{"id":11883,"date":"2025-10-06T21:31:56","date_gmt":"2025-10-06T18:31:56","guid":{"rendered":"https:\/\/andrestover.com\/?p=11883"},"modified":"2025-10-06T21:31:56","modified_gmt":"2025-10-06T18:31:56","slug":"kuchmachi","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kuchmachi\/","title":{"rendered":"Kuchmachi"},"content":{"rendered":"\n

Kuchmachi on Gruusia rahvustoit, mis koosneb kana sub-produktidest, maksast, s\u00fcdametest ja lihasmaost ehk pugust. Seda rooga maitsestatakse hmeli suneli maitseaineseguga ning serveeritakse purustatud kreeka p\u00e4hklite ja granaat\u00f5unaseemnetega. Gruusias valmistatakse sarnast toitu ka veise v\u00f5i lamba sub-produktidest. Seda rooga tasub valmistada netuke rohkem, seistes muutub see \u00fcha paremaks.<\/p>\n\n\n\n

Valmistamise aeg: 2-3 tundi pugude ja s\u00fcdamete keetmiseks, 1 tund toidu valmistamiseks.
Tase: Mitte liiga keeruline
Kogus: Neljale kuni kuuele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
500 g kanamaksa l\u00f5igatuna 2-3 cm suurusteks t\u00fckkideks
500 g kanas\u00fcdameid, l\u00f5igatuna pooleks
500 g kana lihasmagu ehk pugu l\u00f5igatuna 2-3 cm suurusteks t\u00fckkideks
4-5 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt viilutatult
2 suuremat sibulat peeneks hakitult
2 spl Hmeli suneli maitseainesegu
3-4 spl toidu\u00f5li sub-produktide pruunistamiseks
200 g kreeka p\u00e4hkleid j\u00e4medalt purustatult
Peot\u00e4is granaat\u00f5unaseemneid serveerimiseks
Serveerimiseks v\u00e4rsket peterselli v\u00f5i koriandrit
Meresoola ja musta pipart maitsestamiseks
250 ml kanapuljongit<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Keeda soolaga maitsestatud veel kana pugusid ja s\u00fcdameid 2-3 tundi kuni need on pehmed.<\/li>\n\n\n\n
  2. L\u00f5ika s\u00fcdamed pooleks, pugud 2-3 cm suurusteks t\u00fckkideks, t\u00fckelda maks. Haki sibulad ja viiluta k\u00fc\u00fcslauk.<\/li>\n\n\n\n
  3. Kuumuta paksup\u00f5hjalises haudepotis toidu\u00f5li k\u00f5rgele kuumusele, pruunista kiiresti minuti jooksul sibulat ja k\u00fc\u00fcslauku, lisa t\u00fckeldatud maks, s\u00fcdamed ja pugud, sega ja pruunista toitu 5-7 minutit.<\/li>\n\n\n\n
  4. Reguleeri temperatuur madalaks, lisa puljong ning Hmeli suneli maitseainesegu, maitsesta lisaks meresoola ja musta pipraga ning hauta toitu umbes 45 minutit.<\/li>\n\n\n\n
  5. Toit peab j\u00e4\u00e4ma l\u00f5puks kuivemapoolne, kindlasti mitte vesine. Lase puljongil auruda ja kui see on peaaegu aurunud, lisa kergelt noaga purustatud kreeka p\u00e4hklid.<\/li>\n\n\n\n
  6. Toidu serveerimiseks raputa see \u00fcle hakitud peterselli ja granaat\u00f5unaseemnetega. Serveerida v\u00f5ib gruusia lameleivaga v\u00f5i basmati riisiga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Kuchmachi on Gruusia rahvustoit, mis koosneb kana sub-produktidest, maksast, s\u00fcdametest ja lihasmaost ehk pugust. Seda rooga maitsestatakse hmeli suneli maitseaineseguga ning serveeritakse purustatud kreeka p\u00e4hklite ja granaat\u00f5unaseemnetega. Gruusias valmistatakse sarnast toitu ka veise v\u00f5i lamba sub-produktidest. Seda rooga tasub valmistada netuke rohkem, seistes muutub see \u00fcha paremaks. Valmistamise aeg: 2-3 tundi pugude ja s\u00fcdamete keetmiseks, […]<\/p>\n","protected":false},"author":1,"featured_media":11886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[486,641,792,793],"class_list":["post-11883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-kanamaks","tag-georgia","tag-gizzard","tag-heart","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11883"}],"version-history":[{"count":19,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11883\/revisions"}],"predecessor-version":[{"id":11904,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11883\/revisions\/11904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11886"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}