KESHI YENA (Stuffed Edam Cheese) Recipe #44260
This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it!
2½ hours | 30 min prep
SERVES 10 -12 , 1 ball
- 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
- 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.
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5 stars