Levana is here to answer all your food and health related inquiries! Just drop your question in the comments below, and she’ll get back to you in a jiffy.
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Could you please help me find a simple but lovely menu for a sheva berachot for 25 people I need to make at home next week
pls supply recipes thank you
Sara, Please run your tentative menu by me, and I will tweak it, and give you links to my recipes
Which is healthier xyletol or stevia? I prefer the taste of xyletol but I read somewhere about it being heavily processed.
Rena Xylitol is not healthy. Stevia is much better.
A recipe for miso soup listed kelp and Bonito flakes in the ingredients. Do you know if these products can be found with a hechsher? If not, is there a kosher substitute? Are these ingredients necessary to make a good miso soup?
Looking forward to your response.
Shosh Kelp you can get online, very easily. And bonito flakes: Just get Red Boat Fish (brand new Hechsher) sauce, it’s very pure and delicious. Both online, both kosher
Long time ago, I used to have a large group of Sephardic friends and we made a spinach feta egg dish called quishadu (phonetically). do you have the recipe?
Christine, please try this recipe. It is delicious and quite versatile https://levanacooks.com/frittata-recipe-with-all-the-fixins/
I took your class a few years ago… Got recipe for crab soup with coconut etc…. We had a fire.. Can you please send me that recipe. My family loves it. Thanks
Hi Batsheva, here it is, Enjoy it! https://levanacooks.com/miso-soup-with-all-the-fixins-recipe/
in the Chicken Breasts in Mole Sauce
recipe, when you say 11/2 cups jasmine tea, what do you mean by that? How much is 11/2??
Thank You, Sharon
Sharon 11/2 cups. One and a half cups.
Are there additional health benefits to steel cut oats? I’m wondering if it just has to do with the way that it’s cut.
Thanks,
Fay Singer
Fay Let me tweak your comment: Oats are a nutritional powerhouse. The problem starts when they get cut in a way that renders them “Instant” or “Quick-Cooking” They are Very thin, get mushy and lose a lot of their nutrition, not to mention their flavor and texture appeal. Old Fashioned oats is quite respectable, as it sliced thicker. Best is, steel-cut oats for the reasons I have given in the post.
Hi Levana,
For your dry rub, if I don’t have tamarind powder can I substitute sumac? Or tamarind paste – I realize it is not a dry ingredient, so how much should use to smear the chicken before using the rest of the dry rub?
I also have pomegranate molasses – any good?
Thank you.
Irit if you have Sumac, substitute that, in equal amounts. I am reluctant to substitute any non-dry ingredients and risk throwing the recipe off balance.
hat what temperature on thermometer is turkey ready?
thank you
Beth I Believe the thermometer will have that information clearly listed, for turkey as well as for all other meats.
Hi Levana, I’m the woman who took your picture at Kosherfest. Can you let me know when you will be teaching a class in your home or elsewhere? I’d love to come, as cooking is my hobby. I enjoyed your restaurant for many years. Thanks!
Thanks so much June! I would love to see the picture you took. Can I trouble you to send it to me?
Here is all the information on how to book me for a cooking demo. https://levanacooks.com/about-levana/cooking-demos/ Hope we make an exciting event in your home or community!
Hi Levana,
What brand of dairy free soymilk is the best for baking?
Christine Blue Diamond is a good brand, but depending on where you live, there are lots of excellent natural unsweetened soy and other dairy free milk brands.
hi,
what is your favorite brand of yogurt?
Thank you!
Beth we use Chalav Stam. Whole milk plain yogurt. Stonyfield Farms our great favorite. But there’s one more Fage 2%, very thick, terrific too. The whole milk goat yogurt at Trader Joe is great too.
Hi
Thank you for posting your recipes they be been a huge success with family and friend . In the past few weeks I have not been able to get to that site . I was was hoping its temporary .
Shirley, do you mean my site? I checked over and over. It’s working just great. Let me know if you are still having trouble, but I think you should check on your end.
I want to try your Chocolate mousse and Chocolate raspberry mouse recipes. However, many people cannot use alcohol in these recipes. What would you substitute?
