Stuffed Melon (missov Sekhi Dolma) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 large: Cantaloupe,
2 tbsp: Butter,
1/2 lbs: Ground lean lamb or,
1/2 lbs: Ground lean beef,
1 medium: Onion, finely chopped
1/2 cup: Long-grain white rice, uncooked
1/4 cup: Pine nuts,
1/4 cup: Dried currants,
1 1/2 tbsp: Sugar, or to taste (optl.)
1/4 tsp: Cinnamon,
Salt, to taste
1 cup: , Water
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp