Filling
Batch 512 g
- 300 gdried red kidney beans, soaked overnight
- 150 gonion, finely chopped
- 50 gbutter
- 3 gkhmeli suneli
- 1.5 gblue fenugreek (utskho suneli)
- 6 gfine salt
- 1 gblack pepper
- Drain 300 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
- Fry 150 g onion, finely chopped in 50 g butter over medium heat, about 150 °C, until soft and golden. 10 min
- Mash the beans with the onion, butter, 3 g khmeli suneli, 1.5 g blue fenugreek (utskho suneli), 6 g fine salt and 1 g black pepper. Cool and roll into 2 balls. 5 min
Dough
Batch 753 g
- 450 gplain flour
- 270 gwarm water
- 5 ginstant yeast
- 8 gfine salt
- 20 gsunflower oil
- Knead everything together 8 min.
- Cover and proof until doubled. 60 to 90 min
Shape and Bake
Batch 10 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.
