About the Recipe
Ingredients
2 large round Edam or Gouda cheeses (about 1.5–2 lbs total) — or use shredded cheese if whole cheese rounds aren’t available
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 bell pepper (red or green), finely chopped
1 lb ground beef or shredded cooked chicken (or a mix)
1 cup cooked olives, sliced (green or black)
1 cup raisins (optional, for a sweet touch)
1 cup diced tomatoes (fresh or canned)
1/2 cup tomato sauce
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Salt to taste
2 hard-boiled eggs, chopped (optional)
1/2 cup chopped fresh parsley or cilantro
Preparation
Prepare the Cheese:If using whole cheese rounds, carefully hollow out the inside with a sharp knife or spoon to create a bowl, leaving about 1/4 inch thick shell. Save the hollowed cheese for melting into the filling later. If using shredded cheese, just set it aside.
Make the Filling:
Heat oil in a large pan over medium heat.
Sauté onions, garlic, and bell peppers until soft and fragrant (about 5 minutes).
Add ground beef or shredded chicken, cook until browned.
Stir in olives, raisins (if using), tomatoes, tomato sauce, paprika, oregano, pepper, and salt.
Cook for 10-15 minutes until flavors meld and the mixture thickens.
Stir in chopped hard-boiled eggs and fresh herbs. Remove from heat.
Add Cheese to the Filling:If you saved the hollowed-out cheese pieces, chop or shred them and mix into the filling while still warm to melt the cheese slightly.
Stuff the Cheese:Fill the hollowed-out cheese rounds with the prepared meat mixture, pressing down gently to pack it in.
Bake:
Preheat your oven to 350°F (175°C).
Place the stuffed cheese rounds in a baking dish.
Cover loosely with foil and bake for about 40-50 minutes, until heated through and the cheese shell is slightly melted and golden.
Serve:Slice like a pie and serve hot. Keshi Yena pairs wonderfully with white rice, fried plantains, or a fresh salad.