Traditional Georgian Kuchmachi


Introduction: Kuchmachi is a traditional Georgian dish made from various organ meats such as the heart, liver, kidneys, spleen, and lungs of pigs, young beef, or chickens. In this recipe, we will be using pig organs. Kuchmachi can be prepared with or without walnuts and is typically garnished with pomegranate seeds. This dish is a unique and flavorful way to explore Georgian cuisine.


  • 1 kilo of pig heart, liver, kidneys, spleen, and lungs
  • 2 red onions
  • 1 pomegranate
  • 400 grams of walnuts
  • 3 tbsp of white wine vinegar
  • 3 cloves of garlic
  • 1 bay leaf
  • 1 tsp of dried marigold
  • Salt (amount dependent upon personal preference)
  • 1 heaped tsp of dried Summer Savory
  • 1 tsp of coarse hot pepper
  • 1 tsp of blue fenugreek
  • 1 tsp of dried coriander


  1. Thoroughly wash the pig heart, liver, kidneys, spleen, and lungs, then cut them into cubes. Add the organ meats to a partly covered pan along with 1 bay leaf and 1 clove of garlic (optional but adds great flavor). Pour in 1.5 liters of water, cover, and cook on low heat for at least 2 hours, stirring occasionally. Ensure the mixture does not cook dry; add boiling water if needed.

  2. Allow the cooked offal to cool, then cut it into very small pieces. Transfer the pieces to a mixing bowl and add the spices. Mix thoroughly.

  3. Chop the onions and crush 2 garlic cloves, then add them to the mixing bowl. Combine well.

  4. Crush the walnuts and add them to the mixing bowl, along with 3 tbsp of white wine vinegar. Mix thoroughly.

  5. Remove the seeds from the pomegranate and add them to the bowl (reserve some seeds for garnishing the dish), mixing well.

Serving: Garnish the Kuchmachi with additional pomegranate seeds and serve cold. Enjoy this traditional Georgian dish and savor its unique flavors.

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