KESHI YENA (Stuffed Edam Cheese)

Ingredients

• 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 pitted prune
• 1/4 cup olive, sliced
• salt
• pepper
• Tabasco sauce
• margarine or oil

Directions

1. 1

   Cut a small horizontal circle to make a"lid" on the upper part of the cheese.

2. 2

   Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.

3. 3

   Saute the vegetables, seasonings, and beef.

4. 4

   Simmer for aprox.

5. 5

   20 minutes until the tomatoes are reduced.

6. 6

   Then remove from the stove and allow to cool slightly.

7. 7

   Beat 4 eggs and blend into this mixture.

8. 8

   Generously grease a casserole dish or the top of a double boiler with the margarine or oil.

9. 9

   Place the cheese shell upright in the greased dish.

10. 10

    Fill with the vegetable/beef mixture.

11. 11

    Cover with the"lid" (cheese circle).

12. 12

    Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.

13. 13

    Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.

14. 14

    OR---.

15. 15

    Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.

16. 16

    VARIATION: Slice cheese about 1/4" inch in thickness.

17. 17

    Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.

18. 18

    Place filling inside, cover with cheese and brush with beaten egg to seal.

19. 19

    Place in a pan of hot water and bake as directed above.