Tjvjik,tzhvzhik ordzhvzhig (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 otheroffal.[3] It is considered an easy dish to prepare.[4][5]
After unwrapping the liver, thebile is removed, and thelungs are washed. Thekidneys are also unwrapped and cut in half. Theesophagus is turned inside out and well-washed. Prepared offal andtail fat are washed, cut into equal pieces, put in a pan and fried until half-cooked. Then chopped onion is added, along withtomato purée (optional), salt, and pepper. The pan should be covered with a lid to cook tjvjik until tender. The dish is usually served withparsley.[7]
In the story[8] of the writerAtrpet (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 ashort film byArman Manaryan at theArmenfilm studio[9] and became the first ever film in theWestern Armenian language.[10]
According to the bookArmenian 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 Armenianhouse music producers, released his first album namedTjvjik.[12]
Г. Х. Порсугян; А. С. Пирузян, eds. (1984). "Tjvjik".Армянская кулинария [Armenian Cuisine] (3-е изд., перераб. и доп50000 экз ed.). Ереван: Айастан. p. 107.
Kashin S. P. (2015). "Tjvjik, an offal dish".Cookery of the USSR. The best dishes (in origin: Кулинария СССР. Лучшие блюда). Ваш домашний повар (series) (3000 экз ed.). М.: РИПОЛ классик.ISBN978-5-386-08117-1.
Breyova, G. A. (2016). "Tjvjik".Gayane-jan cuisine. Armenian Culinary Recipes: My Gastronomic History (in origin: Кухня Гаяне-джан. Армянские кулинарные рецепты: моя гастрономическая история). Кулинария. Авторская кухня (3000 экз ed.). Ростов-на-Дону: Феникс.ISBN978-5-222-26551-2.
