Lobiani (bean-filled bread)

Lobiani is Georgia's bean-filled bread, made with bacon in the Racha region. Traditionally baked for Saint Barbara's Day (December 17), but street bakeries sell it year-round.

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Method

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1. Soak the beans the night before, then cook in fresh water for 1-1.5 hours until soft, and drain. ⏱ Timer: 1 h
2. Dissolve the sugar and yeast in the lukewarm water, then knead with the flour, salt, yoghurt and oil into a soft dough. Cover and let rise for 1 hour. ⏱ Timer: 1 h
3. Render the bacon over low heat, add the onion, and cook for 6-8 minutes. ⏱ Timer: 6 min
4. Mash the beans with the butter using a potato masher, mix in the onion, bacon and spices, and season with salt and pepper. Shape into two balls.
5. Divide the dough in two, flatten each into a round, place a bean ball in the centre, and seal into a bundle.
6. Turn seam-side down, roll out into a roughly 1 cm thick loaf, brush with egg yolk, and prick the top with a fork.
7. Bake in a 220°C oven for 18-20 minutes until golden brown. Serve warm, cut into wedges. ⏱ Timer: 18 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Vegetarian without the bacon; add a little more butter or onion in that case.
• Good cold too, travels well.

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