Chanakhi whose dish. How to cook chanakhi in pots in the oven

27.07.2020

Chanakhi - a traditional dish Georgian cuisine lovers, which is lamb stewed with vegetables. The recipe for chanakhi in pots includes eggplant, potatoes, tomatoes and onions, which are placed in earthenware layers. The set of these vegetables should be equal in weight to the meat taken. This dish uses the whole set of spices of Georgian cuisine.

The calorie content of the dish is about 95 kcal per 100 g and depends on the fat content of the meat. Consider step by step and with a photo how to cook vats in pots, a saucepan and a slow cooker.

Chanakhi in Georgian in pots

Well-soaked in juice, steamed enough, saturated with aromas, the ingredients give Georgian chanakhi an impeccable taste, and the dish itself pleases with a festive and bright look.

List of ingredients:

Small eggplants and Bulgarian pepper - 2 each;
Beef ( lamb is better) - half a kilo;
Fresh tomatoes and potatoes - 3-4 each;
Garlic - 3 cloves;
Onion - 3 heads;
Fresh greens (basil, cilantro, parsley) - a small bunch;
Vegetable oil (for frying) - 5-6 large spoons;
Spices, salt - to taste;
Butter (preferably fat tail fat) - 50 g.

The recipe is for 4-5 pots.

Cooking scheme:

Cut your own eggplant big chunks. Sprinkle them with salt, mix and leave for half an hour so that bitterness comes out of them, then rinse;
Peel the onion heads and cut them into half rings;
We remove the stalks, seeds and partitions from sweet peppers, cut them into large squares. IN classic recipe this dish is better to include multi-colored fruits, from this the finished dish turns out to be colorful and appetizing;
We cut the potatoes into large slices - first we divide the tuber in half, then each half - into quarters;
Cut the meat into medium-sized pieces. To cook such a roast, ideal option lamb and tail fat are considered. But when cooking a dish at home, you can deviate from the original recipe and take beef pulp;
Before putting the ingredients in earthenware, they can be lightly fried (optional). Let's pour a little vegetable oil in a frying pan, heat it up and put the eggplants first. We stand them on the flame, not forgetting to stir, for two minutes (until a light golden color);
Transfer the fried slices to a separate bowl. If necessary, add a little oil to the pan and fry our bright sweet pepper for five minutes;
Next in line are potatoes: fry it until golden brown;
We remove the potato slices from the pan, then pass the onion. Be sure to mix it well so that the half rings do not burn;
When the onion slices are browned, transfer it to another container and fry the meat. Better beef put on the pan in parts and fry in 2-3 doses, because if you put all the pieces at once, they will release a lot of moisture and the dish will turn out not fried, but stewed;
The ingredients are laid out in layers. First, distribute the cold cuts, salt;
Next, lay out the passivated beam. If we are preparing a beef canakhi dish without fat tail fat, then we will add a small piece of butter to each pot;
Then we sort the eggplants, salt as desired;
The next layer is potatoes. Add a piece of butter and salt to taste;
Lay sliced bell pepper on potato slices;
We choose juicy and fleshy tomatoes, cut into segments and add to the rest of the ingredients, add a little salt;
Sprinkle everything thickly with fresh herbs and finely chopped garlic. If desired, add adjika or ground coriander;
We cover the pots with a lid. Georgian chanakhi are cooked in the oven for an hour and a half at a temperature of 180 degrees. You can not add water to the container during the process, there will already be a lot of liquid there.

We serve a delicious dish on the table, decorating with fresh herbs.

Chanakhi in a slow cooker

"Smart device" will help you quickly cope with the preparation of this amazing Georgian dish.

List of components:

Sweet pepper, onion, eggplant, tomato - two each;
Lamb - 600 g;
Potato - 4 tubers;
Garlic - 5 teeth;
Coriander - a small spoon;
Salt - to taste;
A bunch of cilantro.

