Chanakhi is a Georgian lamb soup. Chanakhi in a pan Chanakhi with eggplant in a pan recipe

10.03.2024

Georgian cuisine, rich in vegetables and spices, has gained popularity outside the republic since Soviet times. In various cities of Russia, restaurants and cafes often began to serve chanakhi, a hearty dish with lamb and vegetables.

Georgian cuisine: Chanakhi

Classic recipe for chanakha

Chanakhi, according to most recipes, is prepared with beans. This dish will look especially beautiful on the table if served in pots.

You will need: - 2 tbsp. red beans;- 600 g lamb on the bone;- 400 g potatoes;- 1 large onion;- 2 carrots;- 1 ripe medium-sized eggplant;- 1/2 head of garlic;- 4 tomatoes;- vegetable oil;- paprika;- salt.

If desired, you can add other vegetables to the stew, such as bell peppers

Cook lamb bone broth with a small amount of meat. Cook it for an hour, skimming off the foam regularly. To prepare chanakha you will need 2 tbsp. fresh broth.

Tackle your vegetables. Peel and cut the onion into small cubes. Chop the carrots into strips. Peel the eggplant and potatoes and chop them fairly finely. Scald the tomatoes with boiling water, remove the skin and chop the pulp. Cut the meat into cubes, after removing excess fat and films.

Take a deep baking container and grease it with vegetable oil. Place a layer of meat on the bottom, add salt and paprika. Next, add all the vegetables except the tomatoes. Place them on top, sprinkle everything with chopped garlic and salt again. Top the stew with broth.

Preheat the oven to 200°C. Place a container there and cook the canakhi for about 70–80 minutes. As a result, all vegetables should become soft and soaked in an appetizing tomato-meat sauce. Boil the beans separately and add them to the stew 10 minutes before the end of cooking.

Serve canakhi with fresh flatbread and herbs.

Chanakhi style soup

According to the classic recipe, chanakhi is the second course, but some housewives have modified it and prepare chanakhi soup with lamb that is similar in taste.

You will need: - 800 g of lamb on the bone; - 2 large tomatoes; - 2 onions; - 2 medium carrots; - 500 g potatoes; - a bunch of cilantro; - vegetable oil; - paprika; - salt.

If you don't like paprika, replace it with ground black pepper.

Start cooking by boiling the broth. Separate the bone with a small amount of meat from a piece of lamb. Place it in a saucepan with cold water, add the peeled and halved onion. Bring the water to a boil and cook for an hour, periodically skimming off any foam that appears. Strain the finished broth, removing the onion.

Cut the remaining meat into cubes with a side of no more than 2 cm. Chop the remaining onion and carrots. Heat vegetable oil in a deep frying pan. First fry the onion in it, then add the meat and cook for 5-7 minutes. After this, add carrot sticks. Scald the tomatoes with boiling water, remove their skin, chop the pulp and also add to the meat. Cook for another 10 minutes.

Return the strained broth to the heat, add salt and paprika. Peel the potatoes, cut into cubes and add to the broth. Cook for 5 minutes, then add the meat and vegetables and cook for another 20 minutes. Potatoes and meat should become soft. When serving, sprinkle the soup with finely chopped cilantro.

Today, in any restaurant you can try dishes of Georgian cuisine, including things like chanakhi. The recipe for its preparation is quite simple, and therefore, having learned the secrets of its preparation, you will soon be able to please your family with a new dish.

Georgian ones are very unique and tasty. Residents of this southern republic use lamb and poultry for cooking. In addition, Georgians actively add various spices and hot sauces to their dishes.

Try it at least once and you will become its adherent and admirer for many years, since everyone is unique and unique. But the dish with the unusual name “chanakhi” is considered classic.

The word “chanakhi” is translated from Georgian as “roast”. The dish itself appeared in the fifteenth century. In those ancient times, it was prepared from lamb and potatoes. However, subsequently the recipe for the dish began to change. Today, many housewives add vegetables such as carrots, onions, eggplant, tomatoes, herbs, salt and ground pepper when preparing chanakha. But every Georgian family has its own unique recipe for chanakha. Housewives pass on the family secrets of its preparation from generation to generation.

Now let’s talk about how to cook canakhi and what ingredients are included in this wonderful dish.

