Yield: 2 Servings
|½ pounds||Ground lean lamb or|
|½ pounds||Ground lean beef|
|1 medium||Onion; finely chopped|
|½ cup||Long-grain white rice uncooked|
|¼ cup||Pine nuts|
|¼ cup||Dried currants|
|1½ tablespoon||Sugar; or to taste (opt'l.)|
|\N \N||Salt; to taste|
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 ½ 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.