Chanakhi classic

Chanakhi is a meat dish with excellent taste and aroma. To prepare it, it is best to use lamb or beef; the dish turns out to be very satisfying and perfect for family dinners. We have selected 8 different recipes for chanakha for you.

Classic recipe for making chanakha at home

Georgian roast, which can be served for lunch or dinner. Chanakhi contains meat and seasonal vegetables. The ingredients are layered and baked with lots of aromatic spices.

1. 
   How to prepare the Georgian dish Chanakhi according to the classic recipe? Wash the meat and cut into cubes.
2. 
   Peel the onion and finely chop. Wash the tomatoes and eggplants and cut them into cubes. Finely chop the greens with a knife.
3. 
   Peel the potatoes, wash and cut into cubes. Fry the potatoes in vegetable oil until evenly golden brown. After the potatoes, fry the onions and eggplants separately. Lastly, fry the meat over high heat.
4. 
   Place layers of meat, eggplant, potatoes, onions and tomatoes in pots.
5. 
   Add salt and spices, pour in water. Cover the pots with foil and place in the oven preheated to 180 degrees for 1 hour.
6. 
   Serve Georgian-style Chanakhi, sprinkled with fresh herbs.

Bon appetit!

Real Georgian-style chanakhi in pots in the oven

Many people like to cook canakhi in pots. Because this method is simple and the dish turns out tasty, juicy and aromatic. In addition, canakhi can be served directly in pots, which always looks interesting on the table.

Cooking time: 110 min.

Cooking time: 50 min.

Servings: 2-3.

Ingredients:

• Beef – 250 gr.
• Potatoes – 2 pcs.
• Eggplants – 0.5-1 pcs.
• Tomatoes – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Bell pepper – 1 pc.
• Paprika – 1 tsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the meat, cut it and fry over high heat until golden brown. Transfer the meat to a pot.

2. Wash the eggplants, cut them and fry them in a minimum amount of oil.

3. Peel the carrots, wash and cut into slices. Fry carrots in vegetable oil.

4. Peel the potatoes, wash them, cut them into cubes and fry in vegetable oil for 2-3 minutes.

5. Peel the onion and cut into half rings. Add the onion to the meat, add salt and season to taste.

6. Next, add a layer of carrots and eggplants. Then a layer of potatoes. Add the required amount of salt and spices on top.

7.Top with chopped bell peppers and tomatoes.

8. Pour in 100-150 grams of water or meat broth. Cover the pot with a lid or foil. Bake in the oven at 180 degrees for 40-60 minutes. Serve the canakhi hot with fresh herbs.

Bon appetit!

How to cook canakhi in a pan on the stove at home?

In essence, chanakhi is meat stewed with vegetables. If you don’t have a cauldron or clay pots in your kitchen, then you can use a regular pan to prepare chanakha.

Cooking time: 150 min.

Cooking time: 30 min.

Servings: 4-5.

Ingredients:

• Lamb – 900 gr.
• Potatoes – 1500 gr.
• Eggplants – 900 gr.
• Onions – 1 pc.
• Tomato – 1 pc.
• Cilantro – 5 gr.
• Parsley – 5 gr.
• Tomato juice – 350 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the meat, pat dry with paper towels and cut into large pieces. Place the meat in the pan.

2. Peel, wash and cut the potatoes into large cubes. Place the potatoes on top of the meat.

3. Then add a layer of eggplant. Pre-wash, peel the eggplants and cut into cubes.

4. Cut the onion into thin half rings and place it on top of the eggplants.

5. Pour tomato juice into the pan, add salt and season to taste.

6. Wash the greens and chop them with a knife. Cut the tomatoes into thin slices. Place a layer of greens, then a layer of tomatoes.

7. Place the pan on moderate heat, cover with a lid, but not tightly, cook for 60 minutes. Then reduce the heat, close the lid tightly and simmer for another 1 hour.

8. Chanakhi in a pan turns out to be as tender as in a pot. Serve the dish hot with thin pita bread.

Bon appetit!

Fragrant Georgian-style chanakhi made from lamb in a cauldron

Lamb Chanakhi is a common Georgian dish. As a rule, it is prepared in portioned clay pots and served in them. Lamb gives a good fat and the dish turns out satisfying and nutritious.

Cooking time: 2.5 hours.

Cooking time: 30 min.

Servings: 6-8.

Ingredients:

• Lamb – 1.5 kg.
• Potatoes – 0.5 kg.
• Tomatoes – 300 gr.
• Onions – 300 gr.
• Eggplants – 2 pcs.
• Garlic – 1 head.
• Cilantro – 10 gr.
• Butter – 100 gr.
• Ground coriander - to taste.
• Zira - to taste.
• Salt - to taste.
• Khmeli-suneli - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the lamb pulp, pat dry with paper towels and cut into large cubes.

2. Peel the potatoes, wash and cut into medium-sized slices. Cut the eggplants into slices, the onion into half rings.

3. Place potatoes and onions in a cauldron, add salt, cumin, ground coriander and suneli hops. Stir the vegetables and place the lamb on them, salt and season to taste. Place eggplant and butter on top of the meat. Close the cauldron and cook over medium heat for 1 hour.

4. Prepare tomato sauce. Place the tomatoes in boiling water for 1-2 minutes, then remove the skin, finely chop or grind in a blender. Add chopped garlic, salt and pepper to the tomato mass, stir.

5. Wash the greens and chop finely with a knife.

6. Add tomato sauce and herbs to the cauldron, stir and simmer the canakhi for another 1 hour.

7. Serve the finished dish hot.

Bon appetit!

Step-by-step recipe for cooking chanakha with pork

Fragrant roast meat in the Georgian style. Chanakhi is traditionally prepared in clay pots from lamb or beef.We invite you to try another version of this oriental dish with pork.

Cooking time: 150 min.

Cooking time: 30 min.

Servings: 3.

Ingredients:

• Pork – 600 gr.
• Bulb lou – 2 pcs.
• Potatoes – 6 pcs.
• Eggplant – 1 pc.
• Bell pepper – 2 pcs.
• Tomato – 4 pcs.
• Garlic – 4 teeth.
• Butter - to taste.
• Sour cream - to taste.
• Salt - to taste.
• Spices - to taste.
• Greens - for serving.

Cooking process:

1. Place butter in pots.

2. Wash the pork and cut into cubes. Place the meat on top of the oil in the pot.

3. Cut the onion into half rings and place it on top of the meat. Place a tablespoon of sour cream on the onion layer.

4. Next, lay out the chopped potatoes.

5. Cut the eggplant into cubes and also place it in pots.

6. Then add chopped bell pepper and tomato. At the end add chopped garlic, salt and spices. Pour in 100 milliliters of water or meat broth.

7. Bake the canakhi in the oven at 180 degrees for 1-1.5 hours. Serve the dish directly in pots with chopped herbs.

Bon appetit!

A simple and delicious recipe for beef chanakha

Beef chanahi is not as fatty as lamb. It looks quite festive and beautiful, so you can safely consider it as the main dish for a celebration.

Cooking time: 140 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Beef – 600 gr.
• Potatoes – 8 pcs.
• Tomatoes – 4 pcs.
• Eggplants – 2 pcs.
• Garlic – 6-8 teeth.
• Butter – 80 gr.
• Greens - for serving.
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. Prepare all ingredients according to the list. Wash and peel the vegetables.

2. Wash the meat, pat dry with paper towels and cut into cubes.

3.Also cut potatoes, eggplants, tomatoes and onions into small cubes. Place the meat in the pots, then the onions, potatoes, eggplants and tomatoes. Place a piece of butter on top.

4. Add salt and spices to taste. Pour in water or meat broth. Bake the canakhi in the oven at 180 degrees for 90 minutes. Then add a little chopped garlic and chopped herbs to each pot, return the dish to the oven for another 10 minutes.

5. Then the chanakhi will be completely ready. Serve it hot directly in the pots.

Bon appetit!

Hearty and rich canakhi in a slow cooker at home

The multicooker is perfect for preparing a delicious, rich Georgian dish - chanakhi. Moreover, it is quite simple to prepare; the meat is stewed along with vegetables and spices.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 3.

Ingredients:

• Lamb – 500 gr.
• Potatoes – 500 gr.
• Eggplant – 1 pc.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Tomatoes in their own juice – 400 ml.
• Garlic – 3-4 teeth.
• Ground black pepper - to taste.
• Salt - to taste.
• Greens - to taste.

Cooking process:

1. Cut the meat into cubes and place in a multicooker bowl. Salt and season it to taste.

2. Peel the vegetables. Cut potatoes and carrots into cubes. Finely chop the onion.

3. Add chopped vegetables to the meat, add salt and season to taste.

4. Peel the eggplants, cut into cubes and place in a bowl. Pass the garlic through a press and add it to the other ingredients. Place the tomatoes in their own juice, pour in a little water.

5. Close the multicooker lid and set the “Stew” program for 40 minutes. Sprinkle the finished dish with chopped herbs and serve with thin pita bread.

Bon appetit!

Chanakhi with mushrooms and chicken fillet in pots

Another delicious way to prepare Chanakhi in Georgian style. This is a lighter version of the dish with chicken fillet and mushrooms. Chanakhi turns out to be incredibly tender, but at the same time satisfies hunger well.

Cooking time: 100 min.

Cooking time: 50 min.

Servings: 4-6.

Ingredients:

• Chicken fillet – 800 gr.
• Potatoes – 1.5 kg.
• Champignons – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Vegetable oil - for frying.
• Cheese – 80 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Peel the potatoes, wash them, cut them into cubes and place them on the bottom of clay pots.

2. Remove the skin from the onion and chop it finely.

3. Grate the peeled carrots.

4. Peel the bell pepper from seeds and membranes, cut into strips. Mix the onions, carrots and peppers in a bowl, then divide the vegetable mixture into the pots.

5. Next, cut the chicken fillet, fry in vegetable oil and also place it in pots.

6. Finely chop the tomatoes and place on the chicken layer.

7. Cut the champignons into slices and fry in vegetable oil. Place mushrooms on a layer of tomatoes.

8. Pour salt and spices into each pot, pour in 100-200 milliliters of water. Bake the canakhi in the oven at 200 degrees for 50 minutes.

9. Sprinkle the hot dish with grated cheese and chopped herbs and serve.

Bon appetit!