Kuchmachi in Georgian style from chicken giblets

Kuchmachi in Georgian style from chicken giblets

Kuchmachi is a common dish that has made Georgian cuisine famous throughout the world. Its bright, spicy and pungent taste, burning like fire, will not leave anyone indifferent, especially lovers of juicy meat. It consists of chicken, beef, lamb and pork offal; different combinations of ingredients are allowed. Preparing kuchmach is not so difficult, you just need to follow the recipe to the letter, especially if you are doing it for the first time.

Varieties of Kuchmachi

There are two recipes for kuchmachi in Georgian, in agreement with one - the dish is served cool, and with the rest - hot. The cool snack is prepared in the following sequence:

1. the giblets are boiled until fully cooked in slightly salted water;
2. after boiling they are finely chopped;
3. Garlic, coriander, pepper, nuts, thyme and wine are used for dressing;
4. Serve with lemon seeds.

Georgian fried kuchmachi is characterized by greater spiciness.

The abundance of methods for preparing this dish suggests that almost any owner strives to prepare it in his own way. If you look at the photo of this meat snack from different chefs, you can find a huge number of differences. The most widespread is Georgian kuchmachi made from chicken giblets; in this recipe, special attention is paid to the use of spices and herbs that are considered classic for Georgian cuisine.

What are kuchmachi made from?

A more important role in the recipe is played by a set of chicken giblets, including liver, gizzards and hearts. On average, 1 kilogram of such goods is required for production. The main component is dry snow-white wine; 200 ml is useful for production.

From time to time, kuchmachi is prepared without wine; some recipes allow not to drink alcohol.

The following ingredients will also be useful for the production of this tasty meat dish:

• onions - 3 large pieces;
• water - 200 ml;
• garlic - 4 cloves;
• utskho-suneli - 1 teaspoon;
• hops-suneli - 1 teaspoon;
• dried basil - 1 teaspoon;
• coriander seeds - half a teaspoon;
• hot pepper - 1 piece (you can use more or less);
• walnuts - 2 pcs (optional, without it);
• vegetable oil - 2 tablespoons;
• butter - 30 g;
• pomegranate - 1 piece;
• cilantro - 1 bunch;
• salt - to taste.

In terms of volume, this recipe is impressive; a huge number of different components says that this will help to get a great taste. In addition to chicken offal, the use of beef and pork is allowed; beef and pork offal are used to contrast the senses of taste. The set of seasonings and spices may also vary.

Individual manufacturing

The giblets used are taken in equal proportions; hearts should be taken in the same volume as liver and other meat. To ensure that the food does not contain any foreign taste, the food should be thoroughly washed. The internals differ in properties, so each part is prepared for heat treatment in its own way:

• the stomach is cleared of fat, cut into medium-sized pieces;
• the hearts are cut lengthwise into two halves, the largest veins should be removed;
• Bile is removed from the liver, and the bile itself is cut into large pieces.

At first, only the hearts and stomach are placed in the frying pan; the liver is cooked quickly, which is why it is used at the later stages.

The meat is fried over high heat for about 7 minutes until a hard crust appears. In this regard, the production of beef and chicken meat is similar. After the crust appears, 100 ml of wine (half the total volume) is poured into the pan. If you want to cook without alcohol, you can replace it with pomegranate juice, it will also turn out delicious. The video from recognizable Georgian chefs says that this is a common technique. Roasting lasts 4 minutes, during which time the bulk of the alcohol evaporates.

Let's look at the next steps from this recipe step by step:

1. a glass of water is poured into the frying pan;
2. stewing takes place for 20 minutes so that all moisture evaporates;
3. At the same time, onion rings are fried in butter in another frying pan to obtain a golden color;
4. Place the liver in the frying pan with the meat, frying continues for another 10 minutes;
5. add salt to taste, simmer everything over low heat, and stir the whole mass constantly.

Refueling for Kuchmachi

To make the appetizer dish ready, you need to prepare a mixture of spices that can bring out the taste of the giblets. First, garlic and pepper are chopped, which are poured into a mortar with walnuts and spices. Among the spices and herbs there must certainly be coriander, dried basil, suneli hops and fenugreek. All this is ground evenly to a homogeneous porridge, and the remaining wine is added here.

