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Recipes with lamb's heart

4 recipes that use lamb's heart, with photos, step-by-step instructions and cook times. The quickest, Tjvjik, takes 30 minutes. It is most often cooked with lamb's liver, onion and lamb's kidneys.

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Gumma

Gumma are the hot, puffy fried pies sold from big pans on Tashkent street corners and in bazaars like Chorsu, wrapped in paper and eaten in the morning with tea. The classic filling is cheap and hearty: lamb or beef offal, usually liver, heart and lung, minced with plenty of onion and black pepper; potato gumma is the vegetarian sister. This version uses lamb's liver and heart. A common mistake is frying in oil that is not hot enough, which makes the dough greasy and heavy. Chef's tip: cook the filling fully before shaping, then fry the pies at 175 °C until puffed and golden; the dough cooks in minutes while the filling only needs warming. Offal should be cooked until no pink remains, 71 °C.

80 minUzbekFast Food
by KrazyBadal 0 views

Jiz-biz

Jiz-biz gets its name from the sound of the pan: lamb heart, liver, kidneys and sweetbreads cut small and fried with potatoes and onions until crisp at the edges. It is a dish of Baku's working cafés and village feast days, made from the parts of the lamb cooked first while the rest is roasting, and finished with sumac and herbs. A common mistake is putting everything in at once; the liver turns grainy before the heart is tender. Chef's tip: fry the potatoes separately until crisp and fold them in at the end, so they keep their crunch. Offal should be cooked until no pink remains, 71 °C.

60 minAzerbaijaniMeatGluten free
by KrazyBadal 0 views

Tjvjik

In Armenian villages tjvjik is the dish cooked on the day a lamb is killed for a celebration, made with the fresh liver, heart and kidneys while the rest of the feast is being prepared; in Yerevan it is a cheap, hearty plate in taverns, eaten with lavash and a lot of onions. The offal is cut small and fried hard and fast, then tossed with tomato and herbs. A common mistake is cooking the liver as long as the heart, which turns it grainy and bitter. Chef's tip: add the pieces in order of toughness, heart first and liver last, so everything finishes tender together. Offal should be cooked until no pink remains, 71 °C.

30 minArmenianMeatGluten free
by KrazyBadal 0 views

Hasip

Hasip is the sausage of Bukhara, made after Kurban Hayit, the feast of the sacrifice: lamb casings stuffed with rice mixed with chopped lamb, liver and heart, onion and cumin, boiled until firm and then sliced and fried until crisp. Bukharan families serve it hot as a first course for guests. A common mistake is overfilling the casings; the rice swells and bursts them in the pot. Chef's tip: fill them only two-thirds full and prick well before simmering, then fry the slices in a dry pan so they crisp in their own fat. The filling must reach 71 °C.

180 minUzbekMeatGluten free
by KrazyBadal 0 views

Goes well with lamb's heart