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 and beef

Declension[edit]