Tuesday, February 21, 2012


My Dad's Beef-and-Yogurt Casserole

As we settle into the long, cold, dark days that come with the final slog through winter, we — your pals from The Hairpin and The Awl — will be bringing you some of our favorite casserole recipes (and crockery recommendations).

I used to be a vegan. And you know how you read ANYTHING about vegans, and people say "oh, this vegan I know was such a dick about it," and then the vegans all write in and say "I'm not like that at all, and I don't know anyone who is," and it's extremely predictable? Well, I was totally that vegan-who-was-a-dick-about-it, and I'm willing to believe that I am responsible for all the bad vegan PR out there in the world. I'm no longer a vegan; I just stopped caring. It's not that I don't think it's more ethical, or anything. You go, vegans!

Anyway, I've been doing this half-assed Paleo-Primal thing for the last few years, and it's been working for me just fine, and I was both a combative, surly vegan AND a lazy, pastafarian vegan, so I am certainly in far better health now than I was then, right down to the cold, wet nose and glossy coat. The important thing, obviously, is to have a rigid eating style and to be very vocal and pushy about it, right?

The great thing about this recipe is the number of easy hacks you can make to suit various obnoxious lifestyles.

There's Carnivore Version, Lazy Carnivore Version, Omnivore Version (this is the one that's REALLY more like a casserole), Vegetarian Version, and they are all...oh, God, you guys, it smells so good. It's unbelievably fragrant and juicy and rewarding and easy, and perfect served over buttery basmati rice. I know it sounds weird, but it's absolutely delicious. I'll share Carnivore Version in its entirety, and just tell you what to do to shake it up, okay? It's about twenty minutes of active labor, then four hours of cooking time.


2.5 lbs stewing beef (don't do this at the last minute like I did, resulting in heavily-discounted about-to-expire factory-beef)
One 32 oz tub of plain, full-fat yogurt (sometimes vanilla yogurt LOOKS like the plain container, and that would be ... disgusting, so be careful)
3 T oil (vegetable oil is best, I used a olive oil/canola blend, pure olive oil is not a great choice, ghee works too!)
1.5 tsp salt
1 tsp cayenne pepper
2-3 tsp black pepper (it sounds like a lot, but it's fantastic in this)
2 cloves of garlic, chopped
0.5 tsp powdered ginger (don't go buy it if you don't have it, it's not mandatory)
1 T tomato paste (try to buy the tubes, because otherwise you wind up tossing the rest of the little can after it eventually moulders in your fridge)
One or two yellow onions, coarsely chopped


If you have an oven-safe saucepan with a lid, great. A cast-iron Dutch oven is perfect, too. If you have neither of these things, do your browning and sauteeing in any kind of pan, then transfer to a big ovenproof pot with a lid and add the yogurt, etc.
Tongs or a spatula.
Cutting board
A large plate
Aluminum foil
Oven mitts (a strong shout-out here for the Ove-Glove)

What You Do:

Preheat your oven to 350 degrees.

In your saucepan or Dutch oven, heat a tablespoon of oil over medium heat. Using the tongs, brown the beef in batches, adding more oil as needed. Set the browned beef on a plate. Add the onion to the saucepan, saute for about five minutes. Return the beef to the saucepan. Add all other ingredients, stir. Let the mixture come to a simmer. Cover tightly with a sheet of aluminum foil, and then the lid. Transfer to your preheated oven.

After three hours hours, check on it, and if it seems a little dry, add a cup of boiling water and replace lid.

Cook for at least an additional hour. EAT THE HELL OUT OF IT. There was supposed to be a picture of the finished product, but, um, I ate the hell out of it and that didn't wind up happening. It doesn't look nice anyway.


Lazy Carnivore – don't bother browning the beef, use minced garlic from a jar.
Omnivore – sub out half the beef for a head of cauliflower broken into florets, and don't add the cauliflower until after the first hour or so of cooking.
Vegetarian – skip the beef entirely, use two heads of cauliflower, total cooking time goes down to two hours.

Credit goes to my stay-at-home dad, who made my little brother and I into those obnoxious kids who preferred his homemade samosas to all the Kraft Dinner* in the world.

*Even with really expensive ketchups, like, dijon ketchup.

Previously: Veggie Moussaka With Puy Lentils.

