Middle-Eastern Sandwiches (for a crowd)

Esther Mast East Petersburg, PA

Prep. Time: 50 Minutes
Cooking Time: 6–8 Hours


  • 4 lbs. boneless beef or venison, cut in ½-inch cubes
  • 4 Tbsp. cooking oil
  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 1 cup dry red wine
  • 6-oz. can tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. dried rosemary
  • 2 tsp. salt
  • dash of pepper
  • ¼ cup cold water
  • ¼ cup cornstarch
  • pita pocket breads
  • 2 cups shredded lettuce
  • 1 large tomato, seeded and diced
  • 1 large cucumber, seeded and diced
  • 8-ozs. plain yogurt

Ideal Slow Cooker Size: 4-Quart


  1. Brown meat, 1 lb. at a time, in skillet in 1 Tbsp. oil. Reserve drippings and transfer meat to slow cooker.
  2. Sauté onion and garlic in drippings until tender. Add to meat.
  3. Add wine, tomato paste, oregano, basil, rosemary, salt, and pepper.
  4. Cover. Cook on Low 6–8 hours.
  5. Turn cooker to High. Combine cornstarch and water in small bowl until smooth. Stir into meat mixture. Cook until bubbly and thickened, stirring occasionally.
  6. Split pita breads to make pockets. Fill each with meat mixture, lettuce, tomato, cucumber, and yogurt.
  7. Serve with jello salad or applesauce.