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Middle Eastern Sandwiches

4 lb Boneless beef or lamb, cut in 1/2 inch cubes
1/4 c Cooking oil
2 cup chopped onions
2 Cloves garlic, minced
1 c Dry red wine
1 cn (6-oz) tomato paste
2 ts Salt
2 ts Dried oregano, crushed
1 ts Dried basil, crushed
1/2 ts Dried rosemary, crushed
1/4 c Cold water
1/2 c Cornstarch
Pita pocked bread
1 lg Tomato, seeded and diced
1 lg Cucumber, seeded and idced
1 Container (8-oz) plain yogurt

In skillet brown 1 pound of the meat in 1 Tbsp. hot at a time; drain. Transfer meat to slow cooker. Add onion and garlic to skillet; cook till tender. Add to meat with wine, tomato paste, salt, oregano, basil, rosemary, and dash pepper; mix well. Cover; cook on low-heat setting for 4 hours. To serve trun 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. Makes 10 to 12 sandwiches.

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