Contents

ArmenianEdit

EtymologyEdit

From տժվժալ (tžvžal) +‎ -իկ (-ik), probably because of the sound of frying.

PronunciationEdit

NounEdit

տժվժիկ (tžvžik)

  1. fried viscera (usually the lungs, but also the heart and the liver) of lamb and beef

DeclensionEdit