Yield: 6 servings
|1 cup||Mushrooms; chopped|
|1 tablespoon||Onion; chopped|
|½ cup||Green olives; chopped|
|2 tablespoons||Parsley; chopped|
|4 teaspoons||Fresh dill weed; chopped or-|
|1 teaspoon||Dried dill|
|½ teaspoon||Each salt and pepper|
|1 tablespoon||Sesame seeds|
Preheat oven to 325 F.
To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside.
Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top.
Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake for 1 hour, or until the fruit is tender. Serve hot.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 67. ISBN 0-8050-0394-0. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-15-94