Enter into the world of Orfali:
- An open vitrine facing a long bar with wooden high-chairs on both sides
- On the right is the charcoal grill behind the fresh meat fridge
- A full concept built around “The Cow”. The meat provider. Patterns, lines, and colorful cows cover all the space
- Facing that is a wide buffet displaying many appetizers of which Lahme Baajine, cheese loaf, and kebbe (sajiyeh, lebneniyeh, labneh, debs el remman, peanut butter, pistachio, tajen, la2tine, batata, lkarazieh…)
- Facing the grill is a long wall covered with metal making it look like a hangar
- Here and there, butcher’s utensils decorate the space
- The space is divided into three levels: the entrance, the seating area and the kitchen
- Things are upside down around here, the ceiling is covered with grass and large Danish cows
- Around the stairs is the main attraction. Dozens of painted cows sold at $50 or $60 are already in many homes around town
- You can ask for your own custom made Orfali cow with your name or message
Now you can taste a large variety of those creations and even other homemade recipes at Orfali, here in Lebanon. Orfali’s Kebbeh are called “Kebbe Baklava” imitating the famous baklava desserts shapes:Kibbeh or kibbe is an Levantine dish made of bulghur, minced onions and ground red meat, usually beef, lamb, goat or camel. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth.
One variety of kibbeh is a 7-to-15-cm oblong bulgur shell shaped like an American football, stuffed with a filling of spiced, minced lamb and fried until brown. British soldiers in the Middle East during the Second World War used to call these kibbeh ”Syrian torpedoes”. It is similar in concept to the Sicilian arancini.
In Levantine cuisine, a variety of dishes made with bulghur and minced lamb are called kibbeh. The northern Syrian city of Aleppo is famous for having more than 17 different types. These include kibbeh prepared with sumac (kibbe sumāqiyye), yogurt (kibbe labaniyye), quince (kibbe safarjaliyye), lemon juice (kibbe ḥāmḍa), pomegranate sauce, cherry sauce, and other varieties, such as the “disk” kibbeh (kibbe arāṣ), the “plate” kibbeh (kibbe biṣfīḥa or kibbe bṣēniyye) and the raw kibbeh (kibbe nayye).
- Lebnenieh: (meat and pine nuts) The normal authentic Kebbe which has a normal round shape
- Sajiye (onion, walnut, bell pepper, cumin) This Kebbe is oval and flat like a saj dough
- Borma (meat, pistachio and walnut, dibs el roman) Filled with a load of ingredients this is the only variety showing the filling. After being rolled in a large sandwich, the kebbe is cut in slices and grilled
- Kebbeh karaziyeh (meat from the outside and filled with cherry jam) Unique is the least I can say. The cherry jam used in Armenian cuisine fills this kebbe without added meat. Adequately sweet, it’s a must try
- Chewish (labneh) Looking like fingers, this variety is filled with Feta cheese and onions
- Basma (vegetables) A kebbe filled with vegetables has an oval look and a lighter color you cannot miss
- Man w Salwa pistachio from the outside and mhammara inside (festo2 7alabe) Superb!
- Man w Salwa peanut (peanut butter) Having a light color, this one os covered with nuts and not meat. It’s far from anything you’ve tasted before
- Orfali (the semi circlar kebbeh) That’s the signature filled with Orfali sauce and tomato
- Batata (Dried raisin and onions) That’s the only meat free kebbe known for its oval shape
- Kebbeh tajen (fish kebbe with tajen stuffing)
- Kebbeh seafood (calamari, shrimps, octopus in soy sauce)