Middle Eastern Sandwiches

Name: Middle Eastern Sandwiches
Ingredients: 4 lbs boneless beef roast or 4 lbs lamb, but into 1/2-inch cubes; 14 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; 12 teaspoon dried rosemary, crushed; 14 cup cold water; 14 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)

17 ingredients

10 steps

Ingredients

4 lbs boneless beef roast or 4 lbs lamb, but into 1/2-inch cubes
14 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
12 teaspoon dried rosemary, crushed
14 cup cold water
14 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.
4

Add to meat with wine, tomato paste, salt, oregano, basil, rosemary and dash of pepper; mix well.
5

Cover; cook on low heat setting for 4 hours.
6

To serve, turn cooker to high heat setting.
7

Blend water into cornstarch; stir into meat mixture.
8

Cook till thickened and bubbly, stirring occasionally.
9

Split bread to make a pocket; fill each with meat mixture, lettuce, tomato and cucumber and yogurt.
10

Makes 10 to 16 sandwiches, depending on the size of pita bread.