94 Comments / Post A Comment


Now the Barenaked Ladies are going to be stuck in my head all day...


So damn amazing!@m


But we *would* eat Kraft Dinner.


@special_boots Of course we would, we'd just eat more of it.

(I honestly got the joy shivers when read that little footnote)


@@serenityfound Heh, me too.


This sounds like it could potentially be crock pot friendly...

I'm genuinely curious about the paleo thing but refuse to buy any books about food that aren't cookbooks (I'll never read them, it's a practical/lazy thing) - can anyone recommend any websites they like for that kinda thing?


@parallel-lines I'm definitely inclined to try this in a crockpot. The lazy carnivore way, though I think the crockpot will mean that I have to sautee the onions, tomato paste and spices separately.

Nicole Cliffe

Mark's Daily Apple. But, honestly, all you really do is try to buy grass-fed meat and eggs and eat a lot of vegetables and berries and some cheese and cream and limit your grain intake. So, you know, have disposable income and time to cook from scratch, which surely everyone can do, right? Right?


@Nicole Cliffe So it's kinda like Atkins-y? I am that annoying person who loves to cook from scratch, but it's hard to convince the Italian boyfriend not every meal needs to have a whole loaf of bread and a pasta course. Getting a pasta maker for the Kitchen Aid isn't helping this fight.

I sort of try to eat like that now but I have serious bread issues (in that I love it and have headaches and withdrawl when I can't have it and oh god I love love love it) but maybe it's time to try to take it to the next level since I'm having problems losing weight.

Nicole Cliffe

Yes! It's like Atkins, which I once unwisely did in France, like an asshole, but with an emphasis on cooking from scratch and a little more fruit. So, you know, no low-carb pancake mixes and stuff. I love bread, so I bake a whole wheat loaf once a week or so. Many people do lose weight eating this way, but I feel like I just generally feel better and enjoy it. I think it tends to help you just weigh whatever you're supposed to weigh, which is super different for different people.


@blily I've dumped raw onions into a crockpot--it turned out pretty okay. I think this makes me the comatose carnivore.


@parallel-lines oh boy, i have so many paleo thoughts! I'd suggest you looked at nomnompaleo for recipes, because she has great ones, and also a number of slow-cooker ones. Also check out the Whole30 website. When I was strict about it (ie, unemployed with gobs of time to cook and think about what I should eat), I definitely lost weight on paleo, but mostly I felt better and not so goddamn hungry all the time. It's worth a try, i think, and not as hard to do as it seems at first.


@candybeans @Nicole Cliffe - Sweet, thank you for the recommendations!

RK Fire

@parallel-lines: Chiming in to echo candybeans' suggestion of nomnompaleo, but also to add Health-Bent to the mix!


Strict paleo is no grains, no sugar, no dairy, no legumes, no alcohol. Most of us do some version of "modern paleo". You kind of have to play around and just find what works for you. I do no grains, limited sugar, cheese on occasion and I'm happy that way. I also drink wine and "paleo margaritas". My bff has the Paleo Comfort Foods cookbook and we make stuff out of there when we're craving something not on the diet (like biscuits!). Everything that we've made has been delicious.


@AmandaBunny @Nicole Cliffe Here's my reply a week later. LOVE PALEO and am a little too excited that Nicole's in on it. I go more the primal blueprint route (meats, eggs, tons of veggies, limited nuts, limited fruit, limited full fat dairy) and have never felt better. Not to get spammy, but I occasionally blog about it under this username on wordpress. Because you kinda get really excited about cooking all these awesome things and feeling a million times better.

@parallel-lines The headache withdrawal thing is pretty common. If you stick it out (say, longer than a week or two? Maybe three?) they go away.


What if you have a deep and abiding hate for yogurt? WHAT THEN!?

Nicole Cliffe

CRAP. No, you're just out of luck. I mean, there's sour cream, but then you're moving into Stroganoff territory, I think.


@Nicole Cliffe Yum....take me to Stroganoff Territory! I have heard it was recently annexed from the evil talking white glove warlord, Tsar Helping Hand, and is now populated by handsome, burly slavic men.


