"Tjvjik" in Armenian means "liver", although it is prepared not only from liver but also from other byproducts. For Tzvika take a sheep heart, esophagus, kidneys. Simple and the most popular dish that is often prepared in Armenian families.
|Cooking time 30 minutes||Number of servings -|
Liver well washed, cut into small pieces and again washed. Onion cut into half rings.
Put a pot of water, boil it and throw into boiling water the liver. Wait until begins to boil, collect foam.
Proverjaem within a few minutes. Then it is better and faster to cook and will be softer. Do not overcook. Enough for 3-5 min.
Boil until the liver, in vegetable oil saute the onion.
When the onion will be more or less ready, atteriwem the liver and immediately put it in the pan. Make sure that there was a break between the action, otherwise the liver is draining. Fry the liver with onions, add spices (pepper, Bay leaf). Stew under the cover. After 5 minutes sprinkle with salt and add 4 tbsp of tomato paste.
Add some water (so to cover the liver), stir and simmer for further 10 minutes. The sauce becomes thick and rich. Skip the garlic through the press, mix in a minute to turn off. Salt and spices to taste!