Chanakhi in a saucepan. Recipe for chanakh in pots from an expert in home Caucasian cuisine.

The Georgian dish Chanakhi is just the dream of any modern housewife. It only takes time to prepare the components, which are subsequently placed in layers in pots or pans and simmered without unnecessary involvement in the oven or on the stove, respectively. Despite minimal effort on the part of the cook, the food tastes simply divine and also drives you crazy with its amazing aroma.

How to cook lamb chanakhi in Georgian style in pots in the oven?

Ingredients:

Calculation for 4 pots:

• lamb (pulp) – 415 g;
• onion – 170 g;
• eggplants – 345 g;
• tomatoes – 245 g;
• potatoes – 720 g;
• sweet bell pepper – 245 g;
• green beans – 125 g;
• garlic cloves – 8 pcs.;
• chili pepper pod – 1/2 pcs.;
• – 5-20 g;
• greens, freshly ground black pepper and coarse salt - to taste;
• purified water and dry red wine;
• lamb or pork fat.

Preparation

First of all, cover the bottom of the pots with thinly sliced ​​pieces of lamb or pork fat. Next, place onion rings or half rings and peeled garlic cloves, two in each vessel. Next, put chopped eggplants, potatoes and green beans in the pot, complement the composition with meat, on top of which we place the slices bell pepper and fresh tomatoes. At the same time, we season each layer of components to taste with salt, black pepper, always freshly ground, adjika, and also add a ring of chili pepper, clearing the pod of seeds. Then fill everything with water or broth mixed in equal proportions with dry red wine and season with herbs.

Now we place the pots, covered with lids, on the middle shelf cold oven and set it to a temperature of 215 degrees for two hours.

How to cook chanakhi at home from pork in a pan?

Ingredients:

• pork – 985 g;
• sunflower oil – 45 ml;
• onion – 280 g;
• eggplants – 985 g;
• tomatoes – 985 g;
• potatoes – 780 g;
• sweet bell pepper – 490 g;
• cilantro – 2 bunches or to taste;
• garlic cloves – 8 pcs.;
• chili pepper pod – 1/2 pcs. or to taste;
• – 6 branches;
• freshly ground black pepper and coarse salt - to taste;
• purified water and dry red wine.

Preparation

Chanakhi can also be cooked in a pan, as long as it has a thick bottom and walls. Pour sunflower oil into a bowl and lay out the eggplant mugs. Next we lay out slices of pork, half rings of onion and bell pepper and potato cubes. Pepper the layers, add salt and season with finely chopped cilantro and basil, as well as chopped garlic and repeat several times if necessary. We put the vessel on the fire, pour in just a little dry red wine and water so that the liquid just covers the bottom and simmer the food after boiling for an hour and a half.

Chanakhi - dish Georgian cuisine, the recipe for Georgian chanakha can be seen in popular culinary TV shows or on the menu of modern cafes, which often include meat Georgian dish from lamb stew with vegetables.

What is chanakhi? This is a thick soup with beans, very similar in composition to a stew of vegetables and meat. Soup or vegetable stew- it’s whoever likes to serve canakhi to the table; in Georgia they prepare a thick meat stew from a varied composition of vegetables, meat, and hot spices.

How to cook canakhi? The recipe is simple, cooks prepare lean chanakhas without meat, they are tasty, but not as filling as with meat and beans.

Meat in recipes used to prepare chanakha: lamb, beef, pork, chicken. Experts believe that the most delicious canakhs with beans are in pots in the oven, but at home they make no less tasty classic dish in a regular saucepan or cauldron.

This recipe for chanakha at home with fresh tomatoes, but it’s easy to replace tomatoes with tomato paste, the taste of the dish will be more piquant, and homemade Georgian-style canakhs will be spicier.

Advice from the Wonder Chef. In winter, when preparing dishes, add canned eggplants, but now they sell fresh ones all year round; one eggplant per pan is enough.

A successful combination of vegetables, meat, and seasonings make chanakhi appetizing and nutritious; we suggest preparing chanakhi with beans in a saucepan at home.

