Chanakhi is a Georgian dish. It is a fairly thick, rich in ingredients, very nutritious soup. The usual composition of the soup is meat (most often it is young lamb), a lot of vegetables, and spices. Cooking the dish is simple. Products cut large enough are simmered in a cauldron, in their own juice, under a lid, over low heat or in a closed container in the oven for a long time. Chanakhi soup is prepared either in one large container - a saucepan, cauldron, cauldron with a lid and other types of dishes, or in separate pots in which the ingredients for the soup are placed, then the ceramic or clay pots are simmered in the oven with the contents until the latter is completely cooked. Chanakhi is prepared, as mentioned above, from the meat of young lamb. The meat is pre-fried with the addition of fat tail fat or lard. Sometimes a more dietary type of meat is used to prepare soup - veal or beef (poultry), which is sautéed in vegetable oil. The vegetables and other soup ingredients usually involved are as follows. These are potatoes, onions, garlic, tomatoes, eggplants, beans (green beans), and less often carrots. It is very important to choose the right spices and dry aromatic herbs for preparing soup. Usually it is a mixture of bay leaf, dried garlic, ground black pepper, coriander, hop-suneli seasoning, marjoram, and basil. Also, hot red pepper or adjika is often added to the dish. Greens also play a role in making soup. Sprinkle it with chopped fresh herbs three minutes before it’s ready. This could be cilantro, celery, basil, green onions. Chanakhi is served warm to the table or hot, with flatbreads, bread, or savory buns.
Chanakhi
I bought dry seasoning “Adjika”, and on the back there was a recipe for “Chanakhi”. After reading the recipe, I realized that I cook the Uzbek “Domlama” in almost the same way, only I cook “Domlyama” in a large cauldron, and “Chanakhi” was suggested to be cooked in pots, which, in principle, captivated me, and I was also interested in the laying of the meat, here It was suggested to put the meat in the very last place, by the way, it turned out very tasty, and the meat was tender))) I give the ingredients in the recipe for about 6 pots.
Ingredients: Beef Onion Potatoes Eggplant Tomato Tomato juice Adjika Cilantro Parsley Garlic
How to cook Chanakhi in pots
The eggplant must be washed, cut into small pieces and pour boiling water over it, let stand for several minutes.
In the meantime, we peel the potatoes, cut them into small cubes and fry until light golden brown.
Cut the meat into cubes and lightly fry it on all sides in a heated frying pan.
Place several pieces of fried meat on the bottom of the pot.
Potatoes go on top of the meat.
We lay out the eggplant in the next layer.
We cut the pepper into large pieces and also put it in pots.
Then add finely chopped garlic, bay leaf, peppercorns, lightly salt and add spices. I put a spoonful of prepared adjika in each pot.
Cut the onion into half rings and place in pots.
And the last layer is large tomato rings.
Fill each pot with pre-prepared broth so that the liquid is 1.5 cm below the side. For the broth, you can use bouillon cubes or the broth left over after cooking the meat.
Now we close our pots and put them in an oven preheated to 250 degrees for 40 minutes. Then lower the temperature to 180 degrees and cook for about another hour. The finished dish can be placed on plates, garnished with fresh herbs, but for some reason eating from a pot is much tastier.
Chanakhi in Ukrainian style
In our family, my husband always cooks chanakhi, and, unlike traditional chanakhi, he always uses pork instead of lamb, which is why I named it that. Fried potatoes and canakhi are his signature dishes; only he prepares them himself. But by February 23, I decided to surprise him and tried to cook chanakhi myself according to his recipe, but in my own way, so to speak, in my own interpretation. It turned out very tasty!
Ingredients: Meat Beans Carrots Onions Garlic Potatoes Black pepper Bay leaf Dry white wine Tomato paste Spices Herbs
Step-by-step preparation
Let's prepare the products
- First of all, cut half a kilogram of pork pulp into pieces 3-4 cm in size.
- We thoroughly wash 750 g of new potatoes with a hard washcloth, and then cut each tuber into four parts.
- We peel a fairly large onion and then finely chop it with a sharp knife.
- Divide fleshy tomatoes weighing about 200 g in half and then cut into large slices.
- Pour 20-30 ml of vegetable oil into a well-heated frying pan.
