Middle Eastern Sandwiches

• 4 lbs boneless beef roast or 4 lbs lamb, but into 1/2-inch cubes
• 14 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
• 12 teaspoon dried rosemary, crushed
• 14 cup cold water
• 14 cup cornstarch
• pita pocket bread
• 2 cups shredded lettuce
• 1 large tomatoes, seeded and diced
• 1 large cucumber, seeded and diced
• 1 (8 ounce) carton plain yogurt (I prefer sour cream)

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.
4. Add to meat with wine, tomato paste, salt, oregano, basil, rosemary and dash of pepper; mix well.
5. Cover; cook on low heat setting for 4 hours.
6. To serve, turn cooker to high heat setting.
7. Blend water into cornstarch; stir into meat mixture.
8. Cook till thickened and bubbly, stirring occasionally.
9. Split bread to make a pocket; fill each with meat mixture, lettuce, tomato and cucumber and yogurt.
10. Makes 10 to 16 sandwiches, depending on the size of pita bread.

beef roast, cooking oil, onions, garlic, red wine, tomato paste, salt, oregano, basil, rosemary, cold water, cornstarch, pita pocket bread, shredded lettuce, tomatoes, cucumber, sour cream

Taken from www.food.com/recipe/middle-eastern-sandwiches-212433 (may not work)