Տapanese — Print Recipe — The Culinary Codex

Pan-fried beef liver and onions seasoned with tomato paste, pepper, and fresh herbs, cooked until caramelized and richly flavored. This hearty Armenian offal dish is beloved comfort food served sizzling from the pan.

Ingredients

500g beef liver, cut into strips
3 large onions, sliced into half-moons
2 tbsp tomato paste
3 tbsp vegetable oil
1 tsp black pepper
1 tsp paprika
1 tsp salt
1/2 tsp cumin
Fresh cilantro, chopped
Fresh basil leaves
2 cloves garlic, minced

Instructions

1 Trim and slice beef liver into thin strips about 1cm wide. Pat dry with paper towels for better browning.
2 Heat oil in a large skillet over high heat. Sear liver strips in batches for 1-2 minutes per side. Remove and set aside.
3 In the same pan, cook sliced onions over medium heat for 10-12 minutes until deeply caramelized and sweet.
4 Add garlic and tomato paste to the onions, stirring for 2 minutes until paste darkens and becomes fragrant.
5 Return liver to the pan. Add paprika, cumin, salt, and pepper. Toss everything together over high heat for 2 minutes.
6 Garnish generously with chopped cilantro and basil leaves. Serve immediately while sizzling hot.

Did You Know?

In Armenian barbecue culture, tjvjik is often the first dish prepared while the main khorovats meats are still grilling, serving as a delicious appetizer to keep guests happy.