Stuffed Melon Recipe
A community recipe by AysegulNot tested or verified by Nigella.com
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Boil rice in salty water for 5 minutes. Wash and chop the parsley and dill. Slice the onions. Wash the currants. Keep almonds and pistachios in hot water for ten minutes then peel. Melt the butter in a pan and cook the onion until the color changes to brown. Then add all ingredients and cook for 5 minutes. Divide melons in half. After cleaning the seeds, carve a part of melon and put it aside. Fill the prepared ingredients into the melon and put it in the oven at medium temperature for 15 minutes. In a separate bowl, melt the butter and saute the carved melon, water and parsley for 5 minute to prepare melon sauce. Get stuffed melon to a service plate to serve.
Boil rice in salty water for 5 minutes. Wash and chop the parsley and dill. Slice the onions. Wash the Zante currants. Keep almonds and pistachios in hot water for ten minutes then peel. Melt the butter in a pan and cook the onion until the color changes to brown. Then add all ingredients and cook for 5 minutes. Divide melons in half. After cleaning the seeds, carve a part of melon and put it aside. Fill the prepared ingredients into the melon and put it in the oven at medium temperature for 15 minutes. In a separate bowl, melt the butter and saute the carved melon, water and parsley for 5 minute to prepare melon sauce. Get stuffed melon to a service plate to serve.
Introduction
Ingredients
Serves: 2-4
Metric
Cups
- 200 grams lamb
- 200 grams minced beef
- melons (2 small pieces)
- 40 grams rice (scented bell rice is best)
- 65 grams onions (dry, medium size pieces)
- 40 grams margarine
- 40 grams butter
- 50 grams almonds (peeled)
- 50 grams pistachios (peeled)
- 25 grams currants
- 1 teaspoon fresh rosemary
- fresh dill
- fresh parsley
- ¼ bunch herbs (another of your choice)
- 250 millilitres water
- fresh parsley (a branch)
- 1 teaspoon salt
- 7 ounces lamb
- 7 ounces ground beef
- melons (2 small pieces)
- 1 ounce rice (scented bell rice is best)
- 2 ounces onions (dry, medium size pieces)
- 1 ounce margarine
- 1 ounce butter
- 2 ounces almonds (peeled)
- 2 ounces pistachios (peeled)
- 1 ounce Zante currants
- 1 teaspoon fresh rosemary
- fresh dill
- fresh parsley
- ¼ bunch herbs (another of your choice)
- 1 cup water
- fresh parsley (a branch)
- 1 teaspoon salt
Method
Stuffed Melon Recipe is a community recipe submitted by Aysegul and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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