About Food – Ojakhuri (Family Meal)
In this recipe we will show you how to make a popular Georgian family meal called Ojakhuri.
Ingredients:
500 grams of pork, 400 grams of potatoes, 3 medium sized onions, 2 tbs sour cream (or mayonnaise), 2 tbs white wine vinegar, 60 ml of white wine, 50 ml of oil, half tsp of powdered Berberis berries, 1 tbs tomato puree, quarter tsp of dried coriander, 4 dried bay leaves, a pinch of salt and a pinch of pepper.
Preparation:
Make a marinade: Do this at least 12 hours before cooking so that the meat becomes soft and full of flavor. Cut the pork into medium sized cubes – do not cut the fat off. Cut 2 onions into thin slices. Put the pork and onions into a bowl, thoroughly stir ingredients or use hands to mix. Add powdered Berberis, sour cream, tomato puree, coriander, bay leaves, 10 ml of white wine, 2 tbs white wine vinegar, salt and pepper. Mix thoroughly and place bowl (covered) in the refrigerator. Leave for at least 12 hours.
When the marinade is ready and you are ready to cook remove the marinade from the refrigerator and add to a pan. Do not remove bay leaves.
There is no need to add oil as it will fry in its own fat.
Fry at a low heat for 10 minutes then add 50 ml of white wine and 30 ml of water. Stir occasionally and then more frequently as the wine and water reduces.
Peel and cut potatoes into small pieces. Put oil into another pan and add potatoes when the oil is hot. Fry at a high temperature for 10 minutes until the potatoes become crispy.
When the meat looks like the meat in the picture above, fry for a final 3 minutes on a high heat and stir continuously.
This will make the outside of the meat crispy but the inside will remain soft.
Congratulations, you have made Ojakhuri. Remove bay leaves and serve with a garnish of one thinly sliced onion.
Enjoy your Ojakhuri!
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Georgia About 
Oh, my goodness I want some of this!!! It is time for me to fix something to eat and it will be nothing like this. My mouth is watering and this looks fantastically delicious! Hugs
It was lovely – we had it for lunch.
oh my gosh! nom, nom, nom!!!
It really was delicious Chuck!
That looks soooo good, my mouth is watering!
So is mine! 🙂
Oh yum! I want to try this. Do you know if there is a substitute for the berberis berries? Maybe juniper berries? Really cool photo tutorial for this!!! 🙂
I’m not sure if juniper berries can be used. You should be able to find some as the berries are often used in Middle Eastern and European rice pilaf recipes.
Oh thank you. I will look for them.
That looks great – making typist hungry! (As in starving, not the country!)
🙂 We get hungry here in Georgia too (as in the country, not the State) 🙂
*drools* looks very delicious…..in Georgia, people use lots of spices and herbs for meals, don’t they?
Do you think that we can cook “Ojakhuri” with Chicken instead of pork? Woof?
You can use chicken instead of pork but use the type of marinade described in the chicken barbecue post Kevin.
Sounds delicious!
Note to myself: Never, ever, ever view these photos of incredible food and pictures of Georgia at mealtime. I couldn’t find my ax to break the screen and dip fingers into food!
Hi Georgia About 🙂 I found your blog through Cooking in Sens and I just had to have a go at making your beautiful dish, Ojakhuri. It looks so delicious even when it is was raw I was salivating!
I started the marinade early this morning but my plan is to have the dish tonight. I was wondering if you thought I could marinate for less time…9 hours? and then slow cook it in the oven instead of on the stove. I used a fatty pork shoulder and generally this is how I would cook it. I was just wondering what your thoughts on this method would be.
That should be fine. Please let me know how it turns out.
ooooh! so delicious. A great dish for sure. Here’s my finished post:
http://dishnthekitchen.wordpress.com/2013/03/09/georgian-ojakhuri/
Will be on my to do list very soon!
I stumbled across this page today and my god, this dish looks AWESOME! I’ve never heard of berberis, but I’m sure I’ve probably eaten it before. I’ll have to look for it at the spice shop and get cooking!