- Place coarsely chopped potatoes on top of the oil.
- Fry the vegetable over medium heat for about 5 minutes, then transfer it to a separate plate.
- Pour another 20-30 ml of vegetable oil into the same frying pan, and then fry the pork in it. Fry the meat until golden brown. Chop one bunch of parsley into fairly large pieces with a knife.
Let's prepare canakhi
- Place the fried meat in a ceramic pan. Instead of a ceramic pan, you can use pots or any other dishes with a thick bottom. Spread the second layer of chopped onion.
- Add salt to taste, as well as 1 bay leaf and 2 black peppercorns.
- We form the next layer from potatoes.
- Add salt, bay leaf and 2 black peppercorns again.
- Place chopped parsley on top of the potatoes and arrange large tomato slices.
- Salt the tomatoes a little, sprinkle with 20 g of suneli hops and pour in 400 ml of boiling water.
- Close the pan with a lid and place it along with the contents in an oven heated to 180°C. Bake the product for 1 hour 20 minutes. Place the hot canakhi on plates and serve, sprinkled with finely chopped herbs.
Chanakhi “Dnepropetrovsk style”
A good dish of Georgian cuisine. They recently talked about Georgia on the website - it made my mouth water - I wanted so much chanakhi! And the heat hasn’t subsided much for us. In general, I prepared it. Why “According to Dnepropetrovsk”? - yes, simply because I don’t pretend at all to the authenticity of the dish. And Georgians themselves have many variations of this dish. Please come to the table!!!
Ingredients: Lamb Potatoes Onion Eggplant Fat Garlic Tomato Cilantro Vegetable oil Tomato juice Broth Salt Seasoning
Chanakhi in the air fryer
Georgian dish. There are many variations of this dish. I also slightly modified the recipe for traditional chanakha. Chanakhi needs to be cooked in a clay pot; unfortunately, I don’t have a big one, so I cooked it in a saucepan.
Ingredients: Lamb Potatoes Eggplant Tomato Onion Lard Black pepper Salt Tomato juice Cilantro
Chanakhi with rice
Oriental cuisine is a very broad concept; it covers the cuisines of different peoples of the world from the Middle Caucasus and the Balkans, Turkey, India and Islamic countries, to the Far Eastern countries and Asian countries. In general, it is characterized by spicy, thick, hearty dishes, cereals, meat and vegetables, nutritious soups, stews, stews, pilafs and sweets. But for me, oriental cuisine is, first of all, aromatic seasonings. From Indian spices to herbs used in the Caucasus. So, as a dish of oriental cuisine, I chose the Georgian hearty meat and vegetable dish - Chanakhi, with a bright spicy aroma of fresh herbs. Although there are already recipes for Chanakhi on the site, none of them contain rice. I confess that I am not strong in the subtleties of the East, and in such cases I prefer to turn to time-tested sources. I found Chanakhi with rice from V. Pokhlebkin, I really liked the result, I suggest you familiarize yourself with this recipe.
Ingredients: Potatoes Rice Eggplant Tomato Onion Cilantro Basil Lamb Butter Salt
Chanakhi
My special recipe. Since I don’t really like eggplants, and this is one of the main ingredients in chanakha, I decided to replace it with others, and this is what I got...
Ingredients: Beef Potatoes Onion Carrots Tomato Bell pepper Champignons Gherkins Garlic Hard cheese Mayonnaise Spices Herbs Olive oil
Chanakhi
Video recipe for chanakha. This is a dish of Georgian cuisine, which is traditionally prepared from lamb with vegetables in a clay pot. It turns out very filling and tasty! Chanakhi is something between a rich soup and a second course, in principle, a complete lunch that replaces both the first and second! The recipe that I posted is from a very old Georgian cookbook, let’s say, an original recipe...
Ingredients: Lamb Lard Potatoes Eggplant Onion Garlic Tomato Parsley Black pepper Red hot pepper Suneli hops Salt Water
Cooking process
Chanakhi is a very tasty dish of Georgian cuisine, which is lamb stewed with vegetables in a clay pot. Both meat and vegetables are pre-fried, layered and baked in the oven in their own juices. There is no need to keep an eye on the dish or mix it: you put the ingredients together and you can do other things.
