Keshi Yena (Stuffed Cheese) - Aruba

[nverland]

Keshi Yena (Stuffed Cheese) - Aruba

1 4 - 5-pound (1.8 - 2.3 Kg) edam or gouda cheese
2 Tbs (30 ml) butter
2 lbs (900 g) chopped chicken meat or ground beef
1 onion, chopped
1 clove garlic, finely chopped
1 green bell pepper (capsicum), cored, seeded,
and chopped
2-3 tomatoes, chopped
½ cup (125 ml) raisins or chopped prunes
¼ cup (60 ml) sliced green olives
1 Tbs (15 ml) capers
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste
5 eggs, beaten


Remove and discard the wax coating on the cheese and slice
off the top to form a lid. Gently scoop out the inside of the
cheese with a spoon or melon baller (save for a different use),
leaving a hollow shell about ½-inch (1 cm) in thickness. Set
aside. Heat the butter in a large pot over moderate heat and
saute the chicken or ground beef until browned, about 5 minutes.
Add the remaining ingredients except the eggs and simmer for
20 minutes. Remove from the heat and stir in 4 of the eggs.
Spoon into the cheese shell and replace the top, spreading it
with the remaining egg to form a seal. Grease a shallow baking
dish and add about 1 inch (3 cm) of water. Place the cheese
in the baking dish and bake in a preheated 350F (180C) oven
for 1 hour. The cheese will melt but should retain most of its
shape because it is supported by the stuffing. To serve, cut
into wedges. Serves 6 to 8.