Stuffed vegetables and leaf rolls
A nearly forgotten dish from Ottoman palace cuisine, stuffed melon is made by filling a hollowed melon with cinnamon-spiced ground meat and rice, then baking it. The melon’s natural sweetness balances the savory, spiced filling.
Cut off the top of the melon like a lid. Use a spoon to scoop out the seeds and some of the flesh.
Sauté the onion in butter until translucent, then add the ground meat. Once browned, add the rice, currants, cinnamon, salt, and black pepper, and cook for 10 more minutes.
Fill the hollowed melon with the mixture and put the top back on.
Place the melon on a baking sheet and bake in an oven preheated to 180°C / 355°F for 60 minutes.
Do not pierce the melon rind while hollowing it, or the filling may leak out in the oven. Trim the bottom flat so it stands upright. Allergen: None listed.
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