ЛОБИО — Самое вкусное блюдо из ФАСОЛИ

Summary

In this video, the host greets viewers and shares a recipe for a traditional Georgian dish, Ubiyo, made from beans. They explain the health benefits of the beans and demonstrate the preparation process, including soaking and boiling them with bay leaves and hot peppers. The dish is enriched with vegetables like leeks and celery, and seasoned with ingredients like tomato paste, ajika, and saffron. The host emphasizes the importance of natural sunflower oil and garnishes the dish with fresh herbs, creating a flavorful and hearty meal that can be enjoyed with cornmeal-based lepeshki bread.

Takeaways

• 😀 The host is preparing a Georgian dish called 'lobio' made from beans.
• 🍽️ The beans used are broad beans, also known as bur beans, which are very tasty and healthy.
• 🌿 To prepare the dish, the beans are soaked overnight to cook faster, but if not soaked, they are boiled for five minutes and then the water is discarded to reduce the gas content.
• 🍲 The beans are then cooked with a bay leaf and hot pepper on low heat for 1.5 to 2 hours until ready.
• 🥬 Green onions, dill (referred to as 'kenzo' in the video), and coriander are used as ingredients, which are loved by the dish for their flavor.
• 🧄 A large amount of onion is used, almost half a kilogram, which is suitable for the dish.
• 🌶️ Sunflower oil is used for cooking, but other oils like vegetable or olive oil can be substituted.
• 🍅 Tomato paste is added to the dish, along with 'adjika', a spicy condiment, and the dish is simmered to let the flavors meld.
• 🧂 The dish is seasoned with saffron, coriander, and parsley, along with garlic and a bit of the bean cooking liquid to achieve a desired consistency.
• 🥞 The dish is traditionally served with cornmeal pancakes called 'mucali', which can be decorated and enjoyed with the dish.

Q & A

What is the main ingredient used in the Georgian dish Ublia?

The main ingredient used in Ublia is beans, specifically, the script mentions using a type of bean called 'bureyska'.

Why does the recipe suggest soaking the beans overnight?

Soaking the beans overnight helps to soften them and reduces the cooking time, making them easier to cook the next day.

What is the purpose of discarding the first water in which the beans are boiled?

Discarding the first water in which the beans are boiled is done to remove excess gas and impurities, resulting in a cleaner and more flavorful dish.

What herbs are used in the preparation of Ublia according to the script?

The herbs used in the preparation of Ublia include bay leaves, hot pepper, coriander (kenzo), and parsley (sel'derey).

What type of oil is recommended for cooking Ublia?

The script recommends using sunflower oil, but it also mentions that vegetable or olive oil can be used as alternatives.

Why is the onion added to the dish after removing the bay leaves and hot pepper?

The onion is added after removing the bay leaves and hot pepper to prevent it from burning, ensuring that it cooks properly and retains its flavor.

What is the role of tomato paste in the recipe?

Tomato paste is added to the dish to provide a rich, tangy flavor and to help thicken the sauce.

What is Acharuli and how is it used in the dish?

Acharuli is a type of Georgian spice mix. In the recipe, it is used along with tomato paste to add a distinct flavor to the Ublia.

How long does it take for the Ublia to cook after adding all the ingredients?

After adding all the ingredients, the Ublia is cooked for about 1.5 to 2 hours on low heat.

What is the significance of adding saffron, coriander, and parsley at the end of the cooking process?

Adding saffron, coriander, and parsley at the end of the cooking process infuses the dish with a fresh and aromatic flavor, enhancing the overall taste.

Can the consistency of the Ublia be adjusted after cooking?

Yes, the consistency of the Ublia can be adjusted by adding more liquid if a thinner consistency is desired.

What is the traditional Georgian bread called that pairs well with Ublia?

The traditional Georgian bread that pairs well with Ublia is called 'mucali', which is made from cornmeal.