Chanakhi - the recipe for its preparation is quite simple. You will need the following products:

Four eggplants

Two onions

Two carrots

Seven hundred grams of lamb,

Four tomatoes

Four potatoes

Wash and peel all vegetables thoroughly. Cut the eggplants into small cubes, salt well and leave them in a closed container so that all the bitterness goes away. Chop the meat into small pieces, tomatoes into medium cubes, and grate the carrots. The onion must be cut into small cubes.

Take and layer pieces of meat, chopped potatoes, onions, eggplants, carrots and tomatoes. Add some water to the pots. Cook at 185 degrees for two hours. 20 minutes before readiness, place one bay leaf and herbs into the pots.

The next recipe for preparing this amazingly delicious dish, Chanakhi, is no less simple than the previous one.

Take the following ingredients for chanakha:

Five hundred grams of lamb,

Two or three large potatoes,

Tomatoes or tomato paste,

One hundred and fifty grams of eggplants,

Twenty grams of fat tail fat,

One onion bulb,

Parsley,

One clove of garlic

You can use one clay pot to prepare this dish. Place potatoes cut into small cubes, chopped onions, small pieces of lamb, eggplants, tomatoes or tomato paste, fat tail fat, parsley, garlic and spices into it. Simmer the dish until fully cooked in the oven at 180 degrees.

Modern housewives add beans and carrots to such an easy-to-prepare dish as chanakhi, the recipe for which we offer you. Previously, these products were not included in the classic recipe for making chanakha. If you want to enjoy a truly authentic and classic dish, then skip these vegetables. When using fat tail fat, do not forget that it requires preliminary heat treatment. It should first be heated in a deep frying pan over low heat. While rendering lard, do not stir it. It is better to use young and lean lamb meat.

We hope that with the help of our tips you will be able to prepare an incredibly tasty dish of Georgian cuisine - chanakhi. The recipe for this dish is simple, it cooks quickly, and the tender dish with vegetables will appeal not only to you and your loved ones, but also to numerous friends and relatives whom you will certainly want to treat to an unusual meat dish.

Prepare the ingredients.

Advice. Chanakhi can be cooked in a large cauldron or portioned pots. There are two cooking options: in the first, more labor-intensive option, all the vegetables are pre-fried a little. And in the second option, they are placed in a cauldron or pots without frying. How to choose is up to you, guided by the availability of time or dietary considerations... Personally, I prefer the roasted option - for my taste it turns out much better;)

Wash the meat, dry it and cut it into medium pieces of 30-50 g.

Advice. In the original, for chanakha, young lamb with bones or pulp is taken. The meat can be chopped into medium pieces along with the bones, or, if you have pulp, cut it into medium pieces. Lamb can be replaced with beef.
Also, an obligatory ingredient of chanakha is fat tail fat. But if it is not available in your area, or you decide to cook chanahi with beef, lard can be replaced with butter.

Wash the eggplants and cut into medium or large pieces.
Place in a bowl, add coarse salt, stir and leave for half an hour.

Then rinse the eggplants with cool water and lightly squeeze out the moisture.

Advice. For chanakha, all vegetables need to be cut into fairly large pieces so that after stewing they retain their shape and have an attractive appearance. If you cook chanakhi in a large cauldron, you can cut it even larger than in my photos.
If possible, you can buy small vegetables: tomatoes, potatoes and small eggplants - you can put them directly whole.

Wash, peel and coarsely chop the potatoes (cut medium potatoes in half, large ones into 4 pieces, leave small ones whole).
Peel the onion and cut into quarter rings.
Wash the bell pepper, cut off the cap, remove the core with seeds and cut the pepper into large strips.
Wash the tomatoes and cut into segments (cut the tomatoes last, before putting them in pots).
Peel the garlic and finely chop it with a knife.
Wash the basil, parsley, cilantro and dill, dry and chop.
Also chop the green onions.
Wash the green hot peppers, carefully cut them lengthwise and remove the seeds.
Cut the pepper into small cubes.

Advice. It is better to work with hot peppers while wearing gloves so as not to burn the mucous membranes of your eyes or nose by accidentally rubbing them with your hand.
The heat of the pepper is concentrated in its seeds, so if you don't want the dish to be too spicy, be sure to remove them.