Ingredients for Chanakhi with beans recipe

• meat pulp (lamb, pork or chicken) – 300 g;
• eggplant – 1 pc.;
• red beans (boiled or canned) - a glass;
• fresh tomatoes – 2-3 pcs.;
• potatoes – 3-4 pcs.;
• fresh carrots – 1 pc.;
• garlic – 3 cloves;
• vegetable oil;
• bay leaf – 1 pc.;
• greenery;
• "Georgian" seasoning;
• salt.

Georgian Chanakha recipe

1. Cut the meat into cubes and fry in a frying pan with some oil.
2. Then place the meat in a 2.5-liter saucepan with a small amount of boiling water and continue cooking for about half an hour over medium heat.
3. Next, cut the washed eggplant into pieces, add some salt and leave until the juice appears, then rinse with cold water.
4. Fry the potato cubes in oil and add to the pan with the meat.
5. Pour a little oil into a frying pan and add chopped onions and finely grated carrots. Sauté vegetables until golden brown.
6. Then add pieces of tomatoes, eggplants and continue to simmer the vegetables for 5-7 minutes.
7. After this, put bay leaf, stewed vegetables, pre-boiled beans into the pan, or add a can of canned beans.
8. If necessary, add water or broth, so much so that the liquid only slightly covers the mass. Cook for 5-10 minutes.
9. Next, add salt, add “Georgian” seasoning, pressed garlic, and chopped herbs. Bring to a boil.

Remove the pan from the chanakha from the stove, let it brew for 10-15 minutes, pour into plates and serve the thick, rich reinforced meat soup to the table with flatbreads, pita bread or homemade bread.

Translated from Georgian, the name of the dish is “pot”; it goes without saying that it is cooked in pots, but for the classic dish Chanakhi there is also a recipe for cooking it in a saucepan. Let's start with simple option- after all, not everyone has a pot at hand, but there is definitely a saucepan on the household.

First and second in one plate

So, chanakhi are stews of meat and vegetables with thick gravy, which is usually quite a lot. The meat used is different: the recipe for making chanakha in the Georgian version, of course, contains lamb, but it can be replaced with veal and even pork. Vegetables are also used that are on hand. Chanakhi must always contain potatoes, tomatoes, onions and carrots, herbs, garlic and seasonings. We are preparing a summer version.

Ingredients:

• cold-pressed unrefined sunflower oil – approximately ½ cup;
• any onion (white, onion, red) – 2-3 pcs.;
• potatoes are not very boiled, pink is better - 4-5 pcs.;
• large medium-sized carrots - 2 pcs.;
• small tomatoes with dense flesh (not cherry) – 3-4 pcs.;
• eggplant (can be white) – 1 pc.;
• boneless veal (neck or back) – 0.6 kg;
• tomato paste – 2 tbsp. spoons;
• mountain salt without additives – 1 teaspoon;
• or another mixture of spices - 1 teaspoon;
• garlic – 3-4 cloves;
• greens (cilantro is a must, other herbs optional) - 1 large bunch.

Preparation

We clean and chop the vegetables very coarsely: potatoes and eggplant into cubes, onions into half rings, three carrots on a grater. Remove the skin from the tomatoes and cut each into 4-6 pieces. Prepare the pan, wash it and wipe it. Heat half the oil in a frying pan and fry the meat in it until crusty, reduce the heat and simmer for about 20 minutes, transfer to a pan, leaving the oil and juice in the pan. In the same oil, brown the potatoes and place them on top. Fry the onions and carrots until lightly browned, add a third layer. On top of them are pieces of tomatoes. Separately, brown the eggplant pieces in the remaining oil. Before doing this, it is better to soak the chopped eggplant in salted water for about 15 minutes. We also put it in the pan. We dilute the tomato paste with water, add salt, spices, and finely chopped garlic. There should be enough water so that the liquid takes up half the volume of the saucepan. Sprinkle coarsely chopped greens on top of everything; the more of it, the tastier the chanakhi. Cover with a lid and simmer over low heat for about half an hour without stirring. To prevent the canakhi from burning, choose a saucepan with a thick bottom.

