Lobiani

Drain 300 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well.

Fry 150 g onion, finely chopped in 50 g butter over medium heat, about 150 °C, until soft and golden.

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.

Knead everything together 8 min.

Cover and proof until doubled.

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.

Bake at 230 °C.

Brush with 5 g butter, for brushing and cut into wedges.