Chanakhi with green beans
4 servings
30 minutes
Chakhakh with green beans is a traditional Georgian dish that embodies the coziness and richness of Caucasian flavors. It is cooked in clay pots, allowing the meat and vegetables to simmer slowly, revealing the depth of aroma. Lamb soaked in the juices of tomatoes, eggplants, and fresh herbs acquires a tender texture, while green beans add a light freshness. Chakhakh is served directly in the pot it was cooked in, preserving all its warmth and flavor richness. This dish pairs perfectly with Georgian wine and fresh bread. Chakhakh is not just food but a part of cultural heritage that brings family and friends together at the table.
1
Wash the lamb and cut it into small pieces (2-3 pieces per serving), place it in a metal or preferably clay pot (jar) with a capacity of 2-3 liters.
- Lamb: 500 g
2
Add finely chopped onion, peeled and sliced potatoes, halved tomatoes, cleaned and chopped green beans, diced eggplant, parsley or cilantro; season with salt, sprinkle with pepper, and pour in 2 cups of water.
- Onion: 1 head
- Potato: 750 g
- Tomatoes: 200 g
- Green beans: 200 g
- Eggplant: 300 g
3
Cover the dish with a lid and place it in the oven for 1.5–2 hours to stew.
4
Chanakhi is served in the same dish it was cooked in (without transferring to a plate).
