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3 sm Cantaloupes
1/3 c Oil
3 c Raw chicken or turkey meat
-- chopped
1 ts Salt
2 c Green onions; chopped
1/3 c parsley; chopped
1/4 c Fresh lemon juice
2 c Cooked rice
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.
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