Georgian cuisine is highly popular in different parts of the world; one of the most famous dishes is Chanakhi. It consists of lamb, vegetables (usually onions, eggplants and potatoes), spices and seasonings. The influence of national characteristics of other countries led to changes in the classic recipe; the dish was often prepared with pork, chicken and beef. It is better to cook canakhi in a clay pot. The reason is not only that the dish is traditionally prepared this way, but that the taste and aroma are enhanced.

Composition of the dish

Let's consider the classic version of preparing chanakhi; this recipe will allow you to understand what the taste of this dish originally was. If necessary, lamb can be replaced with pork, beef or chicken if you really want to cook this delicacy, but you can’t find suitable meat.

Usually cooking is done for several servings at once. To prepare 4 pots, you will need the following ingredients (quantities in parentheses):

• eggplants (2 pcs.);
• lamb (400 g);
• potatoes (4 pcs.);
• tomatoes (2 pcs.);
• sweet pepper (2 pcs.);
• fresh herbs;
• beans in pods (120 g);
• bulbs (2 pcs.);
• a small amount of lamb fat;
• garlic (8 cloves);
• chili pepper (0.5 pcs.);
• adjika (4 teaspoons).

To improve the taste, you can use various means; many housewives add bay leaves to the dish.

To prepare a dietary option, lamb and lamb fat can be replaced with lean meat and vegetable oil. In Georgia, meat replacement is viewed negatively, but the dish has already become a global treasure. The use of pig, cattle and even poultry meat for cooking (turkey is sometimes used as a dietary option) gives the traditional Georgian dish new flavor shades.

Cooking features

It is customary to cook chanakhi in a pot, but it can be cooked in vats, in the oven, and even in a frying pan. All this is good, but the use of clay pots with a volume of 3 to 4 liters is the best time-tested option. Previously, pots were placed to simmer in ovens; the flavors and aromas of the components were mixed in the container; the peculiarity of the clay did not allow them to disappear. The finished pot is served on the table, where the dish is laid out on plates. In Georgia, chanakhi is eaten with fresh flatbread.

The pots used must be made of clay; in products made of cast iron or ceramics, the dish may dry out or burn.

In modern conditions, Georgian chanakhi in pots is prepared in the oven, the container is designed for one serving. This allows each guest to serve their own pot without having to lay out anything. Food in such a container does not spoil; the canakhi will have the same amazing taste the next day. For this reason, one-pot meals are popular among people who don't always have time to cook every day.

Before you start cooking, you should take a responsible approach to the set of ingredients. This will help you prepare a beautiful chanahi in pots that will look like in the photo. The following features of product selection can be highlighted:

• You need to prepare small and round eggplants; bitterness is rarely found in them;
• although carrots are often present in cooking videos, they are not found in the traditional recipe;
• if there are no fresh tomatoes, you can use tomato paste, but this will worsen the taste;
• the set of herbs and spices can be changed according to your preferences.

Cooking method

We use the chanakha recipe for cooking in pots, which should be prepared in advance. They need to be filled with water for an hour. At this time, you can cut meat and vegetables into large pieces. Potatoes, onions and tomatoes are cut in half, peppers are cut into 4 parts, eggplants - into 8. When the pots are hot, put a small piece of fat, half an onion, half a potato, a handful of beans and 4 pieces of eggplant into each.

The pots are placed in a cold oven, only after that the heating is turned on. When placed in a hot oven, the dishes may crack.

A layer of meat is placed in the center of the pot, 2 pieces of pepper, half a tomato, herbs with garlic and spices are also placed there. Place 2 pieces of chili and a spoonful of adjika in the next layer. The Chanakhi recipe allows for the use of warm red wine instead of hot water when cooking. Liquid is needed to fill the entire contents of the dish. The treat takes an hour and a half to prepare, then all that remains is to season it with herbs.

There are several secrets to improve the taste and get a beautiful dish like in the photo. Here are the most common ways to improve chanakhi:

• fry some ingredients in advance (eggplant, potatoes, chopped red pepper);
• don't be afraid to experiment with spices;
• Observe the order of the layers.

When using the same recipe, you can change the ingredients, use chicken meat, change the set of spices. Certain techniques can significantly increase cooking time. If we just cook the contents of the pot in the oven, it will take less than two hours. If we decide to pre-fry some components, the process will take much longer. Before eating a dish, you might be interested in its history; to do this, you can watch one of the many videos.

