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Tjvjik (Armenian-style sautéed lamb liver): photo of the dish
Illustrative photo: AndyHM — CC BY-SA 4.0, Wikimedia Commons
Meat

Tjvjik (Armenian-style sautéed lamb liver)

Pieces of lamb liver and offal quickly sautéed with onions and spices, for a tender texture and intense flavors. A rustic Armenian dish, served hot with fresh bread.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Clean the offal: remove the membranes and tubes from the liver and cut it into 2 cm pieces. Cut the heart into thin strips.
  2. Heat the oil and butter in a large pan over high heat. Fry the sliced onions for 5 minutes until translucent.
  3. Add the heart and sear it for 3 minutes, then add the liver and brown it for 2 to 3 minutes, stirring, so it stays pink inside.
  4. Season with the paprika, cumin, salt and pepper, then add the crushed garlic and stir for 1 minute.
  5. Pour over the lemon juice and sprinkle with chopped parsley. Serve immediately, while the liver is still tender.

Variations and tips

Chicken version. Replace the liver and heart with chicken liver for a milder taste and an even faster cooking time.

Using what's available here. Lamb liver is sold at the butcher's; calf or chicken liver works just as well.

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Original Ecomely recipe.