Kuchmachi in Georgian is a recipe for traditional Caucasian cuisine, which quickly spread throughout the world. It appeared a very long time ago, but now almost all peoples of the world know how to prepare kuchmachi from chicken giblets.

Chicken giblets are the most affordable type of offal from which you can prepare a dish that everyone will be delighted with. The traditional set of ingredients for kuchmachi are chicken hearts, stomachs and liver. All this is not only useful for the human body, but also very tasty.

The Georgian dish of Kuchmachi offal is very spicy, like all the cuisine of this people. Therefore, carefully look at our recipe and make sure that your kitchen has all the spices you need. In just an hour, a delicious, nutritious and very aromatic dish of chicken giblets will appear on your table. It is unusual, so it will fit perfectly into the holiday menu. And our recipe with photos will help you not get confused and do everything step by step correctly the first time. Many housewives have already tried it, so you will definitely succeed.

Kuchmachi is a national dish of Georgian cuisine, which is sure to be present on every holiday table. The main raw materials of Georgian kuchmachi are pork and veal hearts, lungs, liver and stomachs, but offal of ducks and chickens is also considered a popular alternative. The dish is served cold and hot. Cold food is prepared with walnuts and vinegar, but you don’t have to use these products.

The calorie content of the food is approximately 110-115 kcal per 100 g. This figure may vary depending on the fat content of the ingredients. In this article we will look at how to cook kuchmachi according to several recipes step by step and with photos.

Kuchmachi from chicken giblets

Kuch-machi is an incredibly tender and nutritious snack that is quick and easy to prepare. In our recipe, it is based on chicken giblets.

Components:

• Dry red wine – 1/2 cup;
• Garlic – 3-4 cloves;
• Chicken giblets – 900 g (300 g each of liver, hearts and stomachs);
• Onion – 3-4 heads;
• Large pomegranate;
• Dried barberry, suneli hops, dried basil, ground coriander - one small spoon each;
• Small hot pepper;
• Ground black pepper and salt - to taste;
• Cilantro - a large bunch;
• Vegetable oil (for frying).

Cooking chicken kuchmachi:

1. Wash the offal thoroughly and dry it with paper towels. Cut into medium pieces;
2. Take a large, thick-bottomed frying pan and heat two tablespoons of butter in it, put in the chopped hearts and gizzards and fry, stirring, for 5-7 minutes over medium heat;
3. Sprinkle with salt and pepper, pour in a glass of boiling water and three full large spoons of wine. Let the giblets simmer for 30-40 minutes over low heat until the liquid evaporates. Don't forget to stir;
4. 7-9 minutes before the end of cooking, add chicken liver;
5. At the same time, peel and finely chop the garlic and onion. Place the garlic in a container, and in another frying pan fry the onion with two tablespoons of oil over medium heat for 5 minutes;
6. Remove the seeds from the hot pepper, chop and add to the container with the garlic. Pour all the spices here and grind them with a pestle until smooth. You can use a hand blender for this purpose;
7. Pour the remaining wine over the finished mixture and mix everything well;
8. Place the fried onion, a mixture of spices with garlic and pepper in a frying pan without any remaining liquid, turn up the heat and cook for another 5-7 minutes, stirring all the time;
9. Transfer the chicken giblets into a beautiful bowl, sprinkle with pomegranate seeds and finely chopped cilantro. The dish is also prepared from turkey by-products.

The Georgian appetizer dish turns out to be very aromatic and piquant, and any housewife can easily cope with its preparation.

Recipe with eggplants

This dish is perfect for vegetarians and fasting people. It is served on a ketsi, a clay frying pan, and seasoned with a variety of spices. The “blue ones” are complemented with red onions.

Ingredients:

• Head of red onion;
• Eggplants – 4 pieces;
• Ground coriander - small spoon;
• Imereti saffron and suneli hops - half a teaspoon each;
• Vegetable oil – 50 ml;
• A bunch of cilantro;
• Salt - to taste.

Cooking plan at home:

1. We cut the washed “blue ones” into small cubes. Next, sprinkle them with salt and leave for half an hour so that the bitterness goes away;
2. Wash the eggplants to remove salt residue and dry them a little;
3. Chop the onion into medium pieces, add it to the “blue vegetable” and simmer until tender over a low flame;
4. Two minutes before readiness, add seasonings and mix gently;
5. Place eggplant kuchmachi in ketsi and sprinkle with thoroughly washed chopped cilantro. If you don’t have such a clay frying pan, you can serve the dish in any container.

It makes a flavorful hot or cold snack.

Beef recipe

A delicious Georgian dish made from beef offal, which is great for a family dinner.

Product composition:

• Pomegranate;
• Beef lung, liver and heart - 400 g each;
• Onions – 3-4 heads;
• Dry red wine – 150-200 ml;
• 5 garlic cloves;
• Salt - to taste;
• Dried basil, dried barberry, coriander seeds, suneli hops - one teaspoon each;
• One red hot pepper;
• Vegetable oil – 75 ml;
• Ground black pepper - 1/3 small spoon.

