KESHI YENA (Stuffed Edam Cheese) Recipe - Food.com (2024)

• 2 lbs edam cheese, in ball
• 2 lbs ground beef
• 1 tablespoon parsley
• 1 tablespoon capers (optional)
• 3 tomatoes, peeled and chopped
• ¹⁄₄ hot pepper, minced
• 1 green pepper, chopped
• 2 medium onions, chopped
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons ketchup
• 1 tablespoon piccalilli relish
• 2 teaspoons Worcestershire sauce
• 2 tablespoons butter
• 5 eggs
• ¹⁄₄ raisins or 1/4 pitted prune
• ¹⁄₄ cup olive, sliced
• salt
• pepper
• Tabasco sauce
• margarine or oil

directions

• Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
• Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
• Saute the vegetables, seasonings, and beef.
• Simmer for aprox.
• 20 minutes until the tomatoes are reduced.
• Then remove from the stove and allow to cool slightly.
• Beat 4 eggs and blend into this mixture.
• Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
• Place the cheese shell upright in the greased dish.
• Fill with the vegetable/beef mixture.
• Cover with the"lid" (cheese circle).
• Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
• Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
• OR---.
• Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
• VARIATION: Slice cheese about 1/4" inch in thickness.
• Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
• Place filling inside, cover with cheese and brush with beaten egg to seal.
• Place in a pan of hot water and bake as directed above.