Thank you.
Shar, No substitutions. You will just skip it, and lose a layer of flavor. It wont be as fantastic, but it will still be very good.
Thanks!
Can u please email me schedule of ur cooking classes for summer..
excited t attend ur class thank you
Gracie I have recently stopped giving my weekly cooking demos. I give cooking demos everywhere I am hired, private and institutional. Here is all the information on booking me for a cooking demonstration https://levanacooks.com/about-levana/cooking-demos/
Hi Levana
I am looking for a source to purchase either dashi powder or bonito flakes to use in Japanese cooking. I cannot locate anyone in the United States distributing either product for retail sale, even though there is no technical reason why it should not be available as a kosher ingredient. Can you help me?
Marshall
Marshall So funny I was telling myself the exact same thing. I am looking into it, will let you know what I turn up. I bought a big stash some time ago, from a purveyor of sushi products, but I just ran out. Meanwhile, please check out Kosherdepot.com they pride themselves on carrying absolutely all Kosher specialty foods.
i was able to follow all the steps on the lemon cake recipe n the right oven temp.
but came seems like its not cooked from the inside.
how is it supposed to be?
Indra of course it should be cooked, on all sides. Wondering if your mold is not too deep. Recipe is tried and true.
With Pesach approaching and also my mother’s Yahrzeit, I could use some advice. I have had a severe onion allergy since childhood, I can eat garlic but no onion, leek, ramp, scallion, shallots, etc. Garlic lacks a certain enzyme, amino acid the others a have. What canI substitute for onion in making broths and roasts such as brisket? I really appreciate your input. I have friends who also have problems with onions and it is so hard for us, we have to do everything from scratch
Marilyn Several readers recently asked me the same question. The advice I give is, double up on other intensely flavored vegetables, herbs and grains. And take a look at kelp! I absolutely love it, I buy it in powdered form, inexpensive and a nutritional powerhouse, it boosts the flavor of your dish through the roof! http://www.amazon.com/Starwest-Botanicals-Organic-Power-1-pound/dp/B003AYEHIE/ref=sr_1_2?ie=UTF8&qid=1427293162&sr=8-2&keywords=powdered+kelp
Hi Levana
Do u consider spices from kalustian kosher ? I have heard you talking ablut this store.
Thank you.
Lena. Of course. I buy stuff from Kalustyan all the time. All pure spices (meaning, not mixtures) do not need a hechsher. Then, all grains, all nuts, none of them need a hechsher unless they are mixed or prepared or processed in some way. It’s a terrific store
Hi Levana:
I made the Moroccan Chraimi Fish recipe tonight. In our small community no one knew what preserved lemon is? Please explain? What types of stores carry this?
As a substitute you mentioned one thinly sliced lemon, is this with peel?
Thank you,
Deana please look in the recipe, where you will find the link to preserved lemons, very clearly explained. The lemon slices you substitute are unpeeled (skin on)
Do you have any recipes for spelt sufganiot?
Karmela, all I would do is use a good reliable sufganiot recipe, and use white spelt flour, using it in the exact same amounts of regular flour listed.
Hi Levana,
Was great to see you at the wedding!!!
I want to make your corn pumpkin pudding for thanks giving!
can I sub the corn flour for another flour like spelt or oat or coconut
and can i sub the sugar for maple or honey?Also I have 1 pumkin can can I put the rest cooked sweet potATOES?
can one use canned corn instead of frozen?
thanks Rivkah
Same here Rivkah. I am afraid you are straying way too far from the original recipe, it just won’t end up being … my recipe. Just to answer your questions one by one:
If you take out the corn flour, it won’t be as intensely corn-y as if you leave it in.
Canned corn is worthless. Frozen corn is the best.
Sweet potatoes instead of pumpkin is no problem.
Hi Levana,
i am looking for poppy seed cake receipe just like they sell in israel bakeries. the real thing. do you know where can i get such good receipe. thankig you in advance.
