Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. Lamb is placed in the pot with 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.
^ 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, Chanakhi, Tsentrpoligraf Publ. House, 1978 (in Russian); English edition: V.V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978