KUCHMACHI

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.

Kuchmachi - Copy

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

Pig Offal - Copy

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).

Other Ingredients for Kuchmachi - Copy

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.

Boiling Offal - Copy

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.

Adding Butter and Chopped Onions - Copy

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.

Adding Spices and Garlic - Copy

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

Adding Chopped Coriander - Copy

Serving: Garnish with pomegranate seeds and serve hot.

Kuchmachi Ready for Serving - Copy

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