Keshi Yena

Spiced meat baked inside a shell of cheese.

Ingredients

• 500 g Cheese
• 700 g Chicken
• 2 Onions
• 1 Bell pepper
• 2 Tomatoes
• ½ cup Olives
• ½ cup Raisins
• 2 tbsp Capers
• 1 tsp Cumin
• 4 cloves Garlic
• 2 Eggs
• 3 tbsp Oil
• 2 tsp Salt

Method

1. Line the dish — Line a bowl completely with thin slices of cheese, overlapping so there are no gaps.
2. Make the filling — Cook the shredded chicken with onion, pepper, tomato, garlic and cumin until thick.
3. Add the sweet and salty — Stir in the olives, raisins and capers — that contrast is the signature of keshi yena.
4. Bind — Mix in the beaten eggs.
5. Fill and seal — Pack the filling in and cover the top with more cheese slices.
6. Bake — Bake at 180°C for 35 minutes until the cheese melts into a shell.
7. Keshi Yena is ready — Rest 10 minutes, then invert onto a plate.

More Aruba recipes

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• Funchi