Chanakhi - 1 cooking recipes

Traditional ingredients: potatoes, eggplant, tomatoes, onions. Also, a little fat tail fat and green beans - unripe to cut directly with the pods - would not hurt. Authentic chanakh recipes involve the use of edible chestnuts. But this is a rare and expensive ingredient, so the chefs eliminated it. Special attention to spices, because this is a dish of Caucasian cuisine. Add garlic, bay leaf, hot red pepper, parsley, cilantro, marjoram, suneli hops... Place the peeled and chopped products in layers in a container and in the oven for two hours.

The bottom layer is fat and meat pieces, fillet and pulp with bone are also suitable, on top are ingredients that do not require long-term heat treatment. There is no need to add water, all components are quite juicy. Although some housewives prefer to add a little tomato juice, meat broth, and white wine. Perhaps the most difficult thing in the cooking process is finding suitable refractory clay dishes. Container is the most important issue, because the origin of the name of the dish is related to the container for it. Regular pots, pans or a slow cooker are not suitable. But a cauldron with thick walls will do.