Laffa (לאפה)
Iraqi flatbread; large, soft, slightly chewy. Perfect for wrapping shawarma, falafel, etc.
Andrew Lekashman
Laffa with Za'atar (לאפה עם זעתר)
Laffa with za'atar and olive oil.
Lablabi (לבלבי)
Tunisian chickpea soup; served in bowl with torn bread, egg, harissa, olive oil, cumin. Bread soaks up soup.
Kubeh b'Pita
Kubeh nearly always comes in a bowl, fished from a sour or beet-red broth. Kubeh b'Pita lifts the same Iraqi and Kurdish dumpling out, fries it, and serves it dry in pita with tahini and amba.
Kubaneh (כובאנה)
Pull-apart overnight bread; dough balls baked together slowly, served Shabbat morning.
Kofta b'Pita (קופתא בפיתה)
Spiced ground lamb pressed onto a flat skewer, charred over coals, then pushed into a pita loaded with chopped salad, tahini, pickles and hot chips. Israel's everyday grill-stand sandwich.
Kebab Meurav (קבב מעורב)
Jerusalem's mixed grill, me'urav Yerushalmi: chicken hearts, livers and spleen seared hard on a flat-top with onion and spice, then packed into pita or laffa with tahini, pickles and chips.
Kebab b'Pita (קבב בפיתה)
Kebab in pita; ground meat (beef, lamb, or mixed) with onion, parsley, spices, grilled on skewer, served in pita with salads.
Ka'ak al-Quds (כעך)
Jerusalem sesame bread; oblong ring covered with sesame seeds. Split and filled with za'atar, cheese, egg, or falafel.
Jerusalem Style
Home of meorav yerushalmi; traditional preparations.
Jaffa Style
Arab-influenced; fresh fish, excellent hummus.
Jaffa Port Fish Sandwich
A fresh fish off the morning's boats, fried hard and folded into laffa with tahina, salad and lemon, eaten standing where it came ashore at the old harbour of Jaffa.
Jachnun (ג'חנון)
Slow-cooked rolled bread; dough rolled thin, brushed with butter/oil, rolled up, baked overnight. Served with grated tomato (resek) and s...
Israeli Salad (סלט ישראלי)
Finely diced tomato, cucumber, onion, parsley, lemon, olive oil.
Israeli Salad b'Pita (סלט ישראלי בפיתה)
The chopped salad as the whole filling: finely diced tomato, cucumber, and onion dressed late so it stays firm, packed into a tahini-lined pita. A dish whose name is as contested as its contents.
