I have a 3-5 lb. chuck roast in the freezer. I had bought it to make my annual big batch of Boeuf Bourgignon, but I have become increasingly absorbed by Persian and Turkish cooking , of late. I do have a few pertinent cookbooks,but I thought before launching into a major project with them, i would ask if any 52ers had some fav Persian or Turkish beef stew (or beef filling I could use in filo) recipes. If you do, and you could describe them and their spicing, and mention what source I should seek to find them, I would be most appreciative. Thank you!
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