Recipe - Melon Baal Canaf (Melons With Wings)

3 small Cantaloupes
1/3 cup Oil
3 cup Raw chicken or turkey meat
chopped
1 teaspoon Salt
2 cup Green onions; chopped
1/3 cup Parsley; chopped
One fourth 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."

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 100. ISBN 0805003940. Electronic format by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini