Market Pan · Fried Giblets
Kuchmachi
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It's built from parts most Western kitchens throw away — chicken or pork liver, heart, and gizzards — fried down with walnuts and pomegranate until they taste rich rather than offal-y.
Chicken or pork offal (liver, heart, gizzards) is fried with onion, then finished with crushed walnuts, garlic, and a scatter of pomegranate seeds. Market kitchens and tavern counters in Imereti serve it warm as a hearty snack or side.
Why it's made this way: Imereti's cooking traditionally used every part of the animal, and kuchmachi turned offal into one of the region's most prized dishes, not just a practical one.
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Part of World of Street Food — 690 dishes from 118 countries.
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