Heat a little vegetable oil in a frying pan, add the eggplants and fry on all sides for 2-3 minutes until golden brown.

Remove the eggplants from the pan and set aside.
Add a little oil to the pan, add the bell pepper and fry for about 5 minutes, stirring occasionally.

Then, fry the potatoes in a frying pan until golden brown, transfer to a bowl and set aside.

Add a little oil to the pan, add the onion and fry, stirring, for about 5 minutes over medium heat. Place the onion in a bowl.

Place the meat in a frying pan (in one layer) and fry for about 5-7 minutes until golden brown.

Place fried vegetables and meat (or unfried vegetables and meat, if you prefer this option) into a cauldron or pots in layers. Add a little salt to each layer, to taste.

Place fat tail fat (if using) on the bottom. If not, just skip this point, and when adding food, add butter instead of lard.
Then the meat is in one layer.

Onion + piece of butter.

Eggplant.

Potatoes + a piece of butter.

Tomatoes.

Culinary recipes with photos and videos. Simple and delicious recipes with step-by-step photos

Lamb chanakhi in a pan

Chanakhi is one of the hallmarks of Caucasian cooking. The main ingredients - lamb and vegetables - go well together in this dish. Try cooking! I'm sure you won't regret it!

Cooking time: 2 hours

Ingredients for the recipe "Lamb Chanakhi in a pan":

How to prepare "Lamb Chanakhi in a pan":

Cut the slightly frozen lamb into cubes. When chilled, it is easier to cut into pieces of equal size. Place them in a saucepan.

Place onions cut into half rings on top of the lamb layer.

Cut the carrots into thin slices and place them as the next layer in the pan. Add a little salt to each layer.

Cut the eggplants into pieces without peeling them. We also put it in the pan.

We process the tomatoes next and proceed in the same way - place them in an even layer on the already prepared products.

Cut the bell pepper into pieces and place on top of the tomatoes.

The final vegetable layer will be potatoes: chop, lay, add a little salt. Place the pan on fairly high heat. We are waiting for the vegetables to steam and begin to release their juice. This can be easily determined by the gurgling of the liquid. After this, reduce the heat to low and leave to simmer on the stove for two hours.

After a while it looks like this. The vegetables only changed color.

Serve hot! This is a great dish for the whole family!

At the very end, prepare the salad dressing from mayonnaise, sour cream and mustard. Pepper, salt, and try! .

so-vkusom.com

Chanakhi in a pan

Magnificent Georgian cuisine is full of tasty and satisfying dishes, which, despite all their specific features, cannot be called harmful. Most recipes contain vegetables that fill the food with combinations of tastes and aromas, and most importantly, make the diet balanced.

One of the most famous Georgian dishes is Chanakhi. In Soviet times, pots of stewed aromatic food were prepared in every canteen. Today it is served only in establishments with Caucasian cuisine and some restaurants.

Traditionally, chanakhis are prepared in clay pots with lids. All products are cut, placed in “tuns”, where water is added, and sent to the oven to simmer for one and a half to two hours. Meanwhile, chanakhi can be cooked in a saucepan, and then served as a festive banquet dish, placed in portioned dishes.

Ingredients

Ingredients for 6 servings:

Lamb or beef 750-800 g;
Carrots 3 pcs.;
Onions 3 pcs.;
Sweet pepper 3 pcs.;
Hot pepper ½ pcs.;
Tomato 1 pc.;
Potatoes 5-6 pcs.;
Eggplants 2 pcs.;
Red beans 150 g;
Garlic 3-4 cloves;
Salt, black pepper, bay leaf;
Greens (dill, cilantro) 3-4 sprigs.

Cooking technology

Wash the meat and cut into small pieces at the rate of 3-4 pieces per serving.

Place the meat on the fire (approximately 2.5-3 liters of water will be needed). While it is cooking, let's prepare some ingredients, not forgetting to skim the foam from the broth in time.

Cut the washed and peeled carrots into small slices or quarters (approximately 0.5 cm thick) - depending on how large the root vegetable is.
Cut the peeled onion into squares. The pieces measure approximately 1.5 cm.
Peel the garlic and finely chop it with a knife or grate it on a fine grater.

