Do you often cook Georgian dishes? Each taste is special, rich, with a bouquet of spices. One of the widespread and relatively simple dishes of Georgian cuisine is Chanahs. It consists of a set of vegetables and lamb. You can cook Chanahs in a slow cooker.

Chanahs in a slow cooker

How to cook Georgian dishes correctly? Naturally, prepare all products and follow the recommendations specified in the recipe.

What needs to be prepared from products:

• carrots - 2 pcs. medium size;
• onions - 1 pc.;
• eggplant - 1 pc.;
• potatoes - 0.5 kg;
• tomatoes - 400 g;
• lamb (pulp) - 0.5 kg;
• garlic - 4 cloves;
• salt, spices - to taste;
• lavash - for serving.
• fresh greens: a mix of parsley, dill, cilantro and basil - a bunch.

Cooking Chanahi in a slow cooker:

1. The choice of lamb is not easy task, you will need a good piece of pulp, without fat and veins. The meat must be cut into pieces, immediately put in a bowl of the slow cooker.
2. It is advisable to immediately salt the meat, add spices. Buy spices in stores "for Georgian dishes" or you can independently make a mix of ground black pepper, peas and red pepper.
3. Preparation of other vegetables: carrots, potatoes and onions must be cleaned, washed the potatoes - cut into cubes. Grind the onion, as usual, and the carrot in this recipe needs to be cut with a sharp knife to make the same cubes in size. It’s not worth rubbing on a coarse grater, because so the taste of this vegetable and the aroma will be lost.
4. All vegetables need to be put in the bowl of the device, but so far not to mix.
5. Now you need to clean the blue. This vegetable is capricious, so choose medium -sized workers, overripe vegetables are not suitable, because stiff veins are formed inside, which affect the taste of the finished dish.
6. Eggplant needs to be cleaned, cut into cubes. You do not need to add salt, shift the eggplant into the bowl of the multicooker to other vegetables.
7. There is still garlic, as well as tomatoes. Garlic needs to be cleaned and passed through the press. Or so: grind with a sharp knife.
8. Tomatoes also need to be cut, laid out for prepared ingredients. Tomatoes are allowed to use both fresh and pickled. If you take pickled, then closed in your own juice are best suited.
9. All the mass must be salt, add a few more spices.
10. If you see that the vegetables are not too juicy, then approximately 1/3 cup of ordinary boiled water will be needed.
11. Now we can say that it is time to choose the desired mode. And this will be “extinguishing”, because the Chanahs in the slow cooker will prepare for a long time with slow heating for 40-50 minutes. If in Georgia this dish is not prepared in a slow cooker, then they use thick -walled cast -iron Kazan. Put the container in the oven, turn on slow heating for several hours.
12. It is advisable to check the readiness of the dish immediately after the signal. Surely the vegetables will already be soft, the meat should also fit well for this period.

Here is such a simple recipe for cooking chanah in a slow cooker. It is preferably hot to serve the dish, put more in each plate, you need to sprinkle the dish with crushed fresh herbs on top, serve with lavash. Enjoy your meal!

Chanahi in a slow cooker with pork

Each Georgian housewife has its own recipe for preparing this dish. Some housewives are stocked with clay pots to cook this delicious dish for each family member. A set of vegetables can be different, therefore there are several recipes. The principle of cooking this dish is as follows: vegetables are laid in layers from above on pieces of lamb. We will cook changs in a slow cooker, and instead of lamb, we will take pork. It will also turn out very tasty!

Products are needed:

• low -fat pork - 0.5 kg;
• fresh tomatoes - 3 pcs.;
• onions, carrots - 1 pc.;
• eggplant - 1 pc.;
• potatoes - 6 pcs.;
• butter - 50 g;
• garlic - 4 cloves;
• fresh greens (dill, parsley, cilantro and basil) - to taste;
• salt and spices - as needed.

