Difference between revisions of "Chanakhi"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* [[salt]] to taste | * [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Put a layer of finely cut pieces of meat at the bottom of the pot. | # 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 [[onion]]s, [[parsley]] and basilic. | # Then place a layer of [[eggplant]], stuffed with slightly salted fat tail, [[garlic]] and finely chopped [[onion]]s, [[parsley]] and basilic. | ||
Latest revision as of 10:02, 15 July 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
Procedures
- 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.