Wash the sweet peppers, remove seeds and cut into squares. Cut the hot pepper into thin rings or half rings.

The remaining components are chopped immediately before cooking.

When the meat is cooked almost until done, add carrots, onions and garlic to it. After 5-7 minutes, add sweet and bitter peppers to the pan.

Next add finely chopped tomato.

Peel and cut the potatoes into small cubes.

During this time, the pepper will have time to cook halfway. Add potatoes and take on the eggplants. Without peeling the washed fruits, cut them into quarters of circles 6-8 mm thick. If the eggplant is very thick, then you can divide it lengthwise into 6 parts and cut it like that.

Place the eggplants in the pan. They tend to float, so you need to dip them into the broth with a spatula.

Cover the pan with a lid and continue cooking for a while. If the stove is gas, then keep it on the fire for 5-6 minutes, then turn it off and leave it to simmer for 10 minutes. If the stove is electric, then turn it off after 2 minutes and leave it to simmer on the hot burner.

Add salt, black pepper and bay leaf to taste 5 minutes before cooking.

Chanakhi recipe always uses beans. Raw beans take longer to cook than meat, so we add ready-made ones at the very end of cooking.

We serve the finished dish with bread and herbs in “chanashka” pots; you can use tureens or any other deep portioned dishes. If desired, add a spoonful of sour cream.

Some cooking tips:

Chanakhi is prepared with meat, and not with broth. But without bones you won’t get the desired fat, and the food won’t be as tasty. It is better to use small bones, for example, carefully chopped ribs with pulp. An alternative is to place one large bone and then remove it. In the finished dish, the meat is well-cooked and melts in the mouth, but does not fall apart.
Capsicum peppers have varying degrees of bitterness, which is not always possible to determine externally. The added half of the pod is designed to give the dish a pleasant bitterness. But if the pepper is very “evil”, its quantity must be reduced by 2-3 times.
When chanakhi is prepared for children or those who are opposed to spicy food, it can be made without hot pepper at all. Despite the fact that the dish is traditionally prepared “with pepper”, without spiciness the taste is better revealed from the combination of vegetables and aromatic broth.
Sometimes tomato paste is added to chanakhi, but this is wrong - it should not be confused with kharcho. The dish is prepared without frying, and such a component is inappropriate here. The recipe uses finely chopped fresh tomatoes or you can add cherry quarters at the very end. It is acceptable to take canned small tomatoes in their own juice without a sour taste.
Without ready-made beans on hand, the process of preparing chanakha must begin with it. Half-cooked beans are added to the meat at the very beginning and are finished cooking together. You can use a canned product without tomato filling, after draining the brine and rinsing with water - it is added to the dish at the end of cooking. But it’s better to stock up on boiled red beans for future use, which are perfectly stored frozen for 2-3 months.
The indicated amount of ingredients is approximate, because vegetables come in different sizes. For example, our recipe uses green young peppers, while less red ones will be needed. The easiest way to determine the desired proportions is to count the chopped products by handfuls. A standard serving requires a small handful of each type of vegetable and a little more potatoes and eggplant. The dish should have the consistency of a very thick soup.
The prepared food is stored in the refrigerator for up to 2 days. The most convenient option is to portion the canakhs into plastic food containers with lids. At the right time, a portion can be heated in the microwave in a couple of minutes, after removing the lid.

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I will be following comments on this article.

karvinglife.ru

Limitless Georgian cuisine: Chanakhi

Chanakhi, according to most recipes, is prepared with beans. This dish will look especially beautiful on the table if served in pots.

Cook lamb bone broth with a small amount of meat. Cook it for an hour, skimming off the foam regularly. To prepare chanakha you will need 2 tbsp. fresh broth.

Serve canakhi with fresh flatbread and herbs.

According to the classic recipe, chanakhi is the second course, but some housewives have modified it and prepare chanakhi soup with lamb that is similar in taste.

You will need: – 800 g of lamb on the bone; – 2 large tomatoes; – 2 onions; – 2 medium carrots; – 500 g potatoes; – a bunch of cilantro; - vegetable oil; – paprika; - salt.

www.wday.ru

Chanakhi with lamb

In the future, we will try to present some more from the “Cha” series, namely Chakapuli, Chakhokhbili, Chashushuli, and not only: kebabs, kebabs, khinkali.

