Melon baal canaf (\"melons with wings\")
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Cantaloupes |
| ⅓ | cup | Oil |
| 3 | cups | Raw chicken or turkey meat chopped |
| 1 | teaspoon | Salt |
| 2 | cups | Green onions; chopped |
| ⅓ | cup | Parsley; chopped |
| ¼ | cup | Fresh lemon juice |
| 2 | cups | Cooked rice |
Directions
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.