Monday, February 27, 2012

Chanakhi (Georgian, Armenian Dish)

Chanakhi is a very delicious dish of Georgia and Armenia . It is also popular in Afghanistan. Some 15 years back a friend of me from Farsi -baan Afghanistan (Persian speaking Afghan) named Baha uddin asked me about this dish weather I ever eaten or not. I replied in negative. He asked me to try this at Afghan Tent city in Sohrab Goth Karachi. It is very delicious dish they were cooking in Chanak (Tea kettle), The outlet and lid was closed during cooking. It was similar to Dampakht style cooking on very low heat. 
Here is the recipe of Chanakhi from Georgian and Armenian Cuisine brought to Afghanistan by Russian during invasion in afghanistan.


  • Lamb  1/2 kg
  • Butter/oil 1 cup
  • Aubergine/brinjal/Baingan   small , quartered in length  4
  • Potatoes halved in lenght  4
  • Tomatoes  quartered in length  3
  • Onion quartered in length 3
  • Garlic cloves (Javey)  6
  • Garnish : Fresh Coriander leaves(Cilantro)/Parley/Basil for garnish  use any one which is available
  • Chilli whole  3
  • Black pepper cutter 1 teaspoon
  • Salt to taste
  • Water  1/4 cup (optional)


  • Take a pan, place lamb/mutton at bottom add water(optional), spices and salt and butter/oil, then next layer of aubergine, then tomatoes, then onion and garlic, and at last potatoes.
  • Put on lid and seal it with dough.
  • Cook on simmering heat for 2 hour to 2 -1/2 hour.
  • Open the lid, sprinkle garnish.
  • Delicious Chanakhi is ready.
  • Serve with Rice.

  • Note: Traditionally Chanakhi is cooked in Clay Pot (handi).