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Printed at the current scale: 4 lobiani · about 2.5 kg · Metric · front and back, more cards if it runs long

Lobiani

4 lobiani · about 2.5 kg · 4 × 6 in
Filling
600 g dried red kidney beans, soaked overnight
300 g onion, finely chopped
100 g butter
6 g khmeli suneli
3 g blue fenugreek (utskho suneli)
12 g fine salt
2 g black pepper
Dough
900 g plain flour
540 g warm water
10 g instant yeast
16 g fine salt
40 g sunflower oil
Shape and Bake
20 g butter, for brushing
forklet.co/r/I5ttZHQ8?scale=2 · v1
  1. Filling Drain 600 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
  2. Fry 300 g onion, finely chopped in 100 g butter over medium heat, about 150 °C, until soft and golden. 10 min
  3. Mash the beans with the onion, butter, 6 g khmeli suneli, 3 g blue fenugreek (utskho suneli), 12 g fine salt and 2 g black pepper. Cool and roll into 4 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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