Today it was not me who cooked but Priya. She made us a dish that her mom from Georgia often makes: Ojakhuri.
Yeah ok, the photo is not very instagramable but god it was so good!
What gives all its flavor to this recipe is a sauce called Adjika in Georgian that you can find in Turkish grocery stores under the name of Acuka. If you can’t find one, you can do it yourself:
Adjika recipe :
- 3 tbsp tomato puree
- 2 tbsp sweet pepper concentrate
- 5 tbsp olive oil
- 1 tsp lemon juice
- 3 tbsp ground walnuts
- 2 tbsp breadcrumbs
- 1 tsp cumin
- 1 tsp thyme
- 2 crushed garlic cloves
- 1 pinch of pepper
- in a saucepan, cook the tomato concentrate and the pepper concentrate for 3 minutes.
- add the garlic, lemon juice, and all the other ingredients, mixing as you add them.
- you must obtain a kind of fairly compact dough
- let cool before serving. Store in the refrigerator.
If you have any left over, you can eat it as an aperitif tapenade.
- Sunflower oil
- 3 tbs adjika
- 500g of cooked meat, here there was a rest of roosted chicken (for a vegan version use 1kg mushrooms)
- 1kg potatoes cut into bite-sized dices
- 1 medium red onion
- 2 roasted and peeled red bell peppers cut into strips
- 1 tomato cut into dices
- 4-5 cloves of garlic smashed and peeled.
- In a large bowl, brown the garlic and the onion then the potatoes in the oil.
- When they begin to brown, add the shredded meat or cut into bite-size pieces (if they are mushrooms, cut them into 4), add the tomato and the peppers.
- Once the potatoes are well cooked, add the adjika and then serve.
I hope you enjoy this dish as much as I do. It was a great discovery. See you soon!