Jerusalem Eatery 'Ofra' Redefines Skewers With Lavish Salads
Translated & summarized from Arutz Sheva by baba
Jerusalem's "Ofra" restaurant, which prefers not to be called a kebab house, offers an extensive array of over 24 creative salads as a prelude to its grilled meats. Reviewer Galit Or praised the unique preparations and the quality of dishes like kebab, liver, and filet mignon. The establishment is noted as a significant new addition to the Talpiot dining scene, challenging traditional perceptions of kebab restaurants.
The story in 5 lines · by baba
- Jerusalem's "Ofra" restaurant offers over 24 unique salads before serving grilled meats.
- Reviewer Galit Or highlighted "Ofra" as a new significant player in Jerusalem's Talpiot.
- The restaurant's "much much" dish of sweet potato, eggplant, silan, and tahini was a standout.
- Kebab, liver, and filet mignon medallions were praised for their quality and preparation.
- "Ofra" joins established eateries like "Tzedekiahu" and "Ezra" in the Talpiot meat scene.
A Jerusalem restaurant, "Ofra," which dislikes being called a "shipudiya" (kebab house), is making waves for its extensive selection of over 24 unique salads served before the main grilled courses even arrive. Reviewer Galit Or experienced a meal featuring dishes like kebab, liver, and filet mignon medallions, noting the establishment as a significant new player in Jerusalem's Talpiot neighborhood.
In an era where Michelin-starred chefs are opening casual kebab spots, "Ofra" stands out by prioritizing its appetizers. The table is laden with small plates and warm laffa bread, prompting the question of whether the skewers are a side to the salads or vice versa. The restaurant offers more than 24 salads, with creative preparations like fried chili, a sweet-and-sour cauliflower with cranberries, and a slightly bitter tahini, alongside a standout "much much" dish of sweet potato, eggplant, silan, and tahini.
Beyond the salads, the meal included hummus, a flavorful orange rice with baked meat crumbs described as comforting Bedouin rice, and tender "homemade" stuffed vegetables. The reviewer was already full before the grilled meats were served.
The menu boasts a variety of skewers grilled over coals and premium cuts. Despite a personal aversion to lamb, the reviewer found the kebab, prepared by owner Asher since 2000 using the same recipe, to be exceptionally tasty, with manager Elazar assuring no lamb fat was used. The liver was cooked to a perfect balance of juicy and kosher, indicating skilled grilling.
The filet mignon medallions concluded the rich meal, signaling "Ofra" as a strong new contender in Jerusalem's Talpiot meat scene, joining established institutions like "Tzedekiahu" and "Ezra."