Keshi Yena Stuffed Edam Cheese Recipes

EASY KESHI YENA RECIPE

Steps:

• If using chicken, prepare it in advance by simmering in water (with salt, water, onion, parsley which is later discarded), allow it to cool, remove from the bones and then shred it. You can also bake the chicken pieces (sprinkled with salt, pepper and poultry seasoning) in a 350 oven for 45 minutes, allow it to cool, remove from the bones and then shred it.
• Brown the shredded chicken or ground beef ( or a combination of both) in a heavy frying pan.
• Add the remaining ingredients except for the Edam cheese and parsley
• Simmer for 15 minutes
• Slice 2/3 of the Edam cheese into thin slices (optional. Omit if you're not lining the casseroles)
• Grate the remaining 1/3 of the Edam cheese and add it to the meat and spice mixture.
• Line the individual serving dishes with the slices of Edam cheese making sure they overlap (optional)
• Fill the dishes with the Edam, meat and spice mixture and top with grated Edam
• Bake in the oven for 45 minutes, sprinkle with parsley and serve hot with sliced toasted French bread or chunks of cornbread

STUFFED EDAM CHEESE

Steps:

• Remove a 2 to 3 inch wide horizontal slice from top of cheese.
• Scoop out the cheese, leaving a 1/4 inch thick shell.
• With a sharp knife, cut a sawtooth pattern around the edge of the shell.
• Shred the cheese.
• With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
• Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
• May be prepared in advance to this point up to three days.

KESHI YENA (ARUBA)

Steps:

• Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
• Stir in the rest of the ingredients, except for the cheese.
• Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
• Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.

KESHI YENA (CHICKEN STUFFED CHEESE)

Steps:

• Heat oil in a large skillet. Add peppers and onions; saute 5 minutes. Add raisins, olives, chicken, pickles, tomato paste and salt. Cook 5 minutes. Let cool.
• Grease 4 (8oz) ramekins. Line ramekins with 12 slices of cheese. Fill with chicken mixture. Top with remaining slices of cheese. Tuckin any cheese that hangs over the edge.
• Place ramekins in a large pan. Add hot water half-way up the sides of ramekins; cover pan tightly with foil or a lid and place over medium-high heat. Cook 15 minutes. Serve immediately.