Kebab b'Lafa (קבב בלאפה) is grilled minced-meat kebab rolled inside laffa, the large, thin, flexible flatbread, rather than stuffed into a pita pocket. The angle is the bread and what it changes. A pita is a pouch that contains its filling from all sides; laffa is a sheet that wraps around the meat and salads and is folded or rolled into a cylinder, so the format behaves more like a shawarma wrap than a stuffed pocket. That changes the portion, the ratio of bread to filling, and how the sauces move, which is why this reads as its own sandwich and not simply a kebab that swapped breads.
The build follows the wrap logic. The kebab is the standard grill-house mince, beef or lamb or a mix, ground with grated onion, parsley, and a warm spice line of cumin, coriander, and allspice, pressed onto a skewer and grilled hot until the surface chars and the inside stays moist. The laffa is warmed on the grill or a domed plate so it stays pliable, laid flat, and the skewer is drawn out along it so the meat lands in a line down the center. Then the supporting cast goes on: chopped Israeli salad, pickles, sometimes pickled cabbage or onion, a generous run of tahini, and s'chug or amba for heat, often with fries laid in as well. The sheet is then rolled tight and sometimes pressed briefly on the grill to set the seam. Done right, the laffa stays intact and holds the cylinder together while the meat is still juicy and the tahini binds without soaking the bread to mush. Done wrong, the laffa is dry and cracks so the roll falls apart, the kebab is overcooked and the wrap only emphasizes how dry it is, or it is so overpacked with salad and sauce that the bottom turns wet and tears before the second bite.
It varies first by the meat, a leaner beef kebab against a fattier lamb or a mixed grind, and second by how much is rolled in and how hot the sauces run. The pita-pocket version is its closest sibling and a different sandwich worth its own article, as is the shawarma it visually resembles when rolled. What stays constant here is the discipline of the wrap: a supple laffa, a kebab still moist off the skewer, and a fill that is dressed but not drowned, so the roll holds from the first bite to the last without the bread giving out.