Catalog

Chanakhi

Recipes found: 20

Chanakhi

Chanakhi

The recipe won't take much time. Chakhokhbili is a well-known dish of Georgian national cuisine, which for some reason was very popular in Soviet canteens. Although what was served in canteens wasn't really close to the authentic chakhokhbili. True connoisseurs of Georgian cuisine might dispute the authenticity of my recipe as well, but in any case, it's very close to what Georgians call chakhokhbili :) Good luck. Serve hot.

Dnepropetrovsk-style chanakhi

Dnepropetrovsk-style chanakhi

The recipe won't take much time. Of course, if you don't have lamb, you can use pork or beef instead. Otherwise, the dish is traditional, so follow the recipe exactly. It will turn out delicious, hearty, and aromatic. Serve hot.

Chanakhi in a pot

Chanakhi in a pot

You'd like to prepare this delicious Georgian dish, but you don't have a cauldron or clay pots? No problem! From this simple and accessible recipe, you'll learn how

Chanakhi (recipe with photo)

Chanakhi (recipe with photo)

Of course, we won't be able to bake this hot dish in the oven as we used to before. But at least we should choose the right vegetables and spices. The aroma will be simply amazing, and all the ingredients will turn out tender and juicy. Read about it

Georgian-style chanakhi

Georgian-style chanakhi

The recipe won't take much time. But in a modern interpretation, the main course changes slightly. For example, I suggest you find out. Serve hot.

Chanakhi with beans

Chanakhi with beans

The recipe won't take much time. If you want to know, serve hot.

Classic Chanakhi

Classic Chanakhi

Chanakhi is very similar to a stew, except that vegetables and meat are placed directly into the pot without prior frying. The meat turns out tender and rich in flavor, infused with the aromas of spices and vegetables. Check out the recipe.

Chanakhi with pork

Chanakhi with pork

My recipe for preparing chanakhi with pork may differ somewhat from the classic version, since in Georgia this dish is traditionally made with lamb and tkemali sauce (at least, that's the version I've tried). But I think this recipe is quite worthwhile too.

Chanakhi with beans and mushrooms

Chanakhi with beans and mushrooms

The recipe won't take much time. Prepare the pots, vegetables, and your favorite meat. Chanhaki can be served both on weekdays and for holidays. Serve hot.

Chanakhi in pots with beans

Chanakhi in pots with beans

The recipe won't take much time. First, sauté the onion, carrots, mushrooms, and ground meat in a skillet. Then place these ingredients along with the remaining ones into baking dishes, add canned beans, and pour sauce over the top. Bake in the oven for about an hour. Serve hot.

Lamb chanakhi in a pot

Lamb chanakhi in a pot

The recipe won't take much time. We'll prepare lamb chanaqi in a pot at home. The dish is very simple to make. Place the chopped lamb into a pot, then layer the vegetables on top: onion, carrot, eggplant, tomatoes, pepper, potato, herbs, and garlic. Cover with a lid, set over high heat, and wait until the vegetables release their juice. Then reduce the heat to the minimum and cook for 2 hours, covered. Good luck! Serve hot.

Chanakhi in a multicooker

Chanakhi in a multicooker

The dish is prepared without unnecessary complications. Here is a simple recipe for making chanaqi in a multicooker. For this dish, you will need a good piece of lamb (600-700 grams) and vegetables. Cut the meat into large pieces, season with salt and pepper. Slice the vegetables into rings. Place all ingredients into the multicooker bowl, add a little water, and cook using the "cook" setting. The lamb should become tender when done. Serve hot, sprinkled with fresh herbs. Good luck! The dish is ready to be served.

Lamb chanakhi in clay pots

Lamb chanakhi in clay pots

Of course, my recipe doesn't claim to be the classic version of lamb chana in clay pots—I'm certain it isn't, since this is a national dish, and all national dishes have their own secret. And naturally, that secret ingredient is rarely and reluctantly shared. Therefore, I'd be delighted if you'd share your own methods for preparing the original dish, while I offer you, for now, a way to make lamb chana in clay pots—an adapted version, so to speak.

Georgian-style lamb chanakhi

Georgian-style lamb chanakhi

The recipe won't take much time. As you can see, even though Georgian-style lamb chanakhi takes two hours to prepare at home, it actually doesn't require much effort. All you need is a good pot or a covered casserole dish, layer the ingredients, and forget about the dish for an hour. Then add the sauce and carry on with your daily activities. I believe this is the secret behind the popularity of this Georgian-style lamb chanakhi recipe! Give it a try. Serve hot.

Beef chanakhi

Beef chanakhi

The recipe won't take much time. My mom calls this beef chanakhi the dream of every homemaker, because preparing this dish is truly very simple, yet the result is excellent. Since we use baking pots for this recipe, we hardly need to stay in the kitchen—we just chop the meat and vegetables, and then we can go about our business. The pots, cooked in the oven with steam, will do all the work for us; we just need to enjoy the final result. With this simple beef chanakhi recipe, the outcome is always amazing—the dish turns out delicious, juicy, and aromatic, simply delightful. Serve hot.

Lamb Chanakhi

Lamb Chanakhi

The dish is prepared without unnecessary complications. This lamb chakhokhbili recipe is a real find for me, firstly because I adore Georgian cuisine, and secondly because it's cooked in clay pots, which makes the process very easy and simple. I believe this fragrant chakhokhbili will appeal to you too, as it contains not only meat but also plenty of fresh vegetables. In my opinion, this is a perfect combination—certainly, in my family, everyone loves this dish without exception, so I frequently prepare lamb chakhokhbili at home. The finished dish is ready to be served.

Chicken Chanakhi in Pots

Chicken Chanakhi in Pots

The recipe won't take much time. Traditionally, chakapuli is a dish of Georgian cuisine, prepared in many countries. The national version of chakapuli includes tail fat, which can be substituted or omitted. In this case, we'll use chicken fillet, but you can use any other meat. Even in the Caucasus, chakapuli is sometimes prepared at home with chicken breasts in clay pots. There are several ways to cook this dish: in a cauldron or in pots. Serve hot.

Lviv-style Chanakhi

Lviv-style Chanakhi

The dish is prepared without unnecessary complications. This classic Lviv-style chanakhi recipe certainly can't be called the simplest, but believe me, the result is worth it! Fragrant and hearty, this casserole dish will leave pleasant memories of your culinary skills for a long time. So don't delay—gather all the necessary ingredients (which are neither too rare nor expensive) and get started! Happy cooking! The finished dish can now be served.

Zakarpatska chahanahy

Zakarpatska chahanahy

The recipe won't take much time. The preparation of Zakarpattia-style chanakhi is quite simple and helps preserve all the beneficial nutrients of the ingredients used. Traditionally, this dish is considered autumn or winter fare, as it's hearty and contains mushrooms—back in the day, mushrooms weren't available in stores. Originally baked in a stove, we'll prepare it in clay pots. So here is the recipe for Zakarpattia-style chanakhi with photos—let's start cooking. Serve hot.

Chanakhi in pots

Chanakhi in pots

The recipe won't take much time. I love Georgian cuisine because it perfectly combines, in ideal proportions, the meat and vegetables that everyone loves. The recipe for preparing chakapuli in pots is actually quite simple, but the result will exceed all your expectations—the aroma alone is worth it. I cooked it for the first time and, unfortunately, couldn't find lamb, which is traditionally used, but it turned out no less delicious with pork. So here's the recipe for chakapuli in pots with photos for those interested in this amazing dish. Serve hot.