Adina, Since I am not familiar with the cake you are talking about, I can’t help you with that specific recipe. However, I do have 3 fabulous poppy-seed-based cake recipes. Here they are https://levanacooks.com/lemon-poppy-seed-cake-recipe/ https://levanacooks.com/banana-coconut-poppy-seed-cake-recipe-gluten-free-adaptation-included/ This one is the most famous https://levanacooks.com/orange-poppy-seed-cake-recipe/
Hi Levana!
I was wondering if you still do cooking demos?
Thanks,
Julie Stein
Hi Julie, I have stopped giving my weekly cooking demos, but I continue to give demos at any venue that books me. Here’s the link with all the information on booking me. Thanks, https://levanacooks.com/about-levana/cooking-demos/
Hi! Beginner cook here! I got a simple recipe for stuffed chicken capons cooked with diced dried fruit and raw/dry israeli cous-cous inside. Can I substitute the israeli cous-cous with rice or something else? …. I’m not a fan of the Israeli style cous-cous. Thanks!
Ron I know just what you mean. For me to answer this question intelligently, I need to see the whole recipe. Please post your question and recipe on my FB fan page, for all to share the Q&A Facebook.com/levanakirschenbaum I’ll answer asap
Hi! i’m obsessed with your Whole Foods cookbook and your name is a now household word in my family for the past year I’ve been incorporating so many of my favorites into my cooking for my family, and my family is slowly acquiring the taste. I just realized that you have a site and can respond to questions. The Broccoli Cauliflower kugel- i made two for Succos and am freezing one, but i recall that it doesn’t freeze that well- becomes watery. I noted in book to prepare half recipe next time, but wondering about your thoughts on freezing this one. Good Yom Tov
Thank you so much Chaya! I always hear this with pleasure. No don’t divide the recipe. As long as you are cooking, why not make the most of your time? Try and bake the kugel you intend to freeze in a shallower pan, (as opposed to narrow and deep, like a loaf pan) Your kugel should come out about 2 1/2 inches deep. Bring the frozen kugel to room temperature, and warm it UNCOVERED in a 250-300 degree oven until heated through. Warming it uncovered will help dispose of what little moisture might have formed during the freezing process.
thanks, i appreciate your response! Just bought the California Gourmet Vegan chocolate chips from supermarket and they are insanely superior to those I have been using for years. I have been reading in your books, only the best chocolate, and never knew which one! After discovering your website, i now know which brand- May you be blessed with alot of siyata dishmaya from Hashem- i’ve made so many healthful changes since I got your Whole foods cookbook.
Chaya Thank you so much! I agree with you. Quality in chocolate – as in everything! Makes the whole difference:-)))
I am having a lot of difficulty finding za’atar spice that is kosher for Passover. Do you have any knowledge of where I can get it? If not how can I make my own?
Also I still don’t have any coriander either. Is there anything I can substitute in the recipe in place of it
Mindy it is just possible that no one manufactures zaatar for Passover, and that would just settle it. The ingredients to make it yourself are not made on Passover either. So: WE’ll enjoy Zaatar the rest of the year!
Trying again,
Can I cook the Balsamic Roasted Chicken Breasts ahead of Pesach, and freeze it?
Thanks,
Sarah
Sarah Yes, it will freeze very well.
I’d like to make your Balsamic Roasted Chicken Breasts ahead of Pesach, and freeze it. Can it be done?
Thanks, Sarah
Sarah, yes, it freezes well
I have come across your book The Whole-foods Kosher kitchen. I really like it.
I especially like the Moroccan influence .
My question is about the mock crab however. I have never found a brand that doesn’t contain some “essence ” of real shell fish. All of the labels I read say…”contains up to 2% juice of crab or shrimp or lobster”…etc. Could you please tell me where I can find the imitation crab without this 2%?
Thank you so much for this beautiful book.
Elaine, so glad you like it! No, you can easily find mock crab and mock shrimp with no shellfish whatsoever. https://www.aviglatt.com/Dyna-Sea-Imitation-Crabmeat-16-oz-/3565/
I would love a recipe for Halva cookies or Date maamoul to bake for my husbands upcoming birthday-his parents are from Tripoli/Tunisia and he loves his Savta’s home baked goods and I would like to try to make one kind.
