| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Yemeni | Fruits, Harned 1994, Poultry, Sephardic, Yemenite | 6 | Servings |
INGREDIENTS
| 3 | sm | Cantaloupes |
| 1/3 | c | Oil |
| 3 | c | Raw chicken or turkey meat chopped |
| 1 | ts | Salt |
| 2 | c | Green onions; chopped |
| 1/3 | c | Parsley; chopped |
| 1/4 | c | Fresh lemon juice |
| 2 | c | Cooked rice |
INSTRUCTIONS
Cut each melon in half; remove seeds. Scoop out pulp and reserve. Heat oil in a skillet and saute chicken or turkey. Add salt and continue to saute until poultry is cooked through, about 15 minutes. Blend in green onions, parsley and lemon juice; continue cooking until onions are soft. Remove from flame and cool. Add rice to cooled chicken mixture; stuff melon cavities. Chop up 1 cup of reserved melon pulp and place on top. Put stuffed melons into an ovenproof dish; bake at 350 F. for 20 minutes. Serve hot. The authors write: "Melon Baal Canaf is a dish that is said to disappear as soon as it is placed on the table, as though it had wings." From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 100. ISBN 0-8050-0394-0. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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