Signature Seasoning for Kuchmachi

Recipe for Preparing the Dish

Boil 1 kg of liver and cut it into cubes.
Add the seasoning blend along with 150 g of ground walnuts, 15 g of garlic, 50 ml of wine vinegar, 50 ml of olive oil, 150 g of red onion, 50 g of coriander, 30 g of parsley, and 25 g of dill.
Mix everything thoroughly by hand until well combined.

Adding extra salt or spice is recommended based on your personal taste.