Chanahi is a dish that is prepared in portion pots of natural clay.
Due to the high temperature and natural vessels, it is always a stew, for example, lamb combined with vegetables or just vegetable interpretations.
Today, many countries have their own versions of this recipe, for example, chanakhs in Turkish or Ukrainian.
Similar interpretations suggest that this is a Georgian dish to taste of many nations of the world and each kitchen, in one way or another, is trying to add it to its list.
It is worth noting that Georgia is a multifunctional country, and even cooking is proof of that.
The western and eastern parts of the country have not only different natural conditions, but also recipes for the same dish.
In the east, Georgians prefer lamb and beef, while the western part gives priority to the bird (except for the goose and duck).
Probably every person has Georgian cuisine associated with spices and herbs.
The great advantage of its taste is the use of only fresh herbs, in any case, not dried.
That is why all the dishes of Georgia are filled with juicy flavors, bright flavors and excellent quality.
According to the Georgians themselves, the dish of the chanakhi has a very long history, 5 centuries long, and it begins from the very moment when potatoes appeared on the continent.
According to another version, the Georgians ate it long before the appearance of potatoes, instead they used a pumpkin.
Initially, in authentic cooking options, only lamb was used, but today in many institutions you can find the recipe for cooking chanahi in pots of pork or beef.
According to Georgians, 50% depends on the correct choice of pottery.
The walls of the pot must be thick so that the dish languishes in its own juice and does not burn.
Put the pots in the oven or on an electric stove, so that then from a sharp jump in temperature (preheated oven or oven) they are not cracked.
For the recipe for chanahi in pots, all the ingredients are cut into large pieces.
First you need to chop the lamb, then all the vegetables.
At the bottom of each pot is laid:
- The middle piece of lamb fat, so that it melts and soaks the whole dish with its aroma and the meat is laid exactly in the center.
- String beans.
- Pepper sweet, tomatoes, chili and a little adzhika.
Pour each pot to the brim with hot boiled water, you can add a little red wine.
In the preheated oven to 220-240 ° C we put all the vessels for 90 minutes.
As soon as the dish is ready, you need to add salt to taste, and do not forget about the greens (coriander, parsley, dill, basil).
Chanahi with lamb ready!
The best recipe for chanahi in pots with beans and eggplants
This recipe is always very popular, but especially in summer.
During this period of the year, there is always a large abundance of vegetables on the table, and because of the hot, scorching sun, you don’t always want to eat heavy meat.
Try the vegetarian option of cooking chanahi in a pot according to the recipe of Georgians.
- 2 kg of eggplants;
- 0.8 kg of beans (beans);
- 1.5 kg of tomatoes;
- 0.5 kg of carrots;
- 3 pieces of sweet pepper;
- 3 onions;
- garlic head;
- salt, sugar, vinegar and herbs.
Eggplant cut into medium cubes, sprinkle with salt a little and set aside.
Cook the beans, as an alternative, you can take the finished canned.
Carrot grate on a coarse grater.
Onions, peppers and tomatoes cut into medium half rings.
Saute onions with carrots in vegetable oil or smaltse.
All ingredients must be folded in a deep frying pan or wok.
Add sugar, salt, a little vinegar or lemon juice to taste.
Sprinkle a little with olive oil or any other oil on top.
Put on a slow fire and languish together for about half an hour.
At the end, chop the herbs and squeeze the garlic to spice it up.
After a specified time, your dish is ready.
It is possible to eat chanahi in pots with beans and eggplants, both hot and cold.
So just you can make a great lunch or dinner in the spirit of Georgian traditions:
- To make the dish tasty, you should buy cattle meat, not older than 3 years, otherwise it will be too tough.
- Fresh meat has a light red color.
- The most suitable parts are brisket or scapula.
- For Georgian chanakhi, take meat and vegetables in the ratio of 1: 5, otherwise lamb will be too heavy on the stomach.
- Use a lot of greens, it will help the stomach to digest meat, and none of the guests will feel heavy.
- Cook only from ripe summer vegetables, otherwise the taste of the dish will be spoiled.
The simplest cookie you can make at home on your own is oatmeal. It can be high-calorie and dietary. It all depends on the chosen recipe and your personal preferences. Recipes useful oatmeal cookies at home.
You do not know how to make the right pastry? Then you here. With our instructions, you will bake sweet cakes at the level of qualified confectioners!
For those who love jams and various sweets, our next article is a recipe for apple jam. Oh, it should definitely be in stock sweet tooth.
Now you know how to make chanahi in pots according to recipes of Georgian cuisine.
This dish will be not only ideal for a family dinner, but also very useful, thanks to a combination of meat, vegetables and greens.
Another advantage is the quenching and languor in their own juice.
Also, the chanakhi is perfect for gala evenings, none of your guests will refuse to taste the real Georgian cuisine.
For complete harmony, you can turn on the national Georgian music and instantly go back to a country with a rich culture and traditions.
We present you another video from which you will learn not only how to cook this dish in a sour sauce, but also a lot of other useful information: