 | |
| Place of origin | Racha, Georgia |
|---|---|
| Main ingredients | Lobio beans |
Lobiani ( Georgian: ლობიანი) is a traditional Georgian [1] [2] [3] dish of bean-filled bread. In Georgia the most popular is Rachuli Lobiani (რაჭული ლობიანი), like a Khachapuri, but with beans.
The word Lobiani comes from the Georgian word for beans, which is ლობიო ( Lobio). This Lobio, or the kidney beans, is the most important ingredient for making Lobiani.
The dough for lobiani is made using matsoni, it is prepared in the same way as Imeretian khachapuri, but requires more kneading. Pre-boiled beans are used for the filling. [3]
- ^ Encyclopedia of Jewish Food, Gil Marks, Houghton Mifflin Harcourt
- ^ Georgisk Mad, Rikke Elisabeth Frederiksen, p. 46
- ^ a b "Лобиани (ლობიანი)". Archived from the original on 2018-02-14. Retrieved 2013-09-16.
|
| |
| Place of origin | Racha, Georgia |
|---|---|
| Main ingredients | Lobio beans |
Lobiani ( Georgian: ლობიანი) is a traditional Georgian [1] [2] [3] dish of bean-filled bread. In Georgia the most popular is Rachuli Lobiani (რაჭული ლობიანი), like a Khachapuri, but with beans.
The word Lobiani comes from the Georgian word for beans, which is ლობიო ( Lobio). This Lobio, or the kidney beans, is the most important ingredient for making Lobiani.
The dough for lobiani is made using matsoni, it is prepared in the same way as Imeretian khachapuri, but requires more kneading. Pre-boiled beans are used for the filling. [3]
- ^ Encyclopedia of Jewish Food, Gil Marks, Houghton Mifflin Harcourt
- ^ Georgisk Mad, Rikke Elisabeth Frederiksen, p. 46
- ^ a b "Лобиани (ლობიანი)". Archived from the original on 2018-02-14. Retrieved 2013-09-16.