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Stuffed Melon Recipe

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Stuffed Melon Recipe
SERVES HOW MANY
for 6 people
PREPARATION TIME
30 minutes
COOKING TIME
20 minutes

We take a short journey back in time and visit the 16th century Ottoman cuisine. There is a feverish rush in the kitchen because the palace is preparing for a feast. A magnificent meal is being prepared for the circumcision wedding of Shah Cihangir and Beyazıt, sons of Suleiman the Magnificent; Stuffed melon.

We are now familiar with many of the fruit dishes and recipes that combine sweet and salty dishes, which were popular in Ottoman cuisine. But stuffed melon is a delicacy that will make all dishes take their hats off. Although it may seem strange to fill the melon with a meaty mixture, bake it in the oven and then serve it as a main dish, it will amaze you with its wonderful smell and aroma. The abundance of pistachios, almonds and currants in the filling also adds to its flavor. Bon appetit in advance.

 
Ingredients for Stuffed Melon Recipe
  • 1 melon _

For internal mortar:

  • 1 onion _
  • 2 spoonful butter
  • 400 grams of minced meat
  • 2 coffee cups baldo rice
  • 1 handful of raw almonds
  • 1 handful of pistachios
  • 1 handful of currants
  • 1 handful of finely chopped dill
  • 1 handful of finely chopped parsley
  • 1 teaspoon coriander
  • 1 teaspoon allspice

For the melon sauce:

  • 6 tablespoons hollowed-out melon pieces
  • 1 tablespoon butter
  • 1 pinch finely chopped dill
  • 1 pinch finely chopped parsley

How to Make Stuffed Melon Recipe?

  • First of all, take the pistachios with their hard shells peeled in a bowl, add hot water to them and leave them like this for about 10 minutes, so that you can easily peel off the thin shell on the outside.
  • Put the currants in another bowl, pour hot water over them and let them sit for about 10 minutes to swell.
  • Wash the rice and put it in a small pot, add enough boiling water to cover it and boil it for 5 minutes, turn off the heat and put it aside after straining.
  • Heat the butter in a pan, add the finely chopped onion and fry until the onion turns pink.
  • Add peeled pistachios and almonds to the pink onions and fry for a few more minutes.
  • Strain the currants and add them to the mixture. Add the minced meat and fry well.
  • After the minced meat is thoroughly roasted, add the rice that you boiled in hot water for 5 minutes and mix well.
  • Add finely chopped parsley and dill, then add the spices, mix well and turn off the stove. Your stuffing is ready.
  • Wash the melon and cut it in half horizontally. Remove and discard the seeds inside with a spoon, and then carefully scoop out the inside with the spoon again.
  • Set aside the melon pieces that come off while carving. Fill the well-carved melon with the stuffing you prepared and leave it to bake in a preheated oven at 180 degrees for 20 minutes.
  • While your stuffed melon is cooking in the oven, prepare the sauce; Take the butter needed for the sauce in a pan, add the melon pieces you reserved and fry them well.
  • Then add a pinch of finely chopped parsley and dill. Add water and cook until the melons melt thoroughly and reach the consistency of sauce.
  • At the end of the cooking time, take the stuffed melon out of the oven and serve it hot with the melon sauce you prepared on the side. Bon appetit!