Filling
Batch 1.53 kg
- 900 gdried red kidney beans, soaked overnight
- 450 gonion, finely chopped
- 150 gbutter
- 9 gkhmeli suneli
- 4.5 gblue fenugreek (utskho suneli)
- 18 gfine salt
- 3 gblack pepper
- Drain 900 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
- Fry 450 g onion, finely chopped in 150 g butter over medium heat, about 150 °C, until soft and golden. 10 min
- Mash the beans with the onion, butter, 9 g khmeli suneli, 4.5 g blue fenugreek (utskho suneli), 18 g fine salt and 3 g black pepper. Cool and roll into 6 balls. 5 min
Dough
Batch 2.26 kg
- 1350 gplain flour
- 810 gwarm water
- 15 ginstant yeast
- 24 gfine salt
- 60 gsunflower oil
- Knead everything together 8 min.
- Cover and proof until doubled. 60 to 90 min
Shape and Bake
Batch 30 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.
