Surely, not many of you have heard of such a dish as Kuchmachi. Georgian cuisine, to which this savory snack belongs, has long been famous for such recipes. In today's article, we will tell you how to cook this spicy hot treat.
Useful 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 the use of poultry by-products, the cooking time can be significantly reduced, since chicken offal does not require a long heat treatment. They are first stewed on a small fire, and then fried with the addition of seasonings. As spices usually use coriander, barberry, basil and suneli hops.
During stewing, dry red wine, hot pepper and garlic are added to the giblets. Kuchmachi is served with nuts, cilantro and pomegranate seeds. Usually it is used as an independent snack. But sometimes boiled, baked or fried potatoes are prepared for a side dish. In traditional Georgian cuisine, there are two varieties of Kuchmachi - hot and cold. In the latter there is no onion, saffron and fresh herbs. In the process of preparing a cold dish, offal is first boiled and only then cut. This version of the snack is convenient in that it can be made on the eve of the expected date of the holiday feast.
Option with pork offal
This very hearty and tasty dish is prepared using a very simple technology. Therefore, even a beginner will cope with this task. Kuchmachi's recipe involves using a specific 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. At your fingertips should be:
- A kilo of pork offal (mix of lung, spleen, kidney, liver and heart).
- A pack of butter.
- 4 large onions.
- 40 grams of fresh cilantro.
- 4 cloves of garlic.
- A pair of teaspoons of dry summer savory.
- A whole pomegranate.
- A pair of bay leaves.
- A teaspoon of dried coriander and ground pepper.
- Salt.
Process description
This recipe for kuchmachi from pork offal is extremely simple. The process itself can be divided into more primitive stages. First you need to do giblets. Washed and dried offal is cut into medium cubes and sent to the pan. A couple of whole cloves of garlic, bay leaves and a glass of boiled water are added there. Immediately after this, the vessel is covered with a lid and left on minimum heat until the liquid has completely evaporated. From time to time, the contents of the pan are mixed so that it does not burn.
As soon as all the liquid has evaporated from the gutter, a pack of butter and chopped onions are laid out 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 has become soft, the remains of minced garlic, salt and spices are sent to the pan. All mixed and five minutes later removed from the stove. Ready kuchmachi, the recipe of which will surely replenish your personal collection, sprinkle with chopped green cilantro and decorate with pomegranate seeds. This dish is served only hot.
Option with beef offal
A dish made using the technology described below can become a real decoration of any feast. It can be served not only as an independent snack, but also with a vegetable side dish. To make beef kuchmachi, check in advance if you have everything you need in your house. In this case, you will need:
- 400 grams of beef heart, liver and lung.
- 4 onions.
- A whole pomegranate.
- 5 cloves of garlic.
- 200 milliliters of dry red wine.
- Hot pepper pod.
- A teaspoon of dried basil, barberry, suneli hops and coriander.
- Salt and vegetable oil.
Cooking technology
So that the Kuchmachi recipe does not cause any difficulties, you must strictly adhere to the recommended algorithm of actions. The offal is washed and dried, and then proceed to heat treatment. The heart is poured with cold water and boiled for one and a half or two hours.
The lungs are cut into small pieces and fried in vegetable oil, not forgetting to stir occasionally. After a quarter of an hour, a boiled and crushed heart is sent to the same pan. After another ten minutes, slices of liver, previously purified from the films, are added to the giblets.
In a separate bowl, rub the salt and spices, and then mix them with a small amount of wine. The remaining strong drink is poured into the pan with offal and continue to cook until the alcohol has completely evaporated. After that, grated seasonings and pre-fried onions are added to the giblets. All this is extinguished for fifteen minutes and removed from the burner. The finished dish is sprinkled with chopped herbs and decorated with pomegranate seeds.
Option with bird offal
This very simple kuchmachi recipe with chicken heart and liver will surely take its place on the pages of your culinary notebook. Simple foods and some free time are required to prepare this dish. Take care in advance to find everything you need in your kitchen. Your home should have:
- 250 grams of chicken offal (heart, liver and stomachs).
- A couple of tablespoons of ground walnuts.
- Clove of garlic.
- A teaspoon of ground coriander.
- Hot peppers.
- A tablespoon of wine vinegar.
- Salt, pomegranate seeds and thyme.
Sequencing
You need to start with the preparation of offal. Washed and dried offal remove 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.
Still washed with cool water, recline in a colander and wait until the remaining liquid drains. Immediately after this, you can proceed to the next stage. Hearts and stomachs are placed in a suitable pot, poured with hot water, brought to a boil and boiled over moderate heat. After about twenty minutes, the chicken liver is immersed in the same place. All this is salted and continues to cook. After seven minutes, the boiled offal is thrown into a colander and cooled.
Once the chicken offal has completely cooled, they are cut into small pieces, seasoned with chopped garlic, pepper, thyme and ground coriander seeds. If necessary, the dish is still salted and combined with walnuts mixed with wine vinegar. At the very end, the Kuchmachi are sprinkled with pomegranate seeds and served. Enjoy your meal!