Henny here’s my makroud recipe https://levanacooks.com/makrod-semolina-date-pastries/
Go on my search box, it’s all there. My Quick halva is fantastic, plus my oatmeal cookies, also on my blog, are delicious made with tehina
HI,
Can you suggest company name of good quality chocolate chips (parve) to use in the cookies I bake from your cookbook all the time? And where can I purchase it? Amazon? I am in Brooklyn. Thanks!!
Hi Henny, I use Callebaut, you can easily find it online. Otherwise, price club brands are terrific (shop rite, president choice etc)
do you do cooking clases once a week for ages 12 to 13 near or in crown heights?
Sara all the demos I do are demos I am hired for. I give demos everywhere, and for all age groups. Here’s all the information on booking me https://levanacooks.com/nyc-demos/
I tried your spelt challah recipe, The challahs turned out to be very light. How do you prevent the challah from unraveling when it rises through the baking process. How do you keep the shape?
Lisa the first thing to do is to adjust your expectations from regular wheat to spelt. Some minor sacrifices must be made in exchange for all the benefits of spelt. So the finished loaf will be less splendid than regular wheat, being lower in gluten. That said, quite a few people, including me, got fabulous results with spelt baking. Spelt is all I ever use for baking, absolutely everything, breads, cookies, cakes etc…. I have a chapter about bread baking you might find very useful https://levanacooks.com/secrets-of-good-whole-grain-baking-with-recipes/
I tried your spelt challah recipe, The challahs turned out to be very light. I was wondering how after I braided the challahs and put it in the oven the braids start to unravel and break open. How do you prevent this from happening? Also, the challah rises through the baking process how do you keep the shape?
I would like to give my daughter a birthday present of attending a cooking demonstration. I did it a few years ago and loved it. Are you still doing it? If so please send me dates from Oct to Dec. & where they are being given. Thank you. Dianne
Dianne I have recently stopped giving my weekly cooking demos. I now devote all my demos to events I am hired for. Here’s all the information about my demos https://levanacooks.com/nyc-demos/
hi. didn’t see this option and just emailed you. i was referred to your site this past pessach by someone i met. i made the dough for your oatmeal cookies with all the fixings. put it in the fridge to go out and run some errands. now i took it out and tried to mold them for baking. they are at room temp. the dough is not sticking together and is very crumbly. i’m used to making cookies with margarine. should i add to bind?
i will not bake until i hear back from you
thanks.
cookie
Cookie Maven, this recipe is tried and true. Make it just as is, baking brings the cookies together, it’s a terrific cookie. When you emailed me I thought you were referring to my oatmeal chocolate chip coconut cookies, similar and delicious too, and cut out some of the flour in them. But for this oatmeal cookie, I would make no changes at all.
Need a meat filled kreplach recipe for Yom Kippur tomorrow. Please e-mail to nroll@optonline.net.
Thanks,
Nina
Nina So sorry I just got your message. What I would tell you is simply to make my steamed dumplings, and put any filling you like. Please go onto my timeline, and post your request there, I will post my dumpling recipe asap.
Hi, i am beginning to panic about the marathon of holidays we are about to embark on,3 three day yom tov cycles. I don’t want to be grumpy in the kitchen the whole time–what are some good dishes we can make in advance and that are not difficult to warm up on shabbat.
I need your menus and guidance!
Thanks
Sara no need to panic! My blog and my cookbooks are chock full of menus, recipes, and good info about everything. It’s all there! Go ahead and start making a menu, then ask me any questions you might have. Just as long as you focus on some specific questions, as opposed to asking such a gigantic question that would need a book all to itself (which I wrote!)
https://levanacooks.com/cookbooks/
https://levanacooks.com/kosher-gourmet-recipe/
https://levanacooks.com/blog/
You might also find this file very useful: https://levanacooks.com/rosh-hashanah-menu-complete-with-recipes/
Take a good look in my blog, using the search box. You will be amazed how much I pack in!
