Middle Eastern Sandwiches

Submitted by Ginnymia

"From an old BH&G crock pot cookbook. My kids, all grown now, loved this, still do! Great dish for a busy day. Even better the next day. Wonderful for the beach."

 

• Ready In: 4hrs 30mins
• Ingredients: 17
• Yields: 10 half pitas
• Serves: 5-8

ingredients

• 1814.36 g boneless beef roast or 1814.36 g lamb, but into 1/2-inch cubes
• 59.14 ml cooking oil
• 473.18 ml chopped onions
• 2 garlic cloves, minced
• 236.59 ml dry red wine
• 170.09 g can tomato paste
• 9.85 ml salt
• 9.85 ml dried oregano, crushed
• 4.92 ml dried basil, crushed
• 2.46 ml dried rosemary, crushed
• 59.14 ml cold water
• 59.14 ml cornstarch
• pita pocket bread
• 473.18 ml shredded lettuce
• 1 large tomatoes, seeded and diced
• 1 large cucumber, seeded and diced
• 226.79 g carton plain yogurt (I prefer sour cream)

directions

1. In skillet brown 1 pound of the meat in 1 tablespoon of hot oil at a time; drain.
2. Transfer meat to crockery cooker.
3. Add onion and garlic to skillet; cook till tender. Add to meat with wine, tomato paste, salt, oregano, basil, rosemary and dash of pepper; mix well.
4. Cover; cook on low heat setting for 4 hours.
5. To serve, turn cooker to high heat setting.
6. Blend water into cornstarch; stir into meat mixture. Cook till thickened and bubbly, stirring occasionally.
7. Split bread to make a pocket; fill each with meat mixture, lettuce, tomato and cucumber and yogurt. Makes 10 to 16 sandwiches, depending on the size of pita bread.