Silkme (Armenian)
- 1 eggplant
- 1 tomato
- 1 onion
- ½ cup olive oil
- 1 teaspoon salt
- ½ pound meat (pork)
Slice eggplant, leaving the skin on. Fry the meat, cut in squares in the fat, and when brown put into a kettle with the slices of eggplant, the cut onion, and the tomato. Add seasoning and the rest of the fat. Cook until meat is tender.
Dolma (Armenian)
- 3 peppers, green
- 3 tomatoes, fresh
- 2 sprigs parsley
- ½ head cabbage, outside leaves
- ½ cup rice
- 1½ teaspoons salt
- ¼ teaspoon pepper
- ½ lemon
- Water
- 1½ cups chopped lamb (lean and fat, mixed)
Cut the outside leaves of the cabbage and cut off the thick parts, and boil it five minutes in water. Strain the water off. Take the seeds off the peppers. Take the inside of the tomatoes and keep it in a dish. Cut the parsley in small pieces. Wash the rice. Mix the meat, rice, parsley, and the inside of the tomatoes together, and put a little in each leaf of the cabbage and roll; also stuff peppers and tomatoes. Arrange the cabbage rolls in the bottom of the pot, the stuffed peppers and tomatoes on the top. Add the juice of one-half lemon and barely cover the stuffing with water. Let it cook slowly about one to one and one-half hours.
