Melon Baal Canaf

Slice the top off each cantaloupe to create a lid, then scoop out the seeds and flesh carefully, leaving a ¼-inch shell. Reserve the scooped flesh for later use.

Heat the oil in a large skillet over medium-high heat. Add the chopped raw chicken or turkey meat and cook for 8-10 minutes, stirring frequently, until the meat is fully cooked and no longer pink.

Season the cooked meat with salt, then add the chopped green onions and parsley. Stir well to combine and cook for 1-2 minutes until the aromatics are fragrant.

Stir in the cooked rice and fresh lemon juice, mixing gently until all ingredients are evenly distributed. Taste and adjust seasoning if needed.

Chop or dice some of the reserved cantaloupe flesh and fold it into the rice and meat mixture, reserving some flesh for garnish if desired.

Divide the filling evenly among the hollowed cantaloupe shells, mounding it gently inside each one. Place the cantaloupe lids on top.

Arrange the filled cantaloupes on a serving platter and serve warm or at room temperature.