Not many people like the nutty flavor in kuchmachi, so whether to cook with nuts or not is a personal choice for each owner. There is no need to cook anything; when compiling the recipe, it is assumed that the flavor will open during stewing. The best way to understand the individuality of production is with the help of a video where the necessary steps are described step by step.

The extreme step is to add fried onions, wine consistency and spices to the already prepared giblets. When the food has cooled slightly, you need to add finely chopped cilantro and lemon seeds. This will give the kuchmach a wonderful look for photos and also diversify the taste. The dish is perfect for a snack, and the ease of its preparation is achieved by the versatility of the recipe. Kuchmach can be prepared from the liver of a young pig or chicken offal; there is no significant difference in the approach.

Kuchmachi

Kuchmachi (კუჭმაჭი, kuchmachi) is a dish of Georgian cuisine, bright, spicy, fiery hot. In loose translation, the title stands for “stomach-offal.” Usually the dish is prepared from offal: beef, pork, lamb, and also chicken giblets. The heart, liver and gizzards are stewed with wine, onions and spices, and then served at the ceremonial table, sprinkled with precious lemon seeds and cilantro.

There are two versions of Georgian kuchmachi: cool and hot. To make a cool 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 lemon seeds. Fried kuchmachi is the hottest, the cut of goods is larger, and here, unlike the previous version, fried onions and cilantro are added.

Now I bring to your attention a recipe for roast kuchmachi - from chicken giblets, with wine and nut-garlic dressing, with classic Caucasian spices. In such a company, the by-products will turn out not only soft and juicy, but also spicy, sharp, with an amazing smell of cilantro and spices. Be sure to try! You will be pleasantly surprised how an ordinary and ordinary dish is transformed into a new, bright one, with a catchy Georgian character.

Ingredients

• chicken by-products (liver, stomachs, hearts) – 1 kg
• large onions - 3 pcs.
• dry snow-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
• walnuts – 2 pcs. optional
• vegetable oil – 2 tbsp. l.
• butter – 30 g
• pomegranate – 1 pc.
• cilantro – 1 bunch.
• salt - to taste

Manufacturing

Chicken giblets should be taken in equal proportions, that is, approximately 300 grams of hearts, stomachs and liver. Thoroughly wash the offal and prepare it for heat treatment. I clean the stomachs of excess fat and cut them into 4-6 pieces so that they can 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 the vegetable oil in a large, deep frying pan. I first put stomachs and hearts in it. Fry over high heat, stirring, for about 5-7 minutes, until a firm crust forms.

I pour half of the snow-white dry wine into the frying pan, in other words 100 ml (you can replace it with pomegranate juice). I continue to fry for another 3-4 minutes until the alcohol evaporates. Then I pour in a glass of water, reduce the heat and simmer for 20 minutes, without a lid. During this period of time, almost all 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, when there is practically no water left in the frying pan with giblets, I add the liver, because it cooks even faster than all other offal. I continue cooking for another 10 minutes until the water 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, evenly 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 smells 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 2 hours, then the grains will play nicely in contrast.

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

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

Kuchmachi in Georgian style from chicken giblets

Kuchmachi in Georgian is a very tasty and nutritious snack dish that can be easily and quickly prepared at home. It is based on offal, in my case chicken hearts, gizzards and liver.

Ingredients for “Kuchmachi in Georgian style from chicken giblets”:

• Chicken liver – 500 g
• Chicken hearts - 500 g
• Chicken gizzards – 500 g
• Onions – 5 pcs.
• Garlic - 4 teeth.
• Reddish dry wine – 150 ml
• Vegetable oil - 4 tbsp. l.
• Cilantro (to taste)
• Reddish hot pepper - 1 pc.
• Khmeli-suneli - 2 tsp.
• Basil (I used dried) - 1 tsp.
• Coriander - 1 tsp.
• Salt (to taste)
• Dark pepper (to taste)
• Pomegranate (to taste)
• Water – 100 ml

Production time: 60 minutes

Number of servings: 10

Nutritional and energy value:

Recipe for “Georgian-style Kuchmachi from chicken giblets”:

Wash the chicken gizzards, remove membranes and cut into strips. Cut the hearts into 4 parts. We cut the liver a little larger than the hearts.

