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Tjvjik (food)

From Wikipedia, the free encyclopedia
Tjvjik
Traditional tjvjik
Typemeat dish
CourseMain
Place of originArmenia
Associated cuisineArmenian cuisine
Serving temperatureHot
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

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From Armenian: տժվժալ ("to make hissing sounds") + -իկ (diminutive suffix), probably because of the sound of frying.[6]

Preparation and ingredients

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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]

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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

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Bibliography

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  • "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

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  1. ^ Armenian Cuisine 1984.
  2. ^ E. Aghayan, Explanatory Dictionary of Modern Armenian, Yerevan, "Armenia" 1976։
  3. ^ Soghomonyan, Arpine (2019-06-01). "How to cook tjvjik". Armenian Museum of Moscow. Retrieved 2021-01-09.
  4. ^ "Tjvjik". Gastronom.ru. 2007-06-22. Archived from the original on 2021-05-06. Retrieved 2021-01-11.
  5. ^ "Beef liver tjvjik with potatoes". www.gastronom.ru. 2011-11-29. Archived from the original on 2017-08-09. Retrieved 2021-01-11.
  6. ^ Irina Petrosian, David Underwood (2006). Armenian Food. Fact, Fiction & Folklore. Yerkir Publishing. p. 85. ISBN 9781411698659.
  7. ^ Armenian Cuisine 1984, p. 107.
  8. ^ Ատրպետ; Atrpet (26 June 2014). "ՏԺՎԺԻԿ: Tjvjik".
  9. ^ 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.
  10. ^ Terjanyan, 2007; 1:10
  11. ^ Irina Petrosian, David Underwood (2006). Armenian Food. Fact, Fiction & Folklore. Yerkir Publishing. p. 86. ISBN 9781411698659.
  12. ^ "Serjo". Armenian Pulse Radio & Entertainment. Retrieved 5 May 2013.