Greek Sloppy Joe Pitas

Directions

1-In a huge skillet cook ground sheep, onion, and garlic over medium warmth until the point when meat is dark colored and onion is delicate, utilizing a wooden spoon to separate meat as it cooks. Deplete off fat.

2-In a 4-to 5-quart moderate cooker join meat blend, beans, tomatoes, wine, narrows leaf, oregano, mint, salt, thyme, and marjoram.

3-Cover and cook on low-warm setting for 6 to 8 hours or on high-warm setting for 3 to 4 hours. Evacuate and dispose of inlet leaf.

4-To serve, utilize an opened spoon to spoon meat blend into pita bread parts. On the off chance that coveted, include sought toppers.

Ingredients

• 1 1/2pounds lean ground lamb
• 1cup chopped sweet onion (1 large)
• 3cloves garlic, minced
• 115 ounce can garbanzo beans (chickpeas), rinsed and drained
• 114 1/2 ounce can stewed tomatoes, undrained and cut up
• 1/4cup dry red wine
• 1bay leaf
• 1teaspoon dried oregano, crushed
• 1teaspoon dried mint, crushed
• 1/2teaspoon salt
• 1/2teaspoon dried thyme, crushed
• 1/2teaspoon dried marjoram, crushed
• 6whole 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)