How to cook chanahs in a slow cooker:

1. We pay attention to the meat in the first place: we wash the piece under a stream of running cold water, then wipe with paper towels. Thus, excess fluid is removed.
2. Pork needs to be cut into pieces, only so that the pieces are not too small and not too large. Approximately like in the stew.
3. The meat must be immediately salt and add the seasoning. The seasoning you can take any that you always use.
4. The meat must be put in a saucepan, and now it's time to pay attention to other products.
5. We cut the tomatoes with cubes: one tomato must be put in the bowl of the device, and the other two prepared while settled aside (transferred to a bowl).
6. Let the meat so far extinguish in the “extinguishing” mode for about 40 minutes, and we will make a filling for stuffing eggplant.
7. Garlic with herbs must be chopped, put in a bowl. Add onions (finely chop), carrots (this ingredient can be excluded at will at will). In this mass, you need to put spices (preferably for pork), as well as salt and butter (cut into small pieces).
8. All these ingredients need to be mixed and now you need to do eggplant. It needs to be rinsed under the tap, cut into only 2 parts, and if the vegetable is long, then into 3 parts. You will get the same pencil case that we will stuff.
9. And this is done as follows: you need to cut each piece of eggplant along, but do not fully reach the knife blade.
10. We prepared the filling in advance, now it remains only to put in the middle half of the teaspoon of the filling.
11. Gradually prepare the rest of the ingredients: we clean the onion, chop. Cut the potatoes with large cubes.
12. The time just came, and the meat managed to lean out. It is necessary to open the lid of the device, put the remaining ingredients in such a sequence: first onions, then potatoes, lay out the filling (should remain), and then pepper. Pepper can be cut into cubes or strips.
13. The next product is stuffed eggplant, and then tomatoes.
14. Solim-perch to taste, prepare using the program "Baking". The preparation time of this dish is 60 minutes.
15. When the time is over, you can continue to cook chanahs in a slow cooker with an open lid. Thus, excess fluid will gradually evaporate. Well, if you like Chanahs to be liquid, then you can stop there.
16. Taste to taste what happened - add salt and your favorite spices. And when turn off the device, we recommend that you pour crushed fresh greens directly into the saucepan. A fragrant mix of parsley, dill, cilantro and basil will give this dish a sophisticated taste and aroma.

Chanahs in the slow cooker will turn out to be just magnificent, and the dish will be delicious both hot and cold. Bon Appetit everyone!

Chanahs in a slow cooker with beef and beans

Almost any Georgian dish can be cooked in a slow cooker. Just this recipe is adapted to this device. We recommend that you cook this dish with us, it will turn out tasty!

What needs to be prepared from products:

• beef - 200 g;
• white beans - 1 cup;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• garlic - 5 cloves;
• vegetable oil - 3 tbsp.;
• tomato paste - 2 tbsp.;
• salt and spices (mixture of peppers+parsley fresh+bay leaf+pepper with peas) - to taste;
• water - 500 ml.

How to cook chanahs in a slow cooker correctly:

1. First you need to soak the beans for the night, and then boil it in a slow cooker in the "soup" mode for an hour. The beans should be soft, but do not break up. In total, boiled beans will need approximately 1.5 cups. So if necessary, the amount of this ingredient can be increased.
2. Now half a portion of beans must be poured into a container convenient for brewing, chopped with a submersible blender to get a soft homogeneous mass.
3. Preparation of vegetables: all vegetables must be cleaned: cut the potatoes with medium -sized cubes, carrots with rings (thickness 0.5 mm), onions - cut in half rings.
4. Meat - rinse under running water, cut into slices. We recommend that you do not cut the meat too fine so as not to lose juiciness.
5. You need to clean the garlic in advance, finely chop with a knife.
6. Pour vegetable oil in the bowl of the device, put meat and onions. Fry using the "Frying" program for 10 minutes.
7. When you see that the meat, as well as the onion, was allocated juice, then you can put tomato paste.
8. After 5 minutes, you need to put the rest of the products for the meat: potatoes, garlic, beans, carrots. All this needs to be filled with water.
9. Try the Yushechka taste, add spices and salt, do not forget to put the bay leaf.
10. If your multicooker is equipped with the “legumes” program, you need to click on the button, and then wait for the signal. Otherwise, it is necessary to set the “Extinguishing” mode, to put the time for 2 hours.

Chanahs in the slow cooker will turn out juicy, aromatic, the meat will literally melt in the mouth. It is necessary to serve this delicious Georgian dish with fresh herbs and lavash. Enjoy your meal!

Chanahs in a slow cooker. Video