Tjvjik: Armenian Classic
Considered a delicacy in some Armenian villages, originally, Tjvjik was made by frying pieces of beef liver with large amounts of chopped onions that have been seasoned only with salt and pepper.
Today, the dish is made with additional ingredients that include tomatoes (grated or pureed), a variety of vegetables, various fresh herbs, as well as other offal such as hearts and kidneys. When liver and onions are frying together, they make an awesome “tzh-vzh” sound, and this is why the dish is named “tjvjik”.
Tjvjik is a very unique Armenian food, and it’s sometimes difficult to find it on the restaurants menus. But if you contact us at email@example.com, we will help you find places, where they prepare authentic Tjvjik.
The significance of Tjvjik in Armenian culture is reflected in a 1962 Armenian short movie “Tjvjik”.