Chanakhi, or Chanakh

Chanakhi, or Chanakh

Category: Culinary recipes

Kitchen: georgian

Ingredients
Meat (beef, pork, chicken, lamb)	500-600 g
Potatoes	500 g
Eggplant	5-6 pcs.
Tomatoes	500 g
Bulbs	3 pcs.
Parsley, cilantro, basil	half a bunch
Garlic	2-3 cloves

Cooking method

• Chanakh is best cooked in a ceramic or cast iron saucepan; it turns out great in portioned pots. I think vats cooked in a slow cooker will come out well.
• If the meat is lean, then 50 g of butter, salt, pepper, spices.
• 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. Put stuffed eggplant, onion and tomatoes on top. Pour 1/2 glass of water and stew in the oven for 1.5-2 hours. Take out, sprinkle with herbs on top.

Note

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.
t.

For the last 10 days I have "oriental cuisine" in my kitchen
I cooked Chanakhi 2 times, Kharcho and stuffed eggplants.
There was a selection of spices everywhere, and I used green cilantro. This is such a herb that without a habit you won't like it, but when you taste it, you realize that something is missing without it.

So for the first time my husband told me, please don't lie any more. Well, I continued to lay down, only reduced the dose.
So yesterday we ate 2.5 liters of Kharcho in one day, and my husband says-
"So delicious without that cilantro of yours."
Then I told him a secret and revealed that she was everywhere. He made eyes like this

I froze a bunch of cilantro in the freezer, now it will last for a long time.

I froze the cilantro in a plastic bucket (from ice cream), close it tightly with a lid, the greens turn out to be rustling as if dry. Worth indefinitely.

Of course, tastes differ! Everyone has their own taste perception.
Besides, it is also changing. I wrote that I do not like celery, but did not make a reservation that I do not like boiled leaf. Well, it doesn't taste good to me! And I love pickles.
But about 2 years ago I discovered root celery, you know, round like apples. Now I can't cook without it. And add to salads. And I also buy delicious stem (for myself in diet. Soup), sometimes Spanish (I have not seen another) - so expensive!
And before I could not stand ANYTHING! Progress!

[Elenka69]

Elenka69 Thanks again for the recipes. Today I cooked CHANAKH. My family loved this dish very much. The husband said that the taste is unusual, but very tasty !!!

Elenka69 made Chanakh yesterday, I really liked this dish, it is delicious and very aromatic. Thank you.

I cooked the vats differently - now I'll try to stuff the eggplants - an interesting way, thanks!)