You can cook potatoes with meat in different ways. In Georgia, fried potatoes soaked in pork or veal fat are called ojakhuri, and they are prepared in a special way. The meat is marinated in wine or with lemon, and the traditional Georgian spices khmeli-suneli are used as seasonings.
How to turn fresh potatoes and selected meat into a national Georgian dish for a festive table? Season and marinate the ingredients generously, and then fry in a special skillet in fat with ripe tomatoes and juicy herbs.
Ingredients for Ojakhuri
- pork neck or veal tenderloin - 550 g;
- potatoes - 500 g;
- onion - 1 pc.;
- grows up. oil - 60 ml;
- freshly squeezed lemon juice / dry red wine - 90 ml;
- garlic - 3 teeth.;
- large tomato - 1 pc.;
- hops-suneli spices - to taste;
- ground pepper, salt - to taste;
- fresh herbs - 1 bunch.
Step by step recipe
- Cut fresh meat into large strips across the fibers. Marinate the pieces in oil and wine or lemon juice for about 3-4 hours.
- Pour vegetable oil on a hot wok-frying pan or in portions on clay ketsi and place pork / veal squeezed from the marinade.
- Fry the meat until a light golden crust forms on the pieces.
- Peel the onion from the scales and cut the vegetable into half rings. Pour the onion to the meat. Fry on the same fire all together.
- Peel and fry the potatoes in boiling oil separately from the meat (you can use a deep fryer), generously salt and send them to the frying pan with the meat. Stir well and continue to fry.
- Peel and chop the garlic with a knife. Pour with meat and potatoes.
- Spice time. Hops-suneli should be sprinkled generously so that the ingredients are saturated with aromatic seasonings.
- Rinse greens, dry and chop. Add to the pan.
- Cut the tomato into slices, they should be the size of orange slices. Add the tomato to an almost finished dish and fry for 5 minutes over high heat. Then darken for another 2 minutes under the lid, turning off the heat.
- Serve immediately.
Useful Tips
- If you cook and treat ajakhuri directly in the ketsi frying pan, you will get as close as possible to the correct Georgian form of serving the dish. In a traditional frying pan, meat is fried and then slightly stewed, and in a mini-frying pan made of clay or stone it retains all its juices, the aroma of spices is not lost, but the ingredients get a crispy dark crust.
- It is important to take into account that after removing from the fire, the products in the ketsi continue to cook and sizzle for at least another 10 minutes.
- Ojakhuri can be made lean by substituting mushrooms for pork or beef. They perfectly complement the essential ingredient - potatoes - and gently set off the tomatoes. They, like meat, are enough to fry with onions and combine with golden potatoes, tomatoes and spices.
In Georgian, the word "odjakhuri" means "family". Thus, the dish named with this word is meant to be enjoyed by the whole family.
