Appetizer

Kuchmachi

Hot Georgian kuchmachi of separately timed chicken gizzards, hearts, and liver with onion, garlic, spices, cilantro, and pomegranate.

What you’ll need

• Chicken gizzards: 300 g
• Chicken hearts: 250 g
• Chicken liver: 250 g
• Water: 1200 ml
• Yellow onion: 200 g
• Garlic: 15 g
• Walnuts: 70 g
• Pomegranate seeds: 60 g
• Cilantro: 25 g
• Ground coriander: 5 g
• Ground blue fenugreek: 3 g
• Khmeli suneli: 5 g
• White wine vinegar: 20 ml
• Vegetable oil: 40 ml
• Salt: 8 g
• Black pepper: 2 g

How to make it

1. Split the gizzards and remove the tough yellow inner membrane and excess fat; trim vessels and clots from the hearts. Remove connective tissue from the liver and keep it separate. Rinse and dry all the offal.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.