Georgian classic cooking recipe:

1. First, let's cook the beef heart. This process will take about two hours;
2. Cut the lungs into small pieces and fry in oil for 15 minutes over medium heat;
3. Add the chopped boiled heart and fry with the lungs for 10 minutes. Peel the liver from films and cut into pieces. Add to the main mass and continue frying for another 10 minutes;
4. Combine the garlic and all the spices, add some salt, add a little wine and grind well;
5. Peel the onions and fry separately;
6. Let's wait until the liver turns white and pour wine over the fried slices. We evaporate the wine drink for 10 minutes;
7. Then add the ground seasonings and fried onion. Let's make sure there is liquid in our food. If necessary, add wine, water or broth;
8. Simmer the beef kuchmachi on a low flame for 15 minutes and our culinary masterpiece is ready.

Megrelian recipe

This dish is prepared from pork offal with spices, herbs, wine, vegetables and herbs.

Components:

• Half a pomegranate;
• Pork offal – 1 kilogram;
• Garlic – 5 cloves;
• Dry red wine – 150 ml;
• Hot chili pepper – 3 pieces;
• Onion – 4 medium heads;
• Spices (cilantro seeds, savory, coriander, utskho-suneli) - a large spoon;
• Vegetable oil – 60 ml;
• Pepper, salt - to taste.

Cooking instructions:

1. Wash the pork offal (kidneys, lungs, liver, heart) thoroughly under cold water. Then remove the film, veins, fat and set to cook in a deep container for one hour;
2. Remove the boiled giblets from the saucepan, wait for them to cool and cut into small pieces;
3. We make our own special sauce. It includes peeled garlic, spices (pre-dried in a frying pan), chili peppers with seeds removed and a little vegetable oil;
4. Place a frying pan on gas, add vegetable oil and chopped onion. Fry until golden, and then add the chopped entrails, sauce and wine, stir everything thoroughly and cook for 8-10 minutes.

Kuchmachi in Megrelian style is a delicious, original idea for your future culinary masterpieces.

Video: Kuchmachi recipe

There are two versions of Georgian kuchmachi: cold and hot. To prepare a cold appetizer, the giblets are boiled until fully cooked in salted water, and then chopped as finely as possible (like a vinaigrette), seasoned with garlic, pepper, nuts, coriander, thyme and wine vinegar, ground in a mortar, and served with pomegranate seeds. Hot kuchmachi is spicier, the food is cut larger, and here, unlike the previous version, fried onions and cilantro are added.

Today I bring to your attention a recipe for hot kuchmachi - made from chicken giblets, with wine and nut-garlic dressing, with traditional Caucasian spices. In such a company, the by-products will turn out not only soft and juicy, but also spicy, spicy, with a breathtaking aroma of cilantro and spices. Be sure to try it! You will be pleasantly surprised how a simple and ordinary dish turns into a new, colorful one, with a bright Georgian character.

Total time: 60 minutes / Cooking time: 45 minutes / Servings: 4

Ingredients

• chicken by-products (liver, stomachs, hearts) - 1 kg
• large onions - 3 pcs.
• dry white wine - 200 ml
• water - 200 ml
• garlic - 4 teeth.
• utskho-suneli - 1 tsp.
• khmeli-suneli - 1 tsp.
• dried basil - 1 tsp.
• coriander seeds - 0.5 tsp.
• hot pepper - 1 pc. or to taste
• walnut - 2 pcs. optional
• vegetable oil - 2 tbsp. l.
• butter - 30 g
• pomegranate - 1 pc.
• cilantro - 1 bunch.
• salt - to taste

Preparation

Chicken giblets should be taken in equal proportions, that is, approximately 300 grams of hearts, stomachs and liver. Rinse by-products thoroughly and prepare for heat treatment. I trim the gizzards of excess fat and cut them into 4-6 pieces to make them cook faster. I cut the hearts in half lengthwise, removing the veins with large vessels. I check the liver for the absence of bile and cut it coarsely into 2 parts.



Heat vegetable oil in a large, deep frying pan. I put stomachs and hearts in it first. Fry over high heat, stirring, for about 5-7 minutes, until a firm crust forms.



Pour half of the dry white wine into the frying pan, that is, 100 ml (can be replaced with pomegranate juice). I continue to fry for another 3-4 minutes until the alcohol evaporates. Then pour in a glass of water, reduce the heat and simmer for 20 minutes, without a lid. During this time, almost all the moisture should evaporate.



At the same time, in another frying pan in a small amount of butter, fry the onion, cut into half rings, until golden brown.



