Kuchmachi in Georgian

Name: Kuchmachi in Georgian
Total time: 1 h
Yield: 8
Ingredients: 300 g Chicken stomachs; 300 g Chicken hearts; 300 g Chicken liver; 2 teaspoon Khmeli-suneli; 1 Bulb onions; 1 Pomegranate; 100 ml Wine; 1 teaspoon Curry; 1 cloves of garlic Garlic; 2 Bay leaf; 1 teaspoon Barberry; to taste Peppercorns; 1 Hot pepper; 20 ml Vegetable oil

A hot and satisfying appetizer for a festive feast! A hot appetizer from Georgian cuisine, hearty and aromatic due to the large number of spices. In addition, it is prepared from offal, which also adds a unique aroma to the dish. Kuchmachi is prepared from beef and lamb offal, and you can also use chicken offal. However, I like chicken much better. The appetizer is prepared very quickly and served hot; sprinkle with pomegranate seeds before serving.

113

5324

Elise Brown

Recipe author

Calories

225kcal

Protein

21g

Fat

10g

Carbs

10g

*Nutrition per serving

Ingredients

Servings: 8

300g

300g

300g

2teaspoon

1

1

100ml

1teaspoon

1cloves of garlic

2

1teaspoon

to taste

1

20ml

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Products necessary for preparing kuchmachi
STEP 2
First of all, you need to prepare the offal. Clean the stomachs. rinse and cut coarsely into 3-4 pieces each. Remove blood clots and trachea from the hearts.
STEP 3
Wash the livers and cut into 3-4 pieces each.
STEP 4
Squeeze the juice from half a pomegranate.
STEP 5
Pour oil into a heated frying pan and place the stomachs and hearts there, lightly fry.
STEP 6
Pour pomegranate juice into fried giblets
STEP 7
Add wine, close the lid and simmer for 10-15 minutes.
STEP 8
While the giblets are stewing, chop the onion
STEP 9
Fry the onion in vegetable oil separately from the giblets. Add the garlic at the end of frying.
STEP 10
Crush each clove of garlic before adding.
STEP 11
Add spices to stewed stomachs and hearts. Mix.
STEP 12
Add the liver and simmer with the lid closed for another 10 minutes.
STEP 13
At the end of cooking, add fried onions. Stir, close the lid and simmer for another 5 minutes.
STEP 14
Sprinkle the finished appetizer with pomegranate seeds.

Comments on the recipe

Olga

23.09.2023

4.6

Cool recipe. Very simple and quick to prepare, and cheap in price. There’s only one bad thing: in my family I’m the only one who eats offal. I’m thinking of making it one of these days, maybe I’ll make my friends try it and appreciate this masterpiece. In general, Georgian cuisine is very tasty and aromatic. It is famous for its spice combinations.

SvetaDi

23.09.2023

5

Wow! Thanks for this recipe! I will treat my own! And you can try and do it my way

Maslova Tatyana

23.09.2023

5

Yes, Olga, in times of crisis, Kuchmach’s recipe is really relevant. You can add pomegranate juice instead of wine when stewing the ventricles; even skeptics eat this combination. Well, if your family completely refuses offal, you can twist the kuchmach through a meat grinder and make pies with liver.

Ira

23.09.2023

4.7

Maslova Tatyana, wow, what a delicious dish - there is pomegranate, many different seasonings. Is this how you eat a roast with gravy or does the liquid evaporate and remain as an appetizer? - to know whether to prepare a side dish for a dish or not, it’s just that in the photo it’s a little different everywhere, I don’t know how to do it. Thank you for such deliciousness, the recipe is just super!<br /><br />