Comments on: Got a Question for Levana?

By: Lévana

Lévana — Fri, 12 Apr 2013 00:23:11 +0000

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.

By: Harriette

Harriette — Thu, 11 Apr 2013 20:35:35 +0000

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.

By: Lévana

Lévana — Mon, 08 Apr 2013 18:33:10 +0000

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

By: Athena

Athena — Sun, 07 Apr 2013 02:59:51 +0000

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

By: Lévana

Lévana — Sun, 24 Mar 2013 19:06:02 +0000

Harriette all you need is my dry spice rub, it’s fantastic!http://www.levanacooks.com/dry-spice-rub/

By: Harriette

Harriette — Sun, 24 Mar 2013 18:36:04 +0000

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.

By: Lévana

Lévana — Fri, 15 Mar 2013 19:53:15 +0000

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

By: Patty

Patty — Fri, 15 Mar 2013 16:06:44 +0000

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

By: Lévana

Lévana — Fri, 15 Mar 2013 04:10:19 +0000

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.

By: Jamie Margez

Jamie Margez — Thu, 14 Mar 2013 19:08:15 +0000

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