Recipe Catalog
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Khatuna Kolbaya, owner of Saperavi Café, shared the recipe with us.
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Khatuna Kolbaya, co-owner of Saperavi Café and "Vai Me!" shared the recipe with us. "Ojakhuri" is translated from Georgian as "family", from the word "ojahi" - "family". This is the name of one of the most famous and hearty dishes of Georgian cuisine . It consists of potatoes, onions, garlic, tomatoes, herbs, Georgian spices and meat, usually pork, because pork is an inexpensive, everyday, homemade meat. But if you cut it into small pieces and stew it with Svan salt , khmeli-suneli and basic tomato sauce satsebeli, and most importantly, generously sprinkle with cilantro, then everyday pork will literally blossom. Depending on the season, you can add new colors to the ojakhuri, for example, in the fall, replace some of the potatoes with quince, and in the winter with celery.
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Odjakhuri with pork is a vibrant and hearty dish from Georgian cuisine. The name translates to 'family' or 'home,' reflecting its purpose of gathering loved ones around one table. Pork neck fried in clarified butter acquires an appetizing golden crust, while the potato soaked in meat juices becomes tender and aromatic. The addition of garlic, cilantro, and tomatoes gives the dish a special charm, creating a harmonious balance of flavors – spiciness, freshness, and a slight tanginess. The finishing touch is pickled onions that add a pleasant sharpness. Odjakhuri is perfect for cozy home evenings when you want to warm up and enjoy the traditional taste of Georgian cuisine.
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Odjakhuri made from pork is a soulful Georgian dish that embodies the atmosphere of a family hearth. The name 'odjakhuri' translates to 'family', emphasizing its homely essence. The dish combines golden potatoes, juicy pork, and aromatic spices to create a rich flavor. Bell peppers add freshness, while cilantro and thyme provide Georgian spice. The cooking feature lies in the sequential frying of ingredients, preserving their texture and revealing aromas. Adding garlic, vinegar, and tomatoes completes the flavor profile with depth. Odjakhuri is traditionally served hot, accompanied by fresh herbs and a glass of red wine. It’s an ideal choice for friendly gatherings or family dinners, offering warmth and coziness of Georgian cuisine.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
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Braised pork with quince is a harmonious blend of tender meat and fruity sweet-sour notes. This recipe has roots in European cuisine, where fruit accents are often used to enhance the depth of meat dishes' flavors. Quince adds exquisite tartness and softness, making the pork especially juicy. The dish has a rich aroma with a slight hint of spices, thanks to dried garlic and herb-infused salt. It is perfect for a cozy family dinner or festive table. Served with a side of potatoes or vegetables, it highlights the richness of flavor. The simplicity of preparation makes it accessible even for culinary beginners, while the result consistently delights with its rich and balanced taste.
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Quince tatlısı is a true embodiment of Eastern sophistication. This dessert, originating from Turkey, is made from fragrant quince baked in syrup with wine, cinnamon, and cloves. Quince acquires a rich caramel-fruity flavor during cooking, while the spices add warmth and depth. During baking, the fruits become soft while retaining their natural sweetness and absorbing a noble wine hue. Quince tatlısı pairs perfectly with rich sour cream, creating a contrast of textures—the velvety tenderness complements the fruit's tartness. This dish is not just a dessert but true gastronomic magic to be enjoyed on cozy evenings while savoring each bite and immersing oneself in the richness of flavor nuances. Historically, quince has been valued in the East for its beneficial properties and ability to adorn any feast.
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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.
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Odjakhuri vegetable is a fragrant and rich dish of Georgian cuisine that embodies warmth and homely comfort. Historically, 'odjakhuri' means 'family', and its traditional meat version is prepared for feasts. In this version, a wealth of vegetables: potatoes, eggplant, mushrooms, and peppers are sautéed to reveal their flavors. Tomatoes add a slight tanginess while garlic and spices enhance the aroma. Baked in the oven, the dish achieves a harmony of tastes, with dried basil completing the composition. It is an ideal treat for lovers of hearty and rich vegetable dishes, suitable as a standalone hot dish or an addition to the main table. The tenderness of the vegetables, the spiciness of the spices, and Georgian traditions make Odjakhuri vegetable a special highlight of any family dinner.
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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.
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Odjakhuri with chicken is a traditional Georgian dish whose name translates to 'family' or 'home-style roast.' It embodies the warmth and comfort of Georgian cuisine by combining tender meat, aromatic spices, and sautéed vegetables. Juicy chicken thighs marinated in fragrant herbs are fried until golden brown and then mixed with crispy potatoes, sweet peppers, and onions to create a delightful balance of flavors. Garlic and herbs add freshness and zest to the dish. Odjakhuri is perfect for friendly gatherings and family dinners, filling the home with wonderful aromas. It is served hot, generously garnished with herbs, enjoying the harmony of Georgian traditions.
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Quince is a wonderful and highly revered fruit in Georgia. Our friend Dima Antadze's family baked it according to this recipe.
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This aromatic couscous with chicken, quince, saffron, dried apricots, and dried cherries is a vibrant dish of Moroccan cuisine that conveys the warmth of the eastern sun and the luxury of traditional gastronomy. It combines the sweetness of fruits, the spiciness of spices, and the tenderness of chicken meat to create a harmony of flavors and textures. The dish's history dates back to ancient traditions when couscous was a staple food and dried fruits and spices added rich taste and aroma. The couscous is infused with golden saffron spice and citrus freshness, while the stewed meat with caramelized onions and fruits gives richness to the dish. It is perfect for both festive dinners and family gatherings, immersing one in an atmosphere of eastern hospitality and coziness.
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Apple, quince, and rum-soaked raisin cobbler is a refined dessert with a rich aroma and intense flavor. Its roots trace back to European cuisine, where cobblers are valued for their combination of fruity juiciness and crispy crust. In this recipe, quince soaked in sugar syrup adds a gentle tartness, while apples provide classic sweetness and softness. Rum-soaked raisins bring rich caramel notes, and the dough infused with butter and nutmeg becomes airy and fragrant. The baked golden crust hides a warm fruit filling inside that pairs wonderfully with whipped cream. This dessert is perfect for cozy evenings or festive tables, filling the home with aromas of spices and baked fruits.
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Chicken with quince, ginger, and saffron is an exquisite dish of Turkish cuisine that embodies a harmony of flavors. The tender chicken meat is infused with warm spices—ginger and saffron—that give it a rich aroma and mild spiciness. Quince sautéed in butter adds a fruity tang and soft texture, perfectly complementing the juiciness of the chicken. Historically, this dish traces back to Ottoman culinary tradition where the combination of fruits and meat was popular in palace kitchens. Thanks to the spices, it warms and fills the home with coziness. It can be served as a festive treat or family dinner. This is an ideal example of how Turkish gastronomy transforms simple ingredients into a masterpiece, revealing a wealth of flavor nuances.
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