Armenian harisa

Description

Tjvjik — Armenian dish of various offal, cook it quite easy and simple. The recipe I saw on TV, it was prepared by chef Michael Aroyan.

Ingredients

Chicken liver

200 g
The pie

200 g
Chicken stomachs

200 g
Onion

3 piece
Garlic

4 tooth
Tomato

200 g
Sunflower oil
Salt

2 Tbsp
Black pepper
Coriander
Greens
Vinegar

50 ml
Water

1 l
Ginger

1 Tbsp
Butter

20 g

Cooking

Here are our by-products. Their right to wash, if you want to clean. Optionally, if you are afraid of any foreign smell, stomachs and hearts can be soaked for an hour in a solution of salt and vinegar. ( 1 litre water 2 tablespoons of salt and 50 g of vinegar). And as this procedure will make our hearts softer and ventricles. After a time drain the water, offal wash.

Navels and hearts pre-boil, somewhere about 30 minutes - 40.

The liver is cut arbitrarily. It does not boil. I cut such long pieces.

Onion cut into half rings or chetvertfinalny. It all depends on its size. If you are using fresh tomatoes, then they remove the skin and grind into a puree in a blender. I used tomato paste, so the photo with the tomatoes I have.

Heat the pan, pour sunflower oil and put our livers. Fry it a bit on two sides, about two minutes.

Added to liver, hearts and gizzards. Fry all together for about 5 minutes.

Then add the chopped onion. Fry, stirring, until the onion has softened.

Now add tomato puree or tomato paste, crushed garlic, grated ginger ( if ginger is not love, can not be used), ground norindr, salt, pepper and butter. Mix well. The aroma in the kitchen is awesome. Deep fried, stir for another 5 minutes. Try the VUS, it is possible that you will have to add, for example, salt or pepper.

After turn off the heat, cover it and leave it so for 10 minutes -15.

Optionally decorate with chopped herbs and served to the table. The dish is delicious both hot and hladnom form. Serve with vegetables, vegetable salads. Very tasty with pickled onions and mashed potatoes.

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