Georgian Beef Ojakhuri

Georgian Beef Ojakhuri

Georgian Beef Ojakhuri

Course: Beef, Main Course
Meet the culinary masterpiece from the heart of Georgia: Beef Ojakhuri, a dish so rich in history and flavor that it’s like a passport to the Caucasus on your plate.
Historically, this Georgian gem has graced tables for centuries. Imagine this dish being prepared in the kitchens of ancient Tbilisi, filling the air with the aroma of sizzling onions and succulent beef cubes. While we may not have a specific date and a chef’s name, let’s transport ourselves to a time when this dish was a feast fit for kings.

Now, let’s talk beef. We’re not talking about your average beef here; we’re talking big, juicy chunks of top-notch quality. It’s like the crown jewel of the dish, making it a bit fancy, a bit regal. These hearty cubes are fried to perfection, sealing in the juiciness without a pinch of salt—keeping it royally delicious.
Picture a symphony of sizzling in the same oil, each ingredient taking its turn on the stage. Onions go first, infusing the oil with their golden essence, followed by the beef, acquiring a tantalizing brown hue. Then, the potatoes join the party, ensuring they soak up all the flavorful notes from their predecessors. It’s a cooking ballet that results in a harmonious, mouthwatering melody.
But what sets this dish apart is the herb mix—a secret combination that imparts a taste you’ve likely never experienced before. It’s like uncovering a hidden treasure, a flavor adventure that transcends the ordinary.
On the health front, this Georgian delight is not just a treat for the taste buds; it’s a nutritional powerhouse. Potatoes, beef, tomatoes, and an array of spices—each contributing to a well-rounded, hearty meal. It’s a wholesome experience, like a warm embrace from the Caucasus Mountains.
Calorie-wise, it’s a satisfying dish that doesn’t compromise on flavor or nutrition. It’s the kind of meal that nourishes both body and soul, proving that good food doesn’t have to be guilty pleasure.
So, there you have it—Beef Ojakhuri, a journey through time and taste, a symphony of flavors from the heart of Georgia. Now, go ahead, grab a fork, and let your taste buds embark on this culinary adventure. Bon appétit!


  • 3 large potatoes, coarsely chopped

  • 2 onions, coarsely chopped

  • 600 g (1.3 lbs) beef, cut into large cubes

  • 3 cloves minced garlic

  • 3 regular tomatoes

  • 1 tsp dry garlic

  • 1 tsp paprika

  • 1 tsp basil

  • Half a glass of any greens for sprinkling

  • Sunflower oil for deep frying

  • Salt/pepper to taste


  • Pour half a cup of sunflower oil into the pan for deep frying. Fry the onion. Once it turns slightly golden-colored, put it in a separate plate. Drain all the excess oil from the onions back into the pan. We fry the onion first to ensure the following ingredients are enriched with onion flavor.
  • Using the same oil, fry the meat until a slightly browned color is achieved. Please note that we do not salt the meat at the frying stage so it keeps its juiciness. When the meat is ready, put it with the onions, pour the excess oil back into the frying pan.
  • Now our oil has acquired an onion-meat taste. We fry the potatoes last as they don’t have a particularly strong flavor. As soon as the potatoes are covered with a golden crust, drain all the excess oil from the frying pan as we no longer need it. Also, don’t forget to take care of the tomatoes.
  • In the original recipe we use unpeeled tomatoes, but I prefer to remove the skin; to do this, pour boiling water over them for 1 minute, drain the water and peel. Cut the tomatoes into large pieces.
  • Add previously fried onions, meat, tomatoes, spices, garlic, salt/pepper to taste to the frying pan with potatoes. Mix everything well and place the frying pan on low heat for 5 minutes, cook with the lid closed. We do not add water as the tomatoes will give juice. Open the lid and stir the mixture in time to time, to ensure the potatoes are saturated with the juice from the tomatoes.
  • At the end, sprinkle the completed dish with fresh herbs. You can use cilantro, parsley or basil, or you can use them all together. Choose any greens you like. Bon appetit!

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