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Lazy Lobiani

Not a single Georgian pie can compare with Lobiani. No other pie has such spicy thickness as a lobiani filling has. Lobiani – this is your breakfast, lunch, dinner and snack to wine.
Of course, according to the rules, lobiani beans need to be cooked by yourself. But those who have ever cooked beans knows that this is not a matter for the weak in spirit of nature. First you need to soak, then wait eight hours, and then you can cook. In general, rarely anyone so committed to the ideals of Georgian cuisine to crank it all. And here comes the time for the good news: beans from the jar are fine!
From the number of ingredients below, you get about 8 lobiani.
For the test:
500 g flour
400 ml of water
1.5 tsp dry yeast
0.5 cups warm water
1 teaspoon salt
1 teaspoon sugar
For filling:
400 g canned red beans in own juice
40-50 ml of water
3 tablespoons of vegetable oil
100 g of chopped walnuts
40 g fresh chopped cilantro
3-4 pinches of ground coriander
1 pinch of black pepper
4 cloves of garlic
1 onion
1 tablespoon wine vinegar
salt to taste
The dough, which we will knead here with you, is suitable for all the famous Georgian trinity: for Lobiani, Kubdari, and Khachapuri. When you wait for a lot of guests, it is very convenient to knead a lot of such dough and stick lozenges with various fillings – meat for kubdari, cheese for khachapuri.
Preparation of the dough begins with the fact that we pour the yeast with warm water and leave to stand. Meanwhile, mix the flour with sugar and salt, then pour in the yeast dissolved in water and add vegetable oil. Knead until the dough does not cease to stick to the hands, and if you work with a mixer, then to the walls of the bowl in which you knead.
There should be a reservation: sometimes, no matter how much you knead, the dough still sticks, if this is your case, add a little flour and everything will turn out right away.
So, the dough is kneaded, now it needs to be separated. Put it in a bowl and cover it with a towel. Let the dough stand in a warm place for 40-50 minutes and increase in volume well.
This time is more than enough to cook the stuffing.
Drain the beans, save the juice of beans. If the filling is dry, they will need to dilute it. Crush beans or fork (but not a blender!) To a state of lumpy mashed potatoes. Garlic skip through the garlic press and add to the beans. Chop the onion finely and lightly fry in a pan, then add to the beans. After that, you can add all the remaining ingredients of the filling. You should get a viscous, spicy moist mass. If you feel that you need to make it a little thinner, dilute the juice of beans and vegetable oil.
The technology of Lobiani is: roll the dough into a circle (do not try to make it thin). Put about one and a half tablespoons of the filling in the center of each circle, then collect the edges by lifting them up and close up. Fillings can be put and more, but then it will be much more difficult to roll lobiani. A molded “bag” will need to be rolled out, you can do it with a rolling pin, some prefer with their hands, but this requires special skill.
You need to fry Lobiani on a griddle. You can fry in oil and without it. The dough is roasted for 5 minutes on each side.
Suitable for frying pans with a thick bottom, Lobani inevitably burn out on small donkeys.

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