Kuchmachi: recipe, ingredients, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Surely, not many of you have heard of such a dish as kuchmachi. Georgian cuisine, to which this savory appetizer belongs, has long been famous for such recipes. In today's article, we'll show you how to make this spicy hot treat.

Helpful tips

In the classic version, the basis for creating this popular Georgian dish is beef offal. But modern chefs have modified the traditional version. Therefore, any offal is used, including chicken navels, liver and hearts. In the case of using poultry by-products, the cooking time can be significantly reduced, since chicken offal does not require long-term heat treatment. They are first stewed over low heat, and then fried with seasonings. Coriander, barberry, basil and suneli hops are commonly used as spices.

During stewing, dry red wine, hot pepper and garlic are additionally added to the giblets. Kuchmachi is served with nuts, cilantro and pomegranate seeds. It is usually used as an independent snack. But sometimes boiled is cooked for a side dish,baked or fried potatoes. In traditional Georgian cuisine, there are two types of kuchmachi - hot and cold. The latter lacks onions, saffron and fresh herbs. In the process of preparing a cold dish, offal is first boiled and only then cut. This snack option is convenient because it can be made on the eve of the expected date of the festive feast.

Pork offal variant

This is a very hearty and tasty dish prepared using a very simple technology. Therefore, even a beginner will cope with this task. The kuchmachi recipe involves the use of a certain set of ingredients that may not be in your refrigerator. To avoid unpleasant surprises, go to the store in advance and buy everything you need. You should have on hand:

• Kilo of pork giblets (mix of lung, spleen, kidney, liver and heart).
• Pack of butter.
• 4 large onions.
• 40 grams of fresh cilantro.
• 4 garlic cloves.
• A couple of teaspoons of dry summer savory.
• Whole pomegranate.
• Pair of bay leaves.
• A teaspoon of dried coriander and ground pepper.
• S alt.

Process Description

This recipe for kuchmachi from pork offal is extremely simple. The process itself can be conditionally divided into more primitive stages. First you need to do the offal. Washed and dried offal is cut into medium cubes and sent to the pan. There also add a couple of whole cloves of garlic, bayleaves and a glass of boiled water. Immediately after this, the vessel is covered with a lid and left on minimal heat until the liquid has completely evaporated. From time to time, the contents of the pan are stirred so that it does not burn.

As soon as all the liquid has evaporated from the container with the giblets, they spread a pack of butter and chopped onions to them. All this is again covered with a lid and stewed over low heat, not forgetting to stir from time to time. After the offal becomes soft, the remains of chopped garlic, s alt and spices are sent to the pan. Everything is mixed and after five minutes removed from the stove. Ready kuchmachi, the recipe of which will surely add to your personal collection, is sprinkled with chopped cilantro and garnished with pomegranate seeds. This dish is only served hot.

Beef offal variant

A dish made using the technology described below can become a real decoration for any feast. It can be served not only as an independent snack, but also with a vegetable side dish. To cook beef kuchmachi, check in advance if your home has everything you need. In this case, you will need:

• 400 grams each of beef heart, liver and lung.
• 4 bulbs.
• Whole pomegranate.
• 5 garlic cloves.
• 200 ml dry red wine.
• Pod of hot pepper.
• A teaspoon each of dried basil, barberry, suneli hops and coriander.
• S alt and vegetable oil.

Cooking technology

To make the recipe for kuchmachi not cause any difficulties, you need to strictly adhere to the recommended algorithm of actions. The by-products are washed and dried, and then they proceed to their heat treatment. The heart is poured with cold water and boiled for one and a half or two hours.

Lungs are cut into not too large pieces and fried in vegetable oil, not forgetting to stir occasionally. A quarter of an hour later, a boiled and chopped heart is sent to the same pan. After another ten minutes, pieces of the liver, previously cleaned of films, are added to the giblets.

In a separate bowl, grind s alt and spices, and then mix them with a small amount of wine. The remaining strong drink is poured into the pan with offal and continues to cook until the alcohol has completely evaporated. After that, mashed seasonings and pre-fried onions are added to the giblets. All this is stewed for fifteen minutes and removed from the burner. The finished dish is sprinkled with chopped herbs and decorated with pomegranate seeds.

Option with bird giblets

This very simple recipe for kuchmachi with chicken heart and liver is sure to take its place on the pages of your culinary notebook. This recipe requires simple ingredients and some free time. Make sure you have everything you need in your kitchen. Your home should have:

• 250 grams each of chicken giblets (heart, liver and stomachs).
• A couple tablespoons of ground walnuts.
• A clove of garlic.
• A teaspoon of ground coriander.
• Hot capsicum.
• A tablespoon of wine vinegar.
• S alt, pomegranate seeds and thyme.

Sequence of actions

You need to start with the preparation of offal. Washed and dried offal is cleaned of all unwanted elements. Chicken navels are thoroughly scraped with a sharp knife, the liver is freed from fat and white ligaments, blood clots are removed from the hearts.

Rinse again with cool water, recline in a colander and wait for the remaining liquid to drain. Immediately after that, you can proceed to the next step. Hearts and stomachs are placed in a suitable saucepan, poured with hot water, brought to a boil and boiled over moderate heat. After about twenty minutes, the chicken liver is immersed there. All this is s alted and continue to cook. After seven minutes, the boiled offal is thrown into a colander and cooled.

As soon as the chicken offal is completely cool, they are cut into small pieces, seasoned with chopped garlic, pepper, thyme and ground coriander seeds. If necessary, the dish is still s alted and combined with walnuts mixed with wine vinegar. At the very end, kuchmachi is sprinkled with pomegranate seeds and served on the table. Bon appetit!