Odjakhuri — traditional Georgian family roast of meat, potatoes, and some other vegetables. Flavored with khmeli-suneli, utzkho-suneli, and a punch from hot paprika it is also heavy on herbs — basil, cilantro, parsley. Satsebeli, a light but flavorful sauce of roasted peppers and tomatoes is a perfect accompaniment to this hearty dish. Odjakhuri is customary cooked on a ketzi, a roasting clay dish. I found something similar in Turkish markets of Paterson — same slow even heat distribution and great retention of it that preserves moisture and opens flavors in a different way. The food is cooked with minimum fat, doesn’t burn, and stays hot at the table for a long time. Fun to make, fun to eat. As, for me, the impossible to replicate suneli aromas transport my mind to the perfect place in time. #food #cooking #georgianfood #odjakhuri #meatroast #inmykitchen