Recipe for chanakhi in a slow cooker:

Rinse the lamb and pat dry with a paper towel. Coarsely cut, sprinkle with pepper, add some salt;
We also wash all the vegetables. Tomatoes, onions, peeled peppers and eggplants are cut into rings;
Lubricate the multicooker bowl with melted butter. We put the meat on the bottom, then the onion rings and then the rest of the vegetables. Salt and pepper everything to your taste, set the “Cook Mode” at a temperature of 120 degrees. As soon as the meat pieces are slightly fried, pour in a little water, close the lid and simmer for an hour.

Lamb chanakhi is sprinkled with herbs before serving.

Chanakhi from chicken in pots

The following products are required:

Tomatoes and eggplants - 2 vegetables each;
Potato - 3 tubers;
Bulb;
One chicken fillet;
Seasonings, herbs, salt - to taste;
Garlic - 2 cloves.

Detailed cooking instructions:

Cut the fillet into medium-sized pieces and send to the bottom of the pot. Then finely chop the onion and put it on top of the chicken;
Also, the onion can be put as the first layer, the taste of the food will not suffer from this;
We cut the potatoes into medium cubes and lay them on top of the rest of the ingredients. Layers can be smeared with mayonnaise;
Eggplants are laid out in the last layer and cut into strips or cubes. Sprinkle with parsley and garlic on top. Bay leaves, salt, peas, tomatoes and 1/3 of a glass of water are also added. Tomatoes are scalded with boiling water, the peel is removed from them, and the pulp is passed in a blender, then stewed a little in a frying pan and sent as a sauce for chicken in a pot.
Closed earthenware should be placed in the oven for 0.5 hours at a temperature of 170 degrees.

Chanakhi with chicken - unique cooking masterpiece which is very easy to prepare.

Chanakhi in a pot

Ingredients:

Fat tail fat - 100 g;
Onion - 0.5 kg;
One bunch of basil, cilantro and parsley;
Bulgarian pepper and eggplant - 3-4 pieces each;
Lamb - 1.5 kg (ribs with meat or pulp);
head of garlic;
Potato - 7-8 tubers;
Tomatoes - 6 pieces;
Black ground pepper - 1/3 of a small spoon;
Salt - a teaspoon.

Recipe for chanakhi in a pot:

Cut the bacon into small pieces (you can take butter or vegetable oil instead) and put it on the bottom of the saucepan;
Top with pieces of lamb, cut not very finely;
Then - eggplant, cut into large slices. Salt and pepper;
Lay out the tomatoes, cut into 5-6 parts;
Peel the bell pepper, coarsely chop and put on the tomatoes;
Add onion on top. Chop it as you wish;
Put coarsely chopped potatoes, salt, pepper, sprinkle with chopped herbs;
Chop the garlic and add to the pot. Close it tightly with a lid and put on a strong flame. Bring to a boil, reduce heat to medium and cook for a little over an hour. If desired, add 0.5 cup of white wine.

Chanakhi - Georgian lamb soup

Composition of products:

Bulgarian pepper and tomatoes - 300 g each;
Lamb - 900 g;
Two garlic cloves;
Eggplant - 400 g;
Celery, cilantro, green basil - a bunch;
A mixture of Georgian spices (utskho-suneli, Svan salt) - a small spoon;
Olive oil - 6 large spoons.

Homemade step by step recipe:

Lamb cut into large pieces, put in a container and fill with water. Cook until ready, remove the foam;
We cut the eggplants into cubes, peel the peppers and make large cuts;
We heat two large spoons of butter in a frying pan, spread the chopped vegetables, fry a little and simmer until cooked under the lid;
Transfer the stew to a bowl and add fresh tomatoes, coarsely chopped, as well as chopped garlic and spices;
We cook chanakhi soup on a small flame under a lid for about half an hour;
Add a large spoonful of olive oil to the plates and serve with chopped herbs.

Video: Chanakhi recipe at home

Traditional ingredients: potatoes, eggplant, tomatoes, onions. Also, a little fat tail fat and green green beans- immature to cut straight with the pods. Authentic chanakh recipes involve the use of edible chestnuts. But this is a rare and expensive ingredient, so the chefs have eliminated it. Special attention is given to spices, because this is a dish of Caucasian cuisine. Add garlic, bay leaf, hot red pepper, parsley, cilantro, marjoram, suneli hops... Lay the peeled and chopped products in layers in a container and in the oven for two hours.

