Stuffed Melon (missov Sekhi Dolma)

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Grains	Armenian	Armenian, Fruits, Harned 1994, Main dish, Veal	2	Servings

INGREDIENTS

1		Cantaloupe
2	T	Butter
1/2	lb	Ground lean lamb or
1/2	lb	Ground lean beef
1		Onion, finely chopped
1/2	c	Long-grain white rice
		uncooked
1/4	c	Pine nuts
1/4	c	Dried currants
1 1/2	T	Sugar, or to taste opt'l.
1/4	t	Cinnamon
		Salt, to taste
1	c	Water
1985		SBN 0-06-091229-4. Pg. 207. Electronic format by , SBN 0-06-091229-4. Pg. 207. Electronic format by Cathy

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,  Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus welcomes you back”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 868 Calories From Fat: 555 Total Fat: 62g Cholesterol: 191.6mg Sodium: 297.7mg Potassium: 953.4mg Carbohydrates: 32.1g Fiber: 3.1g Sugar: 15.1g Protein: 46g