Chanakhi

Georgian lamb stew

Chanakhi

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Alternative names
Type	Stew
Course	Main course
Place of origin	Georgia
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Lamb, eggplant, potatoes, tomatoes, onions, garlic, herbs
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Chanakhi is a traditional Georgian lamb stew that is known for its rich flavors and hearty ingredients. This dish is typically prepared with lamb, eggplant, potatoes, tomatoes, onions, garlic, and a variety of herbs.

Ingredients

The main ingredients of Chanakhi include:

• Lamb: The primary protein in the dish, providing a rich and savory flavor.
• Eggplant: Adds a unique texture and absorbs the flavors of the stew.
• Potatoes: Contribute to the heartiness of the stew.
• Tomatoes: Provide acidity and depth to the flavor profile.
• Onions: Add sweetness and complexity.
• Garlic: Enhances the overall taste with its pungent aroma.
• Herbs: Commonly used herbs include parsley, dill, and coriander.

Preparation

Chanakhi is traditionally cooked in a clay pot, which helps to retain the moisture and enhance the flavors of the ingredients. The preparation involves layering the ingredients in the pot, starting with the lamb at the bottom, followed by the vegetables and herbs. The pot is then covered and slow-cooked, allowing the flavors to meld together.

Serving

Chanakhi is typically served hot, often accompanied by Georgian bread or rice. It is a popular dish during the colder months due to its warming and comforting qualities.

Cultural Significance

Chanakhi holds a special place in Georgian culture and is often prepared for family gatherings and festive occasions. It showcases the traditional cooking methods and the use of local ingredients that are central to Georgian cuisine.

See also

• Georgian cuisine
• Lamb dishes
• Stew
• List of stews

References

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