Tjvjik (Tzhvzhik, Dzhvzhig, Տժվժիկ) is a popular Armenian dish, and Seta Arrowsmith has kindly shared her quick and easy recipe with us:
Ingredients
If desired, first sauté sliced onions in the frying pan.
1lb of lamb or calf liver
plain flour
tsp of salt
olive oil for frying
Preparation
Cut the liver into 1 inch cubes, mix the flour & the salt and toss the liver in the flour.
Place the olive oil in frying pan & heat it up. Put a layer of liver & fry turning the pieces with tongs, take care not to overcook. When ready remove with a slotted spoon onto a plate. Finish frying all the liver.
Serving suggestions
Serve the fried liver with this salad
Chopped tomatoes
Chopped parsley
Chopped spring onions
Mix all together, add some salt & serve on the same plate as the liver
Screenshots from Tjvjik (Fried Liver) film, 1962