Adjaruli-shaped Lobiani with Bean Broth
This is a delicious lobiani, baked in the shape of Adjaruli khachapuri and enriched with bean broth. The broth adds juiciness to the lobiani and prevents it from drying out, making it particularly tender and flavorful.
Ingredients
- Warm Water250 ml
- Vegetable oil20 ml
- Dried Savory2 ჩაის-კოვზი
- Coarsely ground red pepper1 ჩაის-კოვზი
- Black Pepper½ ჩაის-კოვზი
Instructions
8 steps- 1
Sift the flour and make a small well. Add the yeast, salt, and a little warm water. Dissolve the yeast with a fork. Cover with a kitchen towel and wait 10 minutes for the yeast to activate.
15 min
- 2
Add the remaining water and melted butter. Knead the dough. Finally, knead with oil. Leave in a warm place to rise well.
20 min
- 3
Once the dough has risen well, knead it again and shape it into balls. Divide into 4 equal parts.
60 min
- 4
Cook the kidney beans until softened. Drain, reserving the broth.
60 min
- 5
Add dried savory, coarsely ground red pepper, black pepper, salt, and oil to the cooked kidney beans. Mash.
10 min
- 6
Roll out each ball of dough and add the filling - kidney bean puree and small pieces of ham (optional). Shape into a boat, like Adjaruli khachapuri.
15 min
- 7
Bake in a preheated oven at 250 degrees Celsius until golden brown.
25 min
250°C
- 8
During baking, drizzle bean broth over the lobio to prevent it from drying out.
10 min
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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