Kuchmachi salad

The introduction

Hello everyone, I hope, that you are all doing just fine!

In this article I want to tell you about the Kuchmachi recipe and now this recipe is a Megrelian one, so that it’s kind of spicy, however, people really love it and if you love spicy dishes, then you will love this one, too.

Well, everyone prepares Kuchmachi in their own way, however, they are all very delicious in the end. To be honest, I didn’t really love Kuchmachi some time ago and I just started eating it just recently. It still depends on the ingredients, I guess, because I don’t really like that stomach of the cow, because it has some harder pieces, too, however, I really like the liver pieces and if they are mostly in Kuchmachi, it’s more delicious for me, than the stomach pieces. Though, there can be some other ingredients in Kuchmachi dish, too, such as the heart and the lungs, etc.

So, let me tell you about the preparation of Kuchmachi.

Ingredients:

• Cow’s liver, heart, lungs, stomach, 1 kilogramme
• Onions, 6-8 medium
• Salt to taste
• Fresh coriander, 20 grams
• Pomegranate seeds for decoration
• Red dried pepper, 1-2 small
• Coriander, 1 tablespoon
• Fenugreek, 2 tablespoons
• Thyme, ground, ½ teaspoon
• Garlic, 5-8 pieces
• Salt, 1-2 tablespoons

Preparation process

So, first of all, we should wash the heart and lungs and liver and stomach and it’s okay if you just have the liver or stomach or something like that, however, mostly we use the liver and stomach together, I guess. then we should have them put into a large saucepan and pour the water on them so that the ingredients are covered with water and let the water get boiled. After the water is boiled, we should remove the scum from the stock and then we can turn the heat on the medium and let the dish boil. You can also add a little bit of wine with the water.

After the ragout is cooked, we should take those things out of the stock and let them get cooled down.

When the ragout is cold, we should chop those pieces into pretty small pieces and mostly people chop them into small cubes with knife.

Well, while the ragout is being cooked, you can prepare the sauce, which then we should use to prepare the dish. We should take the seeds out from the red pepper and put them into some boiled cold water for about half an hour and then spill that water out and add the garlic and salt and then we should beat them all together, like mince them.

After that we should add the coriander and thyme and fenugreek to the mixture and mince them together as well.

Then, we can add the sauce to the chopped ragout and mix them well together, so that the sauce will be very well mixed with the ragout pieces.

After that, we should take a deep thick-bottomed saucepan and put some butter in it and heat it. Then we should peel the onions and slice them into some circles and then we should put them into that saucepan and cook them. When the onion rings get golden in color, we should add some wine and the ragout mixture and mix the things together. Then we should put the lid on to the saucepan and turn the gas down, so that it’s very low and let it be like that for about a minute or so.

Well, this way, the dish is ready and cooked. And there’s only one thing left, which is to have the fresh coriander chopped and added to the dish. And then we can have some pomegranate seeds added, too.

You should serve the dish cold, so that you need to put it into the refrigerator until it’s finally ready.

This dish is a pretty easily prepared one, it’s just that the ragout needs a little bit time to be cooked and that’s all. However, it’s not that time-consuming dish and it’s a very good one and it’s full of vitamins and it’s pretty essential to have it from time to time. And, besides, it’s a really nice dish to serve and many people just like having it on some parties, too.

Enjoy your cooking!

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