Tjvjik (food)

From {{langx|hy|տժվժալ}} ("to make hissing sounds") + -իկ (diminutive suffix), probably because of the sound of frying.{{cite book

|author=Irina Petrosian, David Underwood

|date=2006

|title=Armenian Food. Fact, Fiction & Folklore

|url=https://books.google.com/books?id=0oXYX9Qzx9oC

|publisher=Yerkir Publishing

|page=85

|isbn=9781411698659}}

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.{{sfn|Armenian Cuisine|1984|p=107}}

Tjvjik-with-mung-sprouts.png|Tjvjik with mung sprouts

In the story{{cite web | url=https://books.google.com/books?id=KoPlAwAAQBAJ | title=ՏԺՎԺԻԿ: Tjvjik | author1=Ատրպետ | author2=Atrpet | date=26 June 2014 }} 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{{cite web|author=Галстян, Рипсиме|url=https://www.armmuseum.ru/news-blog/2017/5/26/-25242|title=Экранизация рассказа Атрпета «Тжвжик», письмо Льва Толстого и как Ованес Карапетян стал Ованесом Ширазом|website=Армянский музей Москвы и культуры наций|date=2017-05-26|accessdate=2021-01-09}} and became the first ever film in the Western Armenian language.Terjanyan, 2007; 1:10

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.{{cite book

|author=Irina Petrosian, David Underwood

|date=2006

|title=Armenian Food. Fact, Fiction & Folklore

|url=https://books.google.com/books?id=0oXYX9Qzx9oC

|publisher=Yerkir Publishing

|page=86

|isbn=9781411698659}}

In 2006, DJ Serjo, one of the most notable Armenian house music producers, released his first album named Tjvjik.{{cite web|title=Serjo|url=http://www.armenianpulse.com/artists/serjo/|publisher=Armenian Pulse Radio & Entertainment|accessdate=5 May 2013}}

• Dolma
• Hash
• Arnavut ciğeri
• Jerusalem mixed grill

• {{cite book |author= |chapter=Tjvjik |trans-title=Armenian Cuisine |script-title=hy:Армянская кулинария |editor1=Г. Х. Порсугян |editor2=А. С. Пирузян |edition=3-е изд., перераб. и доп {{nowrap|50000 экз}} |location=Ереван |date=1984 |publisher=Айастан |pages=107 |ref={{sfnref|Armenian Cuisine|1984}}}}
• {{cite book |author=Kashin S. P. |chapter=Tjvjik, an offal dish |title=Cookery of the USSR. The best dishes (in origin: Кулинария СССР. Лучшие блюда) |edition={{nowrap|3000 экз}} |location= М. |date = 2015 |publisher= РИПОЛ классик |series=Ваш домашний повар (series) |isbn=978-5-386-08117-1 |ref=Кашин}}
• {{cite book |author=Breyova, G. A. |chapter=Tjvjik |title=Gayane-jan cuisine. Armenian Culinary Recipes: My Gastronomic History (in origin: Кухня Гаяне-джан. Армянские кулинарные рецепты: моя гастрономическая история) |edition={{nowrap|3000 экз}} |location=Ростов-на-Дону |date=2016 |publisher= Феникс |series=Кулинария. Авторская кухня |isbn=978-5-222-26551-2 |ref=Бреиова}}

{{reflist}}

{{Cuisine of Armenia}}

Category:Armenian cuisine

Category:Caucasian cuisine

Category:Liver (food)

Category:Fried foods