Title: Melon baal canaf ("melons with wings")
 Categories: Fruits, Harned 1994, Poultry, Sephardic, Yemenite
      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."