Chanakhi is an incredibly tasty and satisfying dish of Georgian cuisine. Knowing how to cook canakhi correctly, you can please not only your household members, but also your guests, since the finished dish looks very aesthetically pleasing and appetizing. One of the main advantages of chanaha is the ease of preparation and the available ingredients.
To prepare this dish, you will need the following components: about five hundred grams of lamb or beef, six large potatoes, two medium onions, three eggplants, a glass of tomato juice, a pinch of black pepper, two tablespoons of ghee, five tomatoes, bay leaf, red ground pepper, four cloves of garlic, herbs, salt.
- Cut the eggplants into medium-sized cubes.
- Salt them to your liking and let sit for thirty minutes to get rid of the bitterness.
- Rinse in cold water and squeeze lightly.
- Cut the meat of your choice into small cubes.
- On a coarse grater, grate the carrots, finely chop the onion, dice the potatoes and tomatoes.
- Spread the meat evenly on the bottom of the pots, season with salt and pepper to taste.
- Put chopped potatoes on top of the meat, then, successively lay eggplants, onions, carrots in layers.
- Put half the chopped tomatoes on the carrots, salt and pepper to taste. Add a little water and mark the pots in the oven.
- Simmer for two hours at one hundred and eighty degrees Celsius.
- Add the remaining half of the tomatoes about fifteen minutes before the meal is done.
- Squeeze one garlic clove and bay leaf into each of the pots.
- Chop cooked herbs finely.
Add pre-prepared herbs to each pot before serving.
Canakhi can be prepared in a variety of ways. From meat you can use: beef, pork, lamb, rabbit, chicken. Before serving, if you wish, you can add sour cream or mayonnaise to your taste in each pot. Also, the contents of the pots can be mixed with green peas or beans, and sprinkled with grated cheese on top.
This dish is quite versatile, you can serve it with: bread, cheese, spices, pickled vegetables, sandwiches, or use it as an independent dish, that is, without everything.
