"Papaz yahnisi" or "Stew of the Priest" is a "yahni" (stew) from the Turkish cuisine, traditionally made with mutton, shallots, red wine (this could be a reason for the name, my speculation; or vinager) and some less vital ingredients. Like in many other "tencere" (pan) dishes, or even in the case of döner, it may have also witnessed an important change, like I did with this one, which is the use of veal instead of mutton for health and fitness concerns. We observe this trend in the Turkish cuisine day by day increasing. (Again my personal observation)