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Melon baal canaf ( melons with wings )
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| Artist: |
_ |
| Categories: |
Central Asian, Fruits, Poultry, Wings, Yemenite |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Cut each melon in half; remove seeds. | | 2 | Scoop out pulp and reserve. | | 3 | Heat oil in a skillet and saute chicken or turkey. | | 4 | Add salt and continue to saute until poultry is cooked through, about 15 minutes. | | 5 | Blend in green onions, parsley and lemon juice; continue cooking until onions are soft. | | 6 | Remove from flame and cool. | | 7 | Add rice to cooled chicken mixture; stuff melon cavities. | | 8 | Chop up 1 cup of reserved melon pulp and place on top. | | 9 | Put stuffed melons into an ovenproof dish; bake at 350°F. for 20 minutes. | | 10 | Serve hot. | | 11 | 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. | | 12 | New york: seaver books, 198Pg. | | 13 | 100. | | 14 | Isbn 0-8050-0394-0. | | 15 | Electronic format by cathy harned. |
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