@parallel-lines Lazy-ass crockpot stroganoff: The stew meat, just cut the onions into rings, separate them, throw them on top, add a pound of chopped up mushrooms, throw in a couple of tsp of minced garlic, a couple of Tbsp of ketchup (or tomato paste, fine, but this is lazy), pepper, and a tsp or so of worchechestire (this recipe is so lazy I'm not even going to look up how to spell that). Top this with two beef boullion cubes dissolved in 1 cup of water. Crockpot this on low all day, or high for 4 hours. Stir in a bunch of sour cream about 20-30 minutes before serving. There you have lazy-ass stroganoff.


@cherrispryte What is the source of your yogurt hate, if I can ask? Because I used to have this same yogurt hate, and mine was all texture based -- if you're okay with general tangy-ness in other things, I think this would be fine. (I also stopped hating yogurt once I started eating greek style yogurt, because I like that they're thicker and more tangy). ALSO, if you hate yogurt and have only ever had low or non fat, then you may think differently about the full fat stuff.


@thebestjasmine It is the tangyness itself, mostly. Coupled with a touch of lactose intolerance, and that year I spent in high school eating nothing but 100-calorie yogurts for lunch (fuck yeah, disordered eating!) I've tried the full-fat stuff, greek yogurt, goat's yogurt, all of it squicks me out. I like sour cream (full fat only, natch) but only rarely.


@cherrispryte Gotcha. Then yeah, I would assume that you would hate this recipe. But hell, replace the yogurt with wine, and you've got a delicious stew.


@thebestjasmine I know. Also, if you could go back in time and tell high school me to swap out her daily yogurt for wine, that'd be great. :)


@cherrispryte But then maybe you wouldn't be able to drink wine now! And that would be terrible. I'd much rather you have a yogurt aversion than a wine one.


@thebestjasmine Oooh, valid. I was just thinking how nice it would have been to have been just a little drunk during AP Bio.


@cherrispryte I also used to hate yogurt. And it turns out I still do, UNLESS it is plain (sometimes vanilla) and not in those stupid little single-serving cups. There's just something about the awful smell of the flavoring or...I don't even know...but flavored, non-tubbed yogurt is awful.

(For the record, I am eating plain greek yogurt RIGHT NOW with blueberries and granola and it is the best.)


Um... clarification? For the vegetarian version, are we still browning the cauliflower? Or does it just get mixed in raw and cooked for two hours?

Nicole Cliffe

Raw! You could brown it if you wanted to.


For the vegetarian version, would it also be do-able to use mushrooms or potatoes instead of cauliflower? (OOH, or maybe mushrooms AND potato AND some nice overcooked-till-squishy carrots!!! I keep wanting to make a meatless equivalent of a traditional beef stew one of these days.)

Nicole Cliffe

My dad says you could totally do cut-up potatoes, but mushrooms might get too soggy. Maybe if you brown your mushrooms and just put them in for the last half hour?

Judith Slutler

@Nicole Cliffe Yeah this should be fine with browned mushrooms cut into big pieces, like just halved or quartered.

Incidentally did y'all know that mushrooms are best browned without any oil in the pan!? My roommate's girlfriend showed me this and I was like, OH MY GOD. They get so golden on the outside!

Also, I read this recipe and I was like, "I would put cubed, sauteed eggplant in there for sure".


What about adding a red pepper or mushrooms? When it comes to cauliflower, my dude is as likely to eat bark from a tree ;-(

Judith Slutler

@dabbyfanny Throw like a ton of red pepper in there imo

Porn Peddler

Thank you for admitting that you were THAT vegan so I can continue claiming I was never and will never be that person. (I can't be that person ever because I'm the vegan who throws baked goods in front of everyone [and I don't mean healthy baked goods made of oats and magic I mean shit full of shortening and ganache and white flour, fuck it] to prove that vegan food is tasty)

Also, if any vegans want a delicious wintery thing (or anyone needs to cook for vegans), this recipe from Veganomicon is fucking life-changing: http://www.mnn.com/food/healthy-eating/stories/cauliflower-and-mushroom-pot-pie-with-black-olive-crust


@Third Wave Housewife Mmmmmm...yessss I want that in my belly.

Lily Rowan

@Third Wave Housewife Holy crap, I am going to make that in a non-vegan manner and then eat it up. Due to the fact that I'm not currently serving any vegans, so I only have dairy milk in my house.

Noelle O'Donnell

@Third Wave Housewife Thanking you a million times over for that vegan pot pie recipe. I just went vegan last Thursday and one of the things I was really sad about giving up was pot pies. No joke. I ate Marie Callender pot pies like they were my job.


