Lobiani Rendang

Ingredients

In this adaptation, we have replaced the traditional Georgian spices with a blend of Malaysian spices to infuse the dish with the flavors of Malaysian cuisine. Additionally, we have incorporated the use of rendang curry, a staple in Malaysian cooking, to add depth and richness to the bean filling. The flatbread remains similar to the original Lobiani recipe, providing a familiar base for the flavorful filling. We alse have the original recipe for Lobiani, so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• For the bean filling: For the bean 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 rendang curry paste 2 tablespoons rendang curry paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, baking powder, and salt for the flatbread. Mix well.
3. 3.
   Add the yogurt, vegetable oil, and warm water to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
5. 5.
   Divide the dough into 6 equal portions and roll each portion into a thin circle.
6. 6.
   In a separate pan, heat the vegetable oil for the bean filling over medium heat.
7. 7.
   Add the chopped onions and minced garlic to the pan and sauté until golden brown.
8. 8.
   Add the rendang curry paste, turmeric powder, cumin powder, coriander powder, and salt to the pan. Stir well to combine.
9. 9.
   Add the cooked kidney beans to the pan and mix until the beans are coated with the spice mixture. Cook for an additional 5 minutes.
10. 10.
    Take one portion of the flatbread dough and place a generous amount of the bean filling in the center. Fold the edges of the dough over the filling and seal it tightly.
11. 11.
    Repeat the process for the remaining dough portions and bean filling.
12. 12.
    Place the stuffed flatbreads on a baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown.
13. 13.
    Serve the Lobiani Rendang warm and enjoy!

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 them into the recipe.

Tips & Tricks

• If you prefer a spicier flavor, add a chopped chili pepper to the bean filling.
• Experiment with different types of beans, such as black beans or chickpeas, for a variation in texture and taste.
• Serve Lobiani Rendang with a side of cucumber and tomato salad to balance the flavors.
• Store any leftover flatbreads in an airtight container for up to 2 days. Reheat in a toaster or oven before serving.
• Customize the spice level by adjusting the amount of rendang curry paste according to your preference.

Serving advice

Serve Lobiani Rendang as a main dish accompanied by a fresh salad or pickles. It can also be enjoyed as a snack or appetizer.

Presentation advice

For an appealing presentation, garnish the Lobiani Rendang with fresh cilantro leaves and a sprinkle of toasted sesame seeds. Serve it on a wooden platter or banana leaf for an authentic touch.