The best recipes lobio in Georgian

The best recipes lobio in Georgian

Lobio in Georgian is a dish of green beans,which is very common among the Transcaucasian peoples. It can have many design options and additional ingredients. We have collected some of the most common and mouth-watering recipes for this delicious dish.

lobio in GeorgianLobio in Georgian with egg

You will need: one kilogram of dry white beans, two hundred grams of butter (preferably baked), three onions, three eggs, several twigs of various greenery (parsley, chabra, dill, tarragon, mint, basil), salt to taste.

Pour a couple of glasses of water into a saucepan and bringher to a boil. Rinse the prepared beans under cold water, pour into boiling water and cook until ready (usually this process takes from one to two hours) with the lid closed. Somewhere in half an hour, add a finely chopped onion to the pan.

When all the water is boiled, and the beans are boiled,season it with salt and chopped herbs, then quench the mixture for ten minutes. Now add the beaten eggs to the pan, making several holes in the mixture to get them inside. Cover and simmer until eggs are ready.

recipe lobio in GeorgianRecipe lobio in Georgian with nuts

Ingredients: half a kilo of dry beans, half a glass of walnuts, three onions, a pair of cloves of garlic, greens (dill, coriander, basil, savory), salt to taste.

Cook white soaked beans and pour it oncolander. The broth can not be poured out - it is still useful. Cool the beans and squeeze it. Now, root nuts, garlic, a sprig of coriander and salt and dilute with a couple tablespoons of broth. Add there the chopped onion, the remaining greens, the pressed beans, pour this mixture to the beans and mix thoroughly. Served dish with dill.

Green lobio in Georgian with meat

to cook lobioFor this recipe you need: three hundred grams of beans, as much meat (lamb or beef), one bulb, two cloves of garlic, vegetable oil, greens (coriander, mint, parsley), pepper and salt to taste.

Cut the meat into small pieces, sprinkle thempepper and salt and fry under a closed lid. Now chop onion and stew with meat for about fifteen minutes. Pour a little broth or water into the frying pan, add red or white beans to it and extinguish the lobio under the closed lid until it is ready.

But that is not all! When the dish is almost ready, mix it with chopped herbs, garlic and black pepper, squash it for another five minutes, then remove from heat and leave under the lid for another half hour.

How else can you cook lobio in Georgian?

One of the most common wayscooking dishes - using pomegranate seeds. Two of these seemingly incongruous tastes, however, create an interesting contrast, and also give the dish a truly Caucasian flavor. If you are not afraid to experiment, then try to cook a lobio with a pomegranate. This dish will be a masterpiece of your festive table, as well as pleasantly surprise guests. A less "gourmet" version is a lobio with red beans. Serve this dish best with lavash - so the real spirit and atmosphere of the Caucasus is preserved.

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