Recipe: Liver in Tomato Sauce or Armenian Tjvjik step by step with pictures | Handy.Recipes

Liver in Tomato Sauce or Armenian Tjvjik

Cooked liver in tomato sauce or Armenian jerk

Time to cook: 30 minutes

Nutritional Value

"Tjvjik" means "liver" in Armenian, although it is made not only from liver, but also from other by-products. For zhvjik they also take lamb's heart, esophagus, kidneys. A simple, truly popular dish, which is often cooked in Armenian families.

Author of the recipe

Ingredients for liver in tomato sauce or Armenian "zhvjik":

  • Pork liver (veal or chicken) - 800 g
  • Onion (cut in half rings) - 2 pcs
  • Tomato paste - 4 tablespoon
  • Garlic (through the press) - 4 clove
  • Bay leaf - 2 pcs
  • Water (to cover)
  • Salt (pepper, to taste)
  • Vegetable oil (for frying)

How to cook liver in tomato sauce or Armenian step by step with photos

Rinse liver well, cut into small pieces and rinse again. Cut onion into half rings. Bring a pot of water to the boil and add liver in it. Wait until it boils over and collect the foam. Boil it for a few minutes. Then it cooks better and faster and is softer. Do not overcook it. Three to five minutes is enough.

While the liver is boiling we sauté some onions in oil. When the onions are more or less cooked, strain the liver and put it in the pan immediately. Make sure that there is not a break in between these steps, otherwise the liver will dry out. Pan fry liver and onion, add spices (paprika, bay leaf). Braise under cover. In 5 minutes we add salt and 4 tablespoons of tomato paste.

Add water (enough to coat liver), stir and simmer for about 10 minutes. The sauce becomes thick and rich. Pass garlic through the press, stir and turn off after a minute. Season with salt and spices to taste!


Nutritional Value:

Whole Dish:
1244.1 Calories
164 g
42.4 g
96.8 g
106.3 Calories
14 g
3.6 g
8.3 g

Salt, Garlic, Vegetable Oil, Yummy, Onions, Water, Tomato Paste, Leaf, Starters, Snacks

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