About variations

If you want to make Chanakhi soup, the recipe of which is not too different from the classic one, simply replace the water with strong broth and pour in enough of it so that the vegetables are almost covered with it. To get spicy canakhi using the recipe for cooking in a saucepan, instead of tomato paste add Georgian adjika sauce or just chop the pod hot pepper and double the amount of garlic.

Pork Chanakhi

You can make this dish a little more native if you cook pork chanakhi in pots, the recipe is also simple.

Ingredients:

• boneless young pig meat (preferably shoulder or back) – 0.6 kg;
• large onion – 1 pc.;
• medium, sweet carrot – 1 pc.;
• Unrefined, odorless sunflower oil – 100 ml;
• white or colored large beans - 1 cup;
• potatoes – 4 pcs.;
• or pulped tomatoes - 3-4 tbsp. spoons;
• salt – 1 pinch per pot;
• spices and seasonings - to taste;
• parsley - 1 bunch.

Preparation

Cut the meat into pieces convenient for eating, fry until golden brown, and in the same way sauté the onions, carrots and potatoes separately. Boil the beans until tender in advance or buy canned ones if you are too lazy to bother. Place onions, carrots, meat, potatoes, and beans in pots. Pour the tomato diluted with water with salt and spices, sprinkle with parsley. Place the pots in the oven and cook the canakhi over medium heat for about an hour, then on low for another 20 minutes. You can prepare the dish without potatoes, it’s very tasty option– Chanakhi with beans, the recipe is also very tasty.

The harmonious combination of vegetables and meat, herbs, aromatic herbs and hot spices have earned Georgian cuisine many fans around the world. One of the typical dishes of Georgian cuisine is chanakhi. Traditionally, chanakhi is prepared in pots, but if you don’t have them in the house, but have a saucepan with a thick bottom and equally thick walls, the dish can be made in it. The cooking technology in this case will be slightly different, but as a result, chanakha in a pan will turn out just as tasty and aromatic as in pots.

Cooking features

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

• It must be said that in Georgian cuisine there are other dishes that are stewed meat and vegetables. Chanakhi differs from them both in the method of preparation and composition. So, one of the main ingredients of the dish is potatoes. It should also include eggplants, tomatoes and Bell pepper. Chanakhi is seasoned with chopped garlic. And if you want to make the dish spicier, Georgian adjika is added to it. In order for the dish to turn out tasty, with a harmonious taste and pleasant aroma, you need to take into account several important points when preparing it.
• Despite the fact that you can find recipes for chanakha without meat, most often the dish is still prepared with it. In this case, preference is given to lamb and beef. Chanakhi is often prepared from chicken. Recipes for pork or duck dishes are less common in Georgia itself, but they are popular among our compatriots. Whatever type of meat you choose, preference should be given to meat from young animals. Chanakhi tastes best when it comes from brisket or shoulder.
• Traditional chanakha recipes do not require frying foods before stewing them, but this can be done, especially if you cook in a saucepan. Fried vegetables and meat cook faster, retain their shape better, and are even more delicious.
• When stewing chanakha in a pan, you can pour a little wine into it. This will make the dish taste more refined.
• Eggplants must be rid of corned beef before cooking. This substance makes vegetables bitter and can cause harm to the body. Remove it from eggplants using salt. With the dry method coarse salt sprinkle on the incision areas, and after 15 minutes wash them with running water. With the wet method, prepare a saline solution by adding a teaspoon of salt per liter of water. The eggplant pieces are kept in this solution for 20-30 minutes, after which they also need to be rinsed well.

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

Lamb Chanakhi

• lamb – 1.5 kg;
• tail fat – 100 g;
• eggplants – 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- taste.

