KESHI YENA (STUFFED EDAM CHEESE)

KESHI YENA (Stuffed Edam Cheese) image

Provided by SilentCricket

Categories Cheese

Time 2h30m

Yield 1 ball, 10-12 serving(s)

Number Of Ingredients 21

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

Steps:

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.