Keshi Yena (stuffed Edam Cheese)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

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

Recipe

• 1 cut a small horizontal circle to make a"lid" on the upper part of the cheese.
• 2 scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
• 3 saute the vegetables, seasonings, and beef.
• 4 simmer for aprox.
• 5 20 minutes until the tomatoes are reduced.
• 6 then remove from the stove and allow to cool slightly.
• 7 beat 4 eggs and blend into this mixture.
• 8 generously grease a casserole dish or the top of a double boiler with the margarine or oil.
• 9 place the cheese shell upright in the greased dish.
• 10 fill with the vegetable/beef mixture.
• 11 cover with the"lid" (cheese circle).
• 12 beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
• 13 set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
• 14 or---.
• 15 place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
• 16 variation: slice cheese about 1/4" inch in thickness.
• 17 line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
• 18 place filling inside, cover with cheese and brush with beaten egg to seal.
• 19 place in a pan of hot water and bake as directed above.