I propose to get acquainted with Caucasian cuisine and cook a very tasty and aromatic dish of the East - chanakhi with goat ribs.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chanakhi is a Georgian cuisine dish, similar to our roast. In our country, it enjoys enviable popularity and has taken an honorable place in many hearts. It is included in the menu of restaurants and cafes in our country.
For its preparation, they traditionally use ram or beef meat. The use of poultry is also allowed, but in no case pork. This type of meat is prohibited in the Caucasus. Although, in the European interpretation, this dish is prepared from any kind of meat. Therefore, you can not limit yourself in his choice. The main thing is to take fatty meat: drumstick, thighs, ribs. Then the dish will be juicy and aromatic.
Chanakhs are usually cooked in small earthenware portioned pots. But in their absence, you can move away from the classics and cook a dish in a cauldron, use a baking dish with a lid of 2.5 liters or other convenient utensils. Each housewife can vary the amount of ingredients to her liking. If eggplants are not particularly fond of in the family, then reduce their number or completely remove them from the list. Love beans, add them. Pour in more liquid so that the dish turns out to be either the first or the second. However, experiment!
- Caloric content per 100 g - 60 kcal.
- Servings - 3
- Cooking time - 1 hour 50 minutes
Ingredients:
- Goat ribs - 600 g
- Potatoes - 3 pcs.
- Eggplant - 1 pc.
- Sweet pepper - 2 pcs.
- Garlic - 1 head
- Tomatoes - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Fat - for frying
- Eastern spices and spices - to taste
Step-by-step cooking of chanaha with goat ribs:
1. Wash the goat ribs, pat dry with a paper towel and cut into bones.
2. Melt and heat the fat in a skillet. Place the ribs and fry them over medium heat until golden brown. Divide the fried ribs evenly into the crockery portions.
3. Peel the potatoes, wash and cut into large cubes.
4. Place the tubers in the frying pan where the meat was fried and fry it in the same fat so that each side is golden brown. After that, spread the potatoes evenly over the pots.
5. Meanwhile, wash and cut the eggplant into large pieces. If the fruit is ripe, then salt it and leave it for half an hour to release the bitterness. If this action is necessary, then start cooking the canakhi by soaking the eggplants. But I advise you to use young fruits, they do not require such steps.
6. After potatoes in the same fat (but if necessary, add fat to the pan) fry the eggplants until golden brown. But remember that they absorb a lot of grease like a sponge. Therefore, if you are afraid of getting a high-calorie dish, then fry them in a non-stick pan. Then very little oil is required for frying. Arrange the fried eggplants in pots.
7. Peel the sweet pepper from seeds, partitions and remove the stalk. Finely chop the garlic, cut the tomatoes into slices.
8. Fry the bell peppers in a skillet and add them to the pots.
9. Put tomatoes and garlic there. Season with salt, pepper, and season with your favorite oriental spices. Pour drinking water into half of the pot and send it to the cold oven. Clay and ceramic pots are afraid of temperature changes. If they are sent to a heated oven, they can crack. Turn the oven 180 degrees and bake the food for 45 minutes. Serve the canakhi in pots or, if desired, place on a flat plate.
See also the video recipe on how to cook canakhi.
