Tzhvzhik with Beef Liver and Heart
Beef liver and heart provide iron and vitamin B12, and make this hot dish especially satisfying even without a complex side. Onion, cilantro, and tomato paste deepen and brighten the flavor without flour or sweet additions. This tzhvzhik works well when you want organ meat cooked quickly but with a fuller taste.
Cut the beef liver (400 g) and beef heart (400 g) into small cubes. Slice the onion (200 g) into half-rings, and finely chop the cilantro (10 g).
Heat the olive oil (30 g) in a wide skillet and cook the onion (200 g) for 3-4 minutes until golden. Add the beef heart (400 g) and fry for 6-7 minutes more, then add the beef liver (400 g) and heat everything together for about 4 minutes.
Add the tomato paste (15 g), water (80 g), salt (5 g), and black pepper (2 g), then stew the dish for 5 minutes over low heat. Stir in the cilantro (10 g) and serve the tzhvzhik hot right away.
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