KESHI YENA (Stuffed Edam Cheese)

READY IN: 2hrs 30mins
Recipe by SilentCricket

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!

Top Review by redhare0415

My Keshi Yena recipe also calls for lining a casserole with slices of the Edam cheese, it makes it much easier to prepare. And I use sliced beef (sirloin) instead of ground beef. A wonderful and surprising dish, and my recipe also includes raisins and chopped dill pickles. (I serve it hot) and sometimes with a side of regular or spinach linguine (as if it isn't filling enough!) - a real crowd pleaser.

Ingredients Nutrition

Directions

  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.

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