Georgian kuchmachi is a spicy and colorful national dish of Georgian cuisine made from chicken or beef offal: chicken gizzards, hearts and liver sautéed with plenty of onion, garlic, walnuts and the signature Georgian spice blends. The defining feature of kuchmachi is the unusual combination of different organ meats in one dish, the rich savory flavor and the bright red Caucasian color that comes from barberry and red pepper. Rinse and clean the chicken offal, cut into pieces and sauté on a pan with onion until each is fully cooked (gizzards 1 hour, hearts 30 minutes, livers added for the last 5-7 minutes). Add garlic, barberry, khmeli-suneli, coriander, cilantro and pomegranate seeds. Serve hot with lavash. Proportions for 4 servings inside.

For this recipe, you need exclusively beef liver. Cut into strips, it is first sautéed with onions, and then braised in a sour cream and mustard sauce. This is how the liver becomes soft and tender in the Strogonoff style.

Beef liver with onions is a simple yet wonderfully delicious dish that turns out tender, juicy and bitter-free as long as you know a couple of important tricks. The most important step is preparing the liver properly: soak it in milk for 30-60 minutes to draw out any bitterness and tenderize the texture, and never overcook it on the pan — sear for just 2-3 minutes per side. Overcooked liver becomes tough and dry. Slice the liver into 1 cm pieces, dredge in flour, sear over high heat until lightly browned, add plenty of sautéed onion, pour over sour cream loosened with water and braise covered for 5 minutes. Serve with mashed potato or buckwheat. Proportions inside.

Chicken hearts in orange sauce are a budget-friendly and tasty hot appetizer that is perfect for dinner or a festive table.