Melon Baal Canaf

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Melons with wings



  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 cavities.
  8. Chop up 1 cup of reserved pulp and place on top.
  9. Put stuffed into an ovenproof dish; bake at 350°F.
  10. For 20 minutes.
  11. Serve hot.