Tzhvzhik Armenian

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. All by-products, if frozen, are thawed at room temperature

2. Step 2:

   

   And thoroughly rinse, cut off excess fat and films.

3. Step 3:

   

   Chicken hearts and ventricles must first be boiled in salted water, cook for 30 minutes from the moment the water boils over low heat.

4. Step 4:

   

   Drain the water, throw the offal into a colander, let it cool down a little and cut them into small pieces.

6. Step 5:

   

   Chicken liver does not need to be pre-boiled, it needs less time to cook. We cut it into strips or cubes, as you like. Peel the onion from the husk and cut into cubes.

7. Step 6:

   

   Pour vegetable oil into a frying pan with a thick bottom. We warm it up. We send onions to the frying pan, fry it until transparent, put the cooked liver. Stir, fry them together over medium heat for about 2-3 minutes, the liver should lighten slightly.

8. Step 7:

   

   Put boiled hearts and ventricles in a frying pan to the liver, add a piece of butter, tomato paste, salt, ground black pepper to taste, garlic passed through a press, grated ginger and coriander. Stir, fry over medium heat for about 5 minutes, stirring occasionally with a spatula. Then pour in a little water, mix, cover the pan with a lid and simmer for 15 minutes so that the sauce thickens a little.

9. Step 8:

   

   The dish is ready. Tzhvzhik can be served to the table as an independent dish – offal in sauce, or with a side dish, mashed potatoes, rice, buckwheat are perfect. Gravy will make any side dish juicy and delicious. Enjoy your meal!