Tjvjik food is a unique culinary experience that has been enjoyed by locals and travelers alike for centuries. Originating in the mountainous regions of modern-day Armenia, Tjvjik food is known for its hearty, robust flavors and reliance on locally grown ingredients.
This delicious cuisine has remained unchanged throughout history, and it continues to be one of the most popular dishes in the region today.
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What do you Know about Tjvjik’s History?
Armenian Tjvjik food has a long and rich history, stretching back centuries and reflecting the influence of many different cultures. This unique cuisine is a wonderful mixture of flavors from both Eastern Europe and the Mediterranean, creating dishes that are as delicious as they are diverse. From traditional spiced stews to stuffed grape leaves, Armenian Tjvjik food offers a wide range of flavors worldwide.
This cuisine’s origins can be traced back to Ancient Armenia, where cooked meats were often served with sauces made from fruits such as pomegranates or mulberries. In recent times, Armenian Tjvjik cooks have added their twist to recipes by introducing ingredients like beef or lamb instead of pork, originally used in some dishes.
How to Make Tjvjik?
- 140 grams of beef liver
- 3 fresh tomatoes
- 1 large onion
- Parsley as needed
- 2 tablespoons of flour
- Olive oil as needed
- dried lemon as needed
- dried basil as needed
- Salt, black and red pepper as needed
To prepare Tjvjik, first, wash and cut the liver into equal pieces and set aside. Pour flour into a bowl, and add black and red pepper, chopped dried lemon, and basil.
Mix everything well, and set aside. Pour oil into the pan and heat it well. Chop the onion, add it to the pan and fry them for about 5 minutes until golden.
When the onion is ready, add the chopped tomatoes. Put the lid on the pan and let the tomatoes cook for 5 minutes.
After 5 minutes, add the liver and the mixture of flour, black and red pepper, basil, and dried lemon to the pan and fry well. When the Tjvjik is ready, add salt at the end.
Note: You should only add salt to the liver when cooked because it makes it hard.
How to Serve Tjvjik?
When the Tjvjik is ready, place it in a dish and serve topped with chopped parsley!
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