KUCHMACHI WITH WALNUTS
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: 2 red onions, 1 pomegranate, 400 grams of walnuts, 3 tbs of white wine vinegar, 3 cloves of garlic, 1 bay leaf, 1 tsp of dried marigold, salt (amount dependent upon personal preference), 1 heaped tsp of dried Summer Savory, 1 tsp of coarse hot pepper, 1 tsp of blue fenugreek and 1 tsp of dried coriander.
Preparation: Thoroughly wash the pig heart, liver, kidneys, spleen and lungs and cut into cubes. Add to a partly covered pan with 1 bay leaf and 1 clove of garlic (optional but gives great flavor). Add 1.5 liters of water. Cover and heat on a low temperature for at least 2 hours. Stir occasionally. Do not allow it to cook dry. Add boiling water if the water disappears.
Allow the cooked offal to cool and then cut into very small pieces. Add to a mixing bowl and add the spices. Mix thoroughly.
Chop the onions and crush 2 garlic cloves and add to the mixing bowl. Mix thoroughly.
Crush the walnuts and add to the mixing bowl, together with 3 tbs of white wine vinegar. Mix thoroughly.
Remove the seeds from the pomegranate and add to the bowl (save some seeds for garnishing the dish) and mix thoroughly.
Serving: Garnish with more pomegranate seeds and serve cold.