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Kebabs to Die For

May 02, 1996|ROSE DOSTI

DEAR SOS: What are my chances of getting a recipe for kubideh, the meat kebabs served at Gerlach's Grill in Pasadena? I'm dying to know what spice is used to flavor the meat.


DEAR IGINA: Saffron is the secret ingredient in this very easy but unusual Middle Eastern meat patty wrapped around a skewer. It's a great appetizer or main dish to keep in mind for the barbecue season.


1/4 teaspoon ground saffron

1 tablespoon water

2 pounds (20% fat) ground beef (or use 75% ground beef and 25% ground lamb)

2 cloves garlic, crushed

1 onion, pureed

2 teaspoons salt

1/4 teaspoon black pepper

Hot cooked rice, optional

Dissolve saffron in water. Combine beef, saffron mixture, garlic, onion puree, salt and pepper in large bowl. Mix well and let stand 1 hour. Divide mixture into 10 portions. Moisten hands and press each portion around flat skewer in elongated sausage-like shape.

Cook kebabs over hot coals with pan underneath to catch drippings, turning frequently, until done as desired. Do not overcook or meat will dry out and fall apart. Baste with drippings. To serve, slide meat from skewer onto rice.

Makes 10 kebabs. Each kebab, without rice, contains about:

215 calories; 518 mg sodium; 58 mg cholesterol; 18 grams fat; 1 gram carbohydrates; 11 grams protein; 0.06 gram fiber.

Think Lard

DEAR SOS: Some years ago, you printed a recipe for Chinese Almond Cookies, but I misplaced it. Do you still have it in your files?


DEAR MAME: Yes, we still have the recipe. These cookies rely on lard for their great taste, so don't substitute unless you have to for medical reasons.


2 cups flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 egg

1/2 pound lard (1 cup)

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 teaspoon almond extract

Blanched whole almonds

1 to 2 egg yolks, beaten

Sift flour with baking soda and baking powder.

Beat egg and lard together. Add brown and granulated sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into ball. Place on ungreased baking sheets and press 1 almond in center of each. Brush with beaten egg yolk and bake at 350 degrees 15 to 20 minutes.

Makes about 3 dozen cookies.

Each cookie contains about:

110 calories; 12 mg sodium; 19 mg cholesterol; 7 grams fat; 11 grams carbohydrates; 1 gram protein; 0.06 gram fiber.

Cob Soup

DEAR SOS: I'd love the recipe for Gulliver's creamed corn made with fresh corn.


DEAR COLLIN: Certainly. It's a wonderful dish with roasts, grilled meat, fish or poultry.


8 ears corn

1 cup whipping cream

2 teaspoons salt

1 teaspoon sugar


2 teaspoons flour

Grated Parmesan cheese

Cut corn from cob and place in saucepan with whipping cream. Bring to boil, reduce heat and simmer 5 minutes. