Megrelian Ojakuri
Main Dishes | Georgian cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Megrelian Ojakuri
Ingredients
- Tomatoes - 1 piece
- Onion - 1 piece
- Garlic - 2 cloves
- Salad Potatoes - 7.1 oz
- Adjika - 1 tablespoon
- Passata Tomato Sauce - 2 tablespoons
- Herbs - 1 bunch
- Campbell's Beef Broth - 7 fl oz
- Vegetable Oil - 1 qt
- Pork Blood - 7.1 oz
Step by Step guide
Step 1
5.5 hours before serving the dish, marinate the meat. Cut the pork into equal medium pieces. Cut the onion into large rings and add it to the meat. Pour in the liquid ingredients, add salt and pepper to taste, and mix. Place everything in a cool place.
Step 2
While the kebab is grilling, we proceed to the second part of the dish.
Step 3
After 5 hours, remove the meat from the marinade and skewer it (for one serving, we will need only a quarter of the prepared kebab). Place them on the grill and cook for 20 minutes, turning occasionally. Ensure there is no open flame.
Step 4
We will need a large pot for frying. Pour 1 liter of sunflower oil into it and place it over low heat to gradually warm up. Place a sauté pan (a skillet with high sides) over medium heat and pour in 3 tablespoons of sunflower oil.
Step 5
Slice the onion into half rings and add it to the heated skillet. Stir occasionally. The onion will fry for a few more minutes.
Step 6
Meanwhile, cut the tomatoes into small wedges (you should have 10 pieces).
Step 7
Press the garlic cloves onto a plate.
Step 8
Cut the potatoes into large cubes.
Step 9
By this time, the onion should have become translucent and slightly browned on the sides. Add the adjika. Increase the heat slightly and stir the mixture for 1 minute.
Step 10
Add the tomato paste to the skillet and mix. Check the frying oil (it should be heated). Add the potato cubes to it and stir. Cook them until golden brown and crispy — about 2–3 minutes. Add the tomato wedges to the onion with spices. Simmer for 1 minute.
Step 11
Remove the potatoes onto a plate. Take the oil off the heat.
Step 12
Pour 100 grams of beef broth into the skillet. Reduce the mixture over high heat.
Step 13
Add 2 handfuls of chopped herbs and the pressed garlic, and mix.
Step 14
Transfer the cooked pieces of kebab and potatoes into the 'sauce'.
Step 15
Pour in another 100 grams of broth and mix everything.
Step 16
Add 3 pinches of Svan salt.
Step 17
Serve the ojakuri in a preheated clay plate. Garnish with onion rings and chopped herbs.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.