Side Pannel
Stuffed Melon (Missov Sekhi Dolma)
Stuffed Melon (Missov Sekhi Dolma)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Main Dish
Ingredients List
- 1 lg Cantaloupe
- 2 tb Butter
- 1/2 lb Ground lean lamb or
- 1/2 lb Ground lean beef
- 1 md Onion; finely chopped
- 1/2 c Long-grain white rice
- -- uncooked
- 1/4 c Pine nuts
- 1/4 c Dried currants
- 1 1/2 tb Sugar; or to taste (opt'l.)
- 1/4 ts Cinnamon
- Salt; to taste
- 1 c ;Water
Directions
Cut about one inch off the top of the melon; reserve. This will later serve
as a lid. Clean out the inside of the melon and discard seeds. With a long
handled spoon, scoop out 1 cup of the center pulp and chop.
In a heavy skillet, heat butter over moderate heat. Add the meat and onion;
saute until browned, stirring frequently. Add the rice, pine nuts,
currants, 1 tb. sugar, cinnamon, salt, chopped melon pulp and water; mix
well. Cook until liquid in the pan is absorbed, stirring occasionally.
Remove from heat; cool to room temperature.
Sprinkle the inside of the melon with the remaining 1/2 tb. of sugar and
spoon the meat stuffing into it. Cover with the reserved top; secure with
wooden picks. Place in an oiled baking pan just large enough to hold the
melon comfortably. Bake at 350 F. for one hour, or until tender.
Uvezian writes: "The exquisitely delicate flavor and aroma of this unique
dish will linger in your memory."
as a lid. Clean out the inside of the melon and discard seeds. With a long
handled spoon, scoop out 1 cup of the center pulp and chop.
In a heavy skillet, heat butter over moderate heat. Add the meat and onion;
saute until browned, stirring frequently. Add the rice, pine nuts,
currants, 1 tb. sugar, cinnamon, salt, chopped melon pulp and water; mix
well. Cook until liquid in the pan is absorbed, stirring occasionally.
Remove from heat; cool to room temperature.
Sprinkle the inside of the melon with the remaining 1/2 tb. of sugar and
spoon the meat stuffing into it. Cover with the reserved top; secure with
wooden picks. Place in an oiled baking pan just large enough to hold the
melon comfortably. Bake at 350 F. for one hour, or until tender.
Uvezian writes: "The exquisitely delicate flavor and aroma of this unique
dish will linger in your memory."
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