Lobiani

Ingredients

Yeast dough 1000 g

Red beans 300 g

Butter 130 g

Salt

Ground black pepper

Strictly speaking, this is a variation of khachapuri, but with a bean filling. One of the many undeniable advantages of this dish is its filling. By substituting some ingredients, lobiani can be made during Lent. You'll get an exceptionally tasty and nutritious dish.

Soak the beans in cold water for 8-10 hours. Then drain in a colander, pour in plenty of fresh cold water, and place over medium heat. Bring to a boil and simmer for 1.5-2 hours. Drain, reserving some of the liquid for pureeing.

Mash the hot beans until smooth, but not too smooth. The mixture should be relatively uniform. Add butter or lard, salt and pepper, stir, and let cool.

Divide the finished dough into equal pieces of approximately 200 g each, roll them out, and fill them with the filling—about the same amount as the dough—gather the edges into a "sack" shape and pinch.

Flip the flatbread over, roll it out to a thickness of about 1 cm, place it on a baking sheet, and bake in an oven preheated to 180°C (350°F) until golden brown. 30-40 minutes. Alternatively, bake in a frying pan with a lid.

Grease the finished lobiani with butter or lard, stack them, and cut into wedges with a sharp knife.

Small, oblong-shaped lobiani are easiest to eat, as this prevents the filling from spilling out. Beans tend to thicken, so make sure the filling isn't too dry. Lobiani is especially delicious served with slices of boiled smoked ham and washed down with a tart red wine.

Enjoy your meal!