Ojakhuri in Megrelian
1 serving
40 minutes
Odjakhuri is a soulful Georgian dish that embodies home comfort and culinary traditions of the region. The word 'odjakhuri' translates to 'family' in Georgian, as this dish is often prepared for large gatherings. The combination of juicy marinated pork, crispy potatoes, and aromatic tomato sauce with herbs creates a rich flavor that balances spiciness and tenderness. Svan salt and adjika give odjakhuri its distinctive Georgian accent, while the clay plate retains heat, making the dish especially appetizing. It is enjoyed with Georgian bread and complemented by a glass of red wine. This dish not only satisfies but also unites, reminding us of the importance of family traditions and warm evenings filled with flavor.
1
5.5 hours before serving, we marinate the meat. Cut the pork into equal medium pieces. Slice the onion into large rings and add it to the meat. Pour in the liquid ingredients, add salt and pepper to taste, and mix. Place everything in a cool place.
- Pork: 200 g
- Onion: 1 piece
- Beef broth: 200 ml
2
While the shashlik is grilling, we start on the second part of the dish.
3
After 5 hours, remove the meat from the marinade, skewer it (for one serving, we need only a quarter of the prepared shashlik). Place them on the grill and cook for 20 minutes, turning occasionally. Make sure there is no fire.
4
We need a large pot for frying. Pour 1 liter of sunflower oil into it and place it on low heat to gradually warm up. Place a sauté pan (a pan with high sides) on medium heat and add 3 tablespoons of sunflower oil.
- Deep frying oil: 1 l
- Deep frying oil: 1 l
5
Slice the onion into half rings and send it to a heated pan. Stir occasionally. The onion will fry for a few more minutes.
- Onion: 1 piece
6
Meanwhile, we cut the tomatoes into small slices (should yield 10 pieces).
- Tomatoes: 1 piece
7
We squeeze garlic cloves onto the plate.
- Garlic: 2 cloves
8
We cut the potatoes into large cubes.
- Potato: 200 g
9
During this time, the onion should become transparent and slightly browned on the sides. We add adjika. We increase the heat a bit and stir the mixture for 1 minute.
- Adjika: 1 tablespoon
10
We put tomato paste in the pan and mix it. We check if the frying oil is heated. We add potato cubes to it and mix. We cook them until golden and crispy for 2-3 minutes. We add tomato slices to the onion with spices. We stew for 1 minute.
- Tomato paste: 2 tablespoons
- Potato: 200 g
- Tomatoes: 1 piece
11
We take the potatoes out onto a plate. We remove the oil from the heat.
12
Pour 100 grams of beef broth into the pan. Slightly evaporate the mixture over high heat.
- Beef broth: 200 ml
13
Add 2 handfuls of chopped greens and crushed garlic, mix well.
- Green: 1 bunch
- Garlic: 2 cloves
14
Place the ready pieces of shashlik and potatoes into the 'sauce'.
15
Pour in another 100 grams of broth and mix everything.
- Beef broth: 200 ml
16
Add 3 pinches of Svan salt.
17
We place the ojakhuri in a preheated clay plate. We garnish with onion rings and chopped greens.