Tjvjik (food)
 Traditional tjvjik | |
| Type | meat dish |
|---|---|
| Course | Main |
| Place of origin | Armenia |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | |
Tjvjik, tzhvzhik or dzhvzhig (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 other offal.[3] It is considered an easy dish to prepare.[4][5]
Etymology
[edit]From Armenian: տժվժալ ("to make hissing sounds") + -իկ (diminutive suffix), probably because of the sound of frying.[6]
Preparation and ingredients
[edit]After unwrapping the liver, the bile is removed, and the lungs are washed. The kidneys are also unwrapped and cut in half. The esophagus is turned inside out and well-washed. Prepared offal and tail fat are washed, cut into equal pieces, put in a pan and fried until half-cooked. Then chopped onion is added, along with tomato purée (optional), salt, and pepper. The pan should be covered with a lid to cook tjvjik until tender. The dish is usually served with parsley.[7]
-
Tjvjik with mung sprouts
In popular culture
[edit]In the story[8] of the writer Atrpet (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 a short film by Arman Manaryan at the Armenfilm studio[9] and became the first ever film in the Western Armenian language.[10]
According to the book Armenian 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 Armenian house music producers, released his first album named Tjvjik.[12]
See also
[edit]Bibliography
[edit]- "Tjvjik". Армянская кулинария [Armenian Cuisine] (3-е изд., перераб. и доп 50000 экз ed.). Ереван: Айастан. 1984. p. 107.
{{cite book}}: Unknown parameter|agency=ignored (help) - 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. ISBN 978-5-386-08117-1.
- 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. ISBN 978-5-222-26551-2.
References
[edit]- ^ Armenian Cuisine 1984.
- ^ E. Aghayan, Explanatory Dictionary of Modern Armenian, Yerevan, "Armenia" 1976։
- ^ Soghomonyan, Arpine (2019-06-01). "How to cook tjvjik". Armenian Museum of Moscow. Retrieved 2021-01-09.
- ^ "Tjvjik". Gastronom.ru. 2007-06-22. Archived from the original on 2021-05-06. Retrieved 2021-01-11.
- ^ "Beef liver tjvjik with potatoes". Gastronom.ru. 2011-11-29. Archived from the original on 2017-08-09. Retrieved 2021-01-11.
- ^ Irina Petrosian, David Underwood (2006). Armenian Food. Fact, Fiction & Folklore. Yerkir Publishing. p. 85. ISBN 9781411698659.
- ^ Armenian Cuisine 1984, p. 107.
- ^ Ատրպետ; Atrpet (26 June 2014). "ՏԺՎԺԻԿ: Tjvjik".
- ^ Галстян, Рипсиме (2017-05-26). "Экранизация рассказа Атрпета «Тжвжик», письмо Льва Толстого и как Ованес Карапетян стал Ованесом Ширазом". Армянский музей Москвы и культуры наций. Retrieved 2021-01-09.
- ^ Terjanyan, 2007; 1:10
- ^ Irina Petrosian, David Underwood (2006). Armenian Food. Fact, Fiction & Folklore. Yerkir Publishing. p. 86. ISBN 9781411698659.
- ^ "Serjo". Armenian Pulse Radio & Entertainment. Retrieved 5 May 2013.