The Flying 
Dutchman |
| The Flying
Dutchman |
Keshi Yena (Stuffed cheese)
|
| 1 small Edam cheese 3 tomatoes, chopped and peeled 2 sliced onions 1 garlic clove 1 chopped green pepper 1/4 cup sliced olives 1 tablespoon capers 1 tablespoon parsley 1/4 minced hot pepper 1/2 cup raisins 1 tablespoon tomato paste 2 teaspoons Worcestershire sauce 2 tablespoons ketchup 2 tablespoons mustard 2 lbs. shredded chicken or ground meat 5 eggs salt and pepper to taste |
| Slice the top of the cheese and preserve. Gently scoop out the inside, leaving a 1/4 to 1/2 inch shell.. The cheese should resemble a hollowed out pumpkin. Saute the vegetables, seasonings and meat in margarine or oil; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon into the cheese shell, replace the top and spread remaining beaten egg on top to seal. Grease a shallow baking dish and fill it with about 1 inch of water; set the cheese in the dish and bake for 1 to 11/2 hours at 350F. The cheese will expand and flatten slightly but keep its basic shape. Serve hot, cut into wedges |