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About Georgia

from 30 April, 1999

 

Georgian Cuisine - Mtsvadi
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
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Wines and Spirits

Note: This section is in update process

C H A N A K H I

INGREDIENTS:

  • Mutton/lamb - 800 g.
  • Tomatoes - 2 or 3
  • Eggplant - 6
  • Onions - 200 g.
  • Parsley, Basil - 1/2 bunch (fresh, if possible)
  • Garlic - 1 clove
  • Potatoes - 1 or 2
  • Salt to taste

INSTRUCTIONS:

Chanaki is made in a clay pot ( it is desirable to prepare each serving separateli in small pots). 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 -1/2 hours.

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