There are many variations of this dish, in which, depending on tastes, the ingredients vary: chickpeas, beans, mushrooms, hard cheese and even meat from other animals.
To prepare chanakha in pots in the oven, you need to prepare the ingredients according to the list.
Wash the lamb and cut into small pieces. Do not cut off the existing fat. It should be left for the juiciness of the dish.
First place a few pieces, fat side down, in a well-heated frying pan. When it has melted a little, add the rest of the meat. Fry until beautifully browned.
Peel the onion and cut into thin half rings.
Cut the peeled carrots into small cubes. Fry vegetables in lamb fat until soft.
Wash the eggplant and cut into half rings.
Fry until golden brown.
Also cut the tomatoes into thin half rings.
Peel the potatoes and cut into 4-6 pieces. Fry until golden brown.
Lay out all the prepared ingredients in the pots: the first layer is meat. It needs to be salted and seasoned with spices. Follow with onions and carrots.
Then add the fried potatoes. Add salt and spices to taste.
The next layer is eggplant.
Behind them are tomatoes. Place chopped greens on top.
Cover the pots with lids and place in the oven. Bake canakhi in pots at 180 degrees for 1 hour.
Before serving, stir gently and serve hot.
Bon appetit. Cook with love.
“Chanakhi” (in Rostov)
Why “Chanakhi” and even in Rostov style? Yes, because this is our family’s dish, it has some similarities with the original, but not 100%. At first only my mother prepared it, but now the dish has passed on to both my family and my older sister’s family. Help yourself!
Ingredients: Meat Potatoes Eggplant Bell pepper Onion Tomato Garlic Salt Black pepper Water
Ingredients needed to prepare the dish “Chanakhi with lamb in a pot”:
- eggplants - 200 g, - lamb meat (pulp with fat) - 500 g, - potatoes - 200 g, - onions - 100 g, - carrots - 100 g, - tomatoes - 1-2 pcs., - garlic - a couple of cloves , - dry coriander - 2 pinches, - ground black pepper - 1 pinch, - cilantro, parsley, dill - to taste.
A set of vegetables is usually taken from those available; sweet peppers, eggplants, zucchini, potatoes, pumpkin, onions, tomatoes, etc. are often used to prepare chanakha. The most commonly used spices are coriander grains and its greens (cilantro).
Stew a la Chanakhi
I found the recipe on the Internet. I made it today. It turned out delicious!!! And most importantly, quickly. The only downside is that you either need to use canned beans or soak them in advance. Thanks a lot to the author of the recipe julli88. I hope you like it too, dear cooks. Since I’m new here, I really want not to fall in the face, as they say))) Bon appetit!
Ingredients: Pork Beans Potatoes Tomato paste Garlic Lemon juice Salt Black pepper Vegetable oil Herbs
https://www.povarenok.ru/recipes/dishes/main/?searchid=219
We present recipes for canakhs at home. This dish can be served directly in pots in portions; it is nourishing, aromatic, and even tastier on the second day. There are a great many recipes for chanakhs. Each time they can be done in a new way. Read in this section of the site how to cook canakhi using different types of meat and vegetables. Making canakhs at home is a simple matter that does not require much effort. Find out right now how to make delicious canakhi.
Chanakhi classic
Chanakhi is a simple, aromatic and satisfying dish of Georgian cuisine. Stewed lamb with vegetables in a clay pot is always in demand among men, and even more so when combined with Caucasian spices!
Chinahi in Ukrainian
Chinahi is prepared both in Ukraine and in other countries (Georgia, Abkhazia). The Ukrainian version of the dish is distinguished by the type of mushrooms and unusual gravy.
Chanakhi in pots with beans
A delicious dish of Georgian cuisine is loved by many. I offer you my version of preparing chanakhs.
Chanakhi with beans and mushrooms
Tasty dish. Troublesome, but very tasty and spicy.
Chanakhi
Chanakhi is a traditional Georgian dish of lamb with vegetables. There are a great many cooking recipes, and I want to share one of them with you.
Chanakhi in pots
Chanakhi is a traditional Georgian dish of young lamb and vegetables baked in a pot. Like all Georgian cuisine, Chanakhi has an incredible aroma and a pleasant homemade taste.
