• Middle Eastern Sandwiches

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    • 4 lbs. boneless beef
    • 1/4 c. vegetable oil
    • 2 c. minced onion
    • 2 cloves garlic, chopped
    • 1 c. dry red wine, or possibly water
    • 1 (6 ounce.) can tomato paste
    • 2 teaspoon salt
    • 2 teaspoon dry oregano
    • 1 teaspoon dry basil and 1 teaspoon dry rosemary
    • 1/4 c. cool water
    • 1/4 c. cornstarch
    • Pita pocket bread
    • 2 c. shredded lettuce
    • 1 lg. tomato minced,
    • 1 lg. cucumber minced


    1. In skillet brown 1 lb. of the meat (sliced thin or possibly cubed) in 1 Tbsp. of warm oil at a time. Drain. Transfer meat to crock pot. Add in onion and garlic to skillet cook till tender. Add in to meat, with wine, tomato paste, salt, oregano, basil, rosemary and a dash of pepper. Mix well. Cover; cook on low heat setting for 4 hrs.
    2. To serve, turn cooker on high heat setting. Blend water into cornstarch. Stir into meat mix. Cook till thick and bubbly. Stirring occasionally. Split pocket bread. Fill each with meat mix and lettuce, tomato and cucumber. Makes 10 to 16 sandwiches.

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