Middle Eastern Sandwiches |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 1 |
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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. 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) |
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.
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