KESHI YENA (Stuffed Edam Cheese)

Recipe by SilentCricket
READY IN: 2hrs 30mins
SERVES: 10-12
YIELD: 1 ball




  • 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.