Printed September 1, 2026
Georgian Lobiani with Tarragon Eggs
These bean-stuffed bread boats from the Caucasus Mountains are hearty enough for shepherds and delicious enough for everyone else. Add soft-scrambled eggs perfumed with anise-like tarragon, and you've got breakfast built for adventure.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
- 2 cups cooked kidney beans
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon coriander
- 1 teaspoon fenugreek
- 6 eggs
- 3 tablespoons butter
- 1/4 cup fresh tarragon, chopped
- 1/4 cup sour cream
- Salt and black pepper
Preparation
In the mountain villages of Georgia, lobiani has fueled farmers and travelers for centuries. These bean-filled breads represent the Georgian genius for making simple ingredients—flour, beans, herbs—taste profoundly satisfying through the alchemy of spice and tradition.
The Bean-Filled Bread
Make the dough by combining flour, yeast, sugar, and salt. Add warm water and olive oil, kneading for 8 minutes until smooth. Let rise 1 hour until doubled.
For the filling, sauté onion in olive oil until golden, about 8 minutes. Add garlic, coriander, and fenugreek, cooking 1 minute. Mash in the beans with a fork, leaving some texture. Season with salt and pepper and let cool.
Divide dough into 4 pieces. Roll each into an oval, place filling down the center, and fold edges over, pinching to seal and leaving some filling visible. Bake at 400°F for 20 minutes until golden.
Tarragon Eggs
Beat eggs with salt and pepper. Melt butter in a pan over low heat, add eggs, and scramble gently until barely set. Fold in tarragon and sour cream at the last moment.
Serve the warm lobiani split open, with a generous spoonful of tarragon eggs nestled in the center. Each bite should taste like a Georgian morning: warming, herbal, substantial enough to carry you through mountain passes or Monday meetings.
