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Keshi yena (stuffed cheese)

Time 2 hours
Yields Serves 6 to 8
Keshi yena (stuffed cheese)
1

Heat the oil in a medium skillet. Cook the onion, garlic, bell pepper and habanero until soft, about 6 to 7 minutes. Stir in the olives, capers, parsley, raisins, tomato paste, chopped tomatoes, Worcestershire sauce, ketchup, mustard and chicken. Cover and simmer on low heat for 20 minutes, stirring often to avoid burning the bottom. Season with salt and pepper to taste. Cool to room temperature, then beat the eggs and stir in.

2

Heat the oven to 350 degrees. Cut the cheese into slices one-fourth inch thick. Line the bottom and sides of an 11-inch x 11-inch (2 1/2-quart) baking dish with two-thirds of the slices. Spoon the filling over. Cover the top with the remaining cheese slices.

3

Place the baking dish in the oven and bake 40 minutes, until the cheese is soft and golden brown.

4

Serve hot with toasted French bread slices or tortillas.


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