Tzhvzhik
Asia — Armenia
Armenia's flagship mixed-organ dish. Liver, heart, and kidney diced and fried together in a cast-iron pan with onion, tail fat, and herbs. One of the defining dishes of Armenian offal cookery.
Cuts in this tradition
Cultural context
Tzhvzhik is Armenia's most distinctive contribution to the global offal atlas. Comparable to Georgia's kuchmachi, Ethiopia's dulet, and Pakistan's katakat as a named multi-organ tradition. The cast-iron pan preparation and tail-fat cooking medium are distinctively Armenian.
Preparation
Liver, heart, and kidney cleaned and diced. Fried in tail fat with onion, garlic, and herbs until just cooked. Seasoned with salt and black pepper. Served in the cast-iron pan with lavash.