Armenian Tjvjik (Liver Sautée)


  • One white onion
  • Liver (0.5 KG of liver)
  • Olive oil (3 TBSP)
  • Salt & Pepper


  • Peel of the film from the liver.
  • Cut into half an inch pieces
  • Heat the oil and add the liver pieces
  • Start mixing
  • When one side is sautéed, add the onion and stir.
  • 2-3 minutes of medium heat
  • When the onions change colour and there is no blood visible on the liver, add salt and black pepper to taste
  • Garnish with pomegranate seeds before serving if desired


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