Cooking method:

• Cut the tail fat into small pieces. If necessary, it can be replaced with butter.
• Wash the lamb and cut into small pieces. If chanakhi is prepared from ribs, they must be chopped.
• Remove 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 eggplants and cut the flesh into approximately the same pieces as the potatoes. Immerse them in salted water for 20 minutes, rinse and dry, placing them on a kitchen towel.
• Peel the onion and cut it into half rings, not too small.
• Cut the tomatoes into small slices.
• Coarsely chop the greens.
• Finely chop the garlic with a knife.
• Place the fat in a frying pan and melt.
• Place the pieces of meat in the pan and brown them.
• Season with salt and pepper and place the eggplants on top. Place tomatoes on them and place peppers on top. Add some salt and pepper.
• Place the potatoes, onion on it, sprinkle everything with chopped herbs, setting aside a little to decorate the finished dish.
• Pour in water until it covers the entire contents of the pan.
• Cover the pan with a lid and reduce heat. Simmer the canakhi for 2 hours.
• Add the garlic and remaining herbs, and if desired, pour in a glass of dry white wine. Simmer for another quarter of an hour.

Lamb Chanakhi is a classic of Georgian cuisine. The dish turns out tender, aromatic and very satisfying. Moreover, the process of preparing it 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 and pat dry with a paper towel. Cut into small pieces and place on the bottom of a thick-walled pan.
• Without peeling, cut the eggplant lengthwise into 4 pieces. Sprinkle with salt and leave for 10-15 minutes. Rinse well and pat dry with a napkin. Cut each strip into pieces about 7-8 mm wide.
• Pour boiling water over the tomatoes, peel and cut into small cubes.
• Peel the onion and cut it into small pieces.
• Peel the carrots and cut them into small cubes or cubes.
• Peel the potatoes and cut into cubes.
• After removing the seeds, cut the pepper lengthwise into 4 parts and cut into thin strips crosswise.
• Finely chop the greens, pass the garlic through a press.
• Dilute adjika in a glass of water.
• Place vegetables on the meat in the following order: onions, carrots, eggplants, tomatoes, peppers, potatoes, garlic and herbs.
• Pour the adjika sauce over everything, add water so that it covers the vegetables. Place the pan on the fire.
• When the water boils, reduce the heat and cook the canakhi with pork for an hour and a half.

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

If desired, you can also cook chanakha without meat in a saucepan. In this case, grain beans are placed instead. Green beans You can also add it to chanahi no matter what recipe you use to prepare this dish.

• Four clay pots;
• Four hundred grams of lamb;
• Four potatoes;
• Two medium sized eggplants;
• Two tomatoes;
• Bulgarian red and yellow peppers;
• Green beans one hundred grams;
• Two heads of red onion;
• Eight cloves garlic;
• Half a hot red pepper;
• Two tablespoons of adjika or Georgian spices;
• A bunch of cilantro, parsley.

• Complexity: light

Preparation

Preheat the pots in the oven while you prepare the ingredients.
Rinse the meat well under running water. Cut into small pieces. Try to have some fat on each piece. Divide the finished pieces evenly into four parts.
Wash, peel, cut eggplant, potatoes, beans into medium cubes (no need to peel).
Wash and peel the sweet peppers. Slice. Peel and finely chop the onion.
Peel the tomatoes and cut into medium cubes.
Divide all vegetables into equal four parts.
Place fat (lamb, pork) on the bottom of the heated pots.
Then, place part of the onion on top of one serving, two cloves of garlic, eggplant, potatoes, beans, meat, pepper for each pot. Finally, tomatoes, adjika, hot peppers.

When laying out the components, keep the pots on a slightly heated stove.

Pour hot, boiled water to the edge of the pot. Cook in a preheated oven to two hundred and thirty degrees for an hour and a half.
After cooking, add salt to the dish and stir. Garnish with finely chopped herbs.
Chanakhi in Georgian is usually served in pots with red wine. Bon appetit!

Chanakhi is considered not only national dish Georgia. You can try it in Armenia and Azerbaijan. It is considered a folk dish of the East.

According to history, chanakhi appeared in the sixteenth century. When did potatoes first come to Europe? Before this, it was customary to cook chanakhi with pumpkin.

The obligatory components of the dish are lamb, potatoes, eggplants, onions and of course the Georgian spice collection. Without special spices, chanakhi resembles an ordinary stew. Traditional way cooking involves simmering in pots. Then the dish will gradually reveal a bouquet of flavors and aromas. If there are no pots, you can take a cauldron, but the canakhi will be prepared quickly and will be dry.