For the salmon tilapia roulade recipe..i have some questions, since I would love to try your recipe…
you say: “Secure the rolls with twisters” what kind of twisters should I use?
You also say that the rolls should be chilled to unwrap them…I dont understand…what do you use to wrap them, I thought the nori was enough to wrap them
, how do you cook the logs wrapped?
Sorry for my ignorance…lol
and thanks in advance:)
Sofia, you have these questions because this is a very simple but unusual recipe. The nori logs are tightly wrapped in plastic and tied with twisters (those foil twisters u use to secure bags), so when you place them in the water they hold their own and font fall apart. Take out the logs, put them in the refrigerator an hour or two, they will be firm. Unwrap them, and slice them. In other words, take the recipe 100% literally: it’s all there, all clear:-))))
Hello I live in Uruguay, my father was from smirna and my aunts made boios, now they died and I thought I had the recipe but I cant find it, do you know the recipe? Love your recipes, thank you
Estresu Please clarify what boios are, we might be calling it by different names
please send me a recipie for a duck.thnks batia
Batia just because i think many fans would love to share, i suggest posting your question on my fan page Facebook Facebook.com/levanakirschenbaum
Hi Levana,
I finally got around to make the reserved lemons. After two weeks I put it into the fridge. I notice now that the liquid has a greenish tint. Is that normal?
Thank you.
Shoshe
I’ve had Saffron in my spice closet for some years now.(cool, & dark) Would like to know if it would be still useable. Thank you.
I don’t know what to say to that, except this: Please try to use up your spices within a reasonable amount of time. There’s a million delicious dishes you can make with saffron.
Hi Levana,
My mom used to make a Moroccan dessert called fazwellos (not sure of the spelling) It was a very thin dough that was fried and became crunchy – she then sprinkle then with powered sugar and honey. Do you have any idea how to make them? I would love to recapture some of my childhood. They were delicious. Thanks. Athena
Athena I adore them, but I never give instructions on how to make them, because they take some real expertize , and I am afraid readers will find the recipe without watching it done a real hit or miss. Check this out! Both the picture and the instructions look great http://www.google.com/imgres?imgurl=http://foodchron.files.wordpress.com/2011/03/fazuelos.jpg&imgrefurl=http://foodchron.wordpress.com/2011/03/31/fazuelos-moroccan-holiday-cookies/&h=245&w=327&sz=27&tbnid=Go87Xlsmwjy5yM:&tbnh=91&tbnw=122&zoom=1&usg=__-6iRVFAGjqga-hvfLd7Ehgk-97M=&docid=dY5BkxJMj2yoPM&hl=en&sa=X&ei=Lw1jUefFCfe14AO7hIHYCg&sqi=2&ved=0CDgQ9QEwAg&dur=1696
I recently came across a recipe using “shwarma spice”. Would you be at all familiar with this???(I have tried innumerable sites to no avail. Would appreciate any answer you might come up with. Thank You.
Harriette all you need is my dry spice rub, it’s fantastic!https://levanacooks.com/dry-spice-rub/
Re your balsamic-roasted chicken breasts recipe. Your recipe calls for “medium boneless chicken breasts.” How many ounces do you recommend each chicken cutlet should be? I followed your instructions but my mixture isn’t very paste-like but more like a marinade. Did I run it for too long in the food processor?
Thank you…and Shabbat Shalom
Patty
Patty this won’t be called a cutlet at the butcher’s. It is the whole breast, boneless. I’ll say it will weigh about 1- to 12 ounces
Hi Levana,
I love all your recipes.. I have been in search for a traditional Moroccan dish that I simply cannot locate online…
it is a veal roast with canned truffles and mushrooms..
Any help would be much appreiciated!!
thanks
jamie
Jamie where do you get the canned truffles? The Sephardi way is on a stovetop. It is super simple. Cut 31/2 pounds meat in chunks, place in a broad bottom heavy pot, cover with water. Cook on medium flame, covered, 2 hours. Add 2 teaspoons turmeric and 2 good pinches saffron, 1 large can truffles and 2 pounds mushrooms, and bring to a boil again. Reduce to medium and cook, covered, one more hour. Remove the meat and vegetables with a slotted spoon. Check the liquid in the pot, if its too thin reduce it on a high flame until its thickened to the consistency of maple syrup. Pour this sauce over the meat. Serve hot.
