Middle Eastern Sandwiches

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: 4 hrs 30 mins
• Serves: 5-8
• Yields: 10-16 half pitas

Ingredients

• 4  lbs boneless beef roast or 4  lbs lamb, but into 1/2-inch cubes
• 1⁄4 cup  cooking oil
• 2  cups  chopped onions
• 2  garlic cloves, minced
• 1  cup dry red wine
• 1 (6 ounce) can tomato paste
• 2  teaspoons salt
• 2  teaspoons dried oregano, crushed
• 1  teaspoon dried basil, crushed
• 1⁄2 teaspoon dried rosemary, crushed
• 1⁄4 cup cold water
• 1⁄4 cup cornstarch
•  pita pocket bread
• 2  cups  shredded lettuce
• 1  large tomatoes, seeded and diced
• 1  large cucumber, seeded and diced
• 1 (8 ounce) 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.