Keshi Yena (Stuffed Cheese)

Ingredients

• 1 small Edam cheese

• 3 tomatoes, chopped and peeled

• 2 onions, sliced

• 1 clove garlic, minced

• 1 bell pepper, chopped

• 1/4 cup sliced olives

• 1 tablespoon capers

• 1 tablespoon parsley

• ½ habanero chile, seeds and stem removed, minced (or more to taste)

• ½ cup raisins

• 1 tablespoon tomato paste

• 2 teaspoons Worcestershire sauce

•  tablespoons ketchup

• 2 tablespoons mustard

• 2 pounds. shredded chicken or ground meat

• ½ cup vegetable oil

• 5 eggs

• Salt and pepper to taste

Instructions

Slice the top of the cheese and preserve. Gently scoop out the inside, leaving a 1/4 to ½ inch shell. The cheese should resemble a hollowed out pumpkin.

In a large skillet, saute the vegetables, seasonings and meat in the vegetable 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 1 ½ hours at 350 degrees F. The cheese will expand and flatten slightly but keep its basic shape. Serve hot, cut into wedges.