Kuchmachi Taco
Recipe by Jean Shipaksyan, Green Wood Hotel, Lovati Restaurant, Mtsvane Kontskhi.
Preparation Time
30-60 mn
Difficulty
Medium difficulty
CAL
500+ calories
Type of Food
Main dish
Goes with
Mineral water Borjomi
Ingredients
Portions :
Chicken stomach
200 gram
Sunflower oil
25 milliliter
Dry adjika
1 gram
Svanetian salt
1.5 gram
dry coriander
1 gram
Black pepper
1 gram
Butter
20 gram
Onion
30 gram
Red Bulgarian
30 gram
Green Bulgarian
30 gram
Tortilla bread or lavash
3 piece
Cheddar cheese
40 gram
Pomegranate
10 gram
Walnut paste
35 gram
Pasta Recipe
Walnut
500 gram
Dry adjika
6 gram
dry coriander
13 gram
Salt
6 gram
foreign spice
10 gram
Muscat
4 gram
Svanetian salt
42 gram
Black pepper
5 gram
vinegar
74 gram
Garlic
60 gram
chopped pepper
2 gram
Coriander
46 gram
water
420 milliliter
Onion
220 gram
Sunflower oil
75 milliliter
step
1
First, clean and prepare the chicken gizzards. Then cut to the desired size and cook them in a pan with spices and vegetables.
Cut 3 pieces of tortilla into the desired size. In the first piece, place the cheese and cook Kutchmachi.
step
2
In the second, place only Kutchmachi and vegetables, and in the third, spread a layer of nut paste.
step
3
Lightly fry each piece on both sides until golden. Garnish with parsley leaves and pomegranate seeds.
step
4
To prepare the nut paste roast onions in oil over low heat until they turn brown. Place all paste ingredients in a blender and blend until smooth and homogenous.
step
5
Use 40g of the nut paste from the prepared mass for Kutchmachi. The remaining paste can be stored in the refrigerator for up to 4 days and can be used in salads and hot dishes.
Serve
6
Enjoy your delicious Taco!
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