The slave trade brought this recipe from the Dutch colonized island of Curacao  to New Orleans.  

Ingredients:

• A 4-pound Edam cheese
• ¾ lbs raw scallops (shrimp, or chicken can also be used)
• 3 Tab butter, softened, divided
• 1 Tab vegetable oil
• 1 c finely chopped onions
• 1 medium-sized firm ripe tomato, peeled, seeded and finely chopped, or substitute 1/3 c chopped drained canned tomatoes
• ¼ tsp ground hot red pepper
• ½ tsp salt
• Freshly ground black pepper
• ¼ c soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
• 6 small pimiento-stuffed olives, drained and finely chopped
• 1 Tab finely chopped sweet gherkin
• 2 Tab seedless raisins
• 1 egg, well beaten

Directions:

1. Peel the cheese and cut a l-inch-thick slice off the top.
2. With a spoon, scoop out the center of the cheese leaving a boat like shell about ½ inch thick.
3. Hollow the slice from the top in a similar fashion to make a lid for the shell.
4. Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
5. Meanwhile, grate enough of the scooped-out cheese to make 2 cups and set it aside.
6. Rinse the scallops,
7. If large, cut into 1/4th.
8. Remove the cheese shell and lid from the water and invert them on paper towels to drain.
9. Preheat the oven to 350°.
10. With a pastry brush, spread 1 tablespoon of softened butter evenly over the bottom and sides of a round baking dish at least 5 inches deep and just large enough to hold the cheese compactly. (If the dish is too
    shallow or too large, the cheese will collapse and spread when it is baked.)
11. In a heavy 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.
12. Drop in the onions and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.
13. Watch carefully for any sign of burning and regulate the heat accordingly.
14. Add the tomato, red pepper, salt and a few grindings of black pepper,
15. Still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.
16. With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.
17. Add the scallops, grated cheese, bread crumbs, olives, gherkin and raisins.
18. Toss together gently but thoroughly.
19. Taste for seasoning..
20. Stir in the beaten egg.
21. Spoon the shrimp mixture into the cheese shell.
22. Place the shell in the prepared dish, and top it with the cheese lid.
23. Bake uncovered on the middle shelf of the oven for about 30 minutes, or until the top is bubbly and delicately browned.
24. Serve the “Keshy Yena” at once, directly from the baking dish.

Serves:  6 – 8

Source:  alleasyrecipes.com

Note:  You can use sliced Gouda to line the dish, sides and bottom, instead o hollowing out a cheese.  Cover the top with cheese also.