Ojakhuri – Georgian family-style roast
"Ojakhi" means "family". A simple, comforting dish that shows how familiar ingredients can come together in a completely different way.
This is the blog’s first Georgian recipe, so here’s a short introduction to Georgian cuisine.
Food plays an essential role in Georgian culture. Family gatherings and get-togethers with friends often turn into feasts, and hospitality is deeply rooted in everyday life. It’s not uncommon for a Georgian to invite a complete stranger to join a meal for free.
Georgian cuisine is particularly known for its meat dishes, local cheeses, and remarkable winemaking tradition. Perhaps the country’s most famous dish is khachapuri, enjoyed far beyond Georgia’s borders. While the ingredients are simple – just the cheese (“khacha”) and bread (“puri”), the combination of stringy, melted Sulguni and the aroma of a wood-fired oven makes it unforgettable. Georgia is also considered one of the world’s oldest wine-producing regions, home to over 500 unique grape varieties.
If you’d like to learn more about Georgian food culture, Sikharuli: A Recipe for Georgian Happiness by Tinatin Mjavanadze is an excellent place to start.
Ojakhuri is a beloved family classic in Georgia, usually prepared for weeknight dinners. The dish consists of bite-sized pieces of roasted meat—typically pork or beef—combined with potatoes, and in this variation, also includes bell peppers and tomatoes for added juiciness and flavor. Traditional Georgian spices and a generous finish of fresh herbs are what set it apart from an standard roast.
Traditionally, ojakhuri is cooked in a clay dish called a “Ketse”. The same vessel is often used to prepare another Georgian delicacy – mushrooms baked with cheese – which is worth trying at least once.
Ojakhuri – Georgian family-style roast
"Ojakhi" means "family". A simple, comforting dish that shows how familiar ingredients can come together in a completely different way.
Ingredients
For marinating the meat
For the main dish
Method
- 1Cut the meat into bite-sized pieces, about 3cm across.
- 2Mix the vinegar and spices, then coat the meat evenly. Set aside and marinate at room temperature for 1 hour.
- 3Cut the potatoes into wedges and pat them dry with a paper towel.
- 4
Heat a pan over medium-high heat with some oil. Fry the potatoes until golden on the outside but not fully cooked through.
Transfer them to a bowl and toss with the remaining salt, garlic, tomatoes, and bell pepper.
- 5Fry the meat until evenly browned and a golden crust forms. Add the sliced onion and cook for 1 minute more.
- 6Combine the meat and vegetables in a bowl. Add 50ml water and mix gently.
- 7
Transfer everything to a clay dish and place it in a cold oven.
Set the oven to 180°C with fan and bake for 40–60 minutes after it heats up, or until the potatoes are fully cooked.
- 8Finish with chopped cilantro and serve hot.
Questions & Answers
Can it be made with different meats?
Absolutely. Georgians often prepare ojakhuri with different kinds of meat. Popular choices include lamb, chicken, and veal.
Just be sure to adjust the cooking time accordingly to avoid overcooking the meat.
Is a clay pot required?
Not at all. Any oven-safe baking dish will work well.
The clay pot is traditional and makes for a beautiful presentation, but it doesn’t have a significant impact on the final result.
Can the meat be marinated overnight?
I wouldn’t recommend it. The vinegar can eventually make the meat less tender.
One hour at room temperature or up to four hours in the refrigerator should be enough.
Why start in a cold oven?
When cooking in a clay pot, it’s best to heat it gradually to reduce the risk of cracking.
If you’re using a regular baking dish, you can preheat the oven as usual.
Experiences
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