@Third Wave Housewife If you need another vegan wintry recipe: I made this vegetarian shepherd's pie for a vegan at Thanksgiving a few years ago (I replaced the butter with margarine and the cream with vegan cream cheese, I think) and it was amazing. I didn't use the seitan, though you could, and I bet the filling would be great inside a pot pie too.

Jane Dough

@Third Wave Housewife: I'm totally going to make those pot pies. Do you know if it works to use milk and butter instead of the soy milk and margarine?

Porn Peddler

@Jane Dough I think for this recipe you will be fine-- the crust might come out a little different, because baked stuff tends to suffer more from the fat content being adjusted...but you should be good to go with whatever.


Former fascist vegans unite! At least you weren't (I hope) once an asshole vegan to Steve Albini. I will never get over the shame...

Anyway, about the tomato paste: the thing to do is to buy the can, and then freeze the leftover paste in an ice cube tray. You can put 1 T in each cube hole and then have a tray full of near-Infinite Future Casserole Goodness.

I would also add that chickpeas might be a good vegetarian addition? And also, I put dark beer in everything braised, especially beef, to deglaze the pan after the initial browning, and it is never a bad idea.

Nicole Cliffe

You are a wizard. I am actually going to go freeze the rest of my little can of tomato paste because of you. And I think chickpeas would work really well.


@Nicole Cliffe The ice cube tray also works for freezing: baby food, pesto, leftover (!) wine for sangria.

Porn Peddler

@ru_ri ugh now I want to cook with lager. Or a smoky irish red.


@cinnamonskin Also, save your Parmesan rinds for soup in the freezer, seriously, they are delicious.


@ru_ri Steve Albini story RIGHT NOW please.

Judith Slutler

@cinnamonskin Tell me the secret of Parmesan rinds -> freezer -> soup please.

Also, my whole goal for my balcony garden this year is to raise a ton of arugula, make a ton of arugula pesto, and freeze like 1 gazillion cubes of it.


@cinnamonskin There is no such thing as "leftover wine" in my life. There is only wine and empty bottle. :D


@christonacracker My face is getting red thinking about it. It was, like, 20 years ago--we were at some kind of potluck thing in Chicago--I was dating a guy who played the drums in a band, and we were seeing some other band, and there was food there for some reason, and Steve Albini was there. He was getting a plate full of, like, pot roast maybe, and I went up to him and said something totally idiotic like "you know that is MEAT you're eating, right?" I mean, it was mostly me wanting Steve Albini to notice me, but me being like 19 and not quite having my social spoons in order. Bless his little heart for not being completely cutting and dickish in return (I don't remember what he said, but I wasn't devastated at the time, so it can't have been bad). I comfort myself now by thinking I must have been drunk. And now I will I go listen to "Jordan, Minnesota" on eleven to eliminate my left-over mortification, thank you.


@Nicole Cliffe Yay! I am glad I could help. Thanks for the wonderful recipe which I will make this weekend!


@Third Wave Housewife Honestly I use whatever is to hand, especially if some moron brings PBR to a party I am having. It can't be drunk--into the stew it goes! Also, beer of any kind (but esp. dark ones, because they are sweet) goes well mixed with soy sauce and used as a marinade (I use it for chicken, but you being vegan--well, maybe try it for seitan, or hard vegetables? Tofu would probly absorb too much of the liquid.


@Emmanuelle Cunt Parmesan rinds -> soup (or stock) = "some kind of underneath-it-all deliciousness that I cannot quite place". Count in, allow to simmer and then count out (if it hasn't dissolved - use a slotted spoon), rather like bay leaves.

Really good especially with Italian beany soups. Be sure to remove any paper or plastic labels to avoid a nasty surprise.


My dude is totally the surly vegan. He's so embarrassing.

Also your dad is a genius! I eat low-low-meat these days, but dayum.

Porn Peddler

@tortietabbie make the pot pie for your surly dude, he will be in too much of a food coma to be surly. for like a week.


I have lots of comments!
1. If your grocery store doesn't already have cubed stew beef packaged in the, uh, meat bin (?), then ask the butcher on hand to cube it for you. They will! And it's awesome.

2. One time in college I tried to use vanilla yogurt in fettucine alfredo. Not sure what combination of poor/high/lazy that entailed.

3. I currently have a can of moldy tomato paste rotting in my fridge, Nicole. How did you know?


@sox Man, one time I made tuna salad with hummus, mustard, and pickle juice because I didn't have any mayo.


@sox The other day I was trying to make a avocado/greek yogurt dip for kale chips and accidentally used vanilla yogurt. SO GROSS.


This sounds so delicious it's making me want to change my dinner plans for this evening.


@Maria Make it tonight and eat it tomorrow! For one, it cooks for a long ass time, so you'll just be hungry if you try to make it tonight. But also, a lot of stewed things are better the second day anyway.

I'm really confused by this recipe... hot yogurt and meat?

Bed Monster

@S. Elizabeth It's better than it sounds. A lot of Indian meat dishes involve yogurt. It tenderizes the meat, and I'm pretty sure it's because yogurt has a good amount of lactic acid in it. I grew up eating hot yogurt and meat, and I can guarantee you that it's delicious.


@S. Elizabeth Chiming in to say that as a lady who grew up eating (and still eats) a lot of Lebanese food, hot plain yogurt and meat is one of the most delicious of all the things in the world.

@wee_ramekin You guys have convinced me. I'm making this on wednesday!

@Bed Monster Ladiessss I'm thinking about adding curry powder in with the ginger.


@S. Elizabeth I don't think that would hurt anything!

Also - not that you asked, but - if you want a Lebanese twist, mix the meat with crushed tomatoes, minced garlic, a shit ton of cinnamon and some allspice. Once you've browned that mixture, you've got the meat base for a lot of Lebanese dishes, like kusa (stuffed squash) or yebret (stuffed grape leaves....SO MUCH BETTER than Greek dolmas).

@wee_ramekin YES YES A THOUSAND TIMES YES! Recipe? Details? Please??? Oh god that sounds so good.


@S. Elizabeth Heee! Okay!

Well, last night, for example, I did pretty much what I advised you to do above. I took:

1 lb. ground beef
1 15-oz. can crushed tomatoes
2-3 cloves garlic, minced
1 small onion, minced
SO MUCH cinnamon (like, maybe...2 tablespoons? 3?)
1 tbspn. allspice
2 tspn. red pepper flakes (or however much you want)
Salt & pepper
Fresh mint leaves, torn (optional)

Mix all of the ingredients together in a large bowl (sucks to be you if you hate touching raw meat, I guess...). Once mixed, cook the meat over high/medium-high for...a while? (Normally I would say "until it browns", but the tomatoes kind of keep the meat a pinkish-red color the whole time). Basically, cook the meat until it is as dry as you want it to be, pouring off the fat as you can.

Serve over rice and top with plain yogurt. Die of sweet, sweet happiness.

For kusa, you'd want to mix the ingredients above* plus about a 1/4-cup of uncooked rice. Then, you'd stuff that mixture into yellow squashes that you halve along the transverse plane and scoop out. Stuff as many squashlets as you like, and then stand them up with the stuffed sides up in a large pot. If you have left-over meat mixture, you can make it into meatballs and place them in the pot. Cover with broth or water, and cook for 45-60 minutes. Squeeze lemon juice over the kusa when they're finished. Serve over rice with plain yogurt. Die again of happiness.

*The recipe is easily doubled or tripled, depending on how much kusa you want to make. For my family of six growing up, my mom would use 2 to 2.5 pounds of ground beef, 6 to 8 squash, a large (28-oz.) can of crushed tomatoes and 1/2 cup of rice.

PS - Traditional Lebanese food is usually made with lamb, but I usually use ground beef because of price and availability.

@wee_ramekin I am doing this SOON.


@S. Elizabeth Yay! I am so glad! Also, e-mail me at austinpinup at gee mail punto com if you have any questions or if I left something out! <3 u, S. Elizabethie!

Auntie Maim@twitter

Tomato paste tip! Just buy the can, and then freeze what you don't use right away in 1 tablespoon (1/2 ounce) blobs (put them individually on a plate or baking sheet or piece of waxed paper, freeze, then transfer them to a baggie). They keep pretty much forever, and you can just pull out however many blobs you need for the next recipe.


@Auntie Maim@twitter Great tip! And so smart, because maybe someone bought a bunch of cans at Costco and always winds up throwing out the rest of the can. Just some ding dong I know.


