Entree: Aruba – Central Culinary Region – Keshi Yena (Baked hollowed Edam cheese filled with spiced meat, vegetables, olives, and raisins in a savory tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 medium Edam cheese wheel, hollowed, approx. 2 lb (900 g)
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 red bell pepper, diced, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes or tomato sauce
- 1/4 cup (60 ml) beef or chicken broth
- 1/4 cup (40 g) raisins
- 1/4 cup (40 g) green olives, sliced
- 2 tbsp (30 g) capers, drained
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground allspice
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) Worcestershire sauce
- 2 hard-boiled eggs, chopped
- 2 tbsp (30 g) breadcrumbs (optional, for binding)
- 2 tbsp (30 g) butter, melted (for basting)
- Fresh cilantro or parsley for garnish

Instructions

1. Preheat oven to 350°F (175°C). If using a whole Edam wheel, cut a circular lid from the top and carefully scoop out most of the interior paste to create a shell, leaving about 1/4 inch (6 mm) of cheese for structure; reserve scooped cheese for melting over top or snacking.
2. Heat oil in a skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add ground beef to the skillet and brown, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in tomato paste, crushed tomatoes, broth, raisins, olives, capers, cumin, allspice, oregano, salt, pepper, and Worcestershire sauce. Simmer gently 8–10 minutes until mixture thickens. Stir in chopped hard-boiled eggs and breadcrumbs if using; adjust seasoning.
5. Spoon the hot meat mixture into the hollowed cheese wheel, packing it so surface is even. Replace cheese lid or top with reserved cheese pieces. Brush exterior with melted butter.
6. Place the filled wheel on a baking sheet, cover loosely with foil, and bake 25–35 minutes until filling is heated through and cheese is softened and beginning to melt. Remove foil for the last 5–10 minutes to brown the top slightly.
7. Let rest 5 minutes, garnish with chopped cilantro or parsley, then slice or scoop portions and serve warm with rice, funchi, or crusty bread.