About Food – Georgian Lobiani

We recently returned to our bakery, Trepezi, in our neighborhood in Tbilisi to see how our baker, Zaur Skhirtladze, makes Lobiani (boiled bean bread).

Lobiani is enjoyed all year round and especially eaten on the Georgian holiday of Barbaroba, or St. Barbara’s Day (December 17).

The main ingredient of Lobiani is boiled kidney beans.

Zaur told us that after boiling, the beans are mashed and mixed with butter, salt and pepper.

The dough used to wrap the bean filling is the same as the dough used to make Shotis Puri (traditional Georgian bread).

Each Lobiani begins as a flattened piece of dough, which is kneaded by hand.

The bean filling is spooned onto the dough and spread evenly.

The dough is then wrapped around the bean filling.

The sides are pinched together.

Each Lobiani is stretched onto a special linen covered pad (called Lapati in Georgian) and gently flattened.

The Lapati is used to place the dough inside a deep circular oven called a tone.

The Lapati has a thumb hole that is used by the baker when he places the dough in the tone and presses it firmly against the inner wall.

As the Lobiani bakes it turns a golden brown and is ready to be removed in 7-8 minutes.

The baker uses two specialized tools to remove the baked Lobiani. One is called Kavi and is used to stab the Lobiani and the other is called Safkheki  and is used to dislodge the Lobiani from the wall of the tone.

The freshly baked Lobiani are brushed with butter or oil for a beautiful glazed effect.

In a future post we will show how Lobiani can be made at home (step-by-step process).

We would like to thank Zaur Skhirtladze and the Trepezi bakery for showing us how real Georgian Lobiani is made.

More information about traditional Georgian bread making can be found here.

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Comments
26 Responses to “About Food – Georgian Lobiani”
  1. Jodi says:

    Yum, yum, yum! I can’t wait to learn how to make this!!

  2. Lisa says:

    That looks so good — also nutritious, especially with all the protein from the beans. Looking forward to the how-to for home.

  3. puzzle says:

    Yummieeeee! yes, please! for the step-by-step-guide for home-made lobiani!

  4. Shary Hover says:

    I’ll be interested to see how you make the bread at home with a regular oven. I’m sure that if I had to cook in a tone, all of my bread would end up in the fire.

  5. rumpydog says:

    Ooohhhh! That sounds so good!

  6. Chancy and Mumsy says:

    Looks yummy….lots of good protein too. Hugs

  7. I want that recipe!

  8. Dianda says:

    This made me hungry!

  9. eripanwkevin says:

    Woo woo woo!!! Lobiani sounds yummy!!! Besides, it has kidney beans in it which must be very healthy! When I was reading this post, I thought that we couldn’t make them because we don’t have tone and Lapati here…BUT!!! you mentioned you would post home made Lobiani version on your blog, wow! very look forward to it! Woof! :)

  10. Cant wait to see a step by step guide to making this. It still fascinates me to no end how they bake bread on the side of those ovens… :)

  11. workmomad says:

    Interesting! You could if you wanted have fun experimenting with other fillings too!

    Nancy
    http://www.workingmomadventures.com

  12. TammyeHoney says:

    So want this recipe…lol

  13. hudelnudel says:

    Thank you for this interesting article! We would like to feature some Georgian specialties on our Austrian food blog http://www.vom-essen-besessen.at, and would like to use one or two of your images (lobiani and shotis puri).
    Would you be willing to grant us permission to do so? We\’ll link to your blog, of course! :)

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  2. [...] Click here to see our visit to a traditional Georgian bakery and see how our local baker, Zaur Skhirtladze, makes a long version of lobiani in a traditional Georgian tone (oven). [...]

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    [...] of an early Christian martyr. And they typically mark the occasion by eating a type of stuffed bread called lobiani, baked with a filling of boiled beans with coriander and [...]

  4. [...] of an early Christian martyr. And they typically mark the occasion by eating a type of stuffed bread called lobiani, baked with a filling of boiled beans with coriander and [...]

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    [...] of an early Christian martyr. And they typically mark the occasion by eating a type of stuffed bread called lobiani, baked with a filling of boiled beans with coriander and [...]

  7. [...] of an early Christian martyr. And they typically mark the occasion by eating a type of stuffed bread called lobiani, baked with a filling of boiled beans with coriander and [...]

  8. [...] respect of an early Christian martyr. And they typically symbol a arise by eating a form of pressed bread called lobiani, baked with a stuffing of boiled beans with coriander and [...]

  9. [...] Click here to see our visit to a traditional Georgian bakery and see how our local baker, Zaur Skhirtladze, makes a long version of lobiani in a traditional Georgian tone (oven). [...]

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