Chanakhi or Chanakh

Category: Meat dishes
Chanakhi or Chanakh


meat (beef, pork, chicken, lamb) 500g
potatoes 500g
tomato 500g
eggplant 5-6 pcs.
onion 3 pcs.
parsley, cilantro, basil 1/2 bundle
garlic 3 tooth.
butter 50g
salt, pepper, hops-suneli, utskho-suneli taste

Cooking method

  • Chanakh is best cooked in a ceramic pot. cast iron or in a saucepan with a thick bottom, it turns out great in portioned pots. It turns out well cooked in a multicooker vats.
  • Cut the meat into large pieces, season with salt. Cut the potatoes lengthwise into 4 parts, cut 2 onions in half rings, and cut one finely.
  • Remove the skin from the tomato and cut into 2 pieces.

  • Let's prepare the filling for the eggplant.
  • Finely chop the greens and garlic, transfer to a bowl, add 1 finely chopped onion, salt, pepper, spices (hops-suneli or any for meat), finely chopped fat (I had chicken), or butter in cubes, mix. Cut the eggplants into 2 pieces across, and then cut the half lengthwise, but not completely. Insert filling into each cut (as much as possible).
  • At the bottom of the pan (pot), put meat, a little chopped onion, potatoes on top, add a little salt, if there is a filling left, then put it on the potatoes. Lay the stuffed eggplants, onions and tomatoes on top, small - whole, large into 2-4 parts, cut.
  • Pour 1/2 glass of water and stew in the oven for 1.5-2 hours. Take out, sprinkle with herbs on top.

  • I cooked this vat from chicken. It may not be traditional, but still VERY tasty.
  • Cooking is not troublesome, just prepare everything and give time to cook it yourself. The smell is so breathtaking that your family is unlikely to resist.

Cooking program:


National cuisine


Cooked with lamb in pots, lamb, neck, cut into thin strips and in the oven for 1.5 hours. When my husband ate, he only waved his head approvingly and did not utter a word, and the broth turned out to be transparent-transparent.
Thanks for the recipe, I will cook more than once!
Irish, thanks for the tip! I am glad that you liked the dish and that your husband approved it.
I want to try your recipe in a multicooker, but I don't know which mode to choose.
And will you advise on time?
on-nata, I cooked in MV vats. First I put the baking for about 30 minutes (I don't remember exactly), and then stew for 1 hour. Focus on the readiness of the top layer. The meat below will cook anyway.
Thanks for the recipe and tips! My family liked the dish. True, something will need to be corrected based on experience. My MV saucepan was full, to the very edge. I was afraid that the eggplants would not be stewed and increased the time, but in vain! And yet, a lot of broth turned out, but if you also make a lot of liquid in the oven? Or does it evaporate?
on-nata, in the oven this dish is just perfect! I cooked it there too.
In CF, as it were, an easy and trouble-free way.
In the oven I cook in a Sacher clay pot with a lid.
It does not evaporate much under the lid, but it is necessary to monitor and set the temperature so that the boil is weak and the vats languish. If you find a lot of broth, you can open the lid at the end (open it completely)
You can cook in a roaster.
Lena, thanks for the recipe! I googled the chanakhs and the search gave me HP. ru, your recipe! Made in cartoon, very tasty! Made with chicken. Baking for 30 minutes, stewing set for 1 hour. But after 40 minutes of the extinguishing regime it was already ready!
Eggplant shouldn't be very, very soft, right? I literally crawled when I tried to pry it with a fork, only the skin held it.I love the little blue ones very much, but I haven't adapted to cooking yet!
Quote: Milda

Made with chicken. Baking for 30 minutes, stewing set for 1 hour. But after 40 minutes of the extinguishing regime it was already ready!
Eggplant shouldn't be very, very soft, right? I literally crawled when I tried to pry it with a fork, only the skin held it. I love the little blue ones very much, but I haven't adapted to cooking yet!
Sveta, sometimes it happens to me too. It can be seen eggplants, like potatoes, are different in density. Usually I check the readiness of the chanakh by eggplant.

Thanks for trusting the recipe.
Still delicious is obtained in a multicooker vats without meat.
Pulled out a recipe from my author's theme.


This dish is very suitable for a slow cooker as it must be cooked over low heat and preferably in a ceramic pot. I cook it in a ceramic saucepan over low heat.

potatoes-500g, eggplant-500g, tomatoes-500g, onions-3pcs. medium, butter-200g, garlic-3 cloves, cilantro, parsley, celery - 1 bunch each, salt, pepper - to taste.

Wash the eggplants and cut into 4 pieces in length and each in half. Put in a bowl, sprinkle with salt and leave for half an hour. After that, squeeze the eggplants, but so that the pieces are not crumpled.
Cut the onion into half rings, chop the garlic and herbs and sprinkle everything with pepper, mix.
Place half of the plums on the bottom in a saucepan. butter, then cut potatoes into lengths into 2-4 pieces. Top - eggplant and sprinkle with a pepper mixture of herbs and onions, and then again potatoes, eggplants, etc. Salt each layer a little.
Finish with whole tomatoes (preferably peeled) and butter. Put the saucepan on low heat. Simmer until potatoes are tender.

My advice.
You can choose greens to your liking. But be sure to have at least a little cilantro. For example, I do not like celery and replace it with basil. If the eggplants are old and have thick skin, you can peel them before cooking. Vegetables are cooked in their own juice, they are very aromatic and tasty.

Lena, thanks for the answer! Today I warmed up the leftovers, in my opinion, it became even tastier, it was infused!
I will definitely try the option without meat, thanks!
Sveta, I am glad that I like the dish. I myself like vegetables in different combinations, and there are many such dishes in Georgian cuisine.

Apparently eggplants, like potatoes, are different in density.

Most likely, yes, the eggplants were only from the garden! Before that, I cooked with purchased ones. I cooked ajapsandali. It turned out just a dump head! (I ate this in an Armenian cafe in Sochi. I ordered it there for three days in a row, while I was full)

Lena, I've heard such an opinion that those who think that eggplants are salted before cooking to remove bitterness, they don't understand anything in cooking. I'm afraid to be mistaken, but in my opinion, these are the words of I. Lazerson. Why do you think they are salted? I do now without soaking and nothing makes me bitter.

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