Ojakhuri with pumpkin
6 servings
25 minutes
Odjakhuri with pumpkin is a vibrant dish of Georgian cuisine that combines tender veal with soft, sweet pumpkin. The name 'odjakhuri' translates to 'family' and reflects the warm, heartfelt atmosphere of a Georgian meal. Meat fried in vegetable oil develops a crispy crust while the vegetables gain a rich flavor enhanced by the aroma of garlic, thyme, and coriander. The light sweetness of the pumpkin harmonizes with the spiciness of the spices, creating a rich bouquet of flavors. The dish is served hot, sprinkled with fresh cilantro; it is perfect for a cozy dinner or festive table, delighting both gourmets and lovers of traditional Georgian cuisine.
1
Peel the pumpkin from the skin and seeds, and cut it into small sticks. Cut the veal into the same pieces.
- Pumpkin: 500 pieces
- Veal: 500 g
2
Heat the pan and fry the pumpkin in vegetable oil until half cooked. Add meat to the pumpkin and fry for 3-4 minutes over medium heat, stirring.
- Pumpkin: 500 pieces
- Vegetable oil: 50 ml
- Veal: 500 g
3
Chop the garlic and add it to the meat with pumpkin, mix, add the sliced onion in thin half-rings, mix again and cook for another 2-3 minutes.
- Garlic: 3 cloves
- Onion: 1 head
4
Add thinly sliced pepper and zucchini to the pan, mix. Season with pepper and salt, add thyme, ground coriander, and chopped cilantro. Serve garnished with fresh cilantro.
- Red sweet pepper: 0.5 piece
- Courgette: 0.5 piece
- Cilantro: 10 g
- Ground coriander: pinch
- Wild thyme: pinch
- Ground black pepper: to taste
- Salt: to taste
