Title: Stuffed melon (missov sekhi dolma)
 Categories: Armenian, Fruits, Harned 1994, Main dish, Veal
      Yield: 2 Servings
 
      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
 
  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."
  
  From _The Cuisine of Armenia_ by Sonia Uvezian.  New York: Harper &
  Row, 1985.  ISBN 0-06-091229-4.  Pg. 207. Electronic format by Cathy
  Harned.