Keshi YenaStuffed Cheese

Name: Keshi Yena (Stuffed Cheese)
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 450 g Gouda Cheese (thinly sliced); 350 g Chicken Breast; 700 ml Water; 150 g Onion (finely chopped); 120 g Green Bell Pepper (finely chopped); 12 g Garlic (crushed); 180 g Tomato (finely chopped); 80 g Pickled Cucumber (finely chopped); 35 g Raisin; 60 g Green Olive (finely chopped); 20 g Capers; 20 g Mustard; 50 g Ketchup; 15 ml Worcestershire Sauce; 35 g Cashews (coarsely chopped); 25 ml Vegetable Oil; 6 g Salt; 2 g Black Pepper; 500 ml Water (hot)

Keshi yena is a baked cheese shell filled with a savory chicken mixture that can include pickles, olives, capers, raisins, and nuts. This version uses sliced Gouda to form the shell and balances salty, tangy, and lightly sweet flavors.

Prep

35m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

711kcal

Calories

52g

Protein

46g

Fat

26g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Shell

450g
Gouda Cheese (thinly sliced)

Filling

350g
Chicken Breast

Poaching

700ml
Water

Filling

150g
Onion (finely chopped)
120g
Green Bell Pepper (finely chopped)
12g
Garlic (crushed)
180g
Tomato (finely chopped)
80g
Pickled Cucumber (finely chopped)
35g
Raisin
60g
Green Olive (finely chopped)
20g
Capers
20g
Mustard
50g
Ketchup
15ml
Worcestershire Sauce
35g
Cashews (coarsely chopped)
25ml
Vegetable Oil
6g
Salt
2g
Black Pepper

Bain-Marie

500ml
Water (hot)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Gently simmer the chicken breast in the water until the thickest part reaches 74°C (165°F). Lift it out, let it cool slightly, and shred it.
02
Heat the vegetable oil in a skillet over medium heat. Cook the onion and green bell pepper until softened, then stir in the garlic until fragrant.
03
Add the tomato and cook until it breaks down and the mixture looks thick rather than watery.
04
Stir in the shredded chicken breast, pickled cucumber, raisins, green olive, capers, mustard, ketchup, Worcestershire sauce, cashews, salt, and black pepper. Cook for a few minutes until the mixture is cohesive, then let it cool slightly.
05
Preheat the oven to 180°C (350°F). Line a small ovenproof bowl or loaf tin with the sliced gouda cheese, overlapping the slices and leaving enough hanging over the edges to fold over the top.
06
Spoon in the filling and press it down lightly. Fold the overhanging gouda cheese over the top and add any remaining slices to cover exposed filling.
07
Place the dish in a larger pan and pour the hot water into the outer pan until it reaches about halfway up the sides.
08
Bake until the gouda cheese is fully melted and the center of the filling reaches 74°C (165°F). Let it rest briefly so it holds together better when unmolded, then serve warm.

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