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Melon Baal Canaf ("Melons with Wings")

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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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