From Thai food to Shawarma and A Schnitzel Bar, Pico Blvd Kosher scene is Booming

New kosher Vegan Thai Place on Pico and Glenville

It is located right where Glatt Hut used to be. The Thai owner bought it, renovated it, got kosher supervision from Kosher LA (Rabbi Ben Zaken) and there we have it. A much needed addition to the Pico Robertson Kosher Restaurant scene. (310) 248-2777 tell them you saw it on My Kosher LA and ask for 10% off
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Grandma Mildred’s Banana Bread Recipe

3 ripe bananas mashed. (I freeze them when they become very ripe and then defrost them in the microwave. It’s my moistness secret weapon.)
1 cup flour,
1 cup sugar,
1/4 pound melted margarine or butter,
1 tspn baking soda,
1 egg.
Add 1/2 cup chocolate chips or nuts (optional).

Spray a loaf pan with a good amount of oil. Preheat oven to 350 degrees. Mix ingredients, then cook for 1 hour. Turn upside down on a plate and shake out of pan carefully. Turn upright and cool.

By: Shari Rosenman
April 26, 2010

Irene Saiger’s Delicious Bubalech (Passover Pancakes)

Bubalech were standard fare during Passover when I was growing up. They can be served for breakfast or for a light dinner. They do take a little bit of effort but when done well, they are light and delicious.


4 eggs, separated
5 tbsp. matzoh meal
dash salt
3-4 tbsp. oil (for frying pan)

Separate eggs and beat whites till stiff. Mix yolks and gently fold them into whites. Slowly add matzoh meal and salt. Pour mixture into a hot frying pan. Turn the heat down and cook till brown. Flip mixture over by sliding
onto plate, then place frying pan over plate and invert. A bubalah is finished when golden brown and a toothpick inserted in the middle is dry to touch. About 5 minutes on each side.

Serve with sugar sprinkled on top or with preserves.

By: Irene Saiger
March 23, 2010