Lobiani

Drain 5.5 oz dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well.

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Fry 2.75 oz onion, finely chopped in 1 oz butter over medium heat, about 150 °C, until soft and golden.

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 1 balls.

Knead everything together 8 min.

Cover and proof until doubled.

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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.

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Brush with 0.25 oz butter, for brushing and cut into wedges.