Sometimes it takes months or in this case years to receive a response to a Kitchen Mailbox request. A request from Joan Taylor of Shadyside appeared in this column in January 2002: "I lost a fabulous recipe from The New York Times food section on Ethiopian cooking and restaurants. Some of the ingredients were red and green cabbage, rice and shrimp. This is a fabulous one-dish meal. Your readers will love it if we can find it."

Maggie Gara from New City, N.Y., found the request this year, online, and sent Kitchen Mailbox the recipe for Spicy Jumbo Shrimp with Purple and Green Cabbage, which appeared in The New York Times in February 2001. It was adapted from Caffe Adulis, an Ethiopian restaurant in New York City and New Haven, Conn.

Ms. Taylor is right: this is a fabulous one-dish meal. Two unusual ingredients are berbere powder and one of its components, fenugreek; both are essential to this recipe. Fenugreek (FEHN-yoo-greek) seeds are native to Asia and southern Europe and are sold whole or ground. You can find fenugreek at Indian grocery stores and Penzys Spices in the Strip District. I could not find berbere powder, an Ethiopian spice blend. Fortunately, you can make your own. (Find the simple recipe online at post-gazette.com/food.)

Arlette Miara of North Fayette: "Kuntz Bakery in Oakland made the most amazing ladylocks I have ever eaten. I have tried them at just about every bakery that I've come across since Kuntz closed, but they don't come close. Would it be possible to find their recipe?"

Cindy Gaich, Fayette City: "I had a weekend ritual when I lived near Frick Park in the '80s: I would walk through the park up to Squirrel Hill and do some window shopping, then stop by Rosenbloom's Bakery on Murray Avenue for their incredible breads, but especially for Mrs. Rosenbloom's pistachio muffins. All of the muffins there were huge, cake-like and simply the best. I was addicted to the pistachio ones. I have searched everywhere and cannot come close to those muffins."

SPICY JUMBO SHRIMP WITH PURPLE AND GREEN CABBAGE

PG tested

• 1 cup basmati rice
• 8 tablespoons extra virgin olive oil
• 2 large Bermuda onions, thinly sliced
• 3 cloves garlic, 2 minced and 1 thinly sliced
• 2 1/2 teaspoons berbere powder (recipe at post-gazette.com/food)
• 3 ripe, fresh tomatoes, diced small
• 12 jumbo shrimp, peeled and deveined
• 1/4 head red cabbage, finely shredded
• 1/4 head green cabbage, finely shredded
• 1 tablespoon freshly grated parmesan cheese
• 1/4 cup light cream

Place rice in a saucepan with 2 cups cold water. Bring to a boil, lower heat and simmer very gently about 20 minutes, or until water is absorbed.

Heat half the oil in a wok or stir-fry pan. Add onions and minced garlic. Cook over medium heat until golden and translucent. Lower heat, and stir in berbere powder, making sure it is thoroughly assimilated. Add a tablespoon of water if too dry. Stir, and simmer 2 to 3 minutes.

Add diced tomatoes and sliced garlic. Cook over medium-high heat for 1 to 2 minutes, then reduce heat and simmer 10 minutes or until some oil rises to surface.

Place a large skillet over very high heat. Add remaining oil, and immediately add shrimp, tossing at once to coat. Continue to toss until shrimp turn pink, about 2 minutes.

Stir in cabbage, tossing lightly. Stir in tomato mixture, and mix well. Add parmesan cheese and cream, then rice, stirring for about 30 seconds. Serve immediately.

-- The New York Times

BERBERE POWDER

PG tested

This can be made a day in advance.

• 1/4 teaspoon ground allspice
• 3/4 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1 teaspoon ground fenugreek
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 4 to 6 tablespoons ground cayenne pepper (red pepper, dried chile peppers, red pepper flakes) and paprika or a combination of all
• 1 tablespoon salt
• 1 teaspoon ground ginger

Combine spices. Toast over medium heat, stirring constantly, about 3 minutes or until mixture is hot. Cool.

Makes about 1/2 cup.

-- adapted from Recipezaar.com

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