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Ingredients

Adjust Servings:
Beef – 1 lb (450 g) Or lamb
Bell Peppers – 2
Eggplants – 1 1 large or 2 small ones
Yellow Onions – 2
Potatoes – 4
Garlic – 2 cloves
Tomatoes – 4
Sunflower Oil – 5 tbsp
Butter – 2 oz (55 g)
Basil – to taste
Parsley – to taste
Salt – to taste

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Chanakhi in Pots

Chanakhi in Pots

Cuisine:
  • 2h 10 min
  • Serves 4
  • Medium

Ingredients

Recipe

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Georgian cuisine is widely known and beloved worldwide. It is valued for its grandeur, strong and rich tastes, a variety of culinary solutions, and the balance between piquancy and pungency. Many dishes have long become international, including chanakhi — meat with vegetables in pots. Today, Cook It will share with you a recipe for this dish created by Georgian people.

You will not find mayonnaise in the traditional Georgian recipes, but you will encounter plenty of greens, herbs, and meat. We opted for a simple dish that does not require accompaniment. That is to say that meat in ceramic pots is positively self-sufficient.

Steps

1
Done

Cut eggplant into cubes, season with salt, and let sit for 20 minutes. Vegetables will release juice, and bitterness will fade.

2
Done

Meanwhile, cut meat into medium-sized pieces and fry them in a pan in a small amount of oil. Fry in batches to get a brownish crust, but do not allow stewing.

3
Done

Similarly, separately fry diced potatoes, peppers, and onions (in the oil left over from frying meat). Fry eggplants as well, after rinsing them in cold water. Do not combine the prepared vegetables!

4
Done

Put the ingredients in pots: put the meat in as the first layer and season it with salt, then place a layer of fried onions and a slice of butter, then a layer of eggplant, potatoes seasoned with salt and a piece of butter on top, bell peppers and tomatoes cut into large slices.

5
Done

Season the final layer of tomatoes with salt, then sprinkle with garlic, basil, and parsley. Cover the chanakhi with lids and simmer the dish for an hour and a half at 360°F.

If you fancy serving this dish according to the best traditions of Georgian restaurants, use ceramic dishes and garnish the food with a few grains of pomegranate. Connoisseurs will immediately guess that the meat stewed in vegetables belongs to this specific cuisine; they only have to feel the aroma of fresh parsley and basil and the taste of walnuts. We hope that you will enjoy preparing this splendid Georgian dish!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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