Fry the ventricles over high heat for about 10 minutes. Add the hearts and fry for another 5 minutes. Add the liver and fry for another 5 minutes. Add salt and pepper, pour in 150 ml of wine, 100 ml of water and simmer, stirring, for 20-30 minutes until the liquid has evaporated.

While the giblets are stewing, fry finely chopped onion in another frying pan until golden brown. Pass the garlic through a garlic press, finely chop the hot pepper. Grind the garlic, pepper, and all spices in a mortar until smooth and add 100 ml of wine and stir. When the liquid has evaporated, add the fried onion and a mixture of spices and wine and cook for another 10 minutes over high heat. Sprinkle the finished dish with lemon seeds and herbs.

Bon appetit! Delicious both hot and cold.

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Kuchmachi - a famous Georgian dish

Kuchmachi is a national dish of Georgian cuisine, which is sure to be on any festive 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 a popular candidate. The dish is served cold or hot. Cold dishes are prepared with walnuts and vinegar, but you don’t have to use the indicated 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 prepare kuchmachi according to several recipes step by step and with photos.

Kuchmachi from chicken giblets

Kuch machi is an unusually warm and nutritious snack that is quick and easy to prepare. In our recipe, its base is chicken giblets.

• Reddish dry 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 Garnet;
• Dried barberry, suneli hops, dried basil, ground coriander - one small spoon each;
• Small hot pepper;
• Ground dark pepper and salt - to taste;
• Cilantro - a large bunch;
• Vegetable oil (for frying).

Cooking chicken kuchmachi:

1. Carefully rinse and dry the offal with cardboard towels. Cut into medium pieces;
2. Take a huge, 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 huge spoons of wine. Let the giblets simmer for 30-40 minutes over low heat until the water evaporates. Don't forget to stir;
4. 7-9 minutes before the end of cooking, add chicken liver;
5. Immediately peel and finely chop the garlic and onion. Place the garlic in a container and fry the onion in another frying pan with 2 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 take a hand blender for this purpose;
7. Pour the remaining wine into the finished mass and mix everything well;
8. Place the fried onion, a mixture of spices with garlic and pepper in a frying pan without any remaining water, create a powerful fire and cook for another 5-7 minutes, always stirring;
9. Transfer the chicken giblets into a fine bowl, sprinkle with lemon seeds and finely chopped cilantro. The dish is also prepared from turkey by-products.

The Georgian snack dish turns out to be very fragrant and special, and no matter what kind of housewife she can simply handle its preparation.

Recipe with eggplants

This dish is perfect for vegetable eaters and people who fast. It is served on a ketsi, a clay frying pan, and seasoned with lots of spices. The “little blue” ones are complemented with reddish onions.

• Head of reddish 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 scheme 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. We rinse the eggplants from salt residues and dry them briefly;
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 carefully washed chopped cilantro. If you don’t have a clay frying pan, you can serve the dish in any container.

It turns out a fragrant hot or cool snack.

Beef recipe

A savory Georgian dish made from beef by-products, perfect for a home-cooked lunch.

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

Georgian traditional recipe:

1. First, let's cook the beef heart. This process will take about 2 hours;
2. Cut the lungs into small pieces and fry in oil for 15 minutes over medium heat;
3. Add the chopped cooked heart and fry lightly for 10 minutes. Peel the liver from films and cut into pieces. Add to the main mixture and continue to fry 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. Later we will add the ground seasonings and fried onion. Let's make sure that there is liquid in our food. If necessary, add wine, water or broth;
8. Simmer the beef kuchmachi over low heat 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.

• Half a lemon;
• Pork offal – 1 kilogram;
• Garlic – 5 cloves;
• Dry reddish 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.

1. Wash the pork offal (kidneys, lungs, liver, heart) well under cool water. Then we remove the film, veins, fat and set to cook in the deepest container for one hour;
2. Remove the boiled giblets from the saucepan, wait for them to cool and cut them into small pieces;
3. We make a special sauce without the help of others. It contains peeled garlic, spices (previously 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 lay out the chopped entrails, sauce and wine, stir everything thoroughly and cook for 8-10 minutes.

Kuchmachi in Megrelian style is a tasty, unique idea for your next culinary masterpieces.

Video: Kuchmachi recipe