An almost-forgotten dish from the Ottoman palace kitchen, this stuffed melon is filled with a cinnamon-spiced minced meat and rice mixture and baked whole. The melon's natural sweetness balances the savoury, spiced filling.
Cut off the top of the melon like a lid and hollow it out with a spoon, removing the seeds and some of the flesh.
Sauté the onion in butter until golden, add the minced meat, and once browned stir in the rice, currants, cinnamon, salt and pepper, cooking for another 10 minutes.
Fill the hollowed melon with the mixture and put the lid back on.
Place the melon on a baking tray and bake in an oven preheated to 180°C for 60 minutes.
Take care not to pierce the rind while hollowing the melon, or the filling will leak out during baking. Trim a flat base first so the melon can stand upright. Allergens: none.
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