Chanaxi

Chanaxi
	; Chanaxi
Turi	dimlama
Asosiy komponentlari	qoʻy goʻshti yoki tovuq goʻshti, pomidor, baqlajon, kartoshka, koʻkatlar va sarimsoq

Chanaxi (gruzincha: ჩანახი) — anʼanaviy gruzin^[1]^[2]^[3]^[4]^[5] taomi boʻlib, qoʻy goʻshti yoki tovuq goʻshtidan pomidor, baqlajon, kartoshka, koʻkatlar va sarimsoq bilan pishiriladi.

Tayyorlanishi

Chanaxi, iloji boʻlsa, alohida loydan yasalgan idishlarda tayyorlanadi va non hamda pishloq bilan tortiladi. Qoʻy goʻshti idishga avvaldan eritilgan sariyogʻ bilan birga solinadi. Ustiga piyoz, baqlajon, kartoshka, toʻgʻralgan koʻkatlar va pomidor qatlam-qatlam qilib joylashtiriladi. Suv quyilgach, taom pechda past olovda 4,5–5 soat davomida pishiriladi^[3].

Yana qarang

Manbalar

↑ David A. Bender, A Dictionary of Food and Nutrition, Chanakhi
↑ Tim Burford, Georgia, p. 74
↑ ^3,0 ^3,1 Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of Georgia, p. 86
↑ Robin Liston, Travels with My Heart: The Essential Guide for Travellers with Heart Conditions, p. 71
↑ V. V. Pokhlebkin, National Cuisines of the Peoples of the Soviet Union, Chanakhi (Wayback Machine saytida 2019-10-27 sanasida arxivlangan), Tsentrpoligraf Publ. House, 1978 (ruscha); English edition: V. V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978

[1] David A. Bender, A Dictionary of Food and Nutrition, Chanakhi

[2] Tim Burford, Georgia, p. 74

[:0-3] 3,0 ^3,1 Darra Goldstein, The Georgian Feast: The Vibrant Culture and Savory Food of Georgia, p. 86

[4] Robin Liston, Travels with My Heart: The Essential Guide for Travellers with Heart Conditions, p. 71

[5] V. V. Pokhlebkin, National Cuisines of the Peoples of the Soviet Union, Chanakhi (Wayback Machine saytida 2019-10-27 sanasida arxivlangan), Tsentrpoligraf Publ. House, 1978 (ruscha); English edition: V. V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978

[1]

[2]

[3]

[4]

[5]