Lobiani with a Twist

Ingredients

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• For the filling: For the filling:
• 2 cups (400g) cooked kidney beans 2 cups (400g) cooked kidney beans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon marigold petals (optional) 1 teaspoon marigold petals (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the filling. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   In a food processor, combine the cooked kidney beans, sautéed onion and garlic, ground coriander, ground fenugreek, marigold petals (if using), salt, and pepper. Pulse until well combined but still slightly chunky.
6. 6.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a rectangular shape, about ¼ inch thick.
8. 8.
   Spread the bean filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the second dough rectangle on top and press the edges to seal.
9. 9.
   Transfer the filled dough to the prepared baking sheet. Brush the top with olive oil and make a few slits to allow steam to escape.
10. 10.
    Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Treat your ingredients with care...

• Kidney beans — If using canned kidney beans, make sure to rinse them thoroughly before using to remove excess sodium. If using dried kidney beans, soak them overnight and cook until tender before incorporating into the filling.

Tips & Tricks

• For added flavor, you can sprinkle sesame seeds or nigella seeds on top of the bread before baking.
• Serve Lobiani with a side of Georgian tomato and cucumber salad for a refreshing contrast.
• Leftover Lobiani can be reheated in the oven or toaster oven for a few minutes to regain its freshness.
• Experiment with different herbs and spices in the filling, such as paprika or cumin, to customize the flavors to your liking.
• If you prefer a spicier version, add a pinch of cayenne pepper or red pepper flakes to the filling.

Serving advice

Lobiani is best served warm or at room temperature. Slice it into individual portions and serve as a main dish or as part of a mezze-style spread. It pairs well with a dollop of plain yogurt or a drizzle of olive oil on top.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped herbs, such as parsley or cilantro, on top of the sliced Lobiani. Serve it on a wooden cutting board or a decorative platter to showcase its rustic charm.