Odschakhuri or Ojakhuri

by Editorial Staff


Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)


  • 600 g pork, preferably neck or chop
  • 400 g potato (s)
  • 150 g red pepper (s)
  • 200 g onion (s)
  • 2 cloves garlic
  • 0.5 ½ bunch dill
  • Seasoned salt (Svanetian seasoning salt) or normal salt
  • pepper
  • 100 ml vegetable oil for frying
Odschakhuri or Ojakhuri
Odschakhuri or Ojakhuri


  1. Odschakhuri is one of the most popular Georgian dishes. Translated it means family meal because everyone likes it. Pork and potatoes are indispensable basic ingredients, the rest can be varied in numerous ways.
  2. Cut the meat into bite-sized pieces - in Georgia, meat on the bones is also popular - and fry them in a little oil until crispy. Dice onions, garlic and paprika, add and fry briefly. Keep the meat and vegetables warm.
  3. Peel and dice the potatoes and fry them in plenty of oil in a new pan until they are crispy and soft. Add the potato cubes to the meat, mix and season with salt, pepper and the chopped dill. Ideally, you should use Svanetian seasoning salt, but if necessary you can also use normal salt. Cover the dish and let sit on a low flame for another three to four minutes.
  4. Odschakhuri is typically served in an unglazed clay bowl. If you like, you can garnish the dish with fresh onion rings.

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