Chanakhi (beef with vegetables Georgian style)

Chanakhi (beef with vegetables Georgian style)

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Dear friends!
I am glad to offer you Chanakhi (Georgian roast).
Based on the recipe of the well-known Tinatin Mzhavanadze))) Chanakhi is meat stewed in pots or cauldrons along with surprisingly tasty and juicy seasonal vegetables!
Be sure to chop the vegetables coarsely - this is a prerequisite for making a tasty and wonderful dish!
I slightly adjusted the proportions of vegetables to meat to suit our realities, increasing the number of vegetables.
In the original, three times fewer vegetables are taken, and the total weight of vegetables is approximately equal to the weight of meat. As for the vegetables, it’s up to you to decide, but let’s look at the manufacturing technology further in the recipe. Enjoy the taste of Georgia right at home!)))
Bon appetit!

Ingredients

general information

Total production time

3 h

Active production time

1 hour minutes

Complexity

Easy

Number of servings

for 8 pots

Step-by-step recipe with photos

Advice. Chanakhi can be cooked in a large cauldron or portioned pots. There are two manufacturing options: in the first, most labor-intensive option, all vegetables are lightly fried beforehand. And in the 2nd option, they are placed in a cauldron or pots without frying. How to choose a method is up to you, guided by the availability of time or dietary considerations. Personally, I prefer the roasted option - I find it even better this way

Wash the meat, dry it and cut it into medium pieces of 30-50 g.

Advice.
In the original, for chanakha, young lamb with bones or pulp is taken. The meat can be chopped into medium pieces along with the bones or, if you have pulp, cut it into medium pieces. Lamb can be replaced with beef. Also, an indispensable ingredient of chanakha is fat tail fat. But if it is not available in your area, or you decide to cook canakhi with beef, you can replace the lard with butter.

Wash the eggplants and cut into medium or large pieces.
Place in a bowl, add plenty of salt, stir and leave for half an hour.

Then rinse the eggplants with cold water and lightly squeeze out the water.

Advice.
For chanakha, all vegetables must be cut into large enough pieces so that after stewing they retain their shape and have a nice appearance. If you cook chanakhi in a large cauldron, you can cut it even larger than in my photos. If possible, you can buy small vegetables: tomatoes, potatoes and small eggplants - you can put them directly in their entirety.

Wash, peel and coarsely chop the potatoes (cut medium potatoes in half, large ones into 4 pieces, throw small ones completely).
Peel the onion and cut into quarter rings.
Wash the bell pepper, cut off the cap, remove the core with seeds and cut the pepper into large strips.
Wash the tomatoes and cut into segments (cut the tomatoes last, before putting them in pots).
Peel the garlic and finely chop it with a knife.
Wash the basil, parsley, cilantro and dill, dry and chop.
Also chop the green onions.
Wash the greenish hot pepper, carefully cut lengthwise, remove the seeds.
Cut the pepper into small cubes.

Advice.
It is better to work with hot peppers while wearing gloves, so as not to burn the mucous membranes of your eyes or nose if you accidentally rub them with your hand. The spiciness of pepper is concentrated in its seeds, so if you don’t want the dish to be very spicy, be sure to remove them.

Heat a little vegetable oil in a frying pan, add the eggplants and fry on all sides for 2-3 minutes until golden brown.

Remove the eggplants from the pan and set aside.
Add a little oil to the frying pan, add the bell pepper and fry for about 5 minutes, stirring occasionally.

Then, fry the potatoes in a frying pan until golden brown, transfer to a bowl and set aside.

Add a little oil to the pan, add the onion and fry, stirring, for about 5 minutes over medium heat. Place the onion in a bowl.

Place the meat in a frying pan (in one layer) and fry for about 5-7 minutes until golden brown.

Place fried vegetables and meat (or unfried vegetables and meat, if you prefer this option) into a cauldron or pots in layers. Any layer, adding a little salt, to taste.

Place fat tail fat (if using) on ​​the bottom.
If not, just skip this point, and when adding goods, add butter instead of lard. Then the meat - in one layer.

Onion + a piece of butter.

Potatoes + a piece of butter.

