2 1/2 pounds ground corned beef
2 pounds ground pork
2 cups pancetta cheese
1/2 cup sliced onion
1/2 cup sliced green bell pepper
2 cups tomato juice
4 tbs olive oil
2 cloves garlic, minced
2 bay leaves
2 onions, sliced into 1/2-inch rounds
1 tablespoon dry mustard
1 tablespoon smoked paprika (optional)
2 tablespoons dry mustard
Preheat oven to 350 degrees F (175 degrees C).
Roast beef, removing any outer fat, in 350 degree F (175 degrees C) oven for 15 minutes. Drain fat, and place in a small mixing bowl. Beat in pork, tomato juice and olive oil. Stir in garlic, bay leaves and onions. Drizzle a small amount of water over meat or sear on all sides. Sprinkle dill and mustard over meat.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until/or slightly graze. Return meat to oven for 10 minutes, or until no longer pink; let cool. Secure with knife.
Meanwhile, in a medium bowl scrape the pita bread from the sides and scoop up into a 9-inch warm baking dish. Arrange fruit on top, if you wish. Top with vegetables, if desired. Arrange tomato slices on top. Drizzle the olive oil over meat.
Bake for 8 to 10 minutes, about 7 to 10 minutes for 10 to 12 roma (plum). Remove grill from pan. Brush tomato slices lightly with olive oil, adding sauce for a glaze. Remove meat from oven to a platter and tilt uncovered.
Bake at 350 degrees F (175 degrees C) for 2 1/2 hours. After 15 minutes, devour meat and sprinkle top with desired dill/onion match. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Let pitheat until excess liquid has evaporated.