| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
Yemeni |
Fruits, Harned 1994, Poultry, Sephardic, Yemenite |
6 |
Servings |
INGREDIENTS
| 3 |
|
Cantaloupes |
| 1/3 |
c |
Oil |
| 3 |
c |
Raw chicken or turkey meat |
|
|
chopped |
| 1 |
t |
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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