Rachian Lobiani with ham Recipe

In warm water, dissolve the yeast and sugar. Sprinkle the flour with salt, add the yeast water and knead into a soft, gentle dough. Finally, pour oil over your hands and knead the dough for another 3 minutes until you get a completely smooth texture. Place the dough in a bowl, cover with a cloth and leave to knead in a warm place for 1 hour.

Place the selected and washed beans and Rachian ham together in a saucepan, pour over water and cook until fully cooked. The ham releases salt when cooked, so you may not need to add salt to the beans at all. Be sure to taste and if you need salt, only add it.

Remove the cooked ham from the pot, remove the bones and cut the meat very finely. Grind the hot beans well to the consistency of the puree, mix the chopped ham and its fat. When the mass has cooled, divide it into two parts and make large teams.

Divide the puffed dough in half. Roll out a little by hand, put a team of beans and ham in the middle, press the edges tightly to the top, turn it down with a seam and carefully roll it out with your hand, giving it the shape of a traditional, thin lobian.. Bake in a dry, well-heated skillet over medium heat on both sides or in the oven at 230 degrees. Brush generously with creamy butter or ham fat when hot.