@Auntie Maim@twitter You can also put leftover paste in a ziplock bag and break off approx the amount you need. When I make lentil soup I usually use about a third of the little can, scoop the rest into a snack-size bag, flatten and freeze. Next time I make it I break the flattened frozen thing in half and use that.


um excuse me how am i the first one to say this?


"so I am certainly in far better health now than I was then, right down to the cold, wet nose and glossy coat."



@redheaded&crazy god stop being such an earnest sycophant.


@redheaded&crazy don't tell me what to do!


@redheaded&crazy Oh grrrrl, don't even be ashamed. I am such a Nicole sycophant that I have gotten myself into hot water more than once "defending" Nicole when no one was actually making fun of her. Those were like, most of the few times that I have been A Bitch on the Hairpin, and then I felt like SUCH a dick afterwards.


Vegan cheesecake, neither cheese, nor cake. Discuss.


I want a picture of the finished product to make me be brave and try cooking!


How do we feel about chicken as a possibility? I'm an omnivore who goes through periods of not being able to stomach red meat (it tastes and smells rotten), one of which is happening right now. Maybe chicken thighs?


@TiggerHalsey Should work fine. Chicken baked with yogurt is pretty much always a good idea.


Stopping by to say that I happened to have the ingredients for this at home so I made it last night and it's DELICIOUS. Thanks for sharing.


You guys, I am OBESESSED with these recipe posts! And I am totes making this. I just did Jane's Chicken and Broccoli Casserole and boy was it a winner!

Also, Nicole, "The important thing, obviously, is to have a rigid eating style and to be very vocal and pushy about it, right?". I die. I really look forward to your posts whatever they are about.


I made this!!! Rabid carnivore husband declared it a success despite the addition of carrots. Mmmmm! I halved the recipe, since there's no way the two of us could eat that much stew-ish-ness in a couple days.

My only question for Nicole is: is the broth supposed to be creamy or clear by the time it's done? 'Cause I used the same ratios of yogurt-to-beef, but it separated while cooking and came out sort of like beef broth with flecks of yogurty specks. I mean, it is delicious! But it looked a bit weird. But it was super tasty.

FYI, I made it with these biscuits ('cept I added cheese). And they are the most epic biscuits I've made. You know those kind that you get at Red Lobster, and they're all cheesey and salty and you eat so many that you can't even eat your shrimp alfredo and then you feel guilty but BISCUITS ARE GOD and you go home with an entire styrofoam clamshell of leftover shrimp and more pirated biscuits? This is a recipe for those kind of biscuits. http://smittenkitchen.com/2007/05/my-bacon-is-always-crisp/


@epershand I made it, and it did the same thing. It was like yogurt smush with French onion soup. It looked kind of like ass, so we totally didn't need a pic with the post, but oh my god it smelled and tasted so good. Like, the clean-up from yesterday's making of it is reminding me how good it smelled and tasted, and I wish there had been leftovers, because oh god. So good. The stew beef I used was sort of gristly, and I didn't cook it for as long as I should have, because I'm impatient and also was hungry, but it still wound up so ridiculously tender that my husband thought it was hamburger. I served it with egg noodles to sop up the extra liquid.

@wee_ramekin YES YES A THOUSAND TIMES YES! Recipe? Details? Please??? Oh god that sounds so good.

Mary Connor

I just made this and after 3 hours in the oven, it was bone dry and burned! The sauce is curdled. I'm so bummed! I can't see that I deviated from the recipe in any way!

Katie Heldstab@facebook

Made it, it was delicious. However...I made it over two days because after hour three I was so hungry I ordered a pizza, and finished it the next day. It looked curdled and didn't taste super delicious until I served it over rice. SO FREAKIN TASTY. So Mary Connor, what you need to do is check it more frequently. Different brands of yogurt have different amounts of liquid. You may have used a dryer brand. I don't ever leave food in the oven for three hours without peaking at least once an hour. That would have prevented your burning issue and probably the dryness. You may have needed that cup of boiling water. When I reheated mine the next day to cook for the last hour, I warmed it slowly on the stove top and added another big blop of yogurt and a 1/4 cup of water, then put it back in he oven. Try it again Mary, just check it every once in a while. Every oven is different and every cooking vessel is different too.

Zeki Yol@facebook

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