Stuffed Melon recipe from Chef Kadir Yılmaz, The Matbah Restaurant

This classic Turkish dish was once served in the Ottoman palace kitchens.

This classic Turkish dish was once served in the Ottoman palace kitchens.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

½ percent of lamb and ground beef 400 g
2 small pieces of melon scented bell
Rice (1 cup) 40 gr.
Dry onion (1 medium size pieces) 65 grams.
Margarine (1 tablespoon) 40 gr.
Butter (1 tablespoon) 40 gr.
Peeled domestic almonds (2 tablespoons) 50 gr.
Peeled pistachio nuts inside (2 tablespoons) 50 gr.
Currant (2 tablespoons) 25 gr.
Rosemary (1 teaspoon) 10 gr.
Dill, parsley and ¼ bunch of other
Drinking water (1 cup) 60 gr.
1 branch of parsley
Salt (1 tsp) 10 grams

How to prepare:
Boil rice in salty water for 5 minutes.
Wash and chop the parsley and dill.
Slice the onions.
Clean the currant and wash. Keep almonds and pistachios in hot water for ten minutes to peel.
Melt the butter in a pan and cook the onion until their color change to brown. Then add all ingredients and cook for 5 minutes.
Divide melons in half. After cleaning the seeds, carve a part of melon and put it aside.
Fill the prepared ingredients into the melon and put it in the oven at medium temperature for 15 minutes.
In a separate bowl, melt the butter and saute the carved melon, water and parsley for 5 minute to prepare melon sauce.
Get stuffed melon to a service plate to serve.

Enjoy, Bon Appetit.

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