After graduating from college, I lived in Rochester for a year. It remains my favorite city in upstate New York because of the architecture of the mansions on East Ave, places like the Dryden Theatre, and overall ease of getting around. My apartment was on a dense, tree-lined street near downtown, but in ten minutes I could be driving through the Western New York countryside. Also, even though many of its big businesses are hurting, Rochester and its suburbs seem to lack the overwhelming feeling of decay found in most upstate cities. It could be due to the sixteen colleges in universities within an hour radius, or the fact that Wegmans (the best supermarket chain in existence) was founded there.
Rochester’s food scene is also vibrant, full of a variety of restaurants representing just about every kind of cuisine out there. One of my favorites is Sinbad’s, a Lebanese restaurant just a few blocks from my old apartment. My stand-by was their kofta kabob in a pita and it’s something I’ve had a craving for over the past few weeks. Thus, I decided to try and recreate the flavor in my kitchen.
Kofta is a spiced meatball typically cooked on a skewer and served on a pita. Unfortunately, I didn’t have any skewers kicking around my kitchen, so I decided to use my cast-iron skillet instead.
Kofta Sandwiches
-1 lb. ground lamb
-1/2 small onion, minced
-1 tbs. coriander
-1/2 tsp. cumin
-1/2 tsp. cinnamon
-1/2 tsp. paprika
-1/2 tsp. black pepper
-1/8 tsp. salt
-1 tomato, diced
-1/2 cup sliced banana peppers (optional)
-4 whole wheat pitas
-Tzatziki sauce
1) Mix together meat, onions, and spices and form into small patties, 2-3″ wide. Cook in a skillet over medium-high heat until desired doneness.
2) Slice the top off of the pita and spread the tzatziki sauce on once side. Place 2-3 patties in each pita, depending on size, then add a hand-full of diced tomatoes and a sprinkling of banana peppers.
