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Middle Eastern Sandwiches |
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Middle Eastern Sandwiches - print recipe
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| Yield: |
| 10 |
| Ingredients: |
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2.0 kg
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boneless beef or lamb cut 1/2" cubes |
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1/4 cup
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cooking oil |
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2 cup
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chopped onions |
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2
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garlic cloves minced |
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1 cup
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dry red wine |
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1 can
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tomato paste - (6 oz) |
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2 tsp
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salt |
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2 tsp
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dried oregano crushed |
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1 tsp
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dried basil crushed |
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1/2 tsp
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dried rosemary crushed |
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1 dsh
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freshly-ground black pepper |
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1/4 cup
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cold water |
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1/2 cup
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cornstarch |
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10
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pita pocked breads |
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1 lrg
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tomato seeded, diced |
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1 lrg
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cucumber seeded, diced |
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240 g
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plain yogurt |
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| Method: |
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. |
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| Rating: 0 |
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