Kuchmachi
Kuchmachi is a traditional Georgian dish made from various animal offals such as heart, liver, kidneys, spleen, and lungs, typically from chicken, pork, or beef. It is seasoned with aromatic herbs and spices and often garnished with pomegranate seeds and walnuts, offering a unique and rich flavor profile.
🧂 Ingredients
- 1 kg Mixed offal (heart, liver, kidneys, gizzards)
- 200 g Pig fat or butter
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 150 g Walnuts(finely chopped)
- 2 tbsp Pomegranate molasses
- 0.5 tbsp Ground coriander
- 1 tsp Summer savory
- 1 tsp Fenugreek
- a pinch Cayenne pepper
- to taste Salt
- to taste Black pepper
- 40 g Fresh coriander(chopped, for garnish)
- 1 whole Pomegranate seeds(for garnish)
👨🍳 Instructions
- 1
Thoroughly rinse the offal. Cut into smaller pieces, removing any excess fat or connective tissues. Place the offal in a large saucepan, add water to cover, and gently boil for about 20 minutes. Skim off any scum that rises to the surface. Drain and set aside.
- 2
In a large heavy-bottom pan or Dutch oven, heat olive oil over medium-low heat. Add the chopped onions and cook for about 10 minutes until softened.
- 3
Add the butter, minced garlic, and chopped walnuts to the pan with the onions. Sauté for a few minutes until fragrant.
- 4
Return the boiled offal to the pan. Add about 1/2 cup (125 ml) of water and the pomegranate molasses. Stir in the ground coriander, summer savory, fenugreek, cayenne pepper, salt, and black pepper.
- 5
Continue to cook, stirring occasionally, for about 15-20 minutes, or until the flavors have melded and the dish has reached your desired consistency. Adjust seasoning if necessary.
- 6
Serve hot or warm. Garnish generously with fresh coriander and pomegranate seeds just before serving.
💡 Pro Tips
- ✓The type and combination of offal can be varied based on preference.
- ✓Ensure thorough cleaning of the offal before cooking.
- ✓Adjust the amount of spices to your personal taste.
🔄 Variations
- Some recipes omit walnuts or pomegranate molasses.
- Can be made with pig heart, liver, kidneys, spleen, and lungs for a richer flavor.