Lobiani

Ingredients

• Dough: 500 g (4 cups) flour, 7 g (2¼ tsp) yeast, 1 tsp sugar, 1 tsp salt, 300 ml (1¼ cups) warm water, 2 tbsp oil
• Filling: 400 g (2 cups) cooked red kidney beans, mashed
• 1 onion, finely chopped and fried in 2 tbsp oil
• Ground coriander, chili, salt and pepper

Method

1. Knead the dough and let it rise an hour.
2. Mix the beans with the fried onion and spices.
3. Divide the dough into 3, flatten each, put filling in the centre, gather the edges and seal. Flatten again into a disc.
4. Bake on a hot tray at 220°C (425°F) for 15 to 20 minutes.

Tip. Georgians eat lobiani on the feast of St. Barbara and through Lent.