The Whole Foods Kosher kitchen

Got a Question for Levana?

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.

32 Responses

  1. Francine Flaks, on Said:

    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

    Reply ↓
    • Lévana, on Said:

      Roll the ropes lightly in flour before braiding them. Sounds like you dfid the right thing down the line. How did it taste?

    • Lévana, on Said:

      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!

    • Lévana, on Said:

      Devorah, you can get orange flower water everywhere you find specialty groceries and Sephardi Groceries

  5. Aidel, on Said:

    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!

    Reply ↓
    • Lévana, on Said:

      Try prime butchers, they are the owners of prime Grill, and have recently opened a gourmet butcher shop on the upper east side

  6. Leah, on Said:

    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

    Reply ↓
    • Lévana, on Said:

      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.

  8. Shirley katz, on Said:

    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

    Reply ↓
    • Lévana, on Said:

      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)

  9. Nathalie, on Said:

    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.

    Reply ↓
    • Lévana, on Said:

      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 :-))

  10. Cindy, on Said:

    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.

    Reply ↓
    • Lévana, on Said:

      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

  11. Leah, on Said:

    Where can I find kosher nitrate free deli? There are some recipes in your book I would love to try.

    Reply ↓
    • Lévana, on Said:

      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.

  12. Jamie Margez, on Said:

    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

    Reply ↓
    • Lévana, on Said:

      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.

  13. Patty, on Said:

    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

    Reply ↓
    • Lévana, on Said:

      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

  14. Harriette, on Said:

    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.

    Reply ↓
  15. Athena, on Said:

    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

    Reply ↓
  16. Harriette, on Said:

    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.

    Reply ↓
    • Lévana, on Said:

      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.

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