GEORGIAN LOBIANI BAKED IN TONE

Posted by georgianrecipes on 2013/03/29 · 3 Comments 

We recently returned to our bakery, Trepezi, in our neighborhood in Tbilisi to see how our baker, Zaur Skhirtladze, makes Lobiani (boiled bean bread). Lobiani is enjoyed all year round and especially eaten on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17). The main ingredient of Lobiani is boiled kidney beans. Zaur told us that after boiling, … Continue reading →

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GEORGIAN BREAD (PART 2)

Posted by georgianrecipes on 2013/03/29 · 1 Comment 

To show how traditional Georgian bread is made we spent a morning with our local baker, Zaur Skhirtladze, who works at the bakery, Trepezi in our neighborhood in Tbilisi. A typical day at our Georgian bakery begins at 7.30 a.m. when Zaur lights the deep circular oven called a tone. The tone will take around one and a half hours to reach the … Continue reading →

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  • TOLMA SPICY SOUR CREAM AND TOMATO SAUCE

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  • TOLMA (DOLMA) – STUFFED VINE LEAVES

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  • MOKHRAKULI KHACHAPURI

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  • GEORGIAN LOBIO WITH NUTS

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  • GREEN BEANS WITH NUTS

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  • EGGPLANT “CAVIAR” WITH POMEGRANATE

  • MARINATED GREEN TOMATOES

  • KETSULA - CHICKEN WITH SOUR CREAM AND SPICES

  • BADAGI

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  • EKALA FKHALI

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