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Title: Melon Baal Canaf ("Melons with Wings")
Categories: Fruit Poultry Sephardic Yemeni
Yield: 6 Servings
| 3 | sm | Cantaloupes |
| 1/3 | c | Oil |
| 3 | c | Raw chicken or turkey meat - chopped |
| 1 | ts | Salt |
| 2 | c | Green onions; chopped |
| 1/3 | c | Parsley; chopped |
| 1/4 | c | Fresh lemon juice |
| 2 | c | Cooked rice |
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.
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.
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