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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips
- âFor a quicker filling, use canned kidney beans, rinsed and drained thoroughly.
- âThe dough should be soft but not overly sticky. Adjust flour or water as needed.
- âDon't overwork the dough after the first rise, as this can make the crust tough.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.