 Traditional tjvjik | |
| Type | meat dish |
|---|---|
| Course | Main |
| Place of origin | Armenia |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | |
Tjvjik, tzhvzhik or dzhvzhig (Armenian: տժվժիկ) is an Armenian dish which is mainly based on liver (lamb,[1] beef, pork or chicken).[2] In addition to liver it can include any other offal.[3] It is considered an easy dish to prepare.[4][5]
From Armenian: տժվժալ ("to make hissing sounds") + -իկ (diminutive suffix), probably because of the sound of frying.[6]
After unwrapping the liver, the bile is removed, and the lungs are washed. The kidneys are also unwrapped and cut in half. The esophagus is turned inside out and well-washed. Prepared offal and tail fat are washed, cut into equal pieces, put in a pan and fried until half-cooked. Then hopped onion is added, along with tomato purée (optional), salt, and pepper. The pan should be covered with a lid to cook tjvjik until tender. The dish is usually served with parsley.[7]
In the story[8] of the writer Atrpet (Sarkis Mubaiyajyan), the plot revolves around a piece of liver that a rich man gives to a poor man. The story was screened in 1961 as a short film by Arman Manaryan at the Armenfilm studio[9] and became the first ever film in the Western Armenian language.[10]
According to the book Armenian Food: Fact, Fiction & Folklore, the expression "don't make a story about tzhvzhik" became part of Armenian colloquial language. It's used when there is too much curiosity or a bit too much talk about a particular dish and how tasty it is.[11]
In 2006, DJ Serjo, one of the most notable Armenian house music producers, released his first album named Tjvjik.[12]
