Keshi Yena (Stuffed Cheese) Recipe

• 1 large round Edam cheese (about 2 lbs), top cut off and hollowed out, wax removed from inside
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, finely diced
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 garlic cloves, minced
• 1/2 cup golden raisins
• 1/3 cup pimento-stuffed green olives, sliced
• 1/4 cup capers, drained
• 1/2 cup diced tomatoes (fresh or canned, drained)
• 1/4 cup slivered almonds, toasted
• 2 tbsp parsley, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 1/2 tsp kosher salt
• 2 large eggs, lightly beaten
• 2 tbsp unsalted butter, melted
• 1/2 cup chicken stock

Keshi Yena Instructions

1. Preheat your oven to 350°F (175°C).
2. Carefully cut the top off the Edam cheese and hollow out the inside, leaving about a 1/2-inch thick shell. Remove any wax from the inside of the cheese shell. Set the shell and top aside.
3. Heat the olive oil in a large skillet over medium heat. Add the finely diced chicken thighs and cook, stirring, until the chicken is no longer pink and just starting to brown, about 5 minutes.
4. Add the chopped onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté until the vegetables are soft and fragrant, about 4 minutes.
5. Stir in the golden raisins, sliced pimento-stuffed green olives, drained capers, diced tomatoes, and toasted slivered almonds. Cook for another 3 minutes, stirring occasionally.
6. Sprinkle in the chopped parsley, ground cumin, ground nutmeg, ground black pepper, and kosher salt. Mix well to combine all the flavors.
7. Remove the skillet from the heat and let the filling cool for about 5 minutes. Stir in the lightly beaten eggs and melted butter until fully incorporated.
8. Spoon the prepared filling into the hollowed-out Edam cheese shell, pressing down gently to pack it in evenly.
9. Pour the chicken stock over the filling inside the cheese shell.
10. Place the cheese top back onto the filled shell to close it. If needed, secure the top with toothpicks.
11. Wrap the entire cheese shell in parchment paper, then in aluminum foil to hold its shape and prevent leaking.
12. Place the wrapped cheese in a baking dish and bake in the preheated oven for 1 hour, or until the cheese is melted and the filling is cooked through.
13. Remove the Keshi Yena from the oven and let it cool in the baking dish for 15 minutes to allow the cheese to firm up slightly.
14. Carefully unwrap the Keshi Yena, transfer it to a serving platter, and gently unmold it. Slice and serve warm.