📷 · Tbilisi Lobiani photo by Sandra C from Canada, CC BY-SA 2.0 · via Wikimedia Commons

Hauptgericht · Georgia · Tbilisi

Tbilisi Lobiani 🫘

Name: Tbilisi Lobiani
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Georgian
Ingredients: Dough: 300 g flour, 7 g dry yeast, 1 tsp sugar, 180 ml warm milk, 1 egg, 40 g butter, salt; Filling: 250 g red kidney beans (or 1 can, 400 g), soaked if dried; 2 onions, finely diced; 50 g walnuts, ground; 2 cloves garlic, crushed; 1 tsp utskho suneli (blue fenugreek) + 1 tsp ground coriander; A pinch of fenugreek seed, salt, black pepper; Butter for brushing

Georgia's answer to the meat pie is a bean one — and nobody in Tbilisi thinks that's the lesser thing. A yeasted dough wraps a spiced red-kidney-bean filling mashed with walnuts, blue fenugreek (utskho suneli), coriander, garlic and onions sweated until jammy, then bakes and gets brushed with butter. It's the dish of Supra feasts and winter windowsills, eaten with raw onion and a glass of mild Georgian red.

Kartli Georgian ⏱ 120 Min Mittel

Zubereitung

1

Yeast, sugar and warm milk 10 minutes; mix with flour, egg, melted butter and salt; knead smooth, rise 1 hour until doubled.
2

Simmer beans until very soft (if using dried); mash leaving some texture.
3

Sweat onions slowly in butter until deep gold, about 12 minutes; add coriander, utskho suneli, fenugreek and garlic a minute before the pan; fold everything into the beans with walnuts; season hard — it should taste spiced and nutty.
4

Roll dough, spread filling over half or a strip, fold to a boat or half-moon, seal tightly; proof 20 minutes.
5

Bake 200 °C, 20–25 minutes until amber; brush generously with butter while hot, rest 5 minutes, cut in diamonds. Serve with raw onion.

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Tbilisi Lobiani 🫘

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