Keshi Yena - stuffed cheese

Other

In a heavy-bottomed pot over medium, heat the olive oil. Sauté the onion and bell pepper for 3 to 5 minutes, until the onion is translucent, then add the garlic and chile and sauté for 1 minute longer. Add the beef and sauté for 5 minutes over medium heat, or until evenly browned. Add the tomatoes, capers (if using), raisins (if using), olives, tomato paste, ketchup, Worcestershire sauce, and parsley. Simmer for 20 minutes, then set aside and let cool.

Meanwhile, butter ten to twelve oven-safe ramekins. Line each ramekin with enough cheese slices to fully cover the bottom and sides.

Preheat the oven to 350°F (180°C). Prepare a water bath by putting 1 to 2 inches (2.5 to 5 cm) of water in a deep rectangular casserole dish, and set aside.

When the filling is cool, beat the eggs and add to the mixture, stirring well to incorporate. Fill a cheese-lined ramekin with egg filling until there is about 1/2 inch (13 mm) of room at the top, then cover the top with another piece of cheese, breaking apart slices as needed to cover completely but not fall over the top. Repeat for each ramekin.

Place the ramekins in the water bath, cover with foil, and bake for 1 hour. Carefully remove the pan and let sit for at least 5 minutes. Carefully remove each ramekin with tongs and transfer to a heat-proof surface. Let rest for at least 10 minutes before serving. Keshi yena can be eaten straight out of the ramekin or inverted onto a plate using a knife to separate the cheese from the edges of the ramekin.

— Recipe from Islas: A Celebration of Tropical Cooking—125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz. © 2024. Published by Chronicle Books. Photographs © Lauren Vied Allen.