The five most commonly used ingredients in recipes are:

The bottom layer is fat and meat pieces, both fillet and pulp with a bone are suitable, on top are ingredients that do not require a long heat treatment. It is not necessary to fill in water, all components are quite juicy. Although some housewives prefer to add a little tomato juice, meat broth, white wine. Perhaps the most difficult part of the cooking process is finding the right refractory clay cookware. Tara is the most important question, because the origin of the name of the dish is associated with a container for it. The usual pots, pans or slow cooker are not suitable. But a cauldron with thick walls will do.

Chanakhi is a dish of Georgian cuisine. There are several options for the composition of the ingredients, try beef with vegetables and adjika. Adjika is suitable and ready-made to any degree of spiciness to taste, and even just a dry mixture of spices for it. In winter, it is quite possible to use frozen eggplants.

This is the amount of ingredients for 5 pots.

Peel potatoes, carrots, onions and garlic. Cut the beef into pieces. I met different variants the sequence of laying products in a pot ...

For example: put chopped onion in a pot, then pieces of beef and sprinkle / add adjika to taste.

Then add the medium-cut eggplant, potatoes, carrots and chopped garlic, salt.

Pour in about 2/3 of the pot or more of water and place in the preheating oven. Consider the properties of your ceramic pots! Simmer the vats at 160-180 degrees for about 40-50 minutes under the lids.

Slice the tomatoes and chop the dill and add them on top of the pots.

It should be ready in 15-20 minutes.

Serve chanakhi either directly in pots or transfer to plates.

Bon Appetit!

Chanakhs are made in different countries, however, most often this dish is attributed to Georgian cuisine. Here they began to cook them many centuries ago, even before the potato appeared here, which today is one of the main ingredients of chanakhs - earlier they used pumpkin instead. Over its centuries-old history, the recipe for chanakhs has changed somewhat, various variations of it have appeared. In the eastern part of Georgia, they are most often prepared from lamb or beef, in the western part - from chicken or turkey. Fatty goose or pig meat is rarely used for canakhs, much more common vegetarian recipes- in many Georgian families, chanakhi is cooked without meat, based on beans. This is especially true during Orthodox fasting, which is observed by Georgians who have a Christian faith, and there are a majority of such people in Georgia.
There are more ways to prepare chanakhs today than at the time of their appearance, however, chanakhs in pots are still considered traditional today - this method of cooking delicious dish meat and vegetables are preferred by most housewives in Georgia.

Like all other dishes of Georgian cuisine, chanakhi have a seductive aroma and spicy taste. Fans of Caucasian cuisine will surely like them.

Cooking features

It is not difficult to prepare chanakhi, the main thing is to choose and prepare the products correctly, put them in pots and wait for the chanakhi to be stewed in the oven. However, knowing a few subtleties will save you from problems and allow you to make vats in pots correctly, in accordance with traditions.

The tastiest chanakhi are obtained from lamb or beef, and lamb is most often found in autistic recipes. They take a shoulder blade or a brisket on the vats, which are then cut into pieces of medium size. From poultry meat, preference is given to chicken, which is cut into pieces, as for chakhokhbili. Chicken fillet can also be used, but in traditional recipes they are not limited to them, since chicken bones also give the dish a certain taste and aroma, without them the chanakhs turn out to be less tasty, although lighter.
Traditionally, vats are cooked in pots without pre-cooking. However, some housewives fry meat and some vegetables before distributing them into pots, believing that this makes the chanakhi even more tasty and juicy.
In order for the pots not to burst from the temperature difference, they must be heated before being sent to the preheated oven. The easiest way is to put them in the oven before turning it on and remove it when the temperature reaches the desired values. If the pots have not been preheated or have already cooled down, they should be placed in an unheated oven, and the cooking time should be slightly increased.
The aroma of chanahs gives fresh herbs, which Georgians generously add to the dish. Greens can be added both immediately and when serving the dish to the table. You can only partially replace it with dried spices.
For spiciness, adjika is added to the vats, while garlic serves mainly to add flavor to the dish.
Chanakhi will be tastier if you pour water mixed with wine into a pot.
Cooking time depends on the size of the pots, usually about 2 hours, so if you want to serve this dish for lunch, you need to start cooking it 2.5-3 hours before it.

