Middle Eastern Sandwiches

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless beef or lamb - cut 1/2" cubes
1/4 cup	59ml	Cooking oil
2 cups	125g / 4.4oz	Chopped onions
2		Garlic cloves - minced
1 cup	237ml	Dry red wine
1		Tomato paste - (6 oz)
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Dried oregano - crushed
1 teaspoon	5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried rosemary - crushed
1		Freshly-ground black pepper
1/4 cup	59ml	Cold water
1/2 cup	31g / 1.1oz	Cornstarch
10		Pita pocked breads
1		Tomato - seeded, diced (large)
1		Cucumber - seeded, diced (large)
8 oz	227g	Plain yogurt

Recipe Instructions

In skillet brown 1 pound of the meat in 1 tablespoon hot oil at a time; drain. Transfer meat to crockery cooker. 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. Cover; cook on LOW heat setting for 4 hours.

To serve turn cooker to HIGH heat setting. Blend water into cornstarch; stir into meat mixture. Cook till thickened and bubbly, stirring occasionally. Split bread to make a pocket; fill each with meat mixture, lettuce, tomato, cucumber, and yogurt.

This recipe yields 10 sandwiches.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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