Step by step cooking recipe
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
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.