| 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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