Western Georgia

Lobio – is the Georgian national dish of beans. There are many recipes lobio, however, one of the most common choices – typical for the region of western Georgia Samegrelo (also known as Megrelia, Mingrelia) and other areas (Aphazeti, Imereti, Guria, etc.). Lobio mushy. Dark (red, purple, speckled, but not white), haricot bean moved, rinsed and filled with water. There also put onions and sometimes fresh and dried chili peppers. After 2.5 – 3 hours of cooking beans soften, and most grains fall apart. To give the dish a paste-like consistency, knead it further.

At the end add the seasonings and greens – adjika, hop-suneli, leeks and fresh coriander. Properly prepare lobio outside of Georgia (eg, Russia) is not always easy. Often lack the most basic ingredients. For example, a factory flavoring hops-suneli, produced in Russia, often contains completely irrelevant components, such as bay leaves or basil. Is not it easier situation adzhika – Russian producers, far from seeking to preserve the authenticity of cooking, add to it then the tomato paste, then starch, sugar, etc. Therefore, these ingredients are sometimes replaced with a more affordable red pepper and coriander, and add more garlic. Another very common in western Georgia lobio recipe red bean is qualitatively different from the already mentioned that, thanks to roasting has a different texture: grains of beans in most retain their shape, so this is called lobio "Lebiya harkaliya," which means "pebble-lobio", which is connected to an external resemblance to the rocks, turned in the sea wave.

In Georgia, the cook and other lobio, including, from green beans. Lobio household has two functions. On the one hand, it is commonplace dish that is served with the Georgians anciently hominy, corn porridge thick, which often replace white bread. Other culinary companions lobio – snack mzhave (cabbage in Georgian) and fried pork, as well as a variety of fresh greens. On the other hand, lobio – a ritual meal, which is always present at the wake and funeral. However, one must bear in mind that little Georgia is extremely diverse. In one of its region one rule in the other, just ten kilometers – more … That is why the Georgian cuisine is so diverse and so produces interpretations and variations of recipes. And lobio no exception: many regions, so lobio species. Well, we, gourmets, from this one benefit.

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