Where can I find kosher nitrate free deli? There are some recipes in your book I would love to try.
Leah I can’t answer that as I don’t know where you live. Some deli cuts always have nitrates, I don’t use them. Some others are cured the natural way and list “no nitrates”, those are the ones you should look for. Do a little shopping around until you find the store who cares about this enough to carry it.
I’d like to make your spice rub, but cannot find Tamarind Powder locally. Can I substitute something else? Amchur Powder (mango powder) was suggested to me by the owner of an East Indian restaurant.
Cindy Of course! The whole idea is to use something sour and bone-dry, so it can be stored with spices. Do you find dried lemon or lime powder? that would be perfect too! I don’t thing mango powder would have the tart flavor we want. If it does, then I’m wrong, go ahead and use it. If it doesn’t just skip it. But tamarind powder is very easy to find
Hi Levana,
I leave far from NY in a small town where Kosher caterers are not very experienced with Morroccan food. Could you point out a few fish recipes as I am planning my daughter Bat Mitzvah and would love to have a Kosher Marroccan meal (pareve). I also need to find a kosher place which could mail me desert such as sugars … I am originally from France and my ancestors from Oujda! Thx for your help.
Natalie all the more reason to learn to make it, so you are not stuck with a mediocre dish. If you have my latest book, you’ll become a pro in no time, and your caterer will come begging for your advice :-))
I want to make your balsamic roasted chicken. I love putting herbs in my dishes except for basil . Can you recommend a substitute ?
Thank you
Shirley Even though I would say the balsamic is the trademark of this dish, I see no problem using thyme (5-6 sprig) or rosemary (1 large sprig)
What is hot sauce and are there substitutes for it?
thank you
Helen, Hot sauce is just prepared sauce made with hot peppers, vinegar and salt. I like Sriracha the best. Substitute: Just use a little cayenne pepper.
Hi Levana:
We are trying to locate Morris and Levana. We are cousins of yours from Toronto,On My husbands late parents were Leibel and Sara Drupiewski (Drew). If I have the right person,Please email me back. We would love to hear from you.
Bill & Elaine Drew
Dear Levana,
Just got a couple of your cookbooks and I search the web for your recipes also.
My question is, I just prepared the pumpkin pudding recipe. I’m wondering if there’s a way to make it a side dish for Friday night.
It’s chilling in the meantme. Also, if I have leftover can it be frozen for later use ? I think my 11 month old granddaughter will love it…..
Thanks so much. Shabbat shalom.
Leah
Yes to all of the above! Not only your baby will love it, you’ll see!
Any ideas where I can find kosher goose breast? I’m in Montreal, but it’s for a relative in NY, so suggestions in either place are welcome!
Try prime butchers, they are the owners of prime Grill, and have recently opened a gourmet butcher shop on the upper east side
Are any pf your cookbooks sold in Israel and if so where?
Thank-you
Chava
Where can I get kosher orange flower water?
Devorah, you can get orange flower water everywhere you find specialty groceries and Sephardi Groceries
Do you know where in Israel I could purchase the Antesite.
I know for sure it can be bought in Israel, Frenchies are so used to it. I’ll bet if you ask the question online, you’ll make some real inroads!
Are you having any demos or classes in July??
Hi Vicky, Yes of course. Here’s the link to my demo schedule https://levanacooks.com/nyc-demos/
When I made your challah the dough was very soft. I used my Bosch mixer and used whole wheat pastry flour. The dough did indeed rise very well but when it came time to making the braids, the dough was so soft that it was difficult to do. Did I do something wrong?
Have a good Shabbat. Thanks.
Francine
Roll the ropes lightly in flour before braiding them. Sounds like you dfid the right thing down the line. How did it taste?