Middle Eastern Recipes > Poultry > Baal Canaf >
Yemeni poultry-stuffed cantaloupe
3 small cantaloupes, halved & deseeded
1/3 C vegetable oil
3 C chicken or turkey, chopped
1 tsp. salt
2 C green onions, chopped
1/3 C fresh parsley, chopped
1/4 C lemon juice
2 C cooked white rice
Cut each cantaloupe in half; remove seeds. Scoop out pulp; chop and reserve. Heat vegetable oil in a skillet; add chopped chicken or turkey and season with salt. Sauté until poultry is cooked through, about fifteen minutes. Stir in the green onions, parsley and lemon juice; continue to cook until onions are soft. Remove skillet from heat and allow mixture to cool. Add cooked rice to cooled poultry; spoon mixture into cantaloupe cavities. Top with reserved cantaloupe pulp. Place stuffed cantaloupe into a baking dish; bake for about twenty minutes at 350-degrees F. Serve hot.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map