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ojakhuri, оджахури, кето ужин


Ojakhuri is a popular Georgian family meal (“ojakhi” means family). It’s usually made with roasted meat (pork, beef, lamb), potatoes, tomatoes, aromatic herbs and, of course, Hmeli-Suneli.  To make it low-carb, I replace potatoes with celery root wedges.
Ojakhuri is absolutely delicious comfort food and all our family loves it.

servings orangeCSS 196px
servings: 8
energy orangeCSS 196px
calories: 335
prep time orangeCSS 196px
prep. min: 20
cook time orangeCSS 196px
cooking, min: 50

Nutritional info (per serving)

calories: 335
fat: 13 g
saturates: 3.1 g
carbs: 16.6 g
sugars: 6.8 g
dietary fiber: 5.1 g
protein: 40.2 g
sodium: 1107 mg

Net carbs: 10 g

You'll need

1 kg boneless beef
2 medium onions
1 celery root (600 g)
2 red bell peppers
1 eggplant
olive oil for frying
2 garlic cloves
purple basil
1 can (400g) crushed tomatoes
1 tbsp Hmeli-Suneli
1/4 tsp chili powder



Clean the meat from the silverskin and cut into cubes. Peel the onion and cut into half rings. Peel and chop peppers, eggplant and celery root. Mince garlic and chop herbs.

Heat the oil in a heat-resistant cast-iron pot  Fry the meat until golden brown. Add the onion and continue to fry, stirring occasionally until the onion is soft. Pour chopped peppers, eggplant, garlic and tomatoes into a pot. Season to taste. Cover the pot, reduce heat and simmer until meat is cooked through, for about 30-40 minutes.

Heat the oil in a frying pan. Fry the celery root wedges until golden brown. Transfer to a pot with meat and vegetables, mix well and cook for another 10 minutes. Before serving, sprinkle ojakhuri with chopped herbs.

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