In a saucepan, the same principle of laying out ingredients in layers applies as when cooking in pots. The following layers are laid out:

1. eggplant rings at the bottom;
2. thin pieces of meat and half rings of sweet pepper on eggplant;
3. peeled tomato rings, thin onion rings;
4. finely chopped garlic, hot pepper and herbs, sprinkle all with salt;
5. if the edges of the pan are high, a few more rows may be needed;
6. the top layer will be potatoes cut into circles;
7. The whole mass should be poured with oil and a little salt.

Whatever utensils are chosen, be it a cauldron, a saucepan, a frying pan or other things, the canakhi will delight guests with its rich taste. The dish does not have to be cooked in a pot, although this is the traditional way. Sometimes such an opportunity is simply not available; this is not a reason to refuse your favorite treat. Chanakhi is suitable for family dinners and large holiday celebrations; additional decorations are used for the holiday.

2016-08-05

Hello dear readers of Irina Rybchanskaya’s blog! Our meeting today is led by Vera Ramazova. We continue our acquaintance with the amazing cuisine of the Caucasus. May residents of other regions forgive me, but it seems to me that Caucasian cuisine is one of the most delicious. Look at the unsurpassed, smoke-smelling food - not the food, but the song! Today the hero of the culinary day is vats in pots. In Armenian - chanakh, in Georgian - chanakhi, other nationalities have something else, but the main thing is not in the name, but in the essence of this amazing dish!

Chanakh is quite easy to prepare, but the end result exceeds all expectations. It's hard to find a dish that brings together so many favorite ingredients that create this culinary masterpiece. They say that vat appeared in the Caucasus in the 16th century, and only the upper class could prepare it, and all because the potatoes brought there were expensive and were available only to the nobility.

It is believed that the classic chanakh is prepared with lamb (and I agree with this), but, as it turned out, any not very fatty meat is suitable for it - both pulp and ribs. In Armenia, chanakhi in pots is cooked in a tandoor (this is a stone oven for baking lavash) and, of course, the chanakhi in it turns out fabulous!

Today, after making another “raid” in the freezer, I found a piece of pork, and immediately realized that I needed to cook it in order to satisfy three people and satisfy the culinary preferences of everyone.

Step-by-step recipe with photos of chanakha in pots

Ingredients for 3 pots

• 500 g pork.
• 4 medium potato tubers.
• 6 small eggplants.
• 2 small bell peppers.
• 1 teaspoon finely chopped hot pepper.
• 2 medium tomatoes.
• 1 head of onion.
• 4-6 cloves of garlic.
• A third of a bunch of cilantro, parsley, burgundy basil.
• Ground black pepper.
• Salt.

How to cook

1. Cut the meat into small cubes, wash and transfer to a colander. Wash the vegetables.
2. Peel the eggplants with a zebra strip and cut lengthwise into 3-4 pieces. If your eggplants will be larger and thicker, cut them so that the thickness is at least 1 cm. The eggplants are not bitter yet, so I didn’t cover them with salt or squeeze them.
   
3. Fry the eggplants in vegetable oil, not forgetting to add salt. Place on paper towels to remove excess grease.
   
4. Now in another frying pan, over high(!) heat, in any oil (literally a drop), fry our meat, stirring constantly, until golden brown, not forgetting to add salt and pepper. As soon as it “sets”, turn off the heat.
   
5. Cut the bell pepper into 4 parts, remove the seeds and cut into thin strips.
   
6. Cut the tomatoes in half and then into medium-thick slices.
   
7. Peel the potatoes and cut into large cubes.
   
8. Cut the onion into thin half rings or as you like.
   
9. Finely chop the greens. If the basil stems are too thick, remove them.
   
10. Let's get to the fun part - putting the ingredients of the canakhi into the pots. We will place pieces of meat on the bottom; if it is on ribs, then you should have taken care in advance that the bones fit properly in the pots.
    
11. My eggplants were small rather than medium, so I halved them. And you act according to the situation. Now place the eggplants on the meat in 2 rows.
    
