How to Eat Kosher: 3 Kosher Food Rules to Follow with Recipes

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By: Olivia Schneider | Teresa Strasser | Victor Padilla Posted: 10:40 AM, Apr 12, 2019 Updated: 12:00 PM, Apr 15, 2019

Keeping kosher means that you follow a set of kosher food rules in the Jewish religion. So to learn how to eat kosher, we met Chef Lucia Schnitzer of Luci’s Urban Concepts who shared three familiar dishes with a kosher twist.


1. Kosher Chicken Casserole


Our first of kosher food rules is not to mix meat with dairy. Chef Lucia has a delicious version of chicken casserole to help you adhere to this rule. So what makes this recipe kosher? Normally it uses sour cream or heavy cream as a base. Instead, Lucia uses a cashew butter base with green chilies, chicken, and her favorite “fake cheese”. Lucia rolls the chicken mixture up in collard greens and layers them in a dish. Get the full recipe below!




1 cup cashews

1 tbsp. lemon juice

1/8 tsp. salt

1/2 cup liquid (water, chicken stock or vegetable stock)

6 to 8 collard greens

3 cups diced and/or shredded cooked chicken

2 cups salsa verde

1 recipe cashew sour cream (approximately 1 1/2 cups)

Salt and fresh black pepper

1 ripe avocado, sliced

4 scallions, thinly sliced

Chicken stock




Place the cashews in a bowl, cover with water, and allow to soak for several hours or over night. (Alternatively, you can cover with water, heat to a simmer, and turn off the heat and allow to soak for at least an hour.).


Drain and rinse the soaked cashews.


Place cashews in a food processor or high-speed blender with the lemon juice, salt and about half the liquid. Pulse to process, scraping the sides down as necessary. Add the remaining liquid and process for several minutes until extremely smooth.


Preheat oven to 350 F.


Boil water in a stock pot and dip collard green leaves in and out quickly to make them pliable. Repeat until you have done 6 to 8 full leaves. Pat with paper towel and devein the leaf then set aside


Combine the salsa verde and creamy cashew in a medium bowl. Season with salt and pepper to taste.


Mix the shredded chicken with approximately 1 1/2 cups of the creamy mixture.


Roll 1/8th of the chicken mixture in each of the collard green wraps (about 1/3 – 1/2 cup each) and assemble the chicken wraps, side by side, in a pan (use 9×13 or similar size/shape).


2. Kosher Reuben Sandwich


Let’s continue honoring kosher food rules with a scrumptious Rueben sandwich. Since eating bread during the week of Passover is prohibited, Lucia uses latkes as a tasty bread alternative.  “This is my take on a traditional Rueben using latkes as my bread,” explains Lucia. First, start with some cheese – an alternative cheese because this dish uses real meat. Then comes the sauerkraut, another piece of “cheese”, another latke and some sauce. Talk about layers of kosher deliciousness!



For the sandwich

4 potato latkes

1/4 c. Russian dressing

2 slices cheese substitute (optional)

1/2 lb. corned beef

1/2 c. sauerkraut


For the Russian dressing

1/2 c. mayonnaise

3 tbsp. ketchup

2 tbsp. horseradish

2 tsp. Worcestershire sauce

1 tbsp. granulated sugar (sugar substitute optional)

1/4 tsp. paprika

Kosher salt

Freshly ground black pepper




For the Dressing

In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined. Season with salt and pepper.

On each side of the latke, spread Russian dressing. Top half of the latkes with cheese, corned beef, and sauerkraut. Top sandwich off with a latke.


Heat a medium skillet over medium heat. Place a sandwich in the skillet and cook until cheese is melted, 3 minutes per side.


3. How to Eat Kosher with Ceviche


Our last suggestion on how to eat kosher? Try this this ceviche, since kosher food rules disallow the consumption of shellfish. “What makes this dish kosher is that in the traditional ceviche you use shrimp. And in our case, we’re gonna use white fish,” instructs Lucia. Ceviche is super easy to make, since you pretty much cook raw fish in lime juice. In this dish, Lucia’s cod is marinated for four hours before it’s mixed in with cilantro, chopped peppers, shallots, and tomatoes.



2 pounds of white fish fillets (cod, sea bass, halibut, snapper, mahi mahi), cut into small square pieces

2-3 Serrano peppers, sliced and/or seeded

2-4 garlic cloves, whole slightly crushed

4-5 shallots, peeled and finely sliced

4 tomatoes, diced

2 bell peppers (red, orange or yellow), chopped

20 limes squeezed, 10 to cook fish and 10 for salsa

1 bunch of cilantro, finely chopped

2-3 tablespoon of avocado oil

Himalayan pink salt


Plantain chips




Placed raw cut fish in a large bowl. Add Serrano peppers, garlic a tablespoon of chopped cilantro, 2 teaspoons of salt, and cover fish entirely with lime juice.


Cover bowl with plastic wrap and refrigerate for 3-4 hours or overnight.


Combine the shallots, tomatoes, bell peppers, and a pinch of salt. Add half of the remaining lime juice and mix well. Allow the salsa to rest for 10 minutes or longer.


Once the fish has cooked in its lime juice, the fish will be noticeably white, remove the fish with a slotted spoon. Reserve the juice.


Add fish to the salsa and add cilantro, oil, salt and additional lime juice to taste or use the reserved juice with Serrano peppers and cilantro.


Serve immediately or let rest for an additional 20 minutes before serving.


Top with sliced avocado and serve with plantain chip


If you’ve been wondering how to eat kosher, now you’ve got three easy ways to follow kosher food rules.


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