Description
Sometimes when I usegreat 25 % of my Georgian blood, and I want to cook something national. This time it was a dish "Kuchmachi". Spicy, tangy, extremely flavorful, it is like no other dish will warm you on a cold winter evening, gets the blood moving and lift your spirits.
Ingredients
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Garnet
1 piece
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Vegetable oil
4 Tbsp
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Dry red wine
0.5 cup
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Offal
900 g
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Onion
2 piece
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Garlic
4 tooth
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Basil
1 tsp
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Barberry
1 tsp
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Khmeli-suneli
1 tsp
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Coriander
1 tsp
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Spices
-
Peppers red hot chilli
1 piece
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Cilantro
1 coup
Cooking
Grenades can put in the fridge. Giblets wash, cut film, ducts and all the ugly places. Cut into small pieces.
Onions clear and finely chop.
Fry the onions for 7 minutes in two tablespoons of vegetable oil until Golden brown, make sure that it is not burnt.
In a deep pot heat 2 tbsp oil, add giblets, salt, ground black pepper and fry on high heat for 6 minutes.
Pour into a saucepan 3 tablespoons of wine and 0.5 cups of water, simmer on low heat for 30 minutes, until the liquid is almost completely evaporated.
Garlic and hot pepper finely chop and add all the spices and grind with the pestle into a homogeneous mass.
Add the remaining wine and stir.
To the giblets add fried onions and mix spices. Mix and cook over high heat 7 minutes. Cilantro finely chopped. Pomegranate, remove from the refrigerator, cut the top crosswise, break up and gently remove the grain.
The finished dish sprinkle with herbs and pomegranate seeds. Bon appetit!
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