The Georgian dish of chanakhi is just a dream of any modern hostess. Time requires only the preparation of components, which are then stacked in layers in pots or pots and languish without excess participation in the oven or on the stove, respectively. Despite the minimal efforts on the part of the cook, the dish turns out to be simply divine for taste, and also it drives crazy with its tremendous aroma.
How to cook chanakh from mutton in Georgian in pots in the oven?
Ingredients:
Calculation for 4 pots:
- lamb (pulp) - 415 g;
- onion - 170 g;
- eggplant - 345 g;
- tomatoes - 245 g;
- potatoes - 720 g;
- sweet pepper - 245 g;
- string beans - 125 g;
- garlic teeth - 8 pcs .;
- a pepper of chili pepper - 1/2 pcs .;
- adzhika - 5-20 g;
- greens, black pepper freshly ground and large salt - to taste;
- water purified and dry red wine;
- fat lamb or pig.
Preparation
First of all, we cover the bottom of the pots with thinly sliced pieces of mutton or pork fat. Next, lay the rings or half rings of onions and peeled garlic teeth two by one in each vessel. Next, we put in the pot the sliced fruits of eggplant, potatoes and string beans, we complement the composition with meat, on top of which we lay out slices of Bulgarian pepper and fresh tomatoes. At the same time, each layer of components is savored to taste with salt, pepper black, necessarily freshly ground, adzhika, we also put on the ring of chili pepper, having cleared the pod from the seeds. Then pour all the water or broth, mixed in equal proportions with red dry wine and season with greens.
Now we have pots covered with lids on the middle shelf of the cold oven and adjust it to a temperature of 215 degrees for two hours.
How to cook chanakh at home from pork in a saucepan?
Ingredients:
- pork - 985 g;
- Sunflower oil - 45 ml;
- onion - 280 g;
- eggplant - 985 g;
- tomatoes - 985 g;
- potatoes - 780 g;
- sweet pepper - 490 g;
- coriander - 2 bunches or to taste;
- garlic teeth - 8 pcs .;
- a pepper of chili pepper - 1/2 pcs. or to taste;
- basil violet - 6 branches;
- pepper black freshly ground and large salt - to taste;
- water purified and dry red wine.
Preparation
Chanakhi can be cooked in a saucepan, just enough to have a thick bottom and walls. We pour into the container the sunflower oil and lay out the eggplant mugs. Next we spread the slices of pork, half-rings of onions and bell peppers and potato cubes. Layers pepper, salt and season with a little chopped green cilantro and basil, as well as chopped garlic and repeat if necessary several times. We put the vessel on the fire, pour in a little dry red wine and water, so that the liquid only covered the bottom and weaken the food after boiling for an hour and a half.