Kuchmachi with pomegranate
10 servings
60 minutes
Kuchmachi with pomegranate is one of the most colorful dishes of Georgian cuisine, embodying the richness of flavors and traditions of this region. Historically, this dish was made from offal, highlighting the Georgian philosophy of respecting every ingredient. The rich taste of offal harmoniously combines with spices like ucho-suneli and kondari, creating a deep aroma with spicy notes. The juiciness and slight sweetness are added by pomegranate seeds, which not only decorate the dish but also give it a refreshing tanginess. Kuchmachi is served hot, sprinkled with cilantro leaves, perfectly complementing the flavor. This dish is an excellent choice for a feast where Georgian hospitality is reflected in every bite.
1
To prepare this dish, you need to take pork and beef offal: tripe, lungs, heart. All of this should be well washed and cleaned of membranes. Place large pieces of offal in a pot of boiling water, add salt, bay leaf, and allspice. Then cool slightly and cut into small cubes.
- Beef tripe: 1.5 kg
- Beef lungs: 2 kg
- Beef heart: 2.1 kg
- Pork: 1.5 kg
- Salt: 40 g
- Spices: 20 g
2
Peel the onion, chop it finely, and lightly fry.
- Onion: 300 g
3
Add the chopped offal to the pan, pour in about 50 ml of broth, and simmer for a few minutes until all the liquid evaporates.
- Beef tripe: 1.5 kg
- Beef lungs: 2 kg
- Beef heart: 2.1 kg
- Pork: 1.5 kg
- Pomegranate seeds (arils): 7 g
4
Add half a teaspoon of coriander powder, ucho-suneli, and kondari, and you can add hot pepper to taste. Salt and let it simmer for a couple more minutes. If by this time all the liquid has evaporated, add a couple more spoons of broth.
- Spices: 20 g
- Red chili pepper: 20 g
- Salt: 40 g
5
Before removing from heat, add two cloves of minced garlic and a few sprigs of finely chopped cilantro.
- Garlic: 30 g
- Fresh herbs: 40 g
6
When serving, sprinkle the dish with cilantro and garnish with pomegranate seeds.
- Fresh herbs: 40 g
- Pomegranate seeds (arils): 7 g