The technology of making chanakhs from different meat and a different set of vegetables cannot be absolutely identical, so when preparing this Georgian dish, it makes sense to carefully read the recommendations that accompany a specific recipe.

Chanakhi from lamb

lamb - 0.4 kg;
tail fat - 100 g;
potatoes - 0.4 kg;
eggplant - 0.4 kg;
tomatoes - 0.3 kg;
green beans - 100 g;
Bell pepper different colors - 0.4 kg;
onions - 0.2 kg;
garlic - 8 cloves;
Georgian adjika - 20 ml;
greens - to taste.

Cooking method:

Peel the onion, cut it into thin rings or half rings.
Wash the eggplant and, without peeling, cut into circles. Sprinkle with coarse salt, mix and leave for a quarter of an hour. During this time, the salt will draw out the corned beef from the eggplant, a harmful substance due to which the eggplant has a bitter aftertaste. After that, the vegetables will remain washed in running water to remove excess salt, and dried on a kitchen towel.
Wash the peppers, cut off their stems. Cut lengthwise into 2 parts, take out the seeds. Cut the pulp of peppers into half rings.
Wash the green beans and cut into pieces about 2-3 cm long.
Finely chop the garlic with a knife.
Chop the greens, set aside a part to decorate the dish when serving, placing it in a bag in the refrigerator so that it does not wilt.
Cut tomatoes into large slices.
Peel the potatoes, cut them coarsely.
Warm up the pots.
Wash, dry the meat with napkins. Cut it into small pieces.
Finely chop the fat tail fat, arrange it in pots.
Put the lamb on the fat. Pepper and salt it to taste.
Sprinkle with onions, put pieces of potatoes on it.
Season and salt.
Put the beans, eggplant on it.
Sprinkle with garlic and herbs.
Place tomato slices on top. Put a teaspoon of adjika on top.
Pour warm into pots boiled water so that it reaches almost to the very neck. If desired, part of the water can be replaced with dry red wine, adding 50–100 ml of it to each pot.
Send the pots to an oven preheated to 220 degrees. Cook chanakhi for two hours.

Let the pots sit in the oven for a while, then carefully remove from the oven. Before serving, do not forget to pour a small handful of fresh herbs into each pot.

Chanakhi from chicken

chicken (fillet or set for chakhokhbili) - 0.4 kg;
eggplant - 0.4 kg;
onions - 100 g;
potatoes - 0.4 kg;
garlic - 2 cloves;
tomatoes - 0.3 kg;
greens, salt, seasonings - to taste.

Cooking method:

Prepare the chicken by washing, drying and cutting into pieces of suitable size.
Wash eggplant, cut into 4 pieces lengthwise, salt. After 15 minutes, rinse, pat dry with a napkin and cut each piece lengthwise into pieces about 7–8 mm wide.
Finely chop the greens.
For tomatoes, on the side opposite the stem, make an incision crosswise. Boil water. Dip the tomatoes in it and blanch them for 2 minutes. Remove with a slotted spoon and place in a container to cool. cold water. Take out, clean and grate on a coarse grater. Mix with salt, spices and chopped herbs.
Crush the garlic with a special press.
Peel the potatoes, cut into cubes about one and a half centimeters.
Onion, peeled, cut into thin half rings.
Heat the pots and place the chicken on them. Lightly season it and sprinkle with onions.
Put the potatoes on the onion, put the eggplant on it. Brush them with chopped garlic.
Pour about 80-100 ml into each pot warm water, put the tomato mass on top.
Put the pots in an oven preheated to 200 degrees and cook the chanakhi for an hour. If you used chicken fillet, the cooking time can be reduced by 10-15 minutes.

