Keshi Yena (stuffed Cheese)

Bereiding

Cut a small circle on the upper part of the cheese. Scoop out the inside, leaving a shell of ?" to ?" inside. Saute the vegetables, seasonings and fish in butter, margarine or oil. Simmer until the tomatoes are reduced, about 20 minutes. Beat 4 eggs and blend into mixture. Generously grease a casserole or the top of a double boiler. Fill cheese with vegetables/fish mixture, cover with the lid and spread remaining egg on top of cheese as a sealer. Set the casserole in a pan of hot water and place in the oven at 350?F for 1? hours or the double boiler over simmering water with a lid for the same amount of time. Alternate Method: Slice cheese about ?" in thickness. Line a deep buttered dish or individual custard cups with cheese, overlapping edges. Place the filling inside, cover with cheese, brush with beaten egg to seal. Serves 10 - 12