Stuffed Melon with Chicken and Cashews

Kavun Dolmasi

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Melon has been one of the staples of Anatolian cuisine since Roman times, and was probably first cultivated near what is now eastern Turkey. The Ottoman palace chefs apparently liked the theatre of being able to lift the lid and expose the filling. They adopted the Persian fascination for mixing meat and fruit, and mostly used lamb mince in the stuffing, but I think that’s too heavy for the delicate fruit, so I changed it to chicken.

I like to use Galia melon (developed in Israel in the 1970s) because it’s almost perfectly round, but if you can’t find it, go for rockmelon, and choose the smallest one you can find.

Ingredients

    Method