The rustic family meal from the heart of Georgian village communities
If you’re looking for the perfect food wine for a dish that combines hearty down-to-earthness and Caucasian soul, Odjakhuri is unbeatable. In the world of wine and food, this name literally stands for family, which emphasizes the communal nature of this stir-fried dish. Odjakhuri is the perfect combination of seared meat, golden-brown roasted potato wedges and sweetly caramelized onions. Unlike stews, this recipe thrives on the roasting and texture of the individual components, which are often served in a cast-iron pan, the ketsi. Fresh herbs and a pinch of Georgian spices round off the flavor without overpowering the rustic note. It’s an honest dish that calls for an accompaniment that can match the intensity of the roast potatoes and the juiciness of the meat. The right choice of wine transforms this simple pan-fried dish into a festive experience that transports the warmth of a Georgian home straight to your dining table and pampers the palate with a harmonious balance of fat, salt and spice.
Ideal wine pairing: Otskhanuri Sapere (Imeretia, Georgia)
Otskhanuri Sapere (Imeretia, Georgia)
An Otskhanuri Sapere from Georgia is the ideal answer to Khashlama Odjakhuri with meat, potatoes and onions. This rare and extremely dark grape variety from the Imeretia region is regarded by connoisseurs as an insider tip for strong meat dishes. On the nose, the wine develops a deep bouquet of wild berries, plums and a distinctive note of forest floor and green pepper. As Odjakhuri is very full-bodied and rich in roasted aromas due to the roasting in the pan, the dish requires a wine with a lively acidity and a firm tannin structure. The Otskhanuri Sapere offers exactly this backbone and manages to balance the fat of the roast potatoes and the heaviness of the meat on the palate. Its wild, almost archaic characteristics harmonize wonderfully with the rustic method of preparation in the cast-iron pan. The cool minerality in particular, which many wines from this variety bring with them, ensures a pleasant freshness after every hearty bite. It’s a pairing that combines the power of western Georgian vineyards with the tradition of home cooking and provides a lingering, spicy finish that perfectly frames the savory nuances of the onion flavor.
Further wine recommendations for Khashlama Odjakhuri (pan-fried dish with meat, potatoes and onions)
Rioja DOCa Reserva (Rioja, Spain)
A Rioja DOCa Reserva offers a wonderful spicy depth that goes excellently with the roasted meat and roasted potatoes of the Odjakhuri. The characteristic notes of vanilla, coconut and ripe red fruit, which result from the long barrel ageing, complement the sweet onions in a very elegant way. The crumbly tannins of the Tempranillo perfectly emphasize the texture of the meat, while the fine acidity provides the necessary structure. It is a very classic choice for lovers of structured red wines who are looking for a European alternative and value an accompaniment that confidently frames the savory nuances of the Georgian pan and ensures a long-lasting, harmonious finish that wonderfully picks up on the smoky notes of the roast.
Barolo DOCG (Piedmont, Italy)
A Barolo DOCG made from the Nebbiolo grape impresses with its distinctive tannin structure and fine acidity, which forms a fascinating contrast to the juiciness of the Odjakhuri. The aromas of dried roses, tar and dark cherries form an aristocratic counterpoint to the rusticity of the roasted potatoes. The high concentration of Barolo in particular picks up on the intensity of the roasted aromas and refines the dish to the highest level. It is a very sophisticated wine pairing that impresses with its clarity and strength. For connoisseurs, this wine offers the perfect balance between invigorating freshness and deep complexity, which harmonizes wonderfully with the meat and ensures a very precise taste experience that emphasizes the quality of the ingredients and cleanses the palate perfectly after every hearty bite.