The main component of this dish is young lamb meat. And one more feature - only fresh vegetables, no artificial seasonings like Gallina Blanca, Vegeta and other bourgeois things - only everything natural, this is the whole trick and peculiarity of Georgian cuisine.

Do not use anything canned, such as tomatoes or tomato paste - it will not work.

Chanakhi is easy to prepare; to prepare it you will need the following list of ingredients:

Based on 5-6 healthy eaters, we take in the amount shown in the photo below:

Young lamb meat, preferably the rib part, about 2 kg.

Fat tail fat – a little, no more than in the photo (if you don’t like fatty fat, take less, but our amount is just right).

Badrijans (eggplants), preferably of the same size, small, not limp.

Tomatoes, juicier (ours weren’t very good this time, so you can safely add more, it will be even tastier, believe me).

Potatoes, equal size (rinse under water to remove excess starch).

Russian (Bulgarian) pepper, a couple of pieces.

Hot capsicum (at least 50 megatons in TNT equivalent), namely nuclear-atomic. How much should I take? It's up to you to decide :) We do the maximum.

Celery, too, a lot (what remains is thrown into a saucepan under the lid for juice).

Light wine, Kakhetian, Rkatsiteli.

Salt (not iodized, I beg you), and no black “pepper”, ground or in peas.

By the way, for reference: the same “black pepper” that any housewife has in her kitchen has nothing in common with pepper, it is the fruit of the Piper nigrum vine, look at the photo. So in Chanakhi they use what has the right to be called real pepper. Chanakhi is spicy, as it should be in Georgian cuisine, healthy, since it is made from everything fresh and steamed, and satisfying, since food should be satisfying and not burdensome.

I’ll make a reservation about wine right away. Since an incredibly huge amount of pesticides and other poisons were found in Georgian wine for political reasons (hello to Mr. Onishchenko), Georgian wine, of course, cannot be obtained in Russia. Therefore, you will have to replace it with another of the same type, namely white, dry (!), and with a maximum tannin content, i.e. “non-European” type, the wine should “knit” the tongue like a persimmon, i.e. it contains tannins (by the way, they give a unique effect when processing meat, making it tender).

Chanakhi should be prepared in a large enamel pan with a tight lid. We had country-camping dishes, we didn’t have a large saucepan at hand, so we divided the food into two when laying it in, and cooked it at the same time.

NOTE: The second pan of meat was not included in the frame, so there is twice as much meat as in the photo.

We make shallow longitudinal cuts on the eggplants, one for each, on the concave side, if “crooked”.

We cut fat tail fat ( The photo shows the total quantity - don’t overdo it!).

Cut the garlic coarsely, into 2-3 mm slices

Put lard in eggplants

and into the peppers, then back and forth with garlic and celery.

Make neat loops from long celery sprigs

And we do this (you don’t have to do everything, only for those eggplants in which the filling is not tightly seated):

At the same time, we make small cuts on the back side of the finished eggplants and stuff them with garlic (do not overdo it - so as not to burst, this is important, i.e. 2-3 pieces are enough).

In the end it looks like this:

At this stage, we can advise one thing: if the meat is with ribs, then shortly before that, separate several pieces, and heat them in a deep frying pan, in their own fat, until darkened, and then transfer them to the very bottom of the pan, along with the released juice - this gives unique taste.

Place meat, salt, potatoes, salt, tomatoes, peppers and eggplants on the bottom. Salt again.

Cover with coarsely chopped celery (celery stalks also go there). Pour all this with 200 grams (a glass) of wine (per pan, in our case there were two of them). But you can add more if the tomatoes did not release enough juice during the cooking process. You can add just a little water.

We stuff the whole atomic pepper between the vegetables, close it tightly with a lid, and put it on low heat. You need to cook for about 1 hour, checking from time to time for the presence of juice in the pan. If the lid is tight, then nothing will boil away. We check the readiness by looking at it, if it looks like in the pan like in the photo, then everything is ready.

