Cakes "Lobiani" (Racha)

[Filling:]

Cakes "Lobiani" (Racha)

Category: Bakery products

Kitchen: georgian

Ingredients
Matsoni	500 g
Milk	1 tbsp.
Egg	1 PC.
Butter	100 g
Vegetable oil	150 g
Wheat flour	0.8-1 kg
Dry yeast	1 tbsp. l. with a slide
Salt	pinch
Sugar	pinch
Filling:
Dry beans	300-400 g
Pork lard or butter	100 g (plus a little more to serve)
Salt, freshly ground black pepper to taste

Cooking method

• Dough:
• Heat the milk until it is slightly warm, add sugar and yeast, add a little vegetable oil, sprinkle with flour and put in a warm place for 15 minutes.
• Then add the yogurt and most of the sifted flour, beat in the egg and begin to knead. Add flour as needed.
• Add melted and cooled butter and salt. Continue kneading for 20 minutes, from time to time pouring vegetable oil onto your hand and smearing a lump of dough. The finished dough should not stick to your hands.
• Roll it into a ball, sprinkle with flour, cover with a towel and put in a warm place for 2 hours.
• Knead and let rise again for 1-1.5 hours.
• Filling:
• Soak the beans in cold water for 8-10 hours, then put them in a colander, pour in plenty of cold water and put on medium heat. Bring to a boil, cook for 1.5-2 hours. Drain the broth, leaving a little for puree.
• Mash hot beans in mashed potatoes, not necessarily until smooth - just a homogeneous mass should turn out. Add pork fat or oil, salt and pepper to taste - stir and cool.
• Divide the matched dough into portions of about 200 gr. each and roll into balls, then roll into a small circle. Put the filling inside, about the same as the dough. Gently collect the edges of the dough like a knapsack and fasten into a knot. Turn the cake over with the seam down and roll it with a rolling pin into a 1 cm thick pancake.
• Place on a baking sheet and bake in a preheated oven until golden brown for 30-40 minutes.
• You can also bake lobiani in a skillet under a lid over low heat.
• Grease the ready-made lobiani with butter or bacon, fold in a pile and cut with a sharp knife into portions, wedges.
• 🔗

Note

Recipe from the magazine "Gastronom", March 2010

My changes and additions are red.

500 gr. matsoni (sour cream diluted with water, well, I didn't have either yogurt or kefir)

0.8-1 kg. flour (it took me 1.2 kg., I took first grade flour)

I made dough in HP. Mode "Yeast dough" (1 hour 25 minutes)..

Filling:

100 g lard or butter, plus a little more butter for serving(took butter)

salt, freshly ground black pepper (used a 4 pepper mill)

I cooked beans for the filling in a slow cooker, "Stew" mode - 3 hours. The beans are boiled into smoke.

Preparation:

I baked lobiani in a dry skillet under the lid. For the sake of interest, I baked it in a slow cooker, the "Baking" mode - 40 minutes (with a flip). It turned out great, but for a long time, much faster in a pan.

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[Crochet]

Crochet, and if you use canned beans, or beans from cans, do you think you can?

[Crochet]

Crochet, and if you use canned beans, or beans from cans, do you think you can?

Pakat
It is definitely possible (as recently as yesterday I was interested in this issue from knowledgeable people), it will be even easier, no need to mess with cooking beans. By the way, the dough for lobiani can be used both yeast and non-yeast, even unleavened dough on water will do, here it is interestingly written about lobiani: 🔗(post in the middle of the page from milena66)

[dopleta]

dopleta
Yes, not at all ... I was interested in this recipe by one moment, my dough turned out to be somewhat "thin", no, it did not stick to my hands, but when cutting it slightly "floated", nevertheless it did not prevent me from forming and rolling cakes (I did this whole procedure on a silicone rug), but it became interesting if the Imeretian dough really should be just like that ... or did I "screw up" something ... or another "joint" in the "Grocery store" ( I met this phenomenon more than once) ... yesterday I consulted with a "knowledgeable man", and so he answered me that flour is added to the Imeretian dough for lobiani until a dough is formed that can keep its shape a little. Well, this is me so ... suddenly someone is interested ...

[dopleta]

dopleta
in Imeretian dough for lobiani, flour is added to form a dough that can hold its shape slightly. Well, this is me so ... suddenly someone is interested ...

