Kuchmachi: recipe, ingredients, cooking secrets

Surely not many of you have heard of such a dish as kuchmachi. Georgian cuisine, to which this piquant appetizer relates, has long been famous for such recipes. In today's article, we will tell you how to prepare this spicy hot treat.

Useful recommendations

In the classical version, the basis for creating this popular Georgian dish is beef offal. But modern culinary specialists have modified the traditional option. Therefore, any giblets go into play, including chicken navels, liver and hearts. In the case of using avian by-products, cooking time can be significantly shortened, as chicken giblets do not require long heat treatment. They are first stewed on low heat, and then roasted with the addition of seasonings. As a spice usually used coriander, barberry, basil and hops-suneli.

During the extinguishing, red dry wine, hot pepper and garlic are added to the giblets. Kuchmachi with nuts, greens of coriander and pomegranate seeds are served. Usually it is used as a snack. But sometimes cooked with boiled, baked or fried potatoes. 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, the offal is first boiled and then cut. This snack option is convenient because it can be done on the eve of the expected date of a festive feast.

Option with pork intestines

This very nutritious and delicious dish is prepared by a very simple technology. Therefore, even a beginner can cope with this task. Kuchmachi's recipe assumes the use of a certain set of components, which may not be in your refrigerator. To avoid unpleasant surprises, go to the store and buy everything you need. You should have at your fingertips:

• Kilo of porcine giblets (mix of lung, spleen, kidneys, liver and heart).
• A pack of butter.
• 4 large bulbs.
• 40 grams of fresh coriander.
• 4 slices of garlic.
• A couple of teaspoons of dry summer chaiber.
• The whole grenade.
• A couple of laurel leaves.
• A teaspoon of dried coriander and ground pepper.
• Salt.

Process description

This recipe kuchmachi from pork offal is very simple. The process itself can be conditionally divided into more primitive stages. First you need to deal with the giblets. Washed and dried by-products are cut into medium cubes and sent to a pan. There also add a couple of whole slivers of garlic, laurel leaves and a glass of boiled water. Immediately after this, the container is covered with a lid and left on minimal fire until the liquid evaporates completely. From time to time, the contents of the frying pan are mixed so that it does not burn.

As soon as all the liquid has evaporated from the container, a pack of butter and a chopped onion is spread to them. All this is covered again with a lid and stewed over low heat, without forgetting, from time to time, stirring. After the by-products become soft, the remains of chopped garlic, salt and spices are sent to a frying pan. All mixed and after five minutes removed from the plate. Ready kuchmachi, the recipe of which will certainly replenish your personal collection, sprinkle with chopped green cilantro and decorate with pomegranate seeds. Serve this dish only when hot.

Option with beef giblets

The dish, made according to 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 garnish. To prepare kuchmachi from beef, check in advance whether there is everything in your house. In this case, you will need:

• For 400 grams of beef heart, liver and lung.
• 4 onion bulbs.
• The whole grenade.
• 5 cloves of garlic.
• 200 milliliters of dry red wine.
• A pod of hot pepper.
• On a teaspoon dried basil, barberry, hops-suneli and coriander.
• Salt and lean oil.

Technology of preparation

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

Light cut into not too large pieces and fry in lean oil, do not forget to stir occasionally. A quarter of an hour later, the boiled and chopped heart is sent to the same pan. After another ten minutes to the giblets, add pieces of liver previously cleaned from the films.

In a separate pial, salt and spices are ground and then mixed with a small amount of wine. In the skillet with by-products pour out the remaining strong drink and continue to cook until the alcohol evaporates completely. After that, add the messed spices and pre-roasted onions to the giblets. All this is extinguished for fifteen minutes and is removed from the hob. Finished dish sprinkled with chopped herbs and decorated with pomegranate seeds.

Variant with bird's giblets

This very simple recipe for kuchmachi with chicken heart and liver will take its place on the pages of your culinary notebook. To prepare this dish you need simple products and some free time. In advance, make sure that everything you need is in your kitchen. In your home should be:

• 250 grams of chicken giblets (heart, liver and stomach).
• A couple tablespoons of ground walnuts.
• Slice of garlic.
• A teaspoon of ground coriander.
• Hot peppers.
• Tablespoon of wine vinegar.
• Salt, pomegranate seeds and thyme.

Sequencing

You need to start with the preparation of offal. Washed and dried giblets are 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.

All the time again washed with cool water, folded into a colander and waited for the remaining liquid to flow. Immediately after this, you can proceed to the next stage. The hearts and stomachs are placed in a suitable saucepan, poured hot water, brought to a boil and cooked over moderate heat. After about twenty minutes, the chicken liver is also immersed there. All this podsalivayut and continue to cook. After seven minutes, the cooked giblets are thrown back to the colander and cooled.

Once the chicken offal is completely cooled, cut into small pieces, season with chopped garlic, pepper, thyme and ground coriander seeds. If necessary, the dish is still poured and combined with walnuts mixed with wine vinegar. At the very end, the kuchmachi is sprinkled with pomegranate seeds and served on the table. Bon Appetit!