How to Make Kuchmachi | Georgian Spiced Offal & Walnut Salad

Kuchmachi: Georgian Spiced Heart & Liver with Walnuts

Kuchmachi is a traditional Georgian delicacy that perfectly balances the richness of offal with the brightness of pomegranate and the earthy depth of walnuts. While traditionally made with pork or beef, this recipe is incredibly versatile and can even be adapted for vegetarians using mushrooms.

• Prep time: 120 mins

• Servings: 6

• Difficulty: Medium

🛒 Ingredients

The Foundation:

• 1 kg Pork or Beef offal (Heart, Liver, and Lungs)

• 2.5 Medium onions, finely chopped

• 1 Large pomegranate (seeds only)

• Vinegar (to taste)

• Salt and black pepper

The Walnut Paste (Sakamazi):

• 250g Walnuts, finely ground or crushed

• 3 cloves Garlic

• 1 bunch Fresh coriander (cilantro)

• 2 tsp Utskho Suneli (Blue Fenugreek)

• 1 tsp Dried coriander

• 1 tsp Dried summer savory (Kondari)

• 1 tsp Yellow flower (Imeretian Saffron/Marigold)

👩‍🍳 Cooking Instructions

1. Prepare the Meat

Place the heart and liver in a large pot of salted water. Bring to a boil and simmer until tender. Once cooked, remove from the heat and let it cool completely. Note: Cooling the meat before cutting ensures clean, firm cubes.

2. Create the Aromatic Walnut Paste

Using a mortar and pestle (or a food processor), grind the walnuts, garlic, fresh coriander, and dried spices (Blue Fenugreek, dried coriander, savory, and yellow flower) together into a fragrant paste.

3. Season and Bind

Add the finely chopped raw onions to the walnut mixture. Pour in a splash of vinegar and knead the mixture well. The vinegar helps "bloom" the spices and cuts through the richness of the walnuts.

4. Combine

Dice the cooled heart and liver into very small, uniform pieces. In a large mixing bowl, fold the meat into the walnut spice paste.

5. The Finishing Touch

Gently fold in the fresh pomegranate seeds, being careful not to crush them. Taste and adjust with additional salt, pepper, or vinegar if needed.

💡 Chef’s Tips for Your Readers

• Variations: While pork is traditional, poultry (chicken) heart and liver make for a lighter, quicker version.

• Vegetarian Alternative: For a plant-based twist, swap the meat for boiled forest mushrooms. The walnut and spice mixture works beautifully with the umami of mushrooms.

• Serving: Kuchmachi is best served cold or at room temperature, traditionally alongside Mchadi (Georgian cornbread).