Hot lavash, cool wine, herbs, cheese are on the table, we each stand in line with our own deep plate. The pourer carefully, using a slotted spoon, without damaging the integrity of the food, takes out one type of vegetable for each person, adds meat, then pours the whole thing with broth using a ladle. Everyone runs to the table, breaks off the pita bread and dips it in the juice. The taste is indescribable.

Be healthy! Bon appetit! Chanakhs gaumarjos! :)

Chanakhi is a thick meat soup or stew, a hearty dish from Georgian cuisine. The composition of chanakha is very simple: meat, vegetables, spices; The cooking method is simple: put it on the fire or in the oven and forget it for a few hours. However, the result always turns out to be such that it is impossible to resist this dish. Chanakhi surprises with its rich taste and aroma, perfectly satiates, replacing the first, second, and appetizer. Even the most inexperienced housewife simply cannot fail to make this dish. What is the secret of chanakha? “Culinary Eden” will be happy to tell you how to properly prepare this dish and share the best recipes for chanakha in pots - they make this dish especially tasty.

What are chanakhi made from?

The main component of chanakha is young lamb meat, which is fried in fat tail fat or fat cut from the meat. Ribs are ideal if the meat is tender and has enough fat. If there is no lamb fat or if a lighter, “diet” version of the dish is required, you can use lean meat and vegetable oil. In Georgia, it is not customary to use meat other than lamb for chanakhi, but this dish has long become a national treasure, and nothing will stop us from preparing chanakhi with beef, pork or dietary turkey.

The vegetable part of the chanakha can be found in the bins of any family - potatoes, onions, garlic, tomatoes, eggplants and, perhaps, green or white beans. It is better to take small and round eggplants for chanakha - there is no bitterness in them. Carrots are used very rarely in traditional Georgian chanakhi. It is permissible to replace fresh tomatoes with tomato paste only as a last resort. White beans for chanakha are cooked separately, green beans are taken raw. The role of potatoes was once played by chestnuts, and in some regions of Georgia they continue to be used. Chanakhi with chestnuts is especially aromatic and has a sweet aftertaste.

The soul of the dish is spices and aromatic herbs. In chanakhi, the familiar bay leaf, garlic, red and black pepper are side by side with typical Georgian spices: coriander, suneli hops, marjoram, raikhon (dried purple basil). Many housewives add fiery-spicy homemade adjika to chanakhas. Fresh herbs in large quantities are required: cilantro, parsley, celery, basil, green onions, kondari (savory).

What are chanakhi prepared in?

Traditionally, the best utensil for preparing chanakha is a large clay pot with a capacity of 3-4 liters. It simmers in the oven for a long time, allowing the aromas and flavors of the ingredients to preserve and mix. Such a pot is served on the table, where the canakhs are laid out (or poured) into plates. Chanakhi is eaten hot with fresh flatbread.

When camping or in the summer in the courtyard of a house, chanakhi is cooked over an open fire in a large cauldron or cauldron. At the same time, an appetizing smell spreads throughout the entire area, giving a sign that you can come for a visit.

In urban apartments, it is best to cook chanakhi not on the stove, but in the oven in a large thick-walled container, or even better - in portioned pots, and serve them in them. This method is also convenient because you can prepare a few extra pots in reserve, and you don’t have to worry about dinner the next day.

How chanakhi is prepared

Although the principle of preparing chanakha is very simple, there are two options. In the first, prepared ingredients are placed in layers in a container for stewing or baking, starting with meat, seasoned with spices and herbs and sent to the stove or oven over medium heat. There is no need to add water - there is enough juice in vegetables and herbs to soften the meat. However, some housewives play it safe and add a little water or broth to the vats. You can also use tomato juice or white wine for flavor.

The more complex and tastier version of chanakhi involves a little more operations. Each ingredient is lightly fried separately in lamb fat or oil and placed in a container for subsequent stewing or baking. Fried eggplants give the dish a very special taste and allow you to reduce the amount of meat. You can combine two options: fry the meat until golden brown, and put the remaining ingredients raw.

For a festive version of chanakha, eggplants can not only be fried, but also stuffed with pieces of lard and meat or stuffed with herbs and garlic, cut lengthwise.

