Meat and potatoes are a classic combination, often found in peoples dishes from different corners of the planet. Georgian cuisine is famous for ezhahuri, a national dish based on the notorious combination. Ojahuri is cooked with pork and beef, and they eat with pleasure, surrounded by a wide circle of relatives.
How to cook ojahuri from pork?
Ingredients:
- pork - 500 g;
- potatoes - 400 g;
- white onions - 150 g;
- sour cream - 40 g;
- white wine vinegar - 15 ml;
- white dry wine - 60 ml;
- Sunflower oil - 50 ml;
- barberry - 1/2 tsp;
- tomato puree - 20 g;
- dried coriander - 1/4 tsp.
- laurel leaves - 4 pcs.
Preparation
Ideally, cooking should begin one day before the planned meal, because pork will need to marinate for about 12 hours. For the marinade, mix the vinegar with 10 ml of white wine, tomato puree, sour cream, pounded barberry, laurel and dried coriander. We pour marinade cut into large cubes of pork and well knead it together with onion rings. The container with meat is covered with food film and left in the refrigerator for 12 hours.
We spread marinated pork in a heated thick-walled frying pan and fry the meat until ready, topping up the remaining wine. You do not need to add oil, the pork fat will replace it with interest, do not forget to stir the meat.
In another frying pan in 50 ml of heated oil fry the potato cubes to a golden color. Mix the meat and golden potatoes, keep on the fire together for a couple of minutes and serve.
Ojachuri made from veal - Georgian recipe
Ingredients:
- veal - 980 g;
- potatoes - 500 g;
- white onion - 215 g;
- adzhika - 13 g;
- hops-suneli - 4 g;
- red dry wine - 98 ml;
- fresh greens of coriander.
Preparation
Veal with fat is cut into large cubes and pickled in a mixture of wine, adzhika and spices. To taste, you can add large pieces of white onions, carefully crumpling them with meat, so that the onion is letting the juice. Cover the meat with a film and leave to marinate for half a day.
Peeled potatoes cut into cubes and fry in deep-fried.
On the stove we warm up a thick-walled frying pan or brazier, fry beef on it in a marinade with onions until the meat is ready. Of course, do not forget to mix beef during cooking.
When the beef for ojahuri comes to the ready, mix it with potatoes and keep on fire for 5 minutes. Lay the meat and potatoes on a dish, sprinkle generously with fresh coriander and serve it to the table. Ojacuri in Georgian is most delicious accompanied by a glass of Georgian wine and a cheerful company.
Georgian Ojahuri dish with mushrooms and cheese
The Georgian cuisine is full and not meat, I mean vegetarian recipes, one of them is Ojahuri with mushrooms, in which the latter adequately replace their presence with pork and beef.
Ingredients:
- potatoes - 400 g;
- champignons - 400 g;
- butter - 80 g;
- soft cheese or feta - 100 g;
- green onions and other greens.
Preparation
Peeled potato tubers cook as usual - to softness in salted water.
While the potatoes are brewed, we clean the hats of champignons and get rid of their legs. On the frying pan throw a good slice of butter and fry mushroom hats until all of the moisture evaporates from them. At the same stage, you are free to make your own adjustments in the form of supplements such as onions, garlic, hot peppers, a bit of Adzhika or identical spices. Add the chopped boiled potatoes to the mushrooms and continue the frying until the whole contents of the frying pan have acquired a characteristic golden brown tint. Spread the dish in a bowl, sprinkle with herbs and cheese.