Before serving, sprinkle the dish with chopped herbs, for spiciness, you can also add a little crushed garlic or adjika.

Chanakhi without meat

eggplant - 0.6 kg;
bean grains - 0.2 kg;
tomatoes - 0.4 kg;
carrots - 120 g;
sweet pepper - 0.2 kg;
onions - 75 g;
garlic - 4 cloves;
sugar - 5 g;
table vinegar (9 percent) - 20 ml;
water - 0.25 l;
vegetable oil - how much will go;
salt, herbs - to taste.

Cooking method:

Sort the beans, rinse, cover with cool water and leave overnight or at least for 3-4 hours. Rinse and boil until tender. If there is no time for such lengthy preparations, you can use canned beans.
Wash and clean the eggplant. Cut them into medium-sized cubes and dip them into a saline solution made from a liter of water and a teaspoon of salt. After half an hour, rinse the eggplant and leave for a while in a colander, allowing the water to drain.
Pour boiling water over the tomatoes, peel and cut into medium-sized cubes.
Peel the carrots and grate coarsely.
Peel the onion and cut into small pieces.
Remove seeds from peppers and cut into small pieces or strips.
Heat the oil in a frying pan and put the onions and carrots in it. Fry them for 10 minutes.
Lubricate the bottom of the pots with oil and put the beans in them.
Put onions with carrots on it.
Place eggplant on top.
Put the pepper in the next layer, on it - the tomatoes.
Mix water with salt, crushed garlic, sugar and vinegar, pour it into pots.
Place the pots in the oven and turn it on. After the temperature in the oven reaches 200 degrees, cook lean vats for 30-40 minutes.

Despite the fact that chanakhi are cooked without meat, they turn out to be very satisfying. Beans contain a lot of protein and help to fill the body's need for it, which is important for adherents of a vegetarian diet and those who fast.

Chanakhi in pots will not be difficult to cook even for an inexperienced housewife, but this Georgian dish can outshine many others in taste and aroma. In addition, it turns out to be satisfying, even if cooked without meat.

A harmonious combination of vegetables and meat, herbs, fragrant herbs and hot spices have earned Georgian cuisine many fans around the world. One of the typical Georgian dishes is chanakhi. Traditionally, chanakhi is cooked in pots, but if there are none in the house, but there is a saucepan with a thick bottom and the same thick walls, the dish can be made in it. The cooking technology in this case will be a little different, but as a result, chanakhi in a saucepan will turn out to be just as tasty and fragrant as in pots.

Cooking features

Chanakhi is meat stewed with vegetables. Most often, the products are laid out in layers in pots, after which water is poured into the pots and sent to a preheated oven for quite a long time. Chanakhi is prepared in a similar way in a saucepan.

I must say that in Georgian cuisine there are other dishes that are stewed meat and vegetables. Chanakhi differs from them both in the way of preparation and composition. So, one of the main ingredients of the dish is potatoes. Also in its composition it is necessary to include eggplant, tomatoes and sweet peppers. Chanakhi is seasoned with chopped garlic. And in the event that you want to make the dish spicier, they add Georgian adjika. In order for the dish to turn out tasty, having a harmonious taste and pleasant aroma, several important points must be taken into account when preparing it.
Despite the fact that you can find chanakhi recipes without meat, most often the dish is still prepared with it. In this case, preference is given to lamb and beef. Chanakhs are often made from chicken. Pork or duck recipes are less common in Georgia itself, but they are popular among our compatriots. Whatever type of meat you choose, preference should be given to the meat of young animals. The tastiest chanakhi comes from the brisket or shoulder blade.
Traditional chanakhi recipes do not involve frying foods before stewing them, but you can do this, especially if you are cooking in a saucepan. Roasted vegetables and meat cook faster, retain their shape better, and are even tastier.
When stewing chanakhi in a saucepan, you can pour a little wine into it. This will make the taste of the dish more refined.
Eggplant before heat treatment must be rid of corned beef. This substance makes vegetables bitter and can harm the body. Remove it from eggplant with salt. In the dry method, coarse salt is sprinkled on the incision sites, and after 15 minutes they are washed with running water. With the wet method, a saline solution is prepared by adding a teaspoon of salt per liter of water. In this solution, eggplant pieces are kept for 20-30 minutes, after which they also need to be washed well.

