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- Preparation. Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. Lamb is placed in the pot with already melted butter.
- Once there, one can savour the mysterious depth of Chanakhi’s flavour, enjoying a hearty and wholesome experience that will linger in the memory long afterwards.
- Yemek pişirildikten sonra tablaya ilave edilecek, ancak chanakhi sıcak servis edildiği için önceden kesmek daha iyidir. Daha sıcak, dedikleri gibi, daha lezzetli.
- Chanakhi is meat that is stewed in pots or cauldrons along with juicy seasonal vegetables, which must be coarsely chopped.
- It is believed that chanakhi tastes even better if reheated the next day, when all of the flavors have been thoroughly combined.
- Bu nedenle, chanakhi popülerdir - sebzeli toprak kaplarda pişmiş et olan Gürcü mutfağının bir yemeği.
- Traditionally cooked in individual clay pots, also named chanakhi, the dish layers lamb, eggplant, potatoes, and a medley of greens and garlic.
- Chanakhi from lamb is a traditional first dish of Georgian cuisine, which includes lamb meat and vegetables.
- Georgian lamb stew called chanakhi, with potatoes in an aqua bowl on a striped dish cloth with 5 forks in the background.