12. Place garlic, passed through a press, onto the eggplants.
13. Now lay out the onions.
    
14. Onion - bell and hot peppers, very finely chopped.
    
15. Now sprinkle everything with half the chopped herbs.
16. Spread the potatoes and add a little salt.
    
17. Place tomatoes on top of potatoes and add salt too.
    
18. The final chord of the chanakh is the remaining half of the greenery.
    
19. Now we’ll close the pots with lids (if you don’t have them, use foil) and put the baking sheet in the oven.
20. I cooked the canakhi over medium heat, about 180 degrees, for 45-50 minutes. Check the potatoes, if they are ready, then everything else is even more so. By this time, such a mind-blowing smell will spread throughout the kitchen, and then throughout the apartment, that it will be increasingly difficult to keep household members at a distance from the stove.
21. And now, everything is ready
    

Chanakhi is a traditional dish of Georgian cuisine lovers, which is lamb stewed with vegetables. The potted chanakha recipe includes eggplant, potatoes, tomatoes and onions, which are placed in layers in a clay pot. The set of these vegetables should be equal in weight to the meat taken. This dish uses the entire range of spices from Georgian cuisine.

The calorie content of the dish is about 95 kcal per 100 g and depends on the fat content of the meat. Let's look at step by step and with photos how to cook canakhi in pots, pans and slow cookers.

Georgian Chanakhi in pots

Well-soaked with juice, thoroughly steamed, rich in aromas, the components give Georgian-style chanakhi an impeccable taste, and the dish itself pleases with a festive and bright appearance.

List of ingredients:

• Small eggplants and bell peppers – 2 pieces each;
• Beef (preferably lamb) – half a kilo;
• Fresh tomatoes and potatoes - 3-4 pieces each;
• Garlic – 3 cloves;
• Onions – 3 heads;
• Fresh greens (basil, cilantro, parsley) - a small bunch;
• Vegetable oil (for frying) – 5-6 large spoons;
• Spices, salt - to taste;
• Butter (preferably fat tail lard) – 50 g.

The recipe is for 4-5 pots.

Cooking diagram:

1. Cut the eggplants into large pieces yourself. Sprinkle them with salt, mix and leave for half an hour so that the bitterness comes out of them, then rinse;
2. Peel the onion heads and cut them into half rings;
3. Remove the stalks, seeds and membranes from the sweet peppers and cut them into large squares. It is better to include multi-colored fruits in the classic recipe for this dish; this makes the finished dish colorful and appetizing;
4. We cut the potatoes into large slices - first we divide the tuber in half, then each half into quarters;
5. Cut the meat into medium-sized pieces. To prepare such a roast, lamb and fat tail fat are considered ideal. But when preparing the dish at home, you can deviate from the original recipe and take beef pulp;
6. Before placing the ingredients in a clay pot, you can lightly fry them (optional). Pour some vegetable oil into a frying pan, heat it up and add the eggplants first. Keep them on the flame, remembering to stir, for two minutes (until light golden color);
7. Transfer the fried slices to a separate bowl. If necessary, add a little oil to the frying pan and fry our bright sweet pepper for five minutes;
8. Potatoes are next in line: fry them until lightly golden brown;
9. Remove the potato wedges from the frying pan, then sauté the onion. Be sure to mix it thoroughly so that the half rings do not burn;
10. When the onion slices are browned, transfer them to another container and fry the meat. It is better to place the beef in a frying pan in parts and fry in 2-3 batches, because if you put all the pieces at once, they will release a lot of moisture and the dish will turn out not fried, but stewed;
11. The ingredients are laid out in layers. First, distribute the sliced ​​meats and add some salt;
12. Next, lay out the sautéed onion. If we are preparing a beef dish without fat tail fat, we will add a small piece of butter to each pot;
13. Then sort the eggplants and add salt as desired;
14. The next layer is potatoes. Add a piece of butter and salt to taste;
15. Place sliced ​​bell peppers on the potato wedges;
16. Select juicy and fleshy tomatoes, cut into segments and add to the rest of the ingredients, add a little salt;
17. Sprinkle everything thickly with fresh herbs and finely chopped garlic. If desired, add adjika or ground coriander;
18. Cover the pots with a lid. Georgian chanakhis are cooked in the oven for an hour and a half at 180 degrees. There is no need to add water to the container during the process; there will already be a lot of liquid there.

Serve the delicious dish on the table, garnished with fresh herbs.

Chanakhi in a slow cooker

A “smart device” will help you quickly prepare this amazing Georgian dish.

