Title: Middle Eastern Sandwiches
Categories: None
Yield: 1 Servings

4 lb Boneless beef or lamb, cut
-in 1/2 inch cubes
1/4 c Cooking oil2 cup chopped
-onions
2 Cloves garlic, minced
1 c Dry red wine
1 cn (6-oz) tomato paste
2 ts Salt
2 ts Dried oregano, crushed
1 ts Dried basil, crushed
1/2 ts Dried rosemary, crushed
1/4 c Cold water
1/2 c Cornstarch
Pita pocked bread
1 lg Tomato, seeded and diced
1 lg Cucumber, seeded and idced
1 Container (8-oz) plain
-yogurt

In skillet brown 1 pound of the meat in 1 Tbsp. hot 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 pepper; mix well. Cover; cook on low-heat setting for 4
hours. To serve trun 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. Makes 10 to 12 sandwiches.

all above recipes from Better Homes and Gardens Crockery Cooker Cook Book

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997