- Georgian lamb stew called chanakhi, with potatoes in an aqua bowl on a striped dish cloth with 5 forks in the background.
- The Authentic Chanakhi is traditionally cooked in Georgia in small clay pots. The key point is that Chanakhi is usually cooked in a pot for individuals.
- Chanakhi’nin kökeni belirsizdir, ancak bazıları yemek pişirmek için kil kapları kullanan ilk uygarlık olan Sümerler tarafından icat edildiğine inanmaktadır.
- Cook chanakhi in the oven at 180 degrees for about 2 hours, while 15 minutes before the end add the remnants of tomatoes, garlic, and herbs.
- Chanakhi in the multivariate. This recipe was used to make a canacha in the Redmond multivark, but I think it is quite applicable for other models.
- Sprinkle that with salt and put into the oven. Bake first with the pot cover closed and then remove the cover. Chanakhi will be ready in about 1 ½ hours.
- Chanakhi traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic Stock Photo - Alamy Chanakhi By Alamy.
- Preparing ingredients. Soup of lamb chanakhi turns out very hearty, tasty and flavorful. Before cooking you must carefully handle all purchased components.
- However, cooking chanakhi at home provides the hostess with the opportunity to “play a trick” and change the recipe for chanakhi in a slow cooker in her own way.
- According to the classic recipe, chanakhi is the second dish, however, some housewives have modified it and prepare a similar to the taste chanakhi soup with lamb.