Kuchmachi on keci (original recipe)

Description

The dish is prepared without unnecessary complications. This delicious Georgian dish will always look great on your table. It's not as difficult to cook as it might seem at first glance. With this dish, you will surely impress your holiday guests. Moreover, you can feed your family heartily. Serve the finished dish immediately.

Instructions

1. 1

   Step 1

   We start preparing kuchmachi by pre-cooling the pomegranate in the refrigerator. We rinse the offal under water and cut them into small pieces.

2. 2

   Step 2

   Peel the onion and finely chop it. Heat a frying pan with vegetable oil and sauté the onion and giblets with salt and pepper. Cook over high heat for 6 minutes, then add a little red wine and water to the mixture.

3. 3

   Step 3

   Simmer everything for 30 minutes. When all the liquid has evaporated, remove the pan from the heat. On a separate skillet, heat the remaining vegetable oil. Fry the onion in it until golden brown for 4-5 minutes.

4. 4

   Step 4

   Peel the garlic, wash the pepper and remove the seeds. Finely chop everything and mix with the spices and wine. Rub thoroughly together to form a homogeneous mixture.

5. 5

   Step 5

   Pour the pepper dressing over the offal, add the fried onion, and simmer everything over high heat for 5–7 minutes. Peel the cooled pomegranate and remove the seeds. Wash and dry the cilantro. Serve kuchmachi with pomegranate seeds and chopped cilantro.