Keshi Yena (stuffed cheese)

Name: Keshi Yena (stuffed cheese)
Yield: 1
Ingredients: Pepper; Salt; 0.25 Minced bell pepper or hot chilli sauce; 0.6 dl Sliced olives; 1 Chopped green pepper; 1 clove Garlic; 1 tbsp Capers; 1 Little ejda 900-1100 g musts; 1 tbsp Parsley; 1 tbsp Tomato puree; 1.2 dl Raisins and chopped prunes; 2 tbsp Ketchup; 2 tbsp Mustard; 2 Sliced onion; 2 tbsp Butter; 2 tsp Worcestershire sauce; 3 Tomatoes peeled and chopped; 5 Eggs; 900 g Shredded cooked chicken

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Keshi Yena (stuffed cheese)

		Pepper
		Salt
0.25		Minced bell pepper or hot chilli sauce
0.6	dl	Sliced olives
1		Chopped green pepper
1	clove	Garlic
1	tbsp	Capers
1		Little ejda 900-1100 g musts
1	tbsp	Parsley
1	tbsp	Tomato puree
1.2	dl	Raisins and chopped prunes
2	tbsp	Ketchup
2	tbsp	Mustard
2		Sliced onion
2	tbsp	Butter
2	tsp	Worcestershire sauce
3		Tomatoes peeled and chopped
5		Eggs
900	g	Shredded cooked chicken

Instructions for Keshi Yena (stuffed cheese)

To prepare the Keshi Yena (stuffed cheese) recipe, please follow these instructions:

Cut the top of the cheese and save. Carefully pour the cheese to 0.25-0.5 empty shell. The cheese should look like a hollowed pumpkin.

Saute the remaining ingredients, except eggs in butter, stew for approx. 20 minutes. Whip 4 eggs together and red them in the mixture. Pour it into the cheese and put the top on again, brush with the last egg to seal.

Grease a frying pan and fill approx. 1 cm. Water at the bottom and put the cheese in it. Behind 350 F 1-1½ hours. The cheese will expand slightly, but otherwise retain the shape.

Served smoking hot cut into slices

tips:
Translated from English.

Keshi Yena (stuffed cheese)

Ingredients for Keshi Yena (stuffed cheese)

Instructions for Keshi Yena (stuffed cheese)

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