Middle Eastern Sandwiches

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

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 tomato, seeded and diced
• 1 large cucumber, seeded and diced
• 1 (8 ounce) carton plain yogurt (i prefer sour cream)

Recipe

• 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.