Layers can be repeated as needed until all the vegetables have been used.
Sprinkle on top with herbs, garlic + finely chopped hot pepper (if using).
And don’t forget to add a little salt to the layers. You can sprinkle the canakhi with a pinch of ground coriander.

Advice. If desired, garlic and herbs can be added to the canakhi 10-15 minutes before readiness.

Cover the pots or cauldron with a lid and place in an oven preheated to 180°C for 1.5-2 hours.

Advice. Chanakhi in a cauldron can be cooked not only in the oven, but also on the stove: first on high, and then on moderate-medium heat.

Let the finished canakhi brew for 15 minutes and serve with a huge amount of greens, and a good mood for the table!

Bon appetit!

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Chanakhi in Georgian style (in pots)

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Chanakhi is a Georgian dish consisting of meat stewed with vegetables. Steamed, soaked in juice and rich in aromas, the ingredients form a true delicacy, which, in addition to the ideal taste, will amuse you with a catchy, solemn appearance. There are a lot of recipes for chanakha, but it is believed that this dish is best served in clay/earthen pots.

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This version of chanakhi differs slightly from the original, because it is adjusted to our realities and homemade products, but in general the production design is followed, and the finished dish comes out good! So, we select the freshest, seasonal eggplants and tomatoes, fragrant herbs, beef or lamb pulp and begin the process! We hope that our Georgian-style chanakha recipe with photos will help you cope with the task without difficulty!

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Ingredients:

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• beef (lamb as standard) - 500 g;
• bell pepper - 2 pcs.;
• eggplants - 2 pcs. (small);
• onions - 2-3 heads;
• potatoes - 3-4 pcs.;
• garlic - 2-3 cloves;
• fresh tomatoes - 3-4 pcs.;
• fresh herbs (cilantro, basil, parsley, etc.) - a small bunch;
• salt, spices - to taste;
• vegetable oil (for frying) - 5-6 tbsp. spoon;
• butter (originally fat tail lard) - about 50 g.

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Chanakhi recipe in Georgian with photo

How to cook canakhi with beef

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1. Cut the eggplants into large pieces. Sprinkle with salt, mix and leave for 20-30 minutes, then rinse. This common method will help remove the bitterness of eggplant.
2. Cut the peeled onions into half rings.
3. After removing the stalks, seeds and membranes, cut the sweet peppers into large square pieces. It is better to choose fruits of different colors to make canakha so that the finished dish comes out bright and very appetizing.
4. We cut the peeled potatoes into large slices - first we cut the tubers in half, then we divide each part into quarters.
5. Cut the meat into medium-sized pieces. The standard for making chanakha is to use lamb and fat tail fat, but since we are preparing the dish at home, we can allow ourselves a small deviation from the unique recipe and use beef pulp.
6. Before adding to the pots, lightly fry the ingredients (you can skip this step if you wish). First, place the eggplants in a hot frying pan with a small portion of vegetable oil. Stirring, keep on fire for several minutes (until light golden).
7. Transfer the eggplants to another bowl. If necessary, add a little oil to the frying pan and fry the colorful tenderloin of sweet pepper (5 minutes will be enough).
8. Next, fry the potatoes until lightly browned.
9. After removing the potato wedges from the pan, sauté the onion. Don’t forget to stir the half rings from time to time to avoid burning them.
10. Once the onion tenderloin is slightly browned, transfer it to another bowl and fry the meat. It’s better to put the beef in a frying pan in portions and cook in 2-3 batches - if you put all the pieces at once, a lot of water will be released, and the meat will no longer be fried, but stewed. Our task is to get a browned crust, but at the same time retain all the juice inside.
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How to cook canakhi in pots in Georgian style

Georgian-style Chanakhi in pots is ready! Bon appetit!

Chanakhi in pots

Chanakhi is a thick meat soup or stew, a hearty dish from Georgian cuisine. The composition of chanakha is very simple: meat, vegetables, spices; The manufacturing method is simple: put it on the fire or in the oven and leave it for several hours. But the result always turns out to be such that it is impossible to resist this dish. Chanakhi amazes with its rich taste and smell, perfectly satiates, replacing the first, second, and appetizer. Even the most inexperienced housewife simply cannot fail to make this dish. What is the secret of chanakha? “Culinary Eden” will be happy to tell you how to prepare this dish correctly, and will share the best recipes for chanakha in pots - in theirs this dish turns out to be especially tasty.

