Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Melon | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 sm Melons;cantaloupe is a good
- FOR STUFFING
- 1/3 c Oil
- 2 c Carrots; thinly sliced
- 2 tb Raisins; seedless
- 1 ts -Salt
- 1/2 ts -Pepper
- 1 c Green apple; chopped
- 1 c Green onion; chopped
- green part only 1/2 c Lemon rind; grated
- 3 c Rice; cooked
- FOR TOPPING
- 1 tb Oil
- 2 tb Pine nuts
Directions
Cut each melon in half and remove and discard the seeds. Scoop out the fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and raisins. Saute together until the carrots are soft. Add the salt, pepper, apple, green onion and lemon rind. Continue cooking until the apples are soft. Remove from heat and cool. Preheat oven to 325F. Combined the sauteed mixture with cooked rice and stuff the melons. Chop up two cups of the reserved melon & arrange on top of the stuffing. Place the stuffed melons in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan and brown the pine nuts, being careful not to let them burn. Sprinkle on top of baked melons and serve.
Category:Yemeni Recipes
Category:Yemeni Desserts