Now that there is almost no liquid left in the pan with giblets, I add the liver, since it cooks much faster than all other offal. I continue cooking for another 10 minutes until the liquid has completely evaporated, adding salt to taste. Simmer over very low heat, stirring occasionally, otherwise the giblets will burn and dry out.



I am preparing a dressing for kuchmachi - a mixture of spices, garlic and wine. I chop the garlic and pepper with a knife and put it in a mortar. I also add walnuts and spices: coriander, dried basil, hops-suneli and utskho-suneli (fenugreek). I grind everything with a pestle until it becomes a homogeneous paste, gradually adding the remaining wine. You don't have to add nuts, but I personally like the subtle nutty flavor in the dish.



When the liver is ready, add fried onions to the frying pan and pour in a mixture of wine and spices. I simmer everything together for another 5-7 minutes so that all the aromas and tastes come together.



Remove the finished dish from the heat, cover tightly with a lid and let it brew. In the meantime, I finely chop the cilantro and peel the pomegranate - preferably chilled, kept in the refrigerator for at least two hours, then the grains will play nicely in contrast.

Kuchmachi in Georgian is ready! It should be served hot, ideally in heated portioned red clay pans - ketsi. If there are no special dishes, regular, slightly warmed plates will do. I place the fragrant pieces of kuchmachi on a serving dish, pour the resulting sauce on top, sprinkle with ripe pomegranate seeds and finely chopped cilantro. Can be supplemented with pita bread or fresh bread, garlic and pickled capsicum. Bon appetit!

On a note

The Georgian kuchmachi recipe can be used as a base one. If you decide to cook not from chicken offal, but take offal of artiodactyls (pork, beef, lamb), then the cooking time needs to be increased. The offal should first be boiled and then fried in a frying pan as described above.

Kuchmachi is an incredibly tasty, spicy and spicy dish. It is quick and easy to prepare and requires readily available and inexpensive ingredients. As a rule, these are the ventricles, hearts, liver and lungs of chickens, ducks, calves or lamb. Spices can be selected to suit your taste, and pomegranate juice can be replaced with wine.

To prepare kuchmachi in Georgian style, we prepare all the necessary ingredients.

We wash the heart, liver and ventricles. Cut into approximately equal medium pieces.

Heat the frying pan, pour in 2-3 tablespoons of oil and after a minute add the giblets: hearts and ventricles. Fry over high heat for 5 minutes, stirring occasionally. Then add the liver and fry for another 1-2 minutes.

Pour in 1/2 portion of pomegranate juice and, turning down the heat a little, simmer for 15-20 minutes.

While the giblets are simmering, sauté the onion, cut into half rings, in vegetable oil in another frying pan.

Place the onion in the pan with the giblets. Add salt and spices. Stirring, continue to fry for another 1-2 minutes.

Peel the garlic, remove the seeds from the pepper and chop finely.

Add vegetables to the pan. Pour in the second half of the pomegranate juice and simmer over medium heat until the liquid has completely evaporated. This will take 10-15 minutes.

We extract pomegranate seeds.

Before the Georgian kuchmachi is completely cooked, all that remains is to place the meat and liver on a dish, sprinkle with pomegranate seeds and chopped herbs.

Bon appetit. Cook with love.

For lovers of Georgian cuisine - KUCHMACHI from chicken giblets

Georgian dish made from chicken giblets: hearts, liver, stomachs... KUCHMACHI. Recipe from Alexander Gavristov

We start by washing, drying and cutting the offal into small pieces. We take equal parts - chicken heart, chicken liver and chicken stomachs. We peel several onion bulbs.

To prepare this dish we will definitely need a glass of DRY RED wine!

We prepare a set of spices: barberry, suneli hops, ground coriander grains, dried basil, several cloves of garlic, hot red pepper (preferably fresh, but I didn’t have that!) Send all the spices (except barberry) along with chopped garlic and salt into a blender or mortar and grind (or grind) to a smooth paste.

In a separate frying pan, heat the vegetable oil and fry the coarsely chopped onion until golden brown.

Pour oil into another deep cast-iron frying pan, heat it properly and add the giblets one by one. Hearts first. Fry for about five minutes, then add the ventricles - another 5 minutes of frying. And after that we throw in the chicken liver. Continue frying for a few more minutes!

Then pour a glass of wine into the fried mass, add the prepared spice paste with garlic, add barberry and continue to simmer over low heat for 15-20 minutes, carefully making sure that all the moisture does not leave (if necessary add wine or water).

Peeling a good, ripe pomegranate!

Coarsely chop a good bunch of fresh cilantro and add it to the stew along with the pomegranate seeds. Mix thoroughly and check for salt. We adjust if necessary. Turn off the fire! Ready!!!

Enjoy the delicious aromas of the Caucasus and the great taste of seemingly familiar giblets! And if you put a wide sheet of thin fresh pita bread next to it and put a good glass of dry red wine...!!! I already envy you!!!

Source http://stranamasterov.ru/node/746840?tid=451