| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Yemeni | Fruits, Harned 1994, Sephardic, Vegetables, Yemenite | 6 | Servings |
INGREDIENTS
| 6 | Guavas | |
| 1 | tb | Oil |
| 1 | c | Mushrooms; chopped |
| 1 | tb | Onion; chopped |
| 1/2 | c | Green olives; chopped |
| 2 | tb | Parsley; chopped |
| 4 | ts | Chopped fresh dill weed or |
| 1 | ts | Dried dill |
| 1/2 | ts | Each salt and pepper |
| 1 | tb | Sesame seeds |
INSTRUCTIONS
To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside. Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top. Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake at 325 F. for 1 hour, or until the fruit is tender. Serve hot. From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 67. ISBN 0-8050-0394-0. Electronic format by Cathy Harned. Submitted By LARRY HARRISON <76303.1253@COMPUSERVE.COM> On 09 JAN 96 080312 EST From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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