Keshi Yena (Stuffed cheese)

The "Keshi Yena" can be stuffed with minced meat or chicken instead of fish

Ingredients:
1 Whole "Edam" cheese
2 lb of fish (Dradu, Tuna or Salmon)
4 tablespoon of butter
1 large onion, chopped
2 tomatoes, chopped
1 pepper, chopped
1 clove of garlic, chopped
3 sprigs of coriander, chopped
¼ Madame Jeanette pepper, chopped
20 filled olives
½ cup raisins
2-3 tablespoon "Ketchup"
1 tablespoon of Piccalilli
½ teaspoon cumin or "Badia Complete Seasoning" (any all seasoning will do)
1 tablespoon of Worcestershire sauce (salted)
3 eggs

Method

- Peel off the red skin outside the cheese.
- Cut away the upper side of the cheese. (This will be needed later as a cover).
- Hollow out the cheese, leaving a thick shell of approximately 1½ cm all around.
- Fill a large pan with water and leave the cheese and cover soaking for about 30 minutes.
- In the meantime clean the fish with lime and salt.
- Boil in a pan some water with 1 fish stock tablet and add the fish for just a short time (this will make the cleaning of the fish much easier).
- Clean the fish from skin and bones.
- Heat the butter in a large pan and add the onion, tomato, pepper and garlic until browned.
- Add the fish with the rest of the ingredients except the eggs!
- Mix everything well, reduce heat to low and let simmer until well-done (a small amount of water may be added if needed).
- In the meantime beat the eggs separately and add them to the fish.
- Grease a round baking pan with butter.
- Place the empty cheese skin in the greased baking pan, fill it up with the fish mixture and cover it the cheese cover.
- Glaze the outside of the cheese with egg.
- Cook in au bain-marie at 350°F / 180°C for about 1½ hours.

Tip:
Another option is to grease a glass-ovenware with butter. Place sliced cheese on the bottom to about 2 cm thick. Add the filling and cover again with slices of cheese. Glaze with egg and cook in au bain-marie at 350°F / 180°C for about 1½ hours.