Ojahuri is a recipe with which ordinary potatoes and meat turn into a juicy, fragrant family Georgian dish. Generously flavored with traditional hops-suneli, ripe tomatoes and fresh herbs, it has a rich taste, an appetizing view and belongs to a rare category of dishes that can convey a homely atmosphere.
How to cook ojathuri?
Ojacuri in Georgian is high-quality meat and vegetables, spices and fresh herbs. The rules use fat pork and veal. For softness and taste, meat is marinated in wine or lemon juice. The dish is prepared simply: meat and potatoes are fried separately, combined, seasoned with spices, tomatoes and immediately fed to the table.
Ingredients:
- pork neck - 450 g;
- potatoes - 4 pcs .;
- onion - 1 piece;
- oil - 50 ml;
- lemon juice - 80 ml;
- a clove of garlic - 3 pieces;
- tomato - 1 pc .;
- hops-suneli - 5 g;
- black ground pepper - pinch;
- coriander and basil - for a handful.
Preparation
- Marinate pieces of pork in butter and lemon juice for 3 hours.
- Sliced potato fries in deep-fried.
- Fry the meat with onions.
- Add potatoes, garlic, spices and tomato slices.
- Strain under the lid for 3 minutes.
- Ojjahuri with pork is decorated with greens and immediately served.
Ojahuri on ketsi - recipe
Ojjahuri on ketsi is a traditional way of cooking and serving a dish. Unlike the usual frying pan, where meat is simply stewed or scalded, clay meat preserves meat juices, aroma of spices and a crusty crust is formed. It should be remembered that the meat in clay ketsi is prepared for a few more minutes, after being removed from the fire.
Ingredients:
- pork ribs - 1.5 kg;
- potatoes - 600 g;
- onion - 2 pieces;
- tomatoes - 2 pieces;
- hops-suneli - 5 g;
- red wine - 100 ml;
- dry adzhika - 5 g;
- cilantro - a handful.
Preparation
- Meat cut and marinate in wine and spices for 6 hours.
- Cook the potatoes in deep fat.
- Warm the ketsi and fry the meat and onion rings.
- Add potatoes and tomatoes.
- Ojjahuri is a recipe, presuming to languish on ketsi for no more than 7 minutes.
Ojjahuri with mushrooms
The Georgian ojahuri dish can turn into lean, if the meat is replaced with mushrooms. They are perfectly combined with potatoes and tomatoes, are quickly prepared, and make the dish nutritious and low-calorie. All you need is to fry them with onions until rouge and combine them with potatoes, tomatoes and spices that will add Georgian flavor to food.
Ingredients:
- champignons - 200 g;
- potatoes - 3 pcs .;
- onion - 2 pieces;
- tomato - 1 pc .;
- black ground pepper - pinch.
Preparation
- Before cooking ojayhuri, fry the potatoes in deep frying.
- Champignons cut into 4 pieces and fry with onions.
- Add potatoes and tomato slices, season.
- Ojjahuri is a mushroom recipe, which "ripens" on the plate for another 5 minutes.
Ojjahuri with beef - recipe
Ojachuri from veal will help to turn everyday simple products into a juicy dish. A specialty of the recipe is that the meat in its finished form is filled with tomatoes and seasonings. Within a few minutes the product acquires an extraordinary taste and aroma, which it shares with roasted potatoes . When serving, the Ojahuri is decorated with pomegranate seeds.
Ingredients:
- veal - 350 g;
- potatoes - 4 pcs .;
- tomatoes - 4 pieces;
- onion - 1 piece;
- adzhika - 5 g;
- a clove of garlic - 2 pieces;
- oil - 40 ml;
- cilantro - handful;
- Garnet grain - 20 g.
Preparation
- Pieces of veal fry.
- Mix the crushed tomatoes, adzhika and garlic.
- Season the mixture with meat.
- Peel potatoes and onions, add the meat.
- Ojjahuri is a recipe in which the pomegranate seeds and greenery will emphasize the Georgian flavor.
The recipe for ojahuri from pork
Ojjahuri from pork has its own peculiarities: to make the meat soft and tender, it is marinated in spicy spices for half an hour. Then fry in a pan, add the raw potatoes and bring to readiness. With this technique, the dish retains its juiciness, aroma and is able to please every household, in accordance with Georgian traditions.
