Ojakhuri, which translates to “family dish,” is a beloved Georgian meal known for its simplicity and rich flavors. Traditionally prepared with pork, Ojakhuri combines tender, golden-brown meat with crispy potatoes, all seasoned with aromatic spices like ground coriander and enhanced with fresh parsley and garlic. This one-pan dish is perfect for gatherings or family meals, as it’s both hearty and full of flavor. Ojakhuri is an easy-to-make meal with a rustic charm, bringing together deliciously seasoned meat and potatoes that are sure to satisfy.
Full Recipe:
Ingredients
- 700g pork neck, cut into bite-sized portions
- 1 kg potatoes, cut into 4-6 pieces each
- 4 medium onions (400g), chopped
- 1-2 cloves garlic, finely chopped
- Salt to taste
- Ground black pepper to taste
- 1 teaspoon ground coriander
- Small bunch of parsley, finely chopped
- 20g butter (for frying)
Steps to Make Ojakhuri (Georgian-Style Meat with Potatoes)
- Cook the Meat:
- Heat a pan over high heat and add a small amount of oil.
- Add the pork pieces and cook on high heat until golden brown and cooked through, about 5-7 minutes, stirring occasionally to ensure even browning.
- Once cooked, transfer the meat to a plate and set aside.
- Cook the Onions:
- In the same pan, add the chopped onions and cook for 1-2 minutes over medium heat until they become translucent and soft, absorbing the meat’s flavor.
- Transfer the onions to the plate with the cooked pork.
- Cook the Potatoes:
- In the same pan, add the butter and let it melt over medium heat.
- Add the potatoes, making sure they are evenly distributed in the pan. Cook until they are golden and tender, about 15-20 minutes, stirring occasionally to prevent sticking.
- Once the potatoes are fully cooked, add them to the plate with the pork and onions.
- Add Seasonings and Fresh Herbs:
- Finely chop the garlic and parsley.
- Add the garlic, chopped parsley, salt, black pepper, and ground coriander to the pork, onions, and potatoes.
- Gently stir everything together until well combined, being careful not to break the potatoes.
- Serve and Enjoy:
- Serve Ojakhuri warm, garnished with additional parsley if desired. Enjoy this hearty, flavorful dish as a main meal, perfect for sharing with family and friends.
Nutrition Facts (Per Serving, Approximate)
- Calories: 520 kcal
- Carbohydrates: 35 g
- Protein: 30 g
- Fat: 28 g
- Saturated Fat: 8 g
- Fiber: 4 g
- Sodium: 600 mg
- Sugar: 4 g
Frequently Asked Questions (FAQs)
- Can I use a different type of meat for Ojakhuri? Yes, while pork is traditional, you can also use beef, lamb, or chicken. Adjust cooking times as needed depending on the type and cut of meat.
- Can I make Ojakhuri vegetarian? Absolutely! Replace the meat with mushrooms or other hearty vegetables. Follow the same cooking steps to maintain the flavor profile.
- What can I serve with Ojakhuri? Ojakhuri is often served with fresh bread, a side of marinated vegetables, or a simple salad. A dollop of yogurt or sour cream also complements the dish.
- Can I prepare Ojakhuri ahead of time? Yes, you can partially cook the meat and potatoes ahead of time, then reheat them together just before serving. This will save time while preserving the flavors.
- Can I add more spices to this recipe? Yes, feel free to add a pinch of smoked paprika, chili flakes, or even Georgian spices like khmeli suneli for added flavor.
Tips for Making the Best Ojakhuri
- Use Quality Pork: For the best flavor and tenderness, use a marbled cut like pork neck or shoulder, as they cook well and remain juicy.
- Cook the Potatoes Separately: Frying the potatoes separately allows them to become crispy and golden without getting mushy, which adds a nice texture to the dish.
- Season Well: Adding salt, black pepper, and coriander enhances the rustic flavors of Ojakhuri. Adjust the seasoning to taste, especially after combining all ingredients.
- Add Fresh Herbs Last: Add the parsley and garlic just before serving for the freshest flavor. The garlic provides an aromatic touch without overwhelming the dish.
- Avoid Overcrowding the Pan: For the best results, cook the meat, onions, and potatoes in a single layer. This helps achieve a good sear and prevents steaming.
Storage Tips
- In the Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through.
- In the Freezer: Ojakhuri can be frozen for up to 2 months. Store in a freezer-safe container and reheat on the stovetop, adding a bit of water if needed to prevent drying out.
Conclusion
Ojakhuri is a classic Georgian dish that brings warmth and comfort to any meal. With tender, golden-brown pork, crispy potatoes, and the rich aroma of garlic and parsley, it’s a dish that’s simple yet full of flavor. Perfect for sharing with family, Ojakhuri is as enjoyable to prepare as it is to eat. Whether served on a cozy weeknight or as part of a larger feast, this rustic dish is sure to be a hit. Enjoy the heartiness and rich flavors of Georgian cuisine in every bite!