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." 
   
  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.