Ingredients:
- pork - 430 g;
- potatoes - 3 pcs .;
- tomatoes - 3 pcs .;
- onion - 2 pieces;
- hops-suneli - 5 g;
- adzhika - 20 g;
- fresh parsley - a handful.
Preparation
- Pork and onion marinate in spices for half an hour.
- Fry, add potatoes and grill until cooked.
- Put the tomatoes and simmer for 10 minutes.
Ojahuri with chicken
Ojjahuri is a Georgian recipe, using which you can pamper your family with a simple and hearty meal. Chicken meat is included in the daily diet of almost every family and is ideal for cooking. A universal product is perfectly combined with all components and is quickly prepared. For the dish, any portion of the chicken, except the fillet, is suitable.
Ingredients:
- chicken - 1/2 pcs .;
- potatoes - 4 pcs .;
- onion - 2 pieces;
- tomatoes - 3 pieces;
- a clove of garlic - 3 pieces;
- fresh parsley - a handful;
- hops - suneli - 5 g.
Preparation
- Cut the chicken portionwise, season and fry.
- Add the potatoes.
- Ojahuri is a home-made recipe in which potatoes and chicken are stewed for 20 minutes under a lid.
- Enter the tomatoes, garlic and greens, and soak the dish for 10 minutes.
Ojjahuri with lamb
Ojjahuri is prepared from any sorts of meat, but it is especially flavored and juicy obtained from lamb. Such meat is specific, so before cooking ojahuri in Georgian, it must be marinated. Prepare the marinade simply: you need to mix the spices, spices, wine vinegar and butter, and put the meat with onions in the mixture for two hours.
Ingredients:
- lamb - 1,3 kg;
- potatoes - 5 pcs .;
- tomatoes - 3 pcs .;
- onion - 3 pieces;
- vinegar - 40 ml;
- oil - 80 ml;
- coriander - 5 g;
- hops-suneli - 5 g;
- adzhika - 20 g.
Preparation
- Meat with onion marinate in spices, vinegar and oil for 2 hours.
- Fry, add the garlic and potatoes and cook for 20 minutes.
- Type tomatoes and simmer for another 10 minutes.
Ojathuri in the oven - recipe
Ojathuri in the oven - akin to the process of cooking on ketsi. With this method of heat treatment, the components are languishing in their own juice, they are evenly baked and exchanged with flavors. To prevent the dish from turning into porridge, it is necessary to pre-fry the meat in a frying pan and, before sending it to the oven, add raw potatoes and tomatoes.
Ingredients:
- pork - 500 g;
- potatoes - 6 pcs .;
- tomatoes - 3 pcs .;
- tomato sauce - 40 g;
- Bulgarian pepper - 1 pc .;
- wine vinegar - 40 ml.
Preparation
- Meat marinate with vinegar for an hour.
- Fry, add onion, pepper.
- Place into a mold, cover with potato slices and tomatoes.
- Pour the sauce and cover with foil.
- Bake for 30 minutes at 180 degrees.
Ojahuri at the stake
Ojjahuri in the cauldron at the stake belongs to the category of dishes that only benefit from the light aroma of the haze. Georgian roast of meat and vegetables , roasted on an open fire, will not leave indifferent even fastidious household members. With this cooking technique, it is important to adjust the intensity of the fire, so as not to overeat the meat.
Ingredients:
- Pork neck - 500 g;
- potatoes - 120 g;
- onion - 35 g;
- a clove of garlic - 2 pieces;
- water 100 ml;
- hops-suneli - 5 g;
- oil - 60 ml.
Preparation
- Heat the Kazan, pour in the oil and fry pieces of pork.
- Add potatoes, water and cook for 15 minutes.
- Put the onion, garlic and tomatoes on a fire for 5 minutes.
Ojathuri in the multivariate
Ojjahuri from a turkey in a multivark will join a collection of healthy and healthy food, as it has a number of advantages. Meat of turkey is nutritious, it is a valuable dietary product and does not require special skill in cooking. Tomning in the multivark makes the dish softer, more gentle and adapts it to the everyday home menu.
Ingredients:
- turkey fillet - 380 g;
- potatoes - 3 pcs .;
- Bulgarian pepper - 1 pc .;
- onion - 1 piece;
- tomatoes - 3 pieces;
- adzhika - 20 g.
Preparation
- Fry the turkey and onions in the "Baking" mode for 15 minutes.
- Add the potatoes, cook for another 10 minutes.
- Put the adzhika, peppers and tomatoes.
- Cook the dish in the "Soup" hour.