Chanakhi cooked in a saucepan is served hot, laid out on deep plates and sprinkled with crushed garlic and chopped herbs. At the same time, gravy is generously added to the plate, in which the products were stewed, since ideally chanakhi resembles a very thick soup.

Chanakhi from lamb

lamb - 1.5 kg;
tail fat - 100 g;
eggplant - 0.7 kg;
sweet pepper - 0.7 kg;
potatoes - 0.7 kg;
tomatoes - 0.7 kg;
onions - 0.5 kg;
fresh cilantro - 20 g;
parsley - 50 g;
fresh basil - 30 g;
garlic - 5 cloves;
salt, black ground pepper - to taste.

Video recipe for the occasion:

Cooking method:

Cut tail fat into small pieces. If necessary, it can be replaced with butter.
Rinse the lamb and cut into small pieces. If chanakhi is made from ribs, they must be chopped.
Remove the seeds from the pepper and cut into large half rings.
Peel the potatoes and cut into cubes about one and a half centimeters in size.
Remove the skin from the eggplant and cut the flesh into roughly the same pieces as the potatoes. Dip them for 20 minutes in salted water, rinse and pat dry on a kitchen towel.
Peel the onion and cut it into half rings, not too small.
Cut the tomatoes into small pieces.
Coarsely chop the greens.
Finely chop the garlic with a knife.
Put the fat in a frying pan and melt.
Put the pieces of meat in the pan and brown them.
Salt and pepper, put eggplant on top. Put the tomatoes on them, put the pepper on top. Salt and pepper.
Put potatoes, onion on it, sprinkle everything with chopped herbs, setting aside a little to decorate the finished dish.
Pour in enough water to cover the entire contents of the pot.
Cover the pot with a lid, reduce the heat. Simmer the vats for 2 hours.
Add the garlic and the remaining greens, if desired, pour in a glass of dry white wine. Put out another quarter of an hour.

Lamb chanakhi is a classic of Georgian cuisine. The dish is tender, fragrant and very satisfying. At the same time, the process of its preparation is so simple that even an inexperienced cook can cope with the task.

Pork chanakhi

pork - 1 kg;
onions - 0.2 kg;
carrots - 0.3 kg;
eggplant - 0.2 kg;
tomatoes - 0.7 kg;
sweet pepper - 0.3 kg;
potatoes - 0.7 kg;
parsley - 50 g;
cilantro - 50 g;
garlic - 6 cloves;
adjika - 50 ml;
salt - to taste.

Cooking method:

Wash the meat, blot with a paper towel. Cut into small pieces and put on the bottom of a thick-walled pan.
Eggplant, without peeling, cut lengthwise into 4 parts. Sprinkle with salt, leave it for 10-15 minutes. Rinse well, pat dry with a tissue. Cut each strip into pieces about 7-8 mm wide.
Pour boiling water over the tomatoes, peel, cut into medium-sized cubes.
Peel the onion and cut it into small pieces.
Carrots, peeled, cut into small sticks or cubes.
Peel potatoes, cut into cubes.
Pepper, peeled from seeds, cut lengthwise into 4 parts and cut into thin strips across.
Finely chop the greens, pass the garlic through a press.
Dilute adjika in a glass of water.
Arrange the vegetables over the meat in the following order: onions, carrots, eggplants, tomatoes, peppers, potatoes, garlic and herbs.
Pour everything with adjika sauce, add water so that it covers the vegetables. Put the pot on the fire.
When the water boils, reduce the heat and cook the chanakhi with pork for an hour and a half.

A dish that is prepared this recipe, it turns out quite pungent. It will appeal to those who love spicy dishes. If garlic is added to it not immediately, but 10 minutes before it is ready, then the chanakhi with pork will be even spicier.