Chanakhi recipes in pots

Chanakhi in a hurry

Ingredients:
30 g lamb fat or 20 g butter,
300 g young lamb,
1 onion,
1 eggplant,
1 tomato
1 sweet pepper,
1-2 cloves of garlic,
1 small hot pepper,
fresh herbs (basil, onion, parsley, cilantro, dill) - to taste,
ground coriander,
salt

Preparation:
Preheat the oven to 180 degrees. Chop the lard very finely, chop the meat into pieces of 30-40 g. Chop the peeled vegetables a little larger than the meat, finely chop the garlic, hot peppers and herbs. Place lard or butter at the bottom of portioned pots or baking containers, then a layer of salted and spiced meat, onions, eggplants, tomatoes, sweet peppers and herbs. Cover with a lid and bake for 1.5-2 hours. Check the readiness of the canakhi by checking the meat - it should easily break into fibers.

Festive chanakhi with stuffed eggplants

Ingredients:
500 g lamb ribs with fat,
250 g eggplants,
200 g tomatoes,
250 g yellow potatoes,
250 g onions,
200 g sweet pepper,
100 g carrots,
100 g green beans,
1 head of garlic,
1 hot pepper,
1 tsp khmeli-suneli,
0.5 tsp coriander,
1 bunch of fresh herbs - cilantro, onion, parsley, basil,
0.5 cups dry white wine

Preparation:
Trim the fat from the meat, melt it in a frying pan, and remove the cracklings. Cut the meat together with the ribs, fry in fat over high heat until golden brown. Place the meat in pots, pour in the remaining fat, salt and season.

Cut the eggplants crosswise into large pieces and make transverse cuts. Finely chop the garlic and herbs, mix, add salt and pepper and stuff the eggplant pieces with half of this mixture. Cut the remaining vegetables into convenient pieces, and the onion into thin half rings.

We collect canakhi. Place onions on the meat layer, then potatoes, lightly salt, then a few pieces of eggplant, then tomatoes, sweet and hot peppers, remaining spices and herbs. Pour wine over the canakhi, place the pots in a cold oven, set the temperature to 180 degrees, and time for 2-2.5 hours.

Chanakhi with beans

Ingredients:
700-800 g of any fatty meat,
500 g potatoes,
1 cup white beans,
300 g tomatoes,
250 g onions,
200 g carrots,
5-6 cloves of garlic,
3 tbsp. flour,
bay leaf, pepper, salt, parsley, dill - to taste

Preparation:
Soak the beans in advance and cook until almost done without salt. Cut the potatoes into large pieces and fry in vegetable oil until golden brown, place in pots. The second layer is boiled beans.

Cut the meat into easy-to-eat pieces and fry in a deep frying pan over high heat until golden brown. Add flour, finely chopped onions and carrots, continue to fry, stirring constantly, for another 5-7 minutes. Add coarsely chopped peeled tomatoes, bay leaves, pepper, salt and simmer everything together for about 15 minutes. If there is not enough liquid, add a little hot water or bean broth.

Pour the stewed meat and vegetables into the pots with the meat and beans, add fresh herbs and crushed garlic. Place the pots in an oven preheated to 220 degrees and bake for 30-40 minutes. Check the readiness of the dish by checking the meat and beans - they should break apart easily.

Chanakhi from beef and pickled tomatoes

Ingredients:
500 g beef (tenderloin),
2 tbsp. ghee,
2 potatoes,
1 eggplant,
3-4 pickled tomatoes,
1-2 onions,
1 carrot,
3-4 cloves of garlic,
1 bunch of cilantro,
0.5 tbsp spice mixtures: coriander, suneli hops, paprika, dried garlic, salt,
1 tbsp. tomato paste

Preparation:
Put a little melted butter into the pots, place the meat, cut into pieces 3-4 cm in size. Place a layer of finely chopped onion, diced potatoes, eggplant in pucks or cubes, carrots in cubes, 1 peeled tomato on the meat. Sprinkle each layer with the spice mixture. On top of everything is a layer of cilantro and crushed garlic. Dilute tomato paste in a glass of water and pour into the pots. Cover the pots with lids, seal tightly with foil and bake at 200 degrees for 40 minutes, and then another 40 minutes at 180 degrees. Leave the pots to brew in the turned off oven for 10-15 minutes and serve.

Chanakhi in pots is a universal dish: both for a family dinner and for a holiday table.

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