Instructions: Cut each melon in half; remove seeds. Scoop out pulp and reserve. Heat oil in a skillet and saute chicken or turkey. Add salt and continue to saute until poultry is cooked through, about 15 minutes. Blend in green onions, parsley and lemon juice; continue cooking until onions are soft. Remove from flame and cool.

Add rice to cooled chicken mixture; stuff melon cavities. Chop up 1 cup of reserved melon pulp and place on top. Put stuffed melons into an ovenproof dish; bake at 350 F. for 20 minutes. Serve hot.

The authors write: "Melon Baal Canaf is a dish that is said to disappear as soon as it is placed on the table, as though it had wings."

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