Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/5 lb wheat flour
- 1-2 tbsp yeast
- 2 tbsp butter
- 2 cups water
- salt, ground pepper
- For the Stuffing:
- 2 1/2 cups haricot tinned kidney beans
- 3 onions
- 2 tbsp butter
- Georgian mixed herbs (see khmeli-suneli)
Directions
Dissolve yeast in the warm water, add salt, pepper, flour, knead dough.
Stir in some melted butter. Leave to stand for 2 hours, knocking back 1-2 times.
Boil pre-soaked beans, cool and shred, add butter.
Sauté chopped onion in the oil, mix with the beans, sprinkle with salt, pepper and khmeli-suneli.
Divide dough into 10 even pieces, roll out flat cakes, and lay out the stuffing on each one.
Pinch the edges up and press, roll out in 0.5 inch thick.
Bake over 448 °F (220 °C).
When serving, brush with butter
Category:Georgian Recipes
Category:Bean Recipes
Category:Bread Recipes