List of components:

• Sweet peppers, onions, eggplants, tomatoes - two pieces each;
• Lamb – 600 g;
• Potatoes – 4 tubers;
• Garlic – 5 cloves;
• Coriander - a small spoon;
• Salt - to taste;
• A bunch of cilantro.

Recipe for chanakha in a slow cooker:

1. Wash the lamb and dry it with a paper napkin. Chop coarsely, sprinkle with pepper and add salt;
2. We also wash all the vegetables. Cut tomatoes, onions, seeded peppers and eggplants into rings;
3. Grease the multicooker bowl with melted butter. Place the meat on the bottom, then the onion rings and then the rest of the vegetables. Salt and pepper everything to your taste, set the “Cook Mode” at a temperature of 120 degrees. As soon as the meat pieces are slightly fried, add a little water, close the lid and simmer for an hour.

Lamb chanahi is sprinkled with herbs before serving.

Chicken Chanakhi in pots

The following products are required:

• Tomatoes and eggplants - 2 vegetables each;
• Potatoes – 3 tubers;
• Bulb;
• One chicken fillet;
• Seasonings, herbs, salt - to taste;
• Garlic – 2 cloves.

Detailed cooking instructions:

1. Cut the fillet into medium-sized pieces and place them on the bottom of the pot. Then finely chop the onion and place it on top of the chicken;
2. You can also put the onion as the first layer, this will not affect the taste of the food;
3. Cut the potatoes into medium cubes and place them on top of the other ingredients. The layers can be coated with mayonnaise;
4. The eggplants are laid out in the last layer and cut into strips or cubes. Sprinkle with parsley and garlic on top. Also add bay leaf, salt, peas, tomatoes and 1/3 of a glass of water. The tomatoes are scalded with boiling water, the peel is removed, and the pulp is put in a blender, then simmered a little in a frying pan and sent as a sauce for chicken in a pot.
5. The closed earthenware should be placed in the oven at 170 degrees for 0.5 hours.

Chanakhi with chicken is a unique culinary masterpiece that is very easy to prepare.

Chanakhi in a pan

Ingredients:

• Fat tail fat – 100 g;
• Onion – 0.5 kg;
• One bunch each of basil, cilantro and parsley;
• Bell peppers and eggplants – 3-4 pieces each;
• Lamb – 1.5 kg (ribs with meat or pulp);
• Head of garlic;
• Potatoes – 7-8 tubers;
• Tomatoes – 6 pieces;
• Ground black pepper – 1/3 small spoon;
• Salt - a teaspoon.

Recipe for canakhi in a pan:

1. Cut the lard into small pieces (you can use butter or vegetable oil instead) and place on the bottom of the saucepan;
2. Place pieces of lamb, not very finely chopped, on top;
3. Then – eggplants, cut into large slices. Season with salt and pepper;
4. Place the tomatoes, cut into 5-6 pieces;
5. Peel the bell pepper, chop it coarsely and place it on the tomatoes;
6. Add onion on top. Shred it as desired;
7. Place coarsely chopped potatoes, salt, pepper, sprinkle with chopped herbs;
8. Chop the garlic and add to the pan. Cover it tightly with a lid and place over high heat. Bring to a boil, reduce heat to medium and cook for a little over an hour. If desired, add 0.5 cups of white wine.

Chanakhi – Georgian lamb soup

Product composition:

• Bell peppers and tomatoes – 300 g each;
• Lamb – 900 g;
• Two garlic cloves;
• Eggplants – 400 g;
• Celery, cilantro, green basil - a bunch;
• A mixture of Georgian spices (utskho-suneli, Svan salt) - a small spoon;
• Olive oil – 6 large spoons.

Homemade step-by-step recipe:

1. Cut the lamb into large pieces, put it in a container and fill it with water. Cook until ready, remove the foam;
2. Cut the eggplants into cubes, peel the peppers and make large cuts;
3. Heat two large spoons of butter in a frying pan, add chopped vegetables, fry a little and simmer until done under the lid;
4. Transfer the stewed mass into a saucepan and add fresh tomatoes, coarsely chopped, as well as chopped garlic and spices;
5. Cook the canakhi soup over a small flame under a lid for about half an hour;
6. Add a large spoonful of olive oil to the plates and serve with chopped herbs.

