Melon Baal Canaf ("Melons With Wings") Recipe

Step 1

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.

Step 2

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 0-8050-0394-0. Electronic format by Cathy Harned.

Things You'll Need

  • 3sm Cantaloupes
  • 1/3c Oil
  • 3c Raw chicken or turkey meat
  • -- chopped
  • 1ts Salt
  • 2c Green onions; chopped
  • 1/3c Parsley; chopped
  • 1/4c Fresh lemon juice
  • 2c Cooked rice

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