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Lobiani
Bean-stuffed bread, as baked in Racha for Barbaroba
Lobiani is a round bread stuffed with spiced mashed kidney beans, and in Georgia it belongs above all to Barbaroba, St Barbara's Day on 17 December, when households across the country bake it for neighbours and guests. In the highland region of Racha it is often made with ham; this is the plain bean version that is also baked through Orthodox Lent, so the dough here is made with water and oil and the whole bread is vegan. The filling is soft and peppery with coriander and blue fenugreek, and the crust is thin and chewy. A common mistake is making the bean filling too wet, which turns the dough soggy and makes it burst: the mash should hold its shape on a spoon. Chef's tip: fry the onion for the filling until properly golden, not just soft; its sweetness is what makes the beans taste of something.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
For the bean filling
Method
0/7 doneStep 1: Mix 14 oz plain flour, ⅛ oz fast-action dried yeast, 1 tsp sugar and 1 tsp salt. Add 1 cup lukewarm water and 2 tbsp sunflower oil and knead for 8 minutes into a smooth, soft dough. Cover and leave in a warm place for about 1 hour, until doubled.
8 minStep 2: Meanwhile heat 3 tbsp sunflower oil in a frying pan over a medium heat and fry 1 onion for 10–12 minutes, stirring now and then, until golden brown and sweet-smelling.
12 minStep 3: Mash 1 lb cooked red kidney beans in a bowl with a potato masher until mostly smooth, with a few broken beans left. Stir in the onion and its oil, 1 tsp ground coriander, 1 tsp blue fenugreek (utskho suneli), ½ tsp chilli flakes, ½ tsp black pepper and ½ tsp salt. The mix should be thick enough to hold a ball; if it is wet, stir it in the pan over a low heat for a few minutes to dry it out.
Step 4: Heat the oven to 425°F (400°F fan) with a large baking tray inside. Divide the dough and the filling in two and roll the filling into two balls.
Step 5: Flatten a piece of dough into a 15 cm circle, set a bean ball in the middle and draw the dough up over it, pinching to seal. Turn seam-side down and press out with your fingertips into a round about 25 cm wide. Repeat.
Step 6: Slide the breads onto baking paper, prick each top a few times with a fork and brush with a little oil. Bake on the hot tray for 18–22 minutes, until golden brown on top and the base sounds hollow when tapped.
22 minStep 7: Rest for 5 minutes, then cut into wedges. Good warm with pickles and a tomato and cucumber salad, and just as good cold the next day.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 20 g
- Carbs
- 104 g
- Fat
- 16 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lobiani take?
- About 95 minutes in total: 70 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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