Day 168: Middle Eastern Sandwiches

Makes 10-16 sandwiches

4 pounds boneless beef or lamb but in 1/2 inch cubes (I used stew meat)
2 cups chopped onion
2 cloves garlic, minced
1 cup beef broth
1 6 oz can tomato paste
2 tsp salt
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
pita pocket bread
2 cups shredded lettuce
1 large tomato, seeded and diced
1 large cucumber, seeded and diced
1 8 oz carton plain yogurt

Add meat, onion, and garlic to slow cooker. Add broth, tomato paste, salt, oregano, basil, rosemary and dash pepper; mix well. Cover; cook on low heat setting for 8 hours. Split bread to make a pocket; fill each with meat mixture, lettuce, tomato, cucumber, and yogurt.

Review:
This had great flavor. Last time I tried to make my own pitas and it just didn’t work. So I picked up these whole wheat pitas at Smith’s. They worked great. Don’t forget the cucumber and yogurt to make it a true Middle Eastern dish. I loved this one but I think I actually liked the Greek Chicken Pitas better. If you’re a beef fan you might try the Greek Chicken Pita recipe and sub beef for the chicken. 3 stars.

Recipe Source: Better Homes and Gardens Crockery Cooker Cook Book