Easy American Recipe Put flour all over your counter top or cutting board Take pizza dough put it on your counter Fill with refried beans Squeeze the edges of the bread to cover the top to create a quesadilla out of bread dough Put some flower on top of it Roll it flat with a rolling pin In an non-greased no stick pan cook over meadium heat about 4 minutes per side until browned. More Complicated Georgian Recipe Dough Ingredients 3/4 Cups warm water 1 Envelope active dry yeast 2 Cups (plus more for later) all purpose flour 1 Teaspoon sugar 3/4 Teaspoon salt 3 Tablespoons oil of choice Process Dissolve yeast in warm water (about 5 minutes) Add dry ingredients + oil Cover and store in a greased + floured bowl in a warm place for one hour Beans Ingredients Salt Pepper Oil 2 Cups beans (of choice) Directions Put beans in a covered pot and cover with water by 2 inches, remove anything that floats to the top Cover with a lid Bring to a boil Turn off heat Let beans sit for one hour Drain beans Cover with new cold water Bring to a boil Reduce heat to low Let cook for 30 min-2 hours Or use your new instapot and follow its instructions After cooking mash beans together Putting the lobiani "bean bread" together put flour on your countertop/table/cuttingboard put a fist sized dough on the table roll flat put 1/4 cup beans in the middle sprinkle flour on top fold the edges of the dough on top of the beans and squeeze the edges together until the top is formed sprinkle with flour roll flat with rolling pin fry in a non-greased no stick frying pan over medium heat until browned (about 4 minutes) flip and repeat
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Saute in a covered soup pan on medium heat
Oil One large chopped yellow onion Half a cabbage finely chopped and rinsed One large shredded carrot One large potato peeled and cut into french fry size rectangles Fill pot with water to about 2 inches above sautéed vegetables and boil on medium high heat until potatoes are fully cooked In a separate sauce pan bring to a boil a cup of tomato juice (or freshly juiced tomatoes) Add a teaspoon of oil (optional) 4 cloves garlic shredded 3 whole bay leaves Add about half a bunch of each of these herbs rinsed and chopped Celery leaves + celery stalk Cilantro Parsley Dill Bring to a boil Add this mixture to your soup mix, bring that to a slow boil Add one peeled and shredded beet and one chopped jalapeño or pepper of choice 1 teaspoon balsamic vinegar (or more to taste, I usually add a little more to my individual bowl of soup) Salt and pepper to taste Remove from heat Serve with a garnish of fresh herbs and sour cream. I really like to add some hot sauce too! (photo not mine, no copyright infringement intended) |
Jahni Ittelis an artist residing in Tbilisi, Georgia after serving as a Peace Corps Volunteer. She has a BA in Studio Art from Hanover College (2011), She is available for custom portraits, murals, invitation design, and other art projects. Archives
July 2020
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