INGREDIENTS

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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