Ojakhuri is a traditional Georgian dish that perfectly combines tender meat with crispy, flavorful potatoes. The name “Ojakhuri” literally translates to “family meal,” symbolizing its roots as a hearty, comforting dish meant to be shared with loved ones. In this variation of Ojakhuri, we use pork neck, which provides a rich and juicy flavor, but it can also be prepared with beef or chicken. The dish is seasoned with classic Georgian spices like coriander and garnished with fresh parsley and garlic for a burst of flavor. This simple yet delicious stir-fry is perfect for any occasion, offering both comfort and a taste of Georgia in every bite.

Full Recipe:

Ingredients:

• 700 g pork neck (or any other meat of choice)
• 1 kg potatoes
• 4 onions (approximately 400 g)
• 1-2 cloves garlic
• 20 g butter
• Salt, to taste
• Ground black pepper, to taste
• 1 tsp ground coriander (without a slide)
• Small bunch of parsley, finely chopped

Step-by-Step Instructions:

Step 1: Preparing the Meat

1. Cut the meat: Start by cutting the pork neck into portion-sized cubes or strips. Try to keep the pieces uniform to ensure even cooking.
2. Fry the meat: Heat a large pan over high heat. Once hot, add a small amount of oil. Add the meat to the pan and fry it over high heat until golden brown on the outside and cooked through, about 5-7 minutes. Stir occasionally to ensure all sides are browned evenly.
3. Remove the meat: Once cooked, remove the meat from the pan and set it aside.

Step 2: Frying the Onions

1. Chop the onions: Finely chop the onions.
2. Sauté the onions: Using the same pan where the meat was cooked, add the chopped onions. If necessary, add a little more oil. Fry the onions for 1-2 minutes over medium heat until they become transparent and softened. Be careful not to overcook them.
3. Combine with meat: Transfer the sautéed onions to the plate with the meat.

Step 3: Cooking the Potatoes

1. Prepare the potatoes: Peel the potatoes and cut them into quarters or sixths, depending on their size. The pieces should be large enough to hold their shape but small enough to cook through quickly.
2. Fry the potatoes: In the same pan, melt the butter and add the potatoes. Fry them over medium heat until they are golden brown on the outside and tender on the inside, about 15-20 minutes. Stir occasionally to prevent them from sticking and ensure even browning.

Step 4: Combining Everything

1. Add meat and onions: Once the potatoes are cooked, transfer the meat and onions back into the pan with the potatoes.
2. Season the dish: Add salt and pepper to taste, as well as the ground coriander. Gently stir everything together, being careful not to break up the potatoes too much.
3. Add garlic and parsley: Finely chop the garlic and parsley. Stir them into the dish at the end for a fresh and aromatic finish.

Step 5: Serving

1. Final touch: Once everything is mixed, allow the dish to rest in the pan for a minute or two to let the flavors meld together.
2. Serve hot: Transfer the Ojakhuri to a serving dish and enjoy it hot, ideally with a side of fresh bread or a light salad.

Cooking Tips:

• High heat for meat: Frying the meat over high heat helps lock in the juices and gives the meat a nice golden crust, adding depth to the flavor.
• Fry in batches: If your pan is too small to accommodate all the ingredients at once, cook the meat, onions, and potatoes in batches to avoid steaming them instead of frying.
• Garlic and parsley at the end: Adding garlic and parsley at the very end preserves their fresh, vibrant flavor, which complements the richness of the meat and potatoes.
• Adjusting spice: Feel free to adjust the spices according to your preference. If you like it spicier, you can add some crushed red pepper flakes.

Storage:

• Refrigeration: Leftover Ojakhuri can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan to maintain the crispy texture of the potatoes.
• Freezing: Freezing is not recommended as the potatoes may become mushy when thawed.

Nutritional Information (per serving):

• Calories: 450-500 kcal (depending on portion size)
• Protein: 25 g
• Carbohydrates: 40 g
• Fat: 22 g
• Fiber: 5 g
• Sodium: 600 mg

FAQs:

1. Can I use other types of meat? Yes, while pork neck is traditional, you can use beef, lamb, or even chicken. Just adjust the cooking time accordingly to ensure the meat is tender.
2. Can I add other vegetables? Sure! Bell peppers, carrots, or even mushrooms can be added for extra flavor and texture.
3. Is this dish spicy? Ojakhuri is not inherently spicy. However, you can add chili flakes or ground cayenne pepper if you prefer a bit of heat.
4. Can I make this dish in advance? It’s best served fresh, but you can make it a day ahead and reheat it in a pan to restore some of the crispiness to the potatoes.
5. What should I serve with Ojakhuri? Ojakhuri pairs well with a fresh green salad or pickled vegetables. A side of Georgian bread (puri) is also a great addition to the meal.

Conclusion:

Ojakhuri is the ultimate comfort dish, perfect for family gatherings or any meal where you want to enjoy hearty, flavorful food. The combination of tender, juicy meat, crispy fried potatoes, and the freshness of garlic and parsley creates a meal that’s both satisfying and delicious. With its roots in Georgian tradition, this dish brings a taste of the Caucasus to your home. Whether you stick to the classic recipe or experiment with different meats and vegetables, Ojakhuri is sure to become a favorite in your kitchen.