Georgian
Lobiani
Lobiani is a Georgian bean-filled bread with a soft yeasted crust and a warmly spiced red bean filling. This version uses the traditional method of soaking and simmering dried beans, then mashing them with onion, coriander, and blue fenugreek before baking.
Ingredients
- Dried red kidney beans120g
- Bay leaf1
- All-purpose flour250g, plus more for dusting
- Warm water150ml
- Active dry yeast1 tsp
- Sugar1/2 tsp
- Fine salt3/4 tsp, divided
- Sunflower oil2 tbsp, divided
- Yellow onion1 small, finely chopped
- Ground coriander seed1 tsp
- Utskho suneli, ground blue fenugreek1/2 tsp
- Dried summer savory, kondari1/2 tsp
- Ground dried red chili or adjika1/4 tsp, optional
- Unsalted butter1 tbsp, for brushing
Method
- Rinse the dried beans, cover them with plenty of cold water, and soak overnight.
- Drain the beans, place them in a pot with fresh water and the bay leaf, bring to a boil, then simmer until completely tender, about 1 to 1 1/2 hours.
- While the beans cook, dissolve the yeast and sugar in the warm water and let stand for 5 to 10 minutes until foamy.
- Mix the flour with 1/2 tsp salt, add the yeast water and 1 tbsp sunflower oil, and knead into a smooth, soft dough for about 8 minutes.
- Cover the dough and let it rise in a warm place until doubled, about 1 hour.
- Drain the cooked beans well, discard the bay leaf, and mash the beans while still warm, leaving a little texture.
- Heat the remaining 1 tbsp sunflower oil in a pan and cook the onion until soft and lightly golden.
- Stir the onion into the mashed beans with the coriander, utskho suneli, summer savory, chili or adjika if using, and the remaining 1/4 tsp salt.
- Cool the bean filling until warm but not hot, then shape it into a compact ball.
- Heat the oven to 230°C with a heavy baking sheet or stone inside.
- Punch down the dough, roll or pat it into a thick round, and place the bean filling in the center.
- Gather the edges of the dough over the filling, pinch them firmly closed, and turn the parcel seam-side down.
- Gently flatten the filled dough with your hands into a round about 20 cm wide, taking care not to tear the surface.
- Cut or poke a small hole in the center to let steam escape.
- Slide the lobiani onto the hot baking sheet and bake until puffed and deep golden in spots, about 12 to 15 minutes.
- Brush the hot lobiani with butter, let it rest for 5 minutes, then slice into wedges and serve warm.
Common questions
Can I substitute the dried red kidney beans with canned beans for lobiani?
Yes, but the flavor and texture will be less traditional. Use about 2 1/2 to 3 cups drained canned kidney beans, skip soaking and long simmering, and mash them well. Cook the filling a few minutes to dry it out before shaping.
How long does lobiani take from start to finish?
With overnight soaking, plan on about 2 to 2 1/2 hours of active cooking plus rise time. The beans take the longest. If using pre-cooked beans, you can cut the total time down significantly.
What are the most common mistakes when making lobiani?
The biggest mistakes are undercooked beans, a wet filling, and dough that’s too stiff or too dry. Drain the beans very well, season the filling boldly, and let the dough rise until truly doubled for a soft, tender bread.
How should I store leftover lobiani, and can I freeze it?
Store cooled lobiani wrapped or in an airtight container in the refrigerator for up to 3 days. It freezes well for about 2 months; wrap slices tightly. Reheat in a skillet or oven so the crust stays crisp.
What is the best way to serve lobiani?
Serve it warm, ideally brushed with melted butter. It’s often cut into wedges or thick slices and eaten as a meal on its own or with pickles, fresh herbs, or a simple salad to balance the rich bean filling.