Greek Sloppy Joe Pitas
Pita pockets, the dependable stuff-it bread for tumbling-ingredient sandwiches, are perfect for holding this joe made with Greece’s ubiquitous lamb and trademark Mediterranean herbs.
1 1/2 pounds lean ground lamb
1 cup chopped sweet onion (1 large)
3 cloves garlic, minced
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 14 1/2 ounce can stewed tomatoes, undrained and cut up
1/4 cup dry red wine
1 bay leaf
1 teaspoon dried oregano, crushed
1 teaspoon dried mint, crushed
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
6 whole wheat or plain pita bread rounds, cut in half
Assorted toppers, such as crumbled feta cheese with tomatoes and basil or plain feta cheese, sliced cucumber, and/or sliced Kalamata olives (optional)
In a large skillet cook ground lamb, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4- to 5-quart slow cooker combine meat mixture, beans, tomatoes, wine, bay leaf, oregano, mint, salt, thyme, and marjoram.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Remove and discard bay leaf.
To serve, use a slotted spoon to spoon meat mixture into pita bread halves. If desired, add desired toppers.