Filling
Batch 1.02 kg
- 600 gdried red kidney beans, soaked overnight
- 300 gonion, finely chopped
- 100 gbutter
- 6 gkhmeli suneli
- 3 gblue fenugreek (utskho suneli)
- 12 gfine salt
- 2 gblack pepper
- Drain 600 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
- Fry 300 g onion, finely chopped in 100 g butter over medium heat, about 150 °C, until soft and golden. 10 min
- 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
Dough
Batch 1.51 kg
- 900 gplain flour
- 540 gwarm water
- 10 ginstant yeast
- 16 gfine salt
- 40 gsunflower oil
- Knead everything together 8 min.
- Cover and proof until doubled. 60 to 90 min
Shape and Bake
Batch 20 g
- 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
- Bake at 230 °C. 15 min
- Brush with 5 g butter, for brushing and cut into wedges.
