Lobiani Recipe | Georgian Bean-Stuffed Bread
Learn how to make a delicious bread stuffed with mashed red beans (lobio), the vegan version of fabulous Georgian khachapuri. Lobiani, which is traditionally served for St. Barbara’s Day (Barbaroba in Georgian), takes its origin in the small highland region of Racha.
Beans arrived in Georgia in the second half of the 16th century sixteenth century and quickly became a staple food. More nutritious than local lentils or greens, the beans were also a great match for the dough.
In the mountainous region of Racha, in western Georgia, the beans for traditional lobiani are made with lard. Here I recommend the popular vegan option using bread dough. For mashing the beans Georgians typically use a meat grinder; you can use a food processor as I do or a simple potato masher will do a fine job.
- LINK TO IMMERSION HAND BLENDER AND SPICES --
► Braun 4-in-1 Immersion Hand Blender: (Amazon)
► Ground Coriander: (Amazon)
► Dried Marigold/Imeretian Saffron: (Amazon)
► Blue Fenugreek/Utskho Suneli: (Amazon)
► Khmeli Suneli Spice Mix: (Amazon)
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Ingredients for Bean Bread Lobiani
Makes 4 (10-inch) lobiani
For the filling
1 pound/454g dried red kidney beans, soaked (see page 000)
2 bay leaves
2 medium onions, peeled and finely chopped (2 cups/300g)
4 tablespoons/60ml vegetable oil
½ teaspoon khmeli-suneli spice blend
½ teaspoon ground Blue Fenugreek
½ teaspoon summery savory
¼ teaspoon ground coriander
Coarse salt and freshly ground black pepper, to taste
For the dough
11/3 cup/300ml warm milk or water
1 packet active dry yeast
1 teaspoon sugar
3 3/4 cups/500g all-purpose flour, more for dusting and kneading
1 teaspoon fine sea salt
6 tablespoons/80ml canola or olive oil
1 to 2 tablespoons unsalted butter, softened
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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INGREDIENTS
250 grams bread flour
30 grams sugar
3 grams salt
3 grams dry yeast
150 ml warm milk (or water)
20 grams unsalted butter
filling
120 grams sweet red bean paste
toppings
1 egg
black sesame seed
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Tuscan Bread & Bean Soup
Recipe at:
Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano over the top before service or at the table.
Soft and Fluffy Red Bean Buns | 超柔软、拉丝的豆沙小餐包，波兰种做法
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Ingredients / 材料（Servings: 9）：
【Poolish / 波兰种】
50g Bread flour 高筋面粉
50g Water 水
1g Instant Yeast 速溶酵母
【Main Dough / 主面团】
230g Bread flour 高筋面粉
35g Sugar 白糖
3g Instant yeast 速溶酵母
2g Salt 盐
1 nos Egg 鸡蛋
90g Milk 鲜奶
20g Butter 牛油
1 set Poolish 波兰种
【Filling / 馅料】
270g Red bean paste 豆沙馅
#波兰种 #豆沙包 #poolish-bun #soft-and-fluffy @LittleChef-xiaochushi
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