What are chanakhi made from?

The main component of chanakha is young lamb meat, which is fried in fat tail fat or in fat trimmed from the meat. The ribs are perfect, the meat is tender and there is enough fat. If there is no lamb fat or if a lighter, “diet” version of the dish is required, you can use lean meat and vegetable oil. In Georgia, it is not customary to use meat other than lamb for chanakhi, but this dish has long become a national treasure, and nothing will stop us from preparing chanakhi with beef, pork or dietary turkey.

The vegetable part of the chanakha can be found in the bins of any family - potatoes, onions, garlic, tomatoes, eggplants and, perhaps, green or white beans. It is better to take small and round eggplants for chanakha - they do not contain bitterness. Carrots are used very rarely in the classic Georgian Chanakhi. It is permissible to replace fresh tomatoes with tomato paste only as a last resort. Snow-white beans for chanakha are cooked separately, the green beans are taken raw. The role of potatoes was once played by chestnuts, and in some regions of Georgia they continue to be used. Chanakhi with chestnuts comes out especially fragrant and has a sweet aftertaste.

The soul of the dish is spices and aromatic herbs. In chanakhi, the usual bay leaves, garlic, reddish and dark peppers are side by side with acceptable Georgian spices: coriander, suneli hops, marjoram, raikhon (dried purple basil). Almost all housewives add fiery-spicy homemade adjika to chanakhas. Fresh greens in large quantities are essential: cilantro, parsley, celery, basil, green onions, kondari (savory).

How are chanakhas prepared?

Typically, the best utensils for making chanakha are considered to be a large clay pot with a capacity of 3-4 liters. It simmers in the oven for a long time, allowing the smells and tastes of the ingredients to be preserved and mixed. Such a pot is served on the table, where the canakhs are laid out (or poured) into plates. Chanakhi is eaten hot with fresh flatbread.

When camping or in the summer in the courtyard of a house, chanakhi is cooked over an open fire in a large cauldron or cauldron. At the same time, the appetizing smell spreads throughout the entire area, signaling that you can come and visit.

In city apartments, it is best to cook chanakhi not on the stove, but in the oven in a large thick-walled container, or even better - in portioned pots, and serve them in them. This method is also convenient because you can prepare several additional pots in reserve, and you don’t have to worry about dinner the next day.

How chanakhi is prepared

Although the principle of making chanakha is very simple, there are two options. In the first, the prepared ingredients are placed in layers in a container for stewing or baking, starting with meat, seasoned with spices and herbs and sent to the stove or oven over medium heat. There is no need to add water - there is enough juice in vegetables and herbs to soften the meat. But some housewives play it safe and add a little water or broth to the vats. You can also use tomato juice or white wine for taste.

The more complex and tastier version of chanakha requires a little more operations. Any ingredient is lightly fried separately in lamb fat or oil and placed in a container for the next stewing or baking. Fried eggplants give the dish a very special taste and allow you to reduce the amount of meat. You can combine two options: fry the meat until golden brown, and put the other ingredients raw.

For a ceremonial version of chanakha, eggplants can not only be fried, but also stuffed with pieces of lard and meat, or stuffed with herbs and garlic, cut lengthwise.

Chanakhi recipes in pots

Chanakhi quickly

Ingredients:
30 g lamb fat or 20 g butter,
300 g young lamb,
1 onion,
1 eggplant,
1 tomato,
1 sweet pepper,
1-2 cloves of garlic,
1 small hot pepper,
fresh herbs (basil, onion, parsley, cilantro, dill) - to taste,
ground coriander,
salt

Production:
Preheat the oven to 180 degrees. Chop the lard very finely, chop the meat into pieces of 30-40 g. Chop the peeled vegetables a little larger than the meat, finely chop the garlic, hot peppers and herbs. Place lard or butter at the bottom of portioned pots or baking containers, then a layer of salted and spiced meat, onions, eggplants, tomatoes, sweet peppers and herbs. Cover with a lid and bake for 1.5-2 hours. Check the readiness of the canakhi by checking the meat - it should simply break into fibers.

