Stuffed Melon (Missov Sekhi Dolma)

Title:
Stuffed Melon (Missov Sekhi Dolma)

Yield:
2 Servings

Categories:
Armenian,
Fruits,
Main
Dishes,
Veal




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini