Lobiani: A Traditional Georgian Dish of Beans-Filled Bread
Georgia’s culinary traditions are both unique and delicious, and lobiani, a traditional Georgian dish of beans-filled bread, showcases this beautifully.
On December 17, families across the country bake this flavorful bread to honor St. Barbara’s Day.
This is a variation of khachapuri, but instead of the usual cheese filling, it features seasoned beans.
This iconic Georgian traditional food with beans has deep roots in Georgian culture and history.
A Tradition Rooted in History
The tradition of baking lobiani dates back centuries. St. Barbara’s Day is widely celebrated in Georgian households, and it plays an essential role in this celebration.
However, the Orthodox Church views this practice as linked to pagan origins.
For a more detailed look at the history of St. Barbara’s holiday, the pagan goddess Barbale, and the tradition of baking lobiani, see my article about the most famous traditional Georgian dishes.
Although it is prepared throughout Georgia, the Racha region is particularly famous for its version, often called Rachuli Lobiani.
How to Prepare Lobiani: Georgian Red Bean Bread Recipe
Before beans arrived in Georgia in the 16th century, pumpkin served as the primary filling for this dish.
When beans were introduced from Europe, they quickly became a staple, inspiring the creation of Georgian bean bread as we know it today.
For preparing lobiani, we use khachapuri dough, but this time we will knead authentic dough from Racha.
Ingredients for the Dough:
- Flour – 1 kg
- Yeast – 15 g
- Salt – 1 tablespoon
- Sugar – 1 teaspoon
- Warm water
To prepare the dough, dissolve the yeast and salt in warm water, stirring until blended.
Gradually add the flour, kneading the mixture into a soft, pliable dough.
Let the dough rest for about half an hour.
Preparing the Lobiani Filling:
Start by rinsing the beans thoroughly and soaking them overnight in cold water.
The next day, drain and rinse them again before boiling in fresh water.
Once the water begins to boil, replace it with cold water to speed up the cooking process.
Cook the beans over low heat, adding more water as needed.
For the filling, season the beans with fat and salt. This simple yet flavorful approach is what makes Rachuli Lobiani so special.
Assembling and Baking Lobiani:
Shape the dough into small portions and add a generous amount of the bean filling to each one.
Flatten the dough by pressing it from the center toward the edges, ensuring the filling spreads evenly.
Place the prepared lobiani on a baking tray and bake in a preheated oven at 200°C (390°F) until they turn golden brown.
Why Lobiani is Special
Lobiani is more than just a dish; it’s a symbol of tradition and family gatherings.
Whether enjoyed in the Racha region or baked at home, this Georgian traditional food with beans offers a taste of history and culture.
Its comforting flavors make it a standout dish in Georgian cuisine.
