Pita stuffed with meat has become almost a national obsession in recent years. Stalls across the country compete with each other for the best quality meat (whether braised and shredded or grilled), the most creative additions, and the best assembly. Assaf Vainshtein’s Zorba, located in a residential neighborhood in Netanya, consistently excels in all three categories. Unsurprisingly, there’s often a long line outside. Vainshtein insists on assembling each pita to order. Be prepared to wait — it’s worth it.

Kitchen space, photo: Amir Menahem

Restaurant critic Amit Aaronsohn adds: “The flagship dish is the ontrib (chuck), which is slow-cooked for 17 hours before being grilled again on the plancha and then stuffed into a pita with tahini, amba, tomatoes, roasted onions, and hot chili peppers, chimichurri, garlic confit, and, of course, a moderately spicy zhug. While the ingredients may seem familiar, the skill in assembling the pita and the generous amount of meat make Zorba’s creation a rare gem. There’s also a delicious kebab, roasted chicken livers, and chicken thighs. And if you’ve managed to make it through the long line, don’t miss ‘chakhleta’ — a spicy and crispy Tunisian vegetable fritter that’s the perfect appetizer.”