ЛОБИО — Самое вкусное блюдо из ФАСОЛИ

В гостях у Гарика

19 Dec 202108:22

Summary

TLDRIn 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.

Outlines

00:00

🍲 Preparing Georgian Dish 'Mtsvadi'

The speaker begins by greeting the audience and expressing their intention to prepare a traditional Georgian dish called 'Mtsvadi'. They emphasize the use of a specific type of bean, the 'Bureyskaya', which is known for its delicious taste and health benefits. The preparation process involves cleaning the beans thoroughly to remove any stones, then soaking them overnight to speed up the cooking process. After soaking, the beans are boiled with water, and the initial water is discarded to reduce the gas content. New water is added along with bay leaves and hot pepper, and the mixture is allowed to simmer on low heat for 1.5 to 2 hours. The speaker also mentions the use of coriander and celery, which are essential ingredients for the dish, and the preference for using sunflower oil due to its distinct flavor. They also discuss the importance of not discarding the bean liquid, as it may be needed later in the cooking process.

05:11

🥘 Completing the Mtsvadi Recipe

The second paragraph continues with the preparation of the Mtsvadi dish. The speaker adds onion to the pot, taking care not to burn it, and then incorporates tomato paste and 'adjika', a spicy Georgian condiment. They provide measurements for these ingredients, emphasizing the importance of balance in flavor. After simmering the mixture, they discuss the possibility of adding more liquid if a thinner consistency is desired. The dish is then garnished with fresh herbs and cooked for an additional five minutes to allow the flavors to meld. The speaker concludes by expressing their love for the dish and encourages the audience to try it, promising that it is a flavorful and satisfying meal. They also hint at sharing a recipe for 'lepsha', a type of dumpling that pairs well with the Mtsvadi, and invites viewers to request it in the comments. The speaker ends by thanking the audience for their support and engagement, encouraging them to like, subscribe, and look forward to more delicious videos in the future.

Mindmap

Keywords

💡Georgian cuisine

Georgian cuisine refers to the traditional food and dishes of Georgia. In the video, the host is preparing a Georgian dish, which is a central theme of the content. The script mentions 'грузинское блюдо' (Georgian dish), indicating that the video is focused on showcasing a specific regional cuisine, highlighting the cultural aspect of food preparation.

💡Beans

Beans are a type of legume often used in various cuisines for their nutritional value and versatility. The script mentions 'фасоль' (beans) as the main ingredient in the dish being prepared. Beans are highlighted for their health benefits, and the host uses 'бурейская' (broad beans) to demonstrate the dish's preparation, emphasizing the importance of selecting quality ingredients.

💡Soaking

Soaking is the process of submerging beans or other dried foods in water for a period of time before cooking to soften them. The script refers to 'замочить и водой' (soaking in water) as a preparation step for the beans, which is a common practice to reduce cooking time and improve texture, showcasing the host's knowledge of food preparation techniques.

💡Lavash

Lavash is a type of thin flatbread commonly used in Armenian, Azerbaijani, and Georgian cuisines. The script mentions 'лавровый лист' (laurel leaf), which is used in the dish, and 'лепешка' (flatbread), which is likely lavash, suggesting that it will be served with the dish. This illustrates the host's intention to provide a complete meal experience, including traditional accompaniments.

💡Spices

Spices are used to add flavor to food. The script lists 'острый перец' (hot pepper), 'кориандр' (coriander), and 'пажитник' (parsley) as spices used in the dish. These spices are integral to the flavor profile of Georgian cuisine, and the host's inclusion of them in the recipe emphasizes the importance of authentic seasoning in the cooking process.

💡Tomato paste

Tomato paste is a concentrated form of tomatoes, often used to add flavor and color to dishes. The script mentions 'томатная паста' (tomato paste) as an ingredient, which is used to enrich the dish's taste and provide a deeper, more complex flavor, aligning with the host's goal of creating an authentic and delicious meal.

💡Saffron

Saffron is a spice derived from the flower of Crocus sativus and is known for its unique flavor and color. The script includes 'шафран' (saffron) as an ingredient, indicating the host's use of high-quality and aromatic spices to enhance the dish's appeal and taste, which is a common practice in many cuisines to elevate the culinary experience.

💡Coriander

Coriander, also known as cilantro, is an herb used for its fresh flavor in various dishes. The script refers to 'kenzo', which is a colloquial term for coriander in some regions. The host's mention of this herb highlights the importance of fresh ingredients in creating a vibrant and flavorful dish.

💡Serving suggestions

Serving suggestions are recommendations on how to present or consume a dish. The script includes 'накрасить' (to garnish) and 'есть' (to eat), indicating that the host is providing guidance on how to serve and enjoy the dish. This advice is aimed at enhancing the overall dining experience and ensuring that viewers can replicate the meal at home.

💡Health benefits

Health benefits refer to the positive effects on well-being that can be derived from consuming certain foods. The script mentions that beans are 'полезна для здоровья' (beneficial for health), which underscores the host's consideration of nutritional value in addition to taste when preparing the dish, promoting a balanced approach to cooking.

Highlights

Introduction to preparing a Georgian dish called 'lobio' made from beans.

Choice of using Borlotti beans for their delicious and nutritious qualities.

Advice on soaking beans overnight to speed up the cooking process.

Step-by-step guide on cleaning and preparing the beans for cooking.

Explanation of the initial boiling process to remove impurities and reduce gas.

Use of bay leaves and hot pepper for flavoring the beans.

Cooking the beans on low heat for 1.5 to 2 hours until fully cooked.

Inclusion of Kenzo (coriander) and celery as key ingredients for the dish.

Use of sunflower oil for its unique flavor, with alternatives like vegetable or olive oil mentioned.

Instructions on removing the bay leaves and hot pepper after cooking the beans.

Addition of tomato paste and ajika (a spicy Georgian condiment) to enhance flavor.

Recommendation to mash some of the beans for a smoother texture.

Seasoning the dish with salt and additional spices like saffron, coriander, and parsley.

Suggestion to let the dish rest to allow flavors to meld.

Option to adjust the consistency of the dish by adding more bean liquid.

Final touch of adding fresh herbs and serving the dish.

Mention of serving the dish with 'mucali' (cornbread) for a complete meal.

Invitation for viewers to request the recipe for 'mucali' in the comments.

Expression of gratitude to viewers for their support and engagement.

Promise of more delicious and healthy recipes to come in future videos.