Difference between revisions of "Lobiani"
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* Georgian mixed herbs (see [[Khmeli-Suneli]]) | * Georgian mixed herbs (see [[Khmeli-Suneli]]) | ||
| − | == | + | ==Procedures== |
# Dissolve yeast in the warm water, add salt, pepper, flour, knead dough. | # Dissolve yeast in the warm water, add salt, pepper, flour, knead dough. | ||
# Stir in some melted butter. | # Stir in some melted butter. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
| + | <references/> | ||
[[Category:Kidney bean Recipes]] | [[Category:Kidney bean Recipes]] | ||
[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:41, 16 July 2012
Description
File:Lobiani.jpg
Lobiani
Bean khachapuri
Ingredients
Stuffing =
- 2½ cups haricot tinned kidney beans
- 3 onions
- 2 tbsp butter
- Georgian mixed herbs (see Khmeli-Suneli)
Procedures
- Dissolve yeast in the warm water, add salt, pepper, flour, knead dough.
- Stir in some melted butter.
- Leave to stand for 2 hours, knocking back 1 – 2 times.
- Boil pre-soaked beans, cool and shred, add butter.
- Sauté chopped onion in the oil, mix with the beans, sprinkle with salt, pepper and khmeli-suneli.
- Divide dough into 10 even pieces, roll out flat cakes, and lay out the stuffing on each one.
- Pinch the edges up and press, roll out in 0.5 inch thick.
- Bake over 448°F (220°C).
- When serving, brush with butter.
