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Printed at the current scale: 2 lobiani · about 1.3 kg · US With Grams · front and back, more cards if it runs long

Lobiani

2 lobiani · about 1.3 kg · 4 × 6 in
Filling
10.5 oz dried red kidney beans, soaked overnight
5.5 oz onion, finely chopped
1.75 oz butter
0.25 oz khmeli suneli
0.25 oz blue fenugreek (utskho suneli)
0.25 oz fine salt
0.25 oz black pepper
Dough
3 ⅔ cups plain flour
9.5 oz warm water
0.25 oz instant yeast
0.25 oz fine salt
0.75 oz sunflower oil
Shape and Bake
0.25 oz butter, for brushing
forklet.co/r/I5ttZHQ8?units=us · v1
  1. Filling Drain 10.5 oz dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
  2. Fry 5.5 oz onion, finely chopped in 1.75 oz butter over medium heat, about 150 °C, until soft and golden. 10 min
  3. Mash the beans with the onion, butter, 0.25 oz khmeli suneli, 0.25 oz blue fenugreek (utskho suneli), 0.25 oz fine salt and 0.25 oz black pepper. Cool and roll into 2 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 0.25 oz butter, for brushing and cut into wedges.
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