Georgian cuisine is rich in vegetables, which makes it very healthy. By choosing the right Georgian dishes for your daily and festive table, you can eat tasty and healthy.
Classic Chanaha Recipe
You will need:
- 400 g of lamb;
- 1/2 celery root;
- parsley root;
- 2 carrots;
- 3 onions;
- 1/2 tbsp. red table wine;
- 500 g of potatoes;
- half a head of garlic;
- 1 medium eggplant;
- 400 g of tomatoes;
- a bunch of cilantro;
- vegetable oil;
- salt and ground red pepper.
If you don't have lamb, you can substitute beef for it, but you don't want to choose pork.
Peel the celery root from the tough peel. Cut the parsley root into several pieces. Peel 1 carrot and divide into 4 parts. Remove the husk from 1 onion and cut it in half. Put the vegetables in a saucepan, cover with cold water and put on fire. Boil the broth for 30-40 minutes. Strain the prepared liquid and set aside.
Take care of the leftover vegetables. Pour boiling water over the tomatoes, remove the skin from them, and finely chop the flesh. Peel and chop the onion into rings. Cut the eggplant into thin slices, carrots into strips. Peel the potatoes and cut into slices. Cut off excess fat from the lamb, and chop the meat itself into cubes with a side of no more than 2 cm.
Take a deep baking dish, brush it with vegetable oil. Place a layer of half an onion on the bottom, meat on top. Season with salt and add some red pepper. Then lay a layer of potatoes, a little vegetable oil, a layer of eggplant, a layer of onions, a layer of carrots, and on top - a layer of tomatoes. In each layer, except for onions, add 1 finely chopped clove of garlic.
Season your dish with salt and pepper again. Pour 2 tablespoons of vegetables and meat. pre-cooked vegetable broth and 1 tbsp. red wine. Preheat the oven to 180 ° C and simmer this Georgian dish in it for 1, 5 hours. As a result, the sauce should not be too liquid. Serve the canakhi hot, sprinkled with finely chopped fresh cilantro.
Eggplant stuffed with vegetables, nuts and cheese
You will need:
- 3 eggplants;
- 200 g of suluguni cheese;
- 300 g of walnuts;
- 5-6 cloves of garlic;
- a bunch of parsley and cilantro;
- 1 bell pepper;
- olive oil;
- salt and freshly ground black pepper.
Garlic in this recipe can be substituted for fried onions.
Wash the eggplants, cut in half lengthwise. Divide the pepper into 2 halves as well, remove seeds and partitions. Place vegetables on a greased baking sheet. Bake vegetables for 10 minutes at 180 ° C. After that, take out the pulp from the eggplants with a spoon, turning them into a kind of boats. Chop the pepper and mix with the eggplant pulp.
Peel and chop the garlic. Wash and chop the herbs. Chop and grind the walnuts in a coffee grinder or food processor. Mash the suluguni cheese with a fork. Mix vegetable pulp, nuts, garlic and cheese, add a little olive oil, salt and pepper. After that, you will need to stuff the eggplant halves with this mixture of ingredients. You can either reheat the finished snack or serve it cold.
