- Chanakhi (Georgian: ჩანახი) is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens, and garlic. Preparation.
- Traditionally cooked in individual clay pots, also named chanakhi, the dish layers lamb, eggplant, potatoes, and a medley of greens and garlic.
- 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.
- Chanakhi belki de Gürcü mutfağının en ünlü yemeğidir, "set ve unutulmuş" kategorisinden sürekli olarak hostesin bulunmasını gerektirmez.
- Sprinkle each layer of vegetables with oregano and add a little salt. Bake the chanakhi in the oven for 1.5 hours at 180 degrees C.
- 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.
- Chanakhi’nin kökeni belirsizdir, ancak bazıları yemek pişirmek için kil kapları kullanan ilk uygarlık olan Sümerler tarafından icat edildiğine inanmaktadır.
- Georgian lamb stew called chanakhi, with potatoes in an aqua bowl on a striped dish cloth with 5 forks in the background.
