տժվժիկ

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Armenian[edit]

Etymology[edit]

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

Pronunciation[edit]

Noun[edit]

տժվժիկ (tžvžik)

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

Declension[edit]