| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Grains | Armenian | Armenian, Fruits, Harned 1994, Main dish, Veal | 2 | Servings |
INGREDIENTS
| 1 | lg | Cantaloupe |
| 2 | tb | Butter |
| 1/2 | lb | Ground lean lamb or |
| 1/2 | lb | Ground lean beef |
| 1 | md | Onion; finely chopped |
| 1/2 | c | Long-grain white rice uncooked |
| 1/4 | c | Pine nuts |
| 1/4 | c | Dried currants |
| 1 1/2 | tb | Sugar; or to taste (opt'l.) |
| 1/4 | ts | Cinnamon |
| Salt; to taste | ||
| 1 | c | ;Water |
INSTRUCTIONS
Cut about one inch off the top of the melon; reserve. This will later serve as a lid. Clean out the inside of the melon and discard seeds. With a long handled spoon, scoop out 1 cup of the center pulp and chop. In a heavy skillet, heat butter over moderate heat. Add the meat and onion; saute until browned, stirring frequently. Add the rice, pine nuts, currants, 1 tb. sugar, cinnamon, salt, chopped melon pulp and water; mix well. Cook until liquid in the pan is absorbed, stirring occasionally. Remove from heat; cool to room temperature. Sprinkle the inside of the melon with the remaining 1/2 tb. of sugar and spoon the meat stuffing into it. Cover with the reserved top; secure with wooden picks. Place in an oiled baking pan just large enough to hold the melon comfortably. Bake at 350 F. for one hour, or until tender. Uvezian writes: "The exquisitely delicate flavor and aroma of this unique dish will linger in your memory." From _The Cuisine of Armenia_ by Sonia Uvezian. New York: Harper & Row, 1985. ISBN 0-06-091229-4. Pg. 207. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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