The following is an excerpt from โะะพะฑะธะพ, ัะฐัะธะฒะธ, ั
ะฐัะฐะฟััะธ, ะธะปะธ ะััะทะธั ัะพ ะฒะบััะพะผโ (Lobio, Satsivi, Khatchapuri, or Georgia with Taste) by Tinatin Mzhavanadze, a best-selling cookbook author in Georgia. It has been translated and adapted by Dr. Michael Denner of Stetson University in Florida.
History and Preparation of Lobio
Dr. Michael Denner: Lobio (แแแแแ, ะปะพะฑะธะพ)ย means โbeansโ (including green or broad beans) in Georgian and does not refer to a particular dish. However, the word has been adopted from Georgian into many other languages to refer to the Georgian bean stew that spread throughout the Former Soviet Union and is still widely prepared in the states that were formed from it. The recipe below makes a salad from dried bean seeds (kidney beans), and is meant to be served, like so many dishes in the Georgian repertoire, at room temperature. In Georgia, this dish would probably be made with kvatsarakhi, a concentrated form of the national condiment, tkemali. Butย any red or white wine vinegar works great, too! (So would a good apple cider vinegar.)
SRAS: Sometimes in translation the audience itself must be translated. In other words, things that are common knowledge for one cultural group will need to be explained in detail for another. For the original meaning of a text to come across in translation, then, sometimes strict translation must be abandoned and a looser, more adaptive style is needed. Below, many such adaptations have been applied. Measurements have been converted โ including the common Georgian measurement of โa knife tip,โ meaning the amount of spice that will fit on the end of a kitchen knife, with similar measurements more familiar to American readers. Also interesting is the addition of โpomegranate seedsโ to the list of ingredients on the English side. Although included in the recipe instructions in the original, it doesnโt show in the original list of ingredients. The original was written for Georgian cooks in Georgia, who will almost certainly have a pomegranate on hand if cooking anything โ as pomegranate seeds garnish a vast array of Georgian dishes. Considerably more detail has been added to the instructions as well โ again, mostly filling in for where common knowledge usually prevails for the original audience. Much as in the Georgian tradition, the original recipe here has been used a solid guideline โ and the final product is to the liking of the chef. Keep this in mind as you cook and, most importantly, enjoy!
Lobio Recipe
(ะะฐะฒะฐะน ะฟัะธะณะพัะพะฒะธะผ!)
Tinatin Mzhavanadzeย (as translated and adapted from the Russian by Dr. Michael Denner): | Tinatin Mzhavanadzeย (original text): |
Every fall, my mother dries all sorts of garden bounty. The inspiring spectacle of bright colors, colorful blooms, gentle shapes, intoxicating scentsโฆ With all the different kinds of beans she grows, you could create paintings, and not just some sort of primitive modernist sketch, but a painting worthy of Rembrandt. The beans come in every conceivable size, color, and shade. I remember once seeing gigantic, jet black beansโฆ I cannot imagine what recipe youโd make with them!
That said, the large dark-red kidney beans are my go-to bean: They keep their shape and color when boiled, and they look great in cold appetizers, of course predictably served with walnuts! |
ะฃ ะผะพะตะน ะผะฐะผั ะฟะพ ะพัะตะฝะธ ัััะฐััั ะฒััะบะธะต ะดะฐัั ะฟัะธัะพะดั ะธ ะตะต ะพะณะพัะพะดะฝัั
ัััะดะพะฒ: ััะพ ัะฐะบะพะต ัะผะธัะพัะฒะพััััะตะต ะทัะตะปะธัะต, ะบัะฐัะบะธ ััะบะธะต, ัะฐััะฒะตัะบะธ ะฟะตััััะต, ะพัะตััะฐะฝะธั ะฟะปะฐะฒะฝัะต, ะทะฐะฟะฐั
ะธ ะพะดัััััะธะต. ะ ะธะท ัะฐะทะฝัั
ัะพััะพะฒ ะปะพะฑะธะพ ะผะพะถะฝะพ ะฒัะบะปะฐะดัะฒะฐัั ะบะฐััะธะฝั, ะฟัะธัะตะผ ะฝะต ะบะฐะบะพะน-ัะพ ะฟัะธะผะธัะธะฒะฝัะน ะฐะฒะฐะฝะณะฐัะดะธะทะผ, ะฐ ััะพ-ะฝะธะฑัะดั ะธะท ัะปะฐะผะฐะฝะดัะตะฒ: ะตััั ะฒัะต ะผััะปะธะผัะต ัะฐะทะผะตัั, ัะฒะตัะฐ ะธ ะพััะตะฝะบะธ. ะะดะธะฝ ัะฐะท ะฑัะปะธ ะดะฐะถะต ะฐะฝััะฐัะธัะพะฒะพ-ัะตัะฝัะต ะณะธะณะฐะฝััะบะธะต ัะฐัะพะปะธะฝั โ ะธ ััะพ ะธะท ะฝะธั
ะณะพัะพะฒะธัั, ะฝะตะฟะพะฝััะฝะพ!
ะะฐัะพ ะบััะฟะฝะฐั ะบัะฐัะฝะฐั ัะฐัะพะปั ะฒัะตะณะดะฐ ะฟัะธ ะดะตะปะต: ะฟัะธ ะฒะฐัะบะต ัะพั ัะฐะฝัะตั ัะพัะผั ะธ ัะฒะตั ะธ ะพัะตะฝั ั ะพัะพัะพ ัะผะพััะธััั ะฒ ั ะพะปะพะดะฝะพะน ะทะฐะบััะบะต โ ะตััะตััะฒะตะฝะฝะพ, ั ะณัะตัะบะธะผะธ ะพัะตั ะฐะผะธ. |
ะะฝะณัะตะดะธะตะฝัั
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Ingredients
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ะัะธะณะพัะพะฒะปะตะฝะธะต
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Preparation
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ย
Books You May Like | |||
Our Favorite Lobio Videos
Russian celebrity chef Yulia Vysotskaya cooks lobio.
A fairly long and opinionated piece on how to โunderstand the principlesโ of lobio.
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