👨‍🍳 作り方

1. 1

   Thoroughly wash the offal and cut into cubes. Place in a pot with bay leaves and 2 crushed garlic cloves. Add 1.5 liters of water, cover, and simmer on low heat for at least 2 hours, or until the offal is very tender. Stir occasionally and add more boiling water if it evaporates.

2. 2

   Once the offal is tender, drain it, reserving the cooking liquid. Let the offal cool slightly, then cut into very small pieces.

   💡 プロのコツ: Ensure the offal is cooked until very tender to make it easier to cut and digest.
3. 3

   In a large pan, heat the pig fat or butter over low heat. Add the chopped onions and cook until softened and lightly golden, about 10 minutes.

4. 4

   Add the cut offal to the pan with the onions. Stir in the minced garlic, dried summer savory, dried coriander, coarse hot pepper, blue fenugreek, black pepper, and salt to taste. Cook, stirring occasionally, for about 15-20 minutes.

5. 5

   Add the chopped walnuts and white wine vinegar to the pan. Stir well to combine and cook for another 5 minutes.

6. 6

   Stir in the chopped fresh coriander. If the mixture seems too dry, add a little of the reserved cooking liquid.

   💡 プロのコツ: The consistency should be moist but not soupy.
7. 7

   Serve Kuchmachi hot, garnished with fresh coriander and pomegranate seeds.