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Lobiani Megruli
Megrelian Bean Pie
A savory pie from the Megrelian region of Georgia, featuring a flavorful filling of mashed beans, onions, and spices encased in a soft, yeasted dough. It's a comforting and satisfying dish, often served as a main course or side.
🧂 Ingrédients
- 500 g All-purpose flour(plus more for dusting)
- 7 g Active dry yeast(1 packet)
- 250 ml Warm water
- 1 tsp Sugar
- 1.5 tsp Salt
- 2 tbsp Vegetable oil(for dough)
- 300 g Dried red kidney beans(soaked overnight)
- 2 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.25 tsp Red pepper flakes(or to taste)
- 0.5 bunch Fresh cilantro(chopped)
- 50 g Butter(melted, for brushing)
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. Stir in salt and vegetable oil.
- 2
Gradually add flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 3
For the filling: Drain and rinse the soaked kidney beans. Cook in fresh water until very tender, about 1-1.5 hours. Drain well.
- 4
While beans are cooking, sauté chopped onions in a little oil until softened and golden brown. Add minced garlic and cook for another minute until fragrant.
- 5
Mash the cooked beans with a potato masher or fork until mostly smooth, leaving some texture. Stir in the sautéed onions and garlic, coriander, cumin, red pepper flakes, and chopped cilantro. Season with salt to taste.
💡 Conseils de pro: Ensure the bean mixture is well-seasoned, as this is the primary flavor of the pie. - 6
Punch down the risen dough and divide it into two portions, one slightly larger than the other. Roll out the larger portion into a circle to fit the bottom and sides of a greased 9-inch pie dish or a round baking pan.
- 7
Spread the bean filling evenly over the dough base. Roll out the smaller portion of dough to cover the top. Crimp the edges to seal.
- 8
Preheat oven to 190°C (375°F). Brush the top of the lobiani with melted butter. Cut a few slits in the top to allow steam to escape.
- 9
Bake for 25-30 minutes, or until the crust is golden brown and cooked through.
- 10
Let cool slightly before slicing and serving. Brush with more melted butter if desired.
💡 Conseils de pro
- ✓For a quicker filling, use canned kidney beans, rinsed and drained thoroughly.
- ✓The dough should be soft but not overly sticky. Adjust flour or water as needed.
- ✓Don't overwork the dough after the first rise, as this can make the crust tough.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add crumbled cheese (like sulguni or feta) to the bean filling for a richer taste.
- Incorporate finely chopped herbs like dill or parsley into the dough for added flavor.