Ingredients Jump to Instructions ↓

  1. 3 Cantaloupes (small)

  2. 1/3 cup 78ml Oil

  3. 3 cups 187g / 6.6oz Raw chicken or turkey meat - - chopped

  4. 1 teaspoon 5ml Salt

  5. 2 cups 125g / 4.4oz Green onions - chopped

  6. 1/3 cup 48g / 1.7oz Parsley - chopped

  7. 1/4 cup 59ml Fresh lemon juice

  8. 2 cups 320g / 11oz Cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. ISBN 0-8050-0394-0.


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