Ojakhuri In Georgian: A Step-by-step Recipe With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Traveling through Georgian national cuisine: learning how to cook real ojakhuri

The name of the national Georgian dish ojakhuri literally translates as "family". It is indeed often prepared as an everyday meal, especially in large families. Ojakhuri is meat fried with potatoes and flavored with spices. The type of meat is not important, but what really matters is the way it is served. It is served in a stone or earthen pan called ketsi. Let's learn how to properly cook ojakhuri together to surprise and delight our relatives.

Classic pork ojakhuri recipe

Cooking this dish is not difficult at all, do not be afraid that it belongs to the cuisine of another country. You will need:

• 220 g pork;
• 250 g potatoes;
• 50 g onions;
• 3 g garlic;
• 90 ml of vegetable oil;
• 90 g tomato;
• 1 bunch of greens.

Let's start cooking.

1. Rinse the pork and pat dry with paper towels. Heat oil in a frying pan, put pieces of meat in it, salt and sprinkle with a little pepper. Fry until the meat is golden brown.

   

   Fry the meat until golden brown

2. Chop the peeled onion into thin half rings. Take them apart and add to the meat. Mix well.

   

   Take a good look at the half rings of the onion so that they are fried properly

3. Peel the potatoes, cut into medium cubes, lightly salt and deep-fry. It is better to do this in advance, because it needs to be added to the meat before the onion is completely fried.

   

   Pre-deep-fry the potatoes

4. Chop the garlic clove very finely or pass through a press. Place in a skillet with other foods.

   

   Garlic will add a pleasant aroma to the dish.

5. Sprinkle ojakhuri with spices and finely chopped herbs, mix well again.

   

   Spices and herbs are essential ingredients of ojakhuri

6. Wash the tomatoes, peel them off (although you can leave them on), cut into wedges and place in the pan with other foods. Mix again.

   

   Add tomatoes last

7. Simmer the ojakhuri for another 7 minutes, stirring occasionally. You probably don't have ketsi, so put the ojakhuri on plates and serve.

   

   It's okay if you serve ojakhuri on plates, contrary to tradition.

By the way, ojakhuri can also be vegetarian. Try using mushrooms instead of meat: it turns out very tasty. I tried to cook ojakhuri with champignons, porcini mushrooms, aspen mushrooms and chanterelles. I liked the whites more, they have a taste similar to meat. For this very taste, I added more onions, about 2 times, only cut half of them into rings, and passed the second through a meat grinder, and so fried with mushrooms.

Be sure to try cooking ojakhuri with mushrooms

Classic Ojakhuri video recipe

Ojakhuri in the oven

This cooking method is not very different from the previous one. We will cook from veal and also use red wine.

Take these products:

• 1 kg of veal;
• 1 tsp salt;
• 0.5 tsp ground black pepper;
• 3-4 onions;
• 1-2 glasses of dry red wine;
• 1 kg of potatoes;
• 1 bunch of parsley;
• 1 bunch of cilantro;

• 2-3 cloves of garlic.

  

  Prepare all the food you need

Cooking process.

1. Salt and pepper the meat, cut into slices of medium size, chop the onion into rings. Put this in a saucepan, stir, cover with red wine and let stand for 1–2 hours.

   

   Marinate the meat in wine

2. Turn the oven to 200 ° C. Arrange the meat on a baking sheet and send to the oven to fry. Take it out from time to time, stir and pour over the resulting juice. Cook for about 20 minutes until all pieces are golden brown. Transfer them to a heat-resistant container such as a ceramic pot. Do not turn off the oven.

   

   Let the meat roast in the oven until golden brown

3. Cut the potatoes into large mugs, salt and place on a baking sheet. Add butter on top and bake in the oven for 20 minutes. Take out and grease occasionally.

4. When the potatoes are cooked, add the meat to it and stir. Sprinkle half rings on top with the remaining onion, chopped herbs and crushed garlic. Stir again and leave in the oven for 5-10 minutes.

   

   Bake all mixed foods for another 5 minutes

5. Serve ojakhuri with traditional Georgian satsibeli and tkemali sauces.

   

   Traditional Georgian sauces will perfectly complement Ojakhuri

Video recipe: ojakhuri in a kazan

youtube.com/watch?v=oulAjZohJr4

Ojakhuri in a multicooker

This recipe is not much different from the previous ones, but it has some peculiarities. Almost the same, only slightly supplemented composition of products, a similar principle of preparation, and only when it comes to a multicooker, there is a difference.

The multicooker will cook great ojapuri for you

You will need:

• 700 g pork;
• 3 large potatoes;
• 2 onions;
• 1 tbsp. l. ketchup or tomato paste;
• 50 g sour cream;
• 60 ml of dry red wine;
• spices, salt, bay leaf - to taste;

• vegetable oil.

  

  It is better to take pork with some lard.

It is advisable that the pork has a little lard.

1. Marinate the meat by mixing with chopped onions, sour cream, wine, ketchup, salt and spices. You need to marinate for 9-12 hours.

   

   Meat must be marinated for up to 12 hours

2. Soak the chopped potatoes in a bowl of salted water for an hour. After that, transfer it to the multicooker bowl, add a little butter and fry in the "Baking" mode. Transfer the finished potatoes to a plate.

   

   Soak the potatoes in salt water before frying them.

3. Now put the marinated pork in a bowl, fry for 40–45 minutes on the “Baking” mode. When the meat is ready, add the potatoes to it and leave on the same setting for another 10 minutes.

   

   Fry the meat and potatoes until tender

Now you have some more interesting recipes in your piggy bank. Be sure to cook ojakhuri for your family, we are sure you will love it! Enjoy your meal!