Of course interesting! The habit of forming a gingerbread man often interferes live

[Crochet]

Crochet, fried onion suggests itself or will it be superfluous? The output is 2 lobiani, with a diameter like a frying pan?

[Crochet]

Crochet, fried onion suggests itself or will it be superfluous?

kolynusha
You looked into the water! Here is a quote from the same "Gastronome":"During fasting, God-fearing Rachin residents make lobiani with vegetable oil. Sometimes they take light liberties: they fry finely chopped onions and add them to the filling."

The output is 2 lobiani, with a diameter like a frying pan?

Oops ... and I didn’t think ... that I had a lot of them ... about 8 probablyBUT... I didn't have enough filling, and I made three of them with mashed potatoes that came in handy, and also, I rolled out flat cakes about 0.5 cm thick ...

[Crochet]

Yesterday I made dough for Imeretian khachaputi according to this recipe, I have a book "Home Georgian cuisine", this is from there.
Kneading the dough in HP. The only thing, at first I made a dough (milk, yeast, sugar, a little flour, a spoonful of vegetable oil) and let it stand for 15 minutes, as in the recipe.
I reduced the total amount of vegetable oil a little more and added it on a spoon during the whole process, since it says "periodically pour on your hands and grease a lump of dough"
The dough, indeed, turned out to be soft, the second cycle of approach (1.5 hours) slightly frightened (pearl, as abnormal), but the work turned out to be what was needed
Crochet, nope, you haven't messed up. The dough should be so elastic that when you put a lump of cheese filling on the cake, roll it up with a "knot" and turn it upside down with a "knot" seam, it rolls out into a 1 cm cake.

There was no matsoni, but on the curdled milk, especially overstocking, it was. Or unsweetened natural yogurt.

PS If you make khachapuri, then in the oven for 20-25 minutes, before browning, that's the thing (but, it seems to me, 180 degrees (as in the recipe) is not enough, the bottom may dry out, you need 200-240).
And cheese - 2/3 mozzarella + 1/3 feta cheese, feta or feta cheese. Grate cheese. Plus butter and egg

[Friday]

Friday, and I bake at temperature even 170-175, for me it's too extreme 200-240 degrees. But this is my humble opinion.
If anyone is interested, here are my hastily khachapuri, so to speak

And the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23666.45

[Elenka69]

Elenka69, I do not exclude that it is my oven that shows something wrong, although there were no complaints before
but b / w announced 20 minutes the top was pale, I had to hold it for another 10 minutes, and then the bottom was a little dry. Tasty, but not perfect, I know how it should be "for real", that's why I perfection

I'll post pictures later

I made yours, lobiani, everything worked out perfectly, I especially liked the dough, well, it is sooooo tasty, thank you very much,

Thank you, Krosh! I made half a portion of the dough (I think, well, who will eat so much) - left in half a day ... Very tasty. (replaced yogurt with serum).

[From the history of Lobiani]

Lobiani - literally means "something-s-lobio", or "lobio-containing", are made not simply, but very simply: the same khachapuri, but instead of cheese, a filling of boiled beans is prepared.
Since "something lobial", that's why my lobians are like that ... well, just pies ....



From the history of Lobiani: These delicious and very fragrant bean-stuffed tortillas come from Racha, a high-mountainous corner of Georgia. But they are popular all over the country, just like khachapuri.Usually they are necessarily baked on Barbaroba - the day of St. Barbara, which is celebrated on December 17. Barbaroba is a special holiday, on this day the girls are guessing and believing that all the divinations will come true. And also - as you spend this day, the whole year will come true. Therefore, everyone is trying to have fun, walk, set tables, wish each other happiness, etc.

The classic lobiani requires regular yeast bread dough with some extras.

Manyunya, the pies are asking me to eat them !!! And from the lobiani mushrooms?

No, only with beans .... And initially it was only white beans (lobio)
My husband asked ... Is it with mushrooms? Because of the fried onions, the taste is close to mushroom

[Little baby]

Little baby! Delicious! But I don’t like beans at all, it turns out I just didn’t know how to cook it
It took 1 kg of flour, but I used half of the milk. Flour could have been added, but after reading all the comments, I didn’t, although the dough was very soft and fat. I didn't even use a rolling pin, the dough stretched perfectly with my hands. I added fried onions to the filling, it fit very well, next time I will add more greens. And salt in the dough, I was bland. In short, the recipe is included in the "favorites"!