Middle Eastern Sandwiches

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Middle Eastern Sandwiches Ingredients

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

Instructions for Middle Eastern Sandwiches

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 - Prodigys Recipe Exchange Newsletter by Judy Ferbert on Jul 11, 1997

Main Ingredient: Cuisine: Uncategorized