Entree: Armenia – Armenian Highlands – Ջիվջիկ ➤ Jivjik (Sautéed small cuts of lamb offal, particularly liver, cooked with onions and tangy seasoning)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 25 min

Total 50 min

Ingredients

- 1 lb (454 g) lamb liver, trimmed and sliced into 1/2-inch (1.3 cm) pieces
- 8 oz (225 g) lamb kidneys or heart, trimmed and chopped (optional)
- 1 cup (240 ml) milk (optional, for soaking liver)
- 3 tbsp (45 ml) vegetable oil or melted lamb fat
- 1 tbsp (15 ml) butter
- 2 large onions, thinly sliced
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/4 tsp (1 g) Aleppo pepper or red pepper flakes (adjust to heat preference)
- 1 tbsp (15 ml) pomegranate molasses or 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) water or broth, if needed to deglaze
- Lavash or crusty bread, for serving

Instructions

1. If desired to mellow the liver, place the sliced liver in 1 cup (240 ml) milk and refrigerate 20–30 minutes; drain and pat dry with paper towels. Trim and prepare any additional offal (kidneys/heart).
2. Heat a large heavy skillet over medium-high heat. Add 2 tbsp (30 ml) vegetable oil. Add the thinly sliced onions and a pinch of salt; cook slowly, stirring often, until soft and deeply golden, 12–15 minutes. Transfer half the onions to a bowl and keep warm.
3. Increase heat to high, add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter to the skillet. When hot, add the liver pieces in a single layer (work in batches if necessary to avoid crowding). Sear quickly, about 1–2 minutes per side, until browned outside but still slightly pink inside. Remove to a plate.
4. In the same skillet, add the chopped kidneys or heart (if using) and cook 2–3 minutes until just cooked through. Season with 1 tsp (5 g) salt, 1/2 tsp (2 g) black pepper, 1 tsp (2 g) ground coriander, and 1/4 tsp (1 g) Aleppo pepper; stir to combine.
5. Return the seared liver to the skillet with the reserved golden onions. Add 1 tbsp (15 ml) pomegranate molasses (or 1 tbsp (15 ml) lemon juice) and 1 tbsp (15 ml) water or broth to deglaze the pan. Toss gently over medium heat for 1 minute to coat and warm through. Taste and adjust seasoning.
6. Remove from heat, sprinkle with 2 tbsp (8 g) chopped fresh parsley, and transfer to a serving platter. Serve immediately with lavash or crusty bread to sop up the juices.