Syrah WO Stellenbosch (Western Cape, South Africa)
A Syrah from Stellenbosch brings a wonderful pepperiness and dark fruit notes that go phenomenally well with the strongly spiced meat in the Odjakhuri. With its aromas of blackberries, smoke and black olives, it reflects the savory aspects of the pan and stands up well to the intensity of the onions. The powerful structure of this South African wine lays perfectly over the succulent meat and supports the rich texture in a very flattering way. It has enough extract to stand up to the roasted notes of the potatoes and provides a full-bodied taste experience on the palate. An excellent choice for connoisseurs who prefer a full-bodied red wine with plenty of spice, which ideally picks up on the nuances of the roast and leaves a luxurious mouthfeel that gains additional complexity from the ripe fruit.
Priorato DOCa (Priorat, Spain)
A powerful red wine from Priorato offers an intense accompaniment to the rustic Odjakhuri. The mineral notes of the slate soils and the dense fruit of Garnacha and Cariñena harmonize wonderfully with the roasted components. This wine has an enormous density that particularly highlights the savory aspects of the meat. Despite its power, a high-quality Priorato has a cool minerality that provides a surprising balance on the palate and ideally complements the roasted aromas of the potatoes. A pairing for connoisseurs who are looking for a powerful statement in the glass and want to combine the mineral depth of the Spanish mountains with traditional Georgian cuisine in a very structured way, with the wine’s strong tannins ideally accompanying and supporting the texture of the pan.
Blaufränkisch Mittelburgenland DAC (Burgenland, Austria)
A Blaufränkisch from Mittelburgenland offers a wonderfully fiery character and a striking cherry fruit that goes excellently with the spiciness of the Odjakhuri. The pithy acidity of this Austrian wine sets an invigorating accent to the richness of the roasted potatoes and harmonizes with the fresh herbs such as coriander or parsley. On the nose, the wine often develops aromas of dark berries and fine spice, which lightens up the rather heavy pan-fried dish. Its structured tannin structure ideally balances the fat of the meat, so that every bite retains a pleasant dynamic. It is a very lively choice for lovers of characterful red wines who are looking for an accompaniment that elegantly underlines the herbaceous freshness of the dish and provides a balanced finish that perfectly frames the earthiness of the potatoes.
The recipe:
Khashlama Odjakhuri (pan-fried dish with meat, potatoes and onions)
Cooking utensils
- 1 Large heavy pan (ideally cast iron)
- 1 Knife
- 1 Cutting board
- 1 spatula
Ingredients
- 400 g Pork neck or fillet of beef cut into cubes
- 500 g waxy potatoes cut into slices
- 2 medium-sized onions cut into rings
- 2 Garlic cloves finely chopped
- 1 tsp Svanetic salt or coarse salt with coriander and garlic
- 1 teaspoon sweet paprika powder
- 3 tablespoon sunflower oil
- 1 bunch of fresh coriander or parsley
- 1/2 Pomegranate the seeds for decoration
Preparation
PREPARATION:
- Cut the meat into approx. 3 cm cubes.
- Peel the potatoes and cut into even slices.
- Peel the onions and cut into fine rings.
- Chop the garlic.
- Wash and roughly chop the herbs.
COOKING STEPS:
- Heat the oil in a heavy frying pan.
- Fry the potato wedges until golden brown and crispy on all sides.
- Remove the potatoes from the pan and drain on kitchen paper.
- Sear the meat in the same pan over a high heat.
- Add the onion rings to the meat and fry until translucent.
- Add the garlic and toss briefly.
- Return the fried potatoes to the pan.
- Season everything with Svaneti salt and paprika powder.
- Fry together over a medium heat for a further 5 minutes so that the flavors combine.
DIRECTIONS:
- Serve the ojakhuri directly in the pan or on a preheated plate.
- Sprinkle generously with the fresh herbs.
- Sprinkle the pomegranate seeds over the dish.
- Serve hot.
- It is traditionally served with a spicy Georgian tomato dip or adjika.
SUPPLEMENTS:
- Adjika (Georgian spice paste)
- Fresh flatbread
- Pickled vegetables (Torshi)
