Georgian Offal Appetizer: Spicy and Hearty Kuchmachi

A hot and satisfying appetizer for a festive feast! A hot appetizer from Georgian cuisine, hearty and aromatic due to the large number of spices. In addition, it is prepared from offal, which also adds a unique aroma to the dish. Kuchmachi is prepared from beef and lamb offal, and you can also use chicken offal. However, I like chicken much better. The appetizer is prepared very quickly and served hot; sprinkle with pomegranate seeds before serving.
cook time: 1h
Hazel Farrow
Georgian Offal Appetizer: Spicy and Hearty Kuchmachi

Nutrition Facts (per serving)

116
Calories
5g
Fat
5g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Garlic 1 clove
Bay leaf 2 pc
Bulb onions 1 pc
Vegetable oil 20 ml
Peppercorns to taste
Hot pepper 1 pc
Khmeli-suneli 2 tsp
Barberry 1 tsp
Curry 1 tsp
Chicken liver 300 g
Pomegranate 1 pc
Wine 100 ml
Chicken hearts 300 g
Chicken stomachs 300 g

Recipe instructions

Step 1

Step 1
Products necessary for preparing kuchmachi

Step 2

Step 2
First of all, you need to prepare the giblets. Clean the stomachs. rinse and chop coarsely into 3-4 pieces each. Remove blood clots and trachea from the hearts.

Step 3

Step 3
Wash the livers and cut into 3-4 pieces each.

Step 4

Step 4
Squeeze the juice from half a pomegranate.

Step 5

Step 5
Pour oil into a heated frying pan and place the stomachs and hearts there, lightly fry.

Step 6

Step 6
Pour pomegranate juice into fried giblets

Step 7

Step 7
Add wine, close the lid and simmer for 10-15 minutes.

Step 8

Step 8
While the giblets are stewing, chop the onion

Step 9

Step 9
Fry the onion in vegetable oil separately from the giblets. Add garlic at the end of frying

Step 10

Step 10
Crush each clove of garlic before adding.

Step 11

Step 11
Add spices to stewed stomachs and hearts. Mix.

Step 12

Step 12
Add the liver and simmer with the lid closed for another 10 minutes.

Step 13

Step 13
At the end of cooking, add fried onions. Stir, close the lid and simmer for another 5 minutes.

Step 14

Step 14
Sprinkle the finished appetizer with pomegranate seeds.

Additional rubrics

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