Difference between revisions of "Chanakhi"
RealRecipes (talk | contribs) m (Text replace - "Category:Georgian Meat Dishes" to "Category:Meat Recipes Category:Georgian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Georgian ([^cC])(.*)\]\]" to "Category:Georgian cuisine Category:$1$2 Recipes") |
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# Chanakhi will be ready in about 1 ½ hours. | # Chanakhi will be ready in about 1 ½ hours. | ||
| − | [[Category:Georgian Appetizers]] | + | [[Category:Georgian cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Georgian cuisine]] | [[Category:Georgian cuisine]] | ||
Revision as of 15:12, 8 May 2012
Ingredients
- 800 g mutton / lamb
- 2 or 3 tomatoes
- 6 eggplant
- 200 g onions
- parsley
- ½ bunch basil (fresh, if possible)
- 1 clove garlic
- 1 or 2 potatoes
- salt to taste
Directions
- Put a layer of finely cut pieces of meat at the bottom of the pot.
- Then place a layer of eggplant, stuffed with slightly salted fat tail, garlic and finely chopped onions, parsley and basilic.
- Put on top 2 or 3 pieces of peeled tomatoes and 2 potatoes cut in half lengthwise.
- 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.