Chanakhi in Transcarpathian style
A tasty and healthy dish with the addition of beans. The peculiarity of this dish in its Transcarpathian version is the presence of mushrooms, which add a special aroma.
Chanakhi in Lviv
I suggest you please your household and guests with a hearty and simple recipe for Lviv-style chanakha - a little similar in preparation to stew in pots, but a more colorful dish. Try it!
Chicken Chanakhi in pots
What is chanakhi? It's very simple - it's meat with vegetables in sauce, which is traditional in Georgian cuisine. In Ukraine they prepare a similar one called “liver” (only with pork).
Lamb Chanakhi
The peculiarity of this Georgian dish is that it is prepared exclusively in pots, and the meat used is mainly lamb, but overall the dish turns out to be very tasty and incredibly satisfying.
Beef Chanakhi
The beauty of this recipe for making beef chanakha is that the dish turns out incredibly tasty and looks quite festive, and it’s as easy as shelling pears to make, see for yourself.
Lamb Chanakhi in Georgian style
I would like to introduce you to the classic recipe for Georgian lamb chanakhs - this is a Georgian meat dish, very aromatic, tasty and satisfying! Plus, it’s very easy to cook, although it takes a long time!
Lamb chanakhi in pots
I want to tell you how I make lamb chanahi in pots at home. Of course, the recipes for this dish may differ, but I always find it delicious, so I recommend trying it!
Chanakhi in a slow cooker
Georgian cuisine is always 100% tasty, spicy and very unusual! I suggest preparing canakhi in a slow cooker, thereby saving your time and we will get a wonderful result. Let's try!
Lamb chanakhi in a pan
Caucasian cuisine is always very satisfying and rich, for example, such a wonderful dish as chanakhi. It is prepared using lamb and vegetables, which are stewed together in a pan. I recommend!
Chanakhi with pork
Chanakhi with pork is prepared very simply at home, but it always turns out consistently tasty and satisfying. The dish is somewhat reminiscent of a rich soup, but only thicker and richer in taste.
Chanakhi with beans
Chanakhi can be called a soup, or it can be called a second course. This is a very nourishing and tasty dish, which is usually prepared in the Caucasus. It contains potatoes and meat, and the gravy is rich.
Chanakhi (recipe with photo)
Chanakhi is a hot dish of Georgian cuisine, which was originally prepared only from lamb with vegetables in clay pots. There are several basic rules for creating it, let's take a look at them.
Chanakhi in a pan
A hearty and tasty, aromatic dish originally from Georgia. There are a lot of options for preparing it; chanakhi is prepared both in a cauldron and in pots in the oven. And we will cook it in a saucepan, it will be no less tasty!
Chanakhi in Dnepropetrovsk
The dish is not easy to prepare, but it is so tasty and self-sufficient.
There is lamb and many different vegetables. The beauty is also that the canakhs are prepared in pots and served in portions! https://povar.ru/list/chanahi/
Series of messages “DIFFERENT MEATS AND RECIPES”:
Part 1 - MEAT DISHES 12827 RECIPES Part 2 - MEAT DISHES: 18263 RECIPES ... Part 45 - STEW: 852 RECIPES Part 46 - STUFFED: 22 RECIPES Part 47 - CHANNA HI: 18 RECIPES; CHANAKHI: 20 RECIPES
Classic recipe for Georgian lamb chanakha
The classic recipe for lamb chanakha in Georgian style is exactly that original Georgian soup that everyone will like. To prepare it, you need to spend a little time in the kitchen, but believe me, it's worth it.
Components:
- ½ kg lamb;
- ½ kg potatoes;
- onion;
- carrot;
- 3 tomatoes;
- eggplant;
- 4 cloves of garlic;
- spices.
Cooking:
Before you start cooking, add salt to the diced eggplant and leave for a while. The bitterness will go away and the vegetable will be tender.
- Grate the carrots, chop the onion into cubes, squeeze out the garlic with a garlic press, and cut the remaining ingredients into cubes.
- Place all the ingredients in the prepared pots one by one, except garlic: meat, potatoes, vegetables. Season every second layer. Pour water.
- Place the pots in an oven preheated to 180 C for two hours. When half-ready, add the garlic and, if desired, herbs. Chanakhi in Georgian is ready to eat.
