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Ojakhuri — Georgian Family Dish

Ojakhuri translates from Georgian as "family dish" — and that says everything about its character. This is not restaurant food trying to impress; it is home food that brings people together. Beef tenderloin and pre-cooked potatoes are seared together in a hot pan until golden, then simmered with chicken broth and Svan salt — a Georgian spice blend prepared in-house at Manana from a mix of herbs and seasonings. Fresh tomatoes and chopped parsley with red basil go in last, just for a minute. The result is a hearty, aromatic plate that tastes like someone's grandmother made it — even when a professional did.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Aydin Gasanov

Ingredients

Beef tenderloin

100 gram

Onion

40 gram

Boiled potato

180 gram

Fresh tomatoes

80 gram

Parsley

5 gram

Red basil

5 gram

Svan salt (Georgian spice blend)

8 gram

chicken stock

100 milliliter

step

Cut the beef tenderloin into 2x2cm slices. Slice the onion into strips. Cut the potatoes into cubes or wedges — boil or pan-fry them in advance so they are almost ready. Dice the tomatoes into wedges, finely chop the parsley and red basil.

step

Heat a pan until very hot. Add the onion and beef together and sear until the meat starts to develop a crust. Add the potatoes and fry together. Pour in the chicken broth and add the Svan salt — the broth will carry the spices through the meat and potatoes, saturating everything with flavour. Let the broth partially reduce to form a light sauce.

step

Add the fresh tomatoes and chopped herbs. Stir and cook for just one minute — the tomatoes should warm through but keep their freshness. The dish is ready.

Serve

Serve hot, straight from the pan. This is a homestyle dish — plating is up to you. Traditionally served in a generous portion for the whole table.

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