Chanakhi, whose recipe is simple as all genius, traditional and very popular dish of Georgian cuisine. This is something between a thick soup and a second dish - such dishes are common in many peoples, especially among rural people. Classic traditional chanakhi is roast lamb (lamb) with vegetables in clay pots. A typical set of vegetables is onions, potatoes, eggplants, sweet peppers, tomatoes, and sometimes young green beans. You can cook it from beef or veal, than tender meat, the more delicious it turns out. Prepare and chanakhi of chicken or turkey and even chanakhi of pork or rabbit meat, of course, those people who are allowed by their religious orientation. You can make a dish in a saucepan, cauldron or an ordinary saucepan. But in serving pots it's more delicious. Currently, dishes in pots are often served in restaurants.
We offer two options for how to cook chanakh in pots. Of course, you need a portion pot (preferably with lids). If there are no caps - you can replace them with a flat cake made from unleavened dough (wheat flour + water). The recipe for cooking chanaha is simple. The ratio of the weight of vegetables to the mass of meat is 1: 1. Everything is stacked in pots in layers. Tomatoes - the last layer. A mixture of dry spices is common, such as "hops-suneli". Prepared in the cooling furnace on the principle of "put and forget" or in the oven.
Chanakhi with beans
So, the traditional recipe for chanaha with beans and young mutton. This nourishing dish contains a large amount of protein, it can be recommended to those who work a lot physically.
Ingredients:
For 4 serving pots:
- pulp of lamb - 300-400 g;
- fattening fat -120 grams;
- young string beans - 200-300 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- eggplant - 1 piece;
- red sweet pepper - 2 pcs .;
- tomatoes - 4 pcs. or tomato paste - 4 tbsp. spoons;
- dry spices "Hmeli-suneli" - for ¼ tsp spoonfuls per pot;
- fresh herbs (parsley, dill, coriander, basil, tarragon and others - to taste);
- garlic - 1 clove per serving;
- salt - to taste.
Preparation
Preparation of the chanaha is a simple and not very long process. Meat shall be cut into small brusochkami, and bacon - small cubes. Instead of fatty fat, you can use chicken or pork fat. Peeled potatoes are crushed with cubes. Onion chop thin, short feathers. Each bean pod is divided into 3 parts. Pepper cut with short straws, eggplant-cubes. All the prepared ingredients are laid out in pots. First the lard, the top meat, then the potatoes, eggplant and pepper. The last layer - tomatoes. If we use tomato puree, first dilute it with water and fill it in each pot. Cover the lids and put in the oven for 40 minutes at least, and you can and for an hour. Put the pot on the plate, remove the lid, sprinkle with chopped herbs and garlic and serve it to the table. A glass of Georgian or Moldovan wine will perfectly complement such a dinner.
Chanakhi with beans and mushrooms
You can cook chanakh with beans and mushrooms - such a culinary variation is especially well understood by the inhabitants of Russia. It turns out delicious and satisfying. It is better to use white mushrooms, mushrooms, oyster mushrooms, buffalo boletus.
Ingredients:
- low-fat pork - 600 g;
- lard - 100 g;
- potatoes - 8 pcs .;
- beans - 1 glass;
- eggplant - 1 piece;
- mushrooms - 200 g;
- vegetable oil - 1 tbsp. a spoon;
- sweet pepper - 2 pcs .;
- tomatoes - 4-6 pcs .;
- dry spices - ½ tsp;
- salt - to taste;
- garlic - 2 cloves;
- greens - 1 bunch.
Preparation
In the evening we soak the beans in cold water. Cook it until almost ready. Salo we cut into small cubes, as on cracklings. Meat is cut into small pieces slightly larger. Peeled potatoes and eggplant chopped into cubes. Pepper - short straws. Mushrooms are washed, cleaned and crushed and lightly fried on a small amount of vegetable oil. We spread all layers in pots: lard, meat, beans, potatoes, mushrooms, eggplant, pepper, salt and spices. Tomatoes are on top. We pour a little water and cover the lids. We keep in the heated oven at low heat for an hour and a half at a temperature of 180 degrees. Before serving, season with chopped herbs and garlic.