👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Ensure the liver is fresh and free of tough membranes for the best texture.
2. 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. 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. 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.

   💡 プロのコツ: Adding tomatoes towards the end helps prevent them from breaking down too much.
5. 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. 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.

   💡 プロのコツ: This dish pairs well with a simple salad or pickled vegetables.