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       #Post#: 168549--------------------------------------------------
       Turkish Stew Recipies
       By: NEZ?HE HANIM Date: July 7, 2012, 9:32 am
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       Since I haven\'t posted a new recipe in a while, I wanted to
       break the silence with a heavily delicious or deliciously heavy
       one: priest\'s beef stew or ragout. This succulent ragout recipe
       comes from the Aegean part of Turkey, and judging by the name,
       priest--not \"yahni\" since it is of Persian origin for meat and
       onion dishes--the dish must be originally Greek. Another clue
       about its Greek roots is the use of cinnamon. Although it is an
       indispensable spice in Turkish cooking, cinnamon is used for the
       most part in desserts, not in savory dishes and most definitely
       not in stews. But here we go, this stew asks for cinnamon and
       allspice, and in the end the beef braised for hours with these
       spices is just fantastic. If you are a meat eater, you will want
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