Pastry with Lobio and Fried Onions

Kidney beans (lobio) are the main ingredient in Georgia’s famous Lobiani bean bread. In this family recipe from Georgia’s Imereti region we show how to make a pastry filled with kidney beans, flavored with fried onions and spices.

Coating with butter - Copy

Ingredients (filling for 6 to 8 servings): 1 kilo of kidney beans, 4 onions, 80 grams of parsley, 1 tsp of dried coriander, 1 tsp of black pepper, 1 level tsp of Summer Savory, 5 tbs of oil (for frying onions), 120 grams of butter, 4 bay leaves, and salt (amount dependant upon personal preference).

Ingredients (dough): 1 kilo of flour, 25 grams of dry active yeast, half tsp salt, 1 egg and 400 ml of warm water.

Preparation (lobio): Soak the lobio beans in a deep cooking pot of cold water for two hours prior to cooking. Drain water and add the bay leaves and up to 2 liters of fresh water.

Cooking Lobio - Copy

Cook on a medium heat. At this stage, you should begin preparation of the dough – see steps set out later in this recipe. When the beans are cooked and tender, pour out 1 cup of the water (to use later) and discard the rest.

Cooking Beans for Lobio Recipe

Preparation (dough): There are several recipes for making the dough but we find the following method to be the easiest way to prepare it. Add 700 grams of flour to a mixing bowl. Make a hollow in the middle and add the egg, yeast, sugar and salt.

Making Dough

Warm 300 ml of water or milk to 35 C and slowly add to the middle of the bowl. Mix by hand, working from the outside inwards.

Add warm water or milk - Copy

Use your hands to make a ball shape.

Dough ball - Copy

Cover the bowl with cling film and leave in a warm place for at least 2 hours for the dough to rise.

Wrap Dough

Chop and fry the onions.

Frying Onions - Copy

Add 100 grams of butter to the cooked kidney beans, together with 1 tsp of dried coriander, 1 tsp of black pepper, and salt (amount dependant upon personal preference).

Adding butter and spices - Copy

Mash the beans until they have the consistency of mashed potato.

Mashing Lobio - Copy

Chop and add the parsley, together with the fried onions, and 1 level tsp of dried Summer Savory.

Adding Fried Onions and Parsley

Thoroughly mix the ingredients. Use a little of the water saved from the boiled kidneys if the mixture is too thick.

Mixing

Sprinkle flour onto a preparation area and knead the dough before using. Leave for 10 minutes. Separate the dough into 6-8 pieces and use your hands to mold each piece into a circular shape.

Dough Balls - Copy

Roll out each piece and then use your hands to create a flattish oval shape.

Rolling the Dough - Copy

Spread part of the lobio filling onto the middle of each piece of dough.

Adding Filling

Wrap the edges of the dough around the mixture to seal it in.

Sealing the lobiani - Copy

Carefully turn it over and flatten the dough, spreading the mixture to within 4-5 millimeters of the edge.

Flattening and shaping the lobiani - Copy

Use a fork to carefully prick the dough. This is essential as it will help to prevent the mixture ‘blowing out’ as it bakes. Bake in an oven on a low-medium heat for 15-20 minutes.

Pricking the Lobiani before baking - Copy

Remove from the oven and immediately rub butter on the surface of the pastry. This will give it some color but also prevent it from becoming hard.

Coating with butter - Copy

Serving: Serve hot.

Lobiani ready for serving

Enjoy your Pastry with Lobio and Fried Onions!

Advertisements
Comments
2 Responses to “Pastry with Lobio and Fried Onions”
  1. Alli says:

    Thank you for this recipe, and for all the recipes on your site. I’m an American with a Georgian husband, and I’m so happy to have a reliable source for some of his favorite recipes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • CHASHUSHULI WITH SUMMER SAVORY

  • FKHALI WITH BEETROOT LEAVES AND NUTS

  • GURIAN CHEESE AND EGG FILLED PASTRY

  • LOBIO WITH MINT AND EGGS

  • MEGRELIAN AJIKA

  • TOLMA SPICY SOUR CREAM AND TOMATO SAUCE

  • GREEN AJIKA

  • CHAKHRAGINA -OSSETIAN KHACHAPURI

  • TOLMA (DOLMA) – STUFFED VINE LEAVES

  • CHICKEN LIVER WITH RED WINE AND SVANETIAN SALT

  • MOKHRAKULI KHACHAPURI

  • KABABI WITH POMEGRANATE JUICE

  • GEORGIAN LOBIO WITH NUTS

  • MEGRULI KHACHAPURI

  • GREEN BEANS WITH NUTS

  • DARK GRAPE PELAMUSHI WITH CORN FLOUR

  • EGGPLANT “CAVIAR” WITH POMEGRANATE

  • MARINATED GREEN TOMATOES

  • KETSULA - CHICKEN WITH SOUR CREAM AND SPICES

  • BADAGI

  • CHICKEN WITH GREEN AJIKA

  • PELAMUSHI – TATARA

  • KHACHAPURI WITH POTATO FILLING

  • FRIED BEETROOT WITH TOMATOES AND SPICES

  • SHKMERULI – CHICKEN COOKED IN MILK AND GARLIC

  • EKALA FKHALI

  • MUSHROOM CHASHUSHULI WITH POTATOES

  • CHAKHOKHBILI – CHICKEN WITH HERBS

  • CHAKAPULI RECIPE

  • FRIED KHINKALI

  • SVANETIAN KHACHAPURI WITH GREEN ONIONS

  • FRIED GREEN TOMATOES WITH ONION AND CARROT

  • KUBDARI - SVANETIAN MEAT PASTRY

  • WILD OYSTER MUSHROOM PASTRY

  • AJIKA WITH TOMATOES

  • EGGPLANT WITH WALNUTS AND HERBS

  • LOBIO WITH FRIED HAM

  • BEETROOT FKHALI WITH WALNUTS

  • EGGPLANT WITH PEPPERS AND SVANETIAN SALT

  • PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA

  • LOBIO WITH CHEESE

  • ELARJI – CORNMEAL WITH SULGUNI CHEESE

  • KHABAKHI – FRIED MARROW

  • OJAKHURI – FAMILY MEAL

  • GEORGIAN SALAD

  • LEEK SATSIVI

  • SPICY TOMATO SAUCE

  • CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY

  • OJAKHURI WITH CHICKEN AND FRIED POTATOES FLAVORED WITH MARIGOLD

  • OYSTER MUSHROOMS WITH EGGS AND SWEET RED PEPPER

  • LOBIO WITH SWEETCORN

  • CHICKEN WITH SPICY HAZELNUT SAUCE

  • CHICKEN BARBECUE

  • LOBIO WITH TOMATOES AND SPICES

  • BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

%d bloggers like this: