Stuffed Melon

 

 


Stuffed Melon

an Ottoman Delight

1 melon (Striped patterned)

2 spoonful butter

1 medium onion

500g ground beef

1/2 cup of baldo rice (soaked in warm water)

50 g almonds

50 g currants (soaked in water for 1 hour)

1 teaspoon powdered coriander

1 teaspoon allspice

1 teaspoon of mint

1 teaspoon each of salt and pepper

half a bunch of dill

Half a bunch of parsley

For the melon sauce

200 g cantaloupe

1 tablespoon of butter

1/3 bunch dill

4-5 leaves of parsley

1/2 teaspoon of water

Melt the butter in a saucepan and fry the chopped onion until soft.

Add the minced meat. Continue frying until the water is absorbed.

Add the rice, almonds and currants. Fry for 10 minutes.

Taste by adding salt, spices and chopped greens last. The stuffed melon is ready.

Cut the melon in half, clean the inside with a spoon (with a two-finger-thick wall).

Do not throw away the pieces that come out of the melon, we will use it later in making sauces.

Fill the stuffing we prepared into the melon.

Roast the melon pieces that come out of the melon with butter and turn it into a sauce in the rondo.

Add finely chopped herbs and sweeten. Bake in the oven at 200 degrees for 25 minutes.

Take it out of the oven, sprinkle chopped dill on it after the initial temperature has passed. If you wish, you can drizzle the sauce over it while serving. Enjoy your meal.

 

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