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Title: Baked Guavas Stuffed with Mushrooms & Olives
Categories: Fruit Jewish Vegetable Yemeni
Yield: 6 Servings
6 | Guavas | |
1 | tb | Oil |
1 | c | Mushrooms, chopped |
1 | tb | Onion, chopped |
1/2 | c | Green olives, chopped |
2 | tb | Parsley, chopped |
4 | ts | Fresh dill weed, chopped or- |
1 | ts | Dried dill |
1/2 | ts | Salt |
1/2 | ts | Pepper |
1 | tb | Sesame seeds |
Preheat oven to 325 F.
To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside.
Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top.
Place stuffed gauvas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake for 1 hour, or until the fruit is tender. Serve hot.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 67. ISBN 0-8050-0394-0. Posted by Cathy Harned.
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