Lobiani (Georgian Bean-Stuffed Bread) #EattheWorld

Hey hey, it’s the 10^th which means we’re traveling the world for this month’s Eat the World Recipe challenge!  This month, we’re heading to Georgia!

There were so many great recipe options!

As I was researching recipes, I couldn’t help but notice that m
any of the recipes I shortlisted also happened to be vegetarian.  And with Lent around the corner and my family being Catholic (and therefore abstaining from meat on Fridays (and also my refusal to cook/eat any fish)) made Georgian cuisine perfect for this time of year.

I very nearly made Khachapuri – a glorious cheese and egg stuffed bread (it also seems like fondue in its description), but it seemed a tad indulgent for the sacrificial season of Lent.

My other shortlisted recipe was Lobiani – a bean-stuffed bread.  Initially, I was reluctant to make this recipe since my kids complain (loudly) about any dish containing beans.  However, on Ash Wednesday I made a Vegetarian Chicken Pot Pie (recipe coming soon) that the kids loved, so I figured I could make the Lobiani and the kids could always opt for leftovers if they hated it.

So I ended up making a Lobiani.  I took a shortcut, using canned beans, however I would imagine that the longer simmer using dried bean would yield an even more flavorful Lobiani (as it was, the leftovers were even better than the fresh Lobiani, as the flavors of the filling had time to develop overnight).  Then, I took a non-traditional route and added some muenster cheese to the top (I couldn’t get Khachapuri out of my head!)

The Lobiani was a fabulous, filling meatless meal.  And the best part?  Both kids ate their portion without complaint (and said it was ok (these are kids who hate beans – I consider “ok” a rave review from these two), but they totally went for the Veggie Pot Pie afterward), and Hubs and I loved it!

There was a definite learning curve when it came to folding the Lobiani (if you have the pleats too thick, some of the dough may not cook through), but even so, this recipe is a keeper!

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Lobiani (Georgian Bean-Stuffed Bread)

Adapted from Saveur

Dough

¾ cup warm water (around 110 degrees F)

½ teaspoon instant dry yeast

1 teaspoon sugar

1 teaspoon salt

2 cups all purpose flour

Filling

1 tablespoon bacon drippings or olive oil

1 small onion, diced

1 (15 oz) can dark red kidney beans (with liquid)

1 bay leaf

¾ teaspoon smoked paprika

½ teaspoon ground coriander

Salt & pepper

Topping

¼ cup shredded muenster cheese

Place the water, yeast, and sugar in the bowl of a stand mixer and stir to mix.  Allow the mixture to rest until foamy.

Add the salt and flour.  Knead with the dough hook until the dough comes together to form a smooth ball.  Place in a grease bowl.  Cover with a kitchen towel and rest in a warm area until doubled in size, about 1 hour.

Meanwhile, make the bean filling.  Heat the bacon drippings over medium-low heat.  Add the onions and cook until tender and just beginning to caramelize.  Add the beans with liquid (if you don’t care for the bean liquid, discard it and add ¼ cup water or chicken broth instead).  Stir in the spices and increase the heat to medium.  Simmer, stirring frequently, and mashing as the beans soften.  Simmer until the liquid is reduced and mashed beans form a paste.  Remove from heat and cool to room temperature.  Discard bay leaf.

Divide the risen dough into 3 equal pieces.  Take the first piece and roll as thin as possible (into a circle, approximately 10-inches in diameter).  Spread a third of the bean mixture in the center of the dough, leaving just enough edge to fold the dough over and meet in the middle.  Pinch the edges of the dough in a neat knot in the center.  Then, gently roll into a thinner round.

Repeat the with remaining dough and bean filling.

Heat a large dry skillet over medium heat.  Once heated, add a lobiani and cook for 2-3 minutes or until deeply browned.  Flip, and repeat on the other side.  Transfer to a baking sheet.  Repeat with remaining lobiani.

Sprinkle each lobiani with muenster cheese, then broil until the cheese is melted and browned.  Serve immediately.

Bernice: Fresh Herb Walnut Tomato Cucumber Salad Camilla: A Georgian Salad Duo: Ispanakhis Pkhali and Charkhlis Mkhali Tara: Khabizgina (Ossetian Cheese and Potato Bread) Juli: Satsivi - Georgian Walnut Turkey Evelyne: Georgian Ajika Dry Spice Paste Amy: Georgian Chicken Stew with Tomatoes and Herbs [Chakhokhbili] Margaret: Charkhlis Chogi (Georgian Beets with Sour Cherry Sauce) Amy: Lobiani (Georgian Bean-Stuffed Bread) #EattheWorld Wendy: Khinkali (Georgian Dumplings) Simply Inspired Meals: Fruit Leather aka Tklapi