Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours.[3]
^
abDarra 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,
ChanakhiArchived 2019-10-27 at the
Wayback Machine, Tsentrpoligraf Publ. House, 1978 (in Russian); English edition: V.V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978