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Armenian Tjvjik
Fried Liver with Onions
Tjvjik is a beloved Armenian dish featuring tender fried liver and caramelized onions, often enhanced with tomatoes and fresh herbs. Its name is said to come from the sizzling sound the ingredients make while cooking.
🧂 Ainekset
- 600 g Beef liver(cleaned and cut into 1-inch cubes)
- 2 Large onions(thinly sliced or chopped)
- 3 tbsp Vegetable oil
- 2 tbsp Butter
- 3 cloves Garlic(minced)
- 1 cup Diced tomatoes(fresh or canned)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Aleppo pepper(or paprika)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 1 tbsp Fresh cilantro(chopped, for garnish (optional))
👨🍳 Ohjeet
- 1
Prepare the liver: Clean the liver of any membrane and cut it into 1-inch cubes. You can lightly toss the liver cubes in a tablespoon of flour seasoned with salt and pepper for a slightly crispier exterior, though this is optional.
💡 Ammattilaisvinkit: Ensure the liver is fresh and free of tough membranes for the best texture. - 2
Sauté the onions: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and caramelized, about 8-10 minutes. If using butter, add it in the last few minutes of sautéing the onions.
- 3
Cook the liver: Add the liver cubes to the skillet with the onions. Cook for about 3-5 minutes per side, until browned on the outside but still slightly pink inside. Avoid overcooking, as this will make the liver tough.
- 4
Add aromatics and tomatoes: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the diced tomatoes, salt, black pepper, and Aleppo pepper (or paprika). Stir well to combine.
💡 Ammattilaisvinkit: Adding tomatoes towards the end helps prevent them from breaking down too much. - 5
Simmer and finish: Cover the skillet and let the mixture simmer for about 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
- 6
Serve: Garnish with fresh chopped parsley and cilantro (if using). Tjvjik is traditionally served hot with lavash bread or as part of a larger meal.
💡 Ammattilaisvinkit: This dish pairs well with a simple salad or pickled vegetables.
💡 Ammattilaisvinkit
- ✓Do not overcook the liver, as it can become tough and dry.
- ✓Caramelizing the onions well is key to the dish's flavor.
- ✓Adjust the spices to your preference; some variations include chili peppers for heat.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of white wine or lemon juice towards the end of cooking for brightness.
- Incorporate other vegetables like bell peppers (sliced) along with the onions.