Ceremonial chanakhi with stuffed eggplants

Ingredients:
500 g lamb ribs with fat,
250 g eggplants,
200 g tomatoes, 250 g
yellowish potatoes,
250 g onions,
200 g sweet peppers,
100 g carrots,
100 g green beans,
1 head of garlic,
1 hot pepper,
1 tsp .l.
khmeli-suneli, 0.5 tsp.
coriander, 1 bunch of fresh herbs - cilantro, onion, parsley, basil,
0.5 cups of dry white wine

Preparation:
Trim the fat from the meat, melt it in a frying pan, remove the cracklings. Cut the meat together with the ribs, fry in fat over high heat until golden brown. Place the meat in pots, pour in the remaining fat, salt and season.

Cut the eggplants crosswise into large pieces and make cross cuts. Finely chop the garlic and herbs, mix, salt, pepper and stuff the eggplant pieces with half the consistency given to us. Cut other vegetables into comfortable pieces, onions into thin half rings.

We collect canakhi. Place onions on the meat layer, then potatoes, lightly salt, then a few pieces of eggplant, then tomatoes, sweet and hot peppers, remaining spices and herbs. Pour wine over the canakhi, place the pots in a cool oven, set the temperature to 180 degrees, and time for 2-2.5 hours.

Chanakhi with beans

Ingredients:
700-800 g of any fatty meat,
500 g of potatoes,
1 cup of white beans,
300 g of tomatoes,
250 g of onions,
200 g of carrots,
5-6 cloves of garlic,
3 tbsp.
flour, bay leaf, pepper, salt, parsley, dill - to taste

Preparation:
Soak the beans in advance and cook until almost done without salt. Cut the potatoes into large pieces and fry in vegetable oil until golden brown, place in pots. The second layer is boiled beans.

Cut the meat into pieces that are easy to eat and fry in a deep frying pan over high heat until golden brown. Add flour, finely chopped onions and carrots, continue to fry, stirring constantly, for another 5-7 minutes. Add coarsely chopped tomatoes without skin, bay leaf, pepper, salt and simmer everything together for about 15 minutes. If there is not enough water, add a little hot water or bean broth.

Pour the stewed meat and vegetables into the pots with the meat and beans, add the freshest herbs and crushed garlic. Place the pots in an oven preheated to 220 degrees and bake for 30-40 minutes. Check the readiness of the dish by looking at the meat and beans - they should just break apart.

Chanakhi from beef and pickled tomatoes

Ingredients:
500 g beef (cut),
2 tbsp.
ghee, 2 potatoes,
1 eggplant,
3-4 pickled tomatoes,
1-2 onions,
1 carrot,
3-4 cloves of garlic,
1 bunch of cilantro,
0.5 tbsp.
spice consistency: coriander, suneli hops, paprika, dried garlic, salt, 1 tbsp. tomato paste

Preparation:
Put a little melted butter into the pots, place the meat, cut into pieces 3-4 cm in size. On the meat, place a layer of finely chopped onions, diced potatoes, eggplant in pucks or cubes, carrots in cubes, 1 peeled tomato each. Sprinkle any layer with a mixture of spices. On top of everything is a layer of cilantro and crushed garlic. Dilute tomato paste in a glass of water and pour into the pots. Cover the pots with lids, seal tightly with foil and bake at 200 degrees for 40 minutes, and then another 40 minutes at 180 degrees. Leave the pots to brew in the switched off oven for 10-15 minutes and serve.

Chanakhi in pots is a universally suitable dish: both for a home dinner and for a formal table.

Chanakhi

Chanakhi

I bought dry seasoning “Adjika”, and on the back there was a recipe for “Chanakhi”. After reading the recipe, I realized that I cook the Uzbek “Domlama” in almost the same way, only I cook “Domlyama” in a large cauldron, and “Chanakhi” was suggested to be cooked in pots, which, in principle, captivated me, and I was also intrigued by the inclusion of meat, here It was suggested to put the meat in the very last place, by the way, it turned out very tasty, and the meat was tender))) I give the ingredients in the recipe for about 6 pots.

