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Printed at the current scale: 1 lobiani · about 635 g · Metric · front and back, more cards if it runs long

Lobiani

1 lobiani · about 635 g · 4 × 6 in
Filling
150 g dried red kidney beans, soaked overnight
75 g onion, finely chopped
25 g butter
1.5 g khmeli suneli
0.8 g blue fenugreek (utskho suneli)
3 g fine salt
0.5 g black pepper
Dough
225 g plain flour
135 g warm water
2.5 g instant yeast
4 g fine salt
10 g sunflower oil
Shape and Bake
5 g butter, for brushing
forklet.co/r/I5ttZHQ8?scale=0.5 · v1
  1. Filling Drain 150 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
  2. Fry 75 g onion, finely chopped in 25 g butter over medium heat, about 150 °C, until soft and golden. 10 min
  3. Mash the beans with the onion, butter, 1.5 g khmeli suneli, 0.8 g blue fenugreek (utskho suneli), 3 g fine salt and 0.5 g black pepper. Cool and roll into 1 balls. 5 min
  4. Dough Knead everything together 8 min.
  5. Cover and proof until doubled. 60 to 90 min
  6. Shape and Bake Wrap each bean ball in a piece of dough and roll out to 30 cm (11 ¾ in), thin enough that the filling shows through in places. 15 min
  7. Bake at 230 °C. 15 min
  8. Brush with 5 g butter, for brushing and cut into wedges.
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