Melon baal canaf (\"melons with wings\")(sephardic/yemenite
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 | Rice; cooked |
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.
Preheat oven to 350 F.
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 for 20 minutes. Serve hot.
The author notes: "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. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-15-94