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| 6 | Guavas |
| 1 Esslöffel | oil |
| 1 Tasse | Mushrooms chopped |
| 1 Esslöffel | Onion chopped |
| 1/2 Tasse | Green olives chopped |
| 2 Esslöffel | parsley chopped |
| 4 Teelöffel | Chopped fresh dill weed or |
| 1 Teelöffel | dill dried |
| 1/2 Teelöffel | Each salt and pepper |
| 1 Esslöffel | sesame seeds |
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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 guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake at 325 F. 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. Electronic format by Cathy Harned.
Jan 96 080312 Est
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