3 sm 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
- 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."