Video: Chanakha recipe at home

Chanakhi is a dish of Georgian cuisine. There are several options for ingredients, try beef with vegetables and adjika. Adjika is suitable and ready-made to any degree of spiciness to taste, and even just a dry mixture of spices for it. In winter, it is quite possible to use frozen eggplants.

This is the amount of ingredients for 5 pots.

Peel potatoes, carrots, onions and garlic. Cut the beef into pieces. I have come across different options for the order of placing food in a pot...

For example: place chopped onions in a pot, then pieces of beef and sprinkle/add adjika to taste.

Then add medium-sized eggplants, potatoes, carrots and chopped garlic, and add salt.

Fill about 2/3 of the pot or a little more with water and place in the preheating oven. Consider the properties of your ceramic pots! Simmer the canakhi at 160-180 degrees for about 40-50 minutes under the lids.

Cut the tomatoes into pieces and chop the dill and add them to the top of the pots.

It should be ready in 15-20 minutes.

Serve canakhi either directly in pots or transfer to plates.

Bon appetit!

Those who have tried and know the taste of home-style roast will certainly appreciate the Georgian version of this dish - chanakhi. Tender, melt-in-your-mouth meat with stewed vegetables and dizzyingly fragrant spices can drive you crazy. The original recipe for this dish from Georgian chefs uses lamb or beef, but, as in most cases, the dish is constantly subject to changes by those who like to create something new, so you can prepare a delicious lunch by replacing the original product with pork, chicken or even a rabbit.

Chanakhi in Georgian pots: step-by-step recipes

The classic recipe for Georgian roast, stew or soup (whatever this dish is called!) includes meat, potatoes, ripe tomatoes, eggplant, onions and spices. It would seem that there is nothing unusual. But from my own experience I can say that it is precisely this list of ingredients and the correct preparation steps that give the best results. When I was young, there lived an elderly Georgian next door who often invited us to dinner. I tried several versions of meat and vegetables in his version and, of course, they are all incredibly tasty, but the dish in the original version is simply amazing.

Classic recipe for chanakha in Georgian pots

Simple ingredients, pots, an oven and a little patience - that's all you need to enjoy the wonderful taste of the classic Georgian version of meat and vegetables.

Ingredients:

• 2 kg lamb;
• 2 eggplants;
• 5 tomatoes;
• 5 potatoes;
• 2–3 heads of onions;
• 1 head of garlic;
• 1 tbsp. tomato juice;
• 1 bunch of cilantro;
• 1 tsp. chopped fresh basil;
• 1 tsp. khmeli-suneli;
• 1 tsp. coriander seeds;
• hot capsicum - to taste;
• salt - to taste.

Preparation:

1. Prepare your food.
   

   Stock up on the necessary ingredients

2. Rinse the lamb thoroughly under running water, remove films and veins. Trim the fat, chop it and place it in a dry frying pan. When the fat has rendered, remove the pieces (they will no longer be needed).
   

   Throw away the fat

3. Cut the prepared meat into pieces 3–5 cm long.
   

   To prepare chanakha, you can use both pulp and meat on the bone.

   Cut the meat into pieces

4. Place the lamb in a frying pan with rendered fat and fry over medium heat until golden brown.
   

   Fry the meat until golden brown

5. Peel the potatoes, cut each tuber into halves or quarters. Chop the onion into half rings. Cut the tomatoes into 4 parts.
6. Finely chop the cilantro and garlic with a knife, mix both ingredients. Set a few cloves of garlic and a couple of sprigs of herbs aside as you will need them later.
7. Cut the eggplants into thick rings (about 3 cm). Cut each piece of vegetable, leaving about 5 mm to the end, and stuff it with a mixture of herbs and garlic.
   

   Stuff eggplant slices with garlic and cilantro

8. Place the fried meat in a pot, pour over the gravy from the frying pan in which it was fried.
   

   Place the roasted lamb into the pot.

9. Place onions in the next layer.
   
10. Pour the spices into the pot, the remaining garlic cut into slices, and red hot pepper.
    

    Add spices and garlic

11. Pour tomato juice into the dish.
    

    Tomato juice can be replaced with meat or vegetable broth, plain water or dry white wine.

12. Cover the pot with a lid, place in an oven preheated to 180 degrees and cook for 2 hours.
13. Before serving the finished dish, chop the previously set aside sprigs of cilantro and pour it into the canakhi.
    

    In the version described above, a large ceramic pot was used to cook meat with vegetables, so the dish was served on the table in portioned plates. If you are preparing food in portioned containers, serve it directly in the same container where the food was stewed.

    Before serving, add chopped cilantro to the dish.

Below I bring to your attention another recipe for Georgian food with lamb and vegetables.

Video: Chanakhi with lamb

Chanakhi in Georgian pots with chicken, beans and mushrooms

One of the mouth-watering variations of a traditional Georgian dish, which can be prepared for both a regular and a festive dinner.

Ingredients:

• 500 g chicken meat;
• 500 g potatoes;
• 150 g champignons;
• 2 tbsp. boiled beans;
• 1 carrot;
• 2–3 heads of onions;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. flour;
• 2 tbsp. water;
• vegetable oil;
• salt and spices - to taste.

Preparation:

1. Cut the skinned and boned chicken meat into small pieces, mix with spices and salt to taste, leave for 15–20 minutes.
2. Heat 2 tbsp in a frying pan. l. vegetable oil, add chicken, fry until golden brown.
   

   Fry the chicken

3. Transfer the meat to pots.
4. Next, add the diced raw potatoes.
   

   Add potatoes to meat

5. Sauté (fry until soft) chopped onions and grated carrots. Transfer vegetables to meat and potatoes.
   

   Add sautéed vegetables to meat and potatoes

6. In the same frying pan where the vegetables were fried, fry the champignons cut into slices. Add the mushrooms to the rest of the prepared ingredients.
   

   Place the champignons in pots

7. Pour wheat flour into a dry, clean frying pan and, stirring constantly, fry it until light brown. Add tomato paste to the flour, mix the resulting mixture thoroughly. Pour water into the pan and stir well again so that there are no lumps left. Salt the filling to taste and add your favorite spices.
8. Evenly distribute the beans and tomato flour mixture between the preparations.
   

   Pour the mixture of water, flour and tomato into the pots

9. Place the canakhi in the oven and cook the dish for 1.5 hours at 200 degrees.
   

   The finished food is served on the table in pots. To avoid burns, it is recommended to place a small plate under each pot.

   Serve the dish in pots

I would like to note that you can also add eggplants, tomatoes, herbs (fresh or dried), spices and seasonings (suneli hops, coriander, ground hot pepper and others) to the list of ingredients for this recipe.

By watching the following video, you can get acquainted with another method of cooking chicken with vegetables in the oven.

Video: roast chicken in pots

Chanakhi in Georgian pots with beef and sweet pepper

A bright, very appetizing and aromatic dish in which juicy vegetables perfectly highlight the taste of meat and potatoes.

Ingredients:

• 500 g beef;
• 2 sweet peppers;
• 2 eggplants;
• 3–4 potatoes;
• 3–4 tomatoes;
• 2–3 cloves of garlic;
• 1/2 bunch of cilantro;
• 1/2 bunch of basil;
• 50 g butter;
• 5–6 tbsp. l. sunflower oil;
• salt - to taste;
• spices - to taste.

Preparation:

1. Cut the eggplants into large pieces, leave for 15 minutes, then rinse and dry. Actions with salt are necessary in order to get rid of the inherent bitterness of the vegetable.
   

   Prepare the eggplants

2. Cut the onion into half rings.
3. Peel sweet peppers from stems and seeds, cut into large squares.
   

   To make the dish brighter, use peppers of different colors.

   Peel and chop the bell peppers

4. Cut the peeled potatoes into 6–8 pieces.
5. Cut the meat into pieces with a side of about 3 cm.
   

   Cut the beef into pieces

6. Fry the eggplants, peppers and potatoes in sunflower oil one by one.
7. Sauté the onions.
   

   Fry all the vegetables one by one, including onions.

8. Without mixing, place the fried vegetables on a large plate (or in separate small containers).
9. In the same pan, fry the beef pieces until golden brown.
   

   Brown the pieces of meat thoroughly in a frying pan.

10. Place the prepared ingredients in pots in layers, observing the following order: meat, onions, eggplants, potatoes, sweet peppers. At the same stage, at the same time as the onions, add a piece of butter to the pots.
    

    Place roasted vegetables in pots

11. Place slices of ripe tomatoes into the pots and lightly salt them.
    

    Add tomatoes and a little salt

12. Add spices and salt to taste, and then add chopped herbs and finely chopped garlic.