Creative Cooking and Baking

 

 

"Ingredients"

Flour – premium quality, 1 kg (equivalent to five leveled 200 g teacups)

Yeast – fresh yeast 18 g (for dry yeast use half the amount)

Water – it must be warm, not hot. If you use hot water, the yeast will not activate. Therefore, please pay attention to the water temperature and make sure to control it.
The amount of water...

"Filling"

Red beans – 800 g

Black pepper – ½ tsp

Barberry – 1 tsp

Salt – to taste

Red chili pepper – to taste (optional)

Svanetian salt – 1 tsp

Ground blue fenugreek – 1 tsp

Onion – 2–3 medium-sized (you may also add 1 clove of garlic, if desired)

Preparation

We start by cooking the beans.

Step 1
First, rinse the beans thoroughly in plenty of water. Place them in a large pot, pour in cold water until it covers the beans by at least the same volume or more. Put the pot on the stove and bring to a boil for 10–15 minutes.
Once it starts boiling, drain the water completely, refill with fresh water, and boil again for about 30 minutes.
After that, drain the water again, add fresh cold water, and cook for about 1.5 hours until the beans are tender.

Step 2
In a large bowl, pour warm water (not hot), add the yeast, and stir until the yeast is completely dissolved. Then add salt and stir again.

Step 3
Gradually add flour to the water mixture, stirring constantly until it becomes too thick to mix with a spoon. Then continue kneading by hand.
Carefully control the ratio of flour to water — the dough should be soft and fluffy, not dense. If the dough becomes too wet, add a little more flour.
After kneading, cover the dough with plastic wrap and a clean kitchen towel. Leave it to rest in a warm place for 1 hour.
Remember: The resting place for the dough should be warm, with windows closed so no drafts reach the dough.

Preparing the Filling

Step 4
After the beans are cooked, place them in a colander to drain completely.
In a pan, sauté the filling ingredients (onion, spices, etc.), then mix them with the beans once cooled. Mash and combine thoroughly until smooth.
Let the prepared filling rest in the refrigerator for 40 minutes.

Step 5
Transfer the rested dough to your work surface and knead it gently.
Important: Never knead the dough forcefully. Handle it with care and respect — this way, your baked goods will never fail.
Some even like to recite a short prayer (“Our Father”) during this process.
Once the dough reaches the desired elasticity and fluffiness, you can begin shaping it into portions.

Step 6
Divide the dough into equal-sized balls. Shape each piece into a smooth ball and let them rest for about 20 minutes, covered with a cloth to keep them warm.

Step 7
After 20 minutes, start forming the Lobiani. Work by hand, as shown in demonstration videos, using a rolling pin only at the very end to adjust size.
Do not overfill the dough with the bean mixture, to avoid tearing. Always make a small air vent (a tiny hole) in the center of each Lobiani before baking.

«Baking» – Step 8

Preheat the oven: Set to 200°C (392°F) in advance.

Baking: Place the prepared lobiani in the oven and bake for 8–10 minutes using top and bottom heat, without convection.

To keep it soft and delicious:

When the dough turns golden, take it out of the oven, lightly brush with butter or oil, then return it to the oven for a few more minutes.

After baking, brush it once more with butter.

Wishing you success and enjoy your meal!
🍽️ If you like our channel — please subscribe ❤️