Georgian Recipes

Kuchmachi is made with the heart, liver, kidneys, spleen and lungs of pigs, young beef or chickens. In this recipe we have used pig. Kuchmachi can be made with or without walnuts and is usually garnished with pomegranate seeds.

Ingredients: 1 kilo of pig heart, liver, kidneys, spleen and lungs.

Other ingredients: 200 grams of pig fat or butter, 4 onions, 4 cloves of garlic, 40 grams of fresh green coriander, 1 pomegranate, 2 heaped tsp of dried summer savory, 2 bay leaves, 1 tsp of dried coriander, 1 tsp of black pepper, and salt (amount dependent upon personal preference).

Preparation: Thoroughly wash the pig heart, liver, kidneys, spleen and lungs and cut into cubes. Add to a pan with 2 bay leave and 2 cloves of garlic (optional but gives great flavor). Add 200 ml of water. Cover and heat on a low temperature until the water disappears. Stir occasionally.

Chop the onions and add to the pan, together with 200 grams of pig fat or butter. Cover the pan and continue to cook on a low heat, stirring frequently.

When the meat is soft, crush the garlic and add to the pan, together with 2 heaped tsp of dried summer savory, 2 bay leaves, 1 tsp of dried coriander, 1 tsp of black pepper, and salt (amount dependent upon personal preference). Stir and continue to cook on a low heat for a further 5 minutes.

Chop and add fresh coriander just before serving. Stir and turn off the heat.

Serving: Garnish with pomegranate seeds and serve hot.