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Wine with food: Georgian Odjakhuri pan-fried dish with potatoes alongside a glass of Otskhanuri Sapere red wine.

Khashlama Odjakhuri (pan-fried dish with meat, potatoes and onions)

Odjakhuri is the quintessential Georgian family meal and impresses with its honest, rustic preparation in the pan. In this recipe, succulent meat is combined with golden-brown fried potato wedges and sweet onions to create a hearty taste sensation. The addition of Georgian spices and fresh herbs gives the dish its authentic flavor. It is easy to prepare, nutritious and perfect for social evenings. Together with a strong Otskhanuri Sapere or a spicy Syrah, you will experience a piece of Caucasian joie de vivre that will delight you with its intense roasted aromas and the perfect harmony of the ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course, Pan dish
Cuisine Georgian
Servings 2 Servings
Calories 620 kcal

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)

Nutritional values per portion

Calories: 620kcalCarbohydrates: 45gProtein: 35gFat: 32g
Keyword Caucasus, Fried potatoes, Georgia, Hearty, Meat pan, Odjakhuri, Onions, Otskhanuri Sapere, Pan dish, Wine with food
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