

cook for 1.5-2 hours – until fully cooked

Knead the dough:

mix warm water, sugar and yeast – leave for 10-15 minutes

mix flour and salt

add activated yeast – knead the dough

when all the flour is absorbed and the dough gathers into a lump – add vegetable oil

knead the dough for 5-10 minutes

cover the dough and leave in a warm place for 60-90 minutes

Punch down the risen dough, then place on a floured work surface.

Divide the dough into 3-4 parts – round each part and put it on the work surface

Cover the dough with cling film and leave for 20-30 minutes

Prepare the filling:

Drain liquid from cooked beans.

mash the beans

cut the onion into small cubes and fry in vegetable oil until golden brown

add the fried onion to the bean puree – mix

grate the tomatoes on a coarse grater – add to the bean puree

add salt, pepper, chopped garlic, ucho-suneli, adjika and chopped cilantro here – mix well

Divide the filling into 3-4 parts and roll a bun from each part

Form lobiany:

roll out a piece of dough into a cake, 5 mm thick

put a bun from the filling in the middle of the cake

gradually pulling the edges of the dough around the filling up, we pinch them so that the filling is inside

flatten the resulting workpiece with our hands, trying to evenly distribute the filling in the middle of the dough and forming a cake, about 1 cm thick

Arrange the lobiani on a baking sheet lined with parchment paper.

Make a small hole in the middle of each piece.

Bake lobiani in an oven preheated to 200-220 degrees for 10-20 minutes – until golden brown

Grease the finished lobiani with softened butter or vegetable oil.