Chanakhi in Ukrainian style

In our family, the husband always cooks chanakhi, and, unlike ordinary chanakhi, he always eats pork instead of lamb, which is why it was called that. Fried potatoes and canakhi are his signature dishes; only he prepares them himself. But by February 23, I decided to amaze him and tried to cook chanakhi myself according to his recipe, but in my own way, so to speak, in my own interpretation. It turned out very tasty!

Chanakhi “Dnepropetrovsk style”

Not a bad dish of Georgian cuisine. Not long ago they talked about Georgia on a website – it made my mouth water – I wanted so much canakhi! Well, the heat hasn’t subsided much for us. In general, I prepared it. Why “According to Dnepropetrovsk”? – yes, simply because I don’t pretend at all to the authenticity of the dish. Well, Georgians themselves have many variations of this dish. Please come to the table.

Meat in pots “Chanakhi”

Since I was a teenager, my mother prepared this dish for us. I really liked the fragrant, tasty, easy-to-make dish, and I am happy to share it with you, dear Cooks!

Chanakhi

A very tasty first course. It is believed that canakhi cooked in pots is tastier than in an ordinary saucepan or cauldron.

Chanakhi

Chanakhi is a Georgian dish based on meat and a lot of vegetables. Baked in clay pots. There are a huge number of options for canakhi. I would like to offer you one of them - with fragrant pork surrounded by juicy vegetables. The dish is prepared very simply, but it turns out very tasty.

Eggplant chanahi with beans

For those who love eggplants. A very tasty dish, it can be prepared both for dinner and for the winter.

Chanakhi from vegetables

The harvesting season is over, but maybe someone will need it in the future.

Chanakhi in the air fryer

Georgian dish. There are many variations of this dish. I also slightly changed the recipe for regular chanakha. Chanakhi needs to be cooked in a clay pot, unfortunately, I don’t have a huge one, so I cooked it in a saucepan.

Chanakhi with rice

Oriental cuisine is a very broad concept; it covers the cuisines of various peoples of the world, from the near Caucasus and the Balkans, Turkey, India and Islamic states, to the Far Eastern states and Asian states. In general, it is characterized by spicy, thick, hearty dishes, cereals, meat and vegetables, nutritious soups, stews, stews, pilafs and sweets. But for me, oriental cuisine is, first of all, fragrant seasonings. From Indian spices to spicy herbs used in the Caucasus. So, as a dish of oriental cuisine, I chose the Georgian hearty meat and vegetable dish - Chanakhi, with a catchy spicy smell of fresh herbs. Although there are already Chanahi recipes on the website, none of them contain rice. I admit that I am not strong in the subtleties of the East, and in such cases I prefer to turn to time-tested sources. I found Chanakhi with rice from V. Pokhlebkin, I really liked the result, I suggest you familiarize yourself with this recipe.

Chanahi . Chanakhi is a Georgian dish. It is a fairly thick, rich in ingredients, very nutritious soup.

The usual composition of the soup is meat (most often it is young lamb), a lot of vegetables, and spices. Making the dish is straightforward. Products, cut quite coarsely, simmer in a cauldron, in their own juice, under a lid, over low heat or in a closed container in the oven for a long time.

Chanakhi soup is prepared either in one large container - a saucepan, cauldron, cauldron with a lid and other types of utensils, or in separate pots into which the ingredients for the soup are placed, then the clay or clay pots are simmered in the oven with the contents until the soup is completely cooked.

Chanakhi is prepared, as mentioned above, from the meat of young lamb. The meat is pre-fried with the addition of fat tail fat or lard. From time to time, the most dietary type of meat is used to make soup - veal or beef (poultry), which is sautéed in vegetable oil.

Vegetables and other soup ingredients are usually used later. These are potatoes, onions, garlic, tomatoes, eggplants, beans (green beans), and less often carrots.

It is very important to choose the right spices and dry fragrant herbs for making soup. Usually it is a mixture of bay leaf, dried garlic, ground dark pepper, coriander, hop-suneli seasoning, marjoram, and basil. Also, hot reddish pepper or adjika is often added to the dish.

Greens also play a role in making soup. Sprinkle it with chopped fresh herbs three minutes before it’s ready. This could be cilantro, celery, basil, green onions.

Chanakhi is served warm or hot, with flatbreads, bread, or savory buns.