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Food Fare: Middle Eastern RecipesBaal Canaf

Yemeni poultry-stuffed cantaloupe

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.

 

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Food Fare Culinary Collection: Arabic Cookery

 


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