Melon Baal Canaf ("melons With Wings") Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 small: Cantaloupes,
1/3 cup: Oil,
3 cup: Raw chicken or turkey meat, chopped
1 tsp: Salt,
2 cup: Green onions, chopped
1/3 cup: Parsley, chopped
1/4 cup: Fresh lemon juice,
2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp