Lobiani with red beans
4 servings
30 minutes
Lobiani is basically khachapuri with lobio inside instead of cheese. Lobiani comes from Racha, a mountainous region in western Georgia.
1
To make the filling softer, 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. Refill the beans with water and cook until they are completely soft (2-3 hours). Drain the water and mash the beans through a sieve.
- Red kidney beans: 450 g
- Water: to taste
2
While the beans are boiling, finely chop the onion and fry it in pork fat or vegetable oil until golden. Mix the onion with the mashed beans and coriander. Add salt and pepper. Place on low heat and simmer for another five minutes.
- Onion: 4 heads
- Lard (rendered pork fat): 2 tablespoons
- Ground coriander: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
3
We knead the simplest, not very tough 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. The resulting pie can be slightly flattened with hands.
- Wheat flour: to taste
4
Place the lobiani seam-side down in the pan and bake covered. When the bottom is golden brown, flip the flatbread and bake on the other side without a lid. The finished lobiani can be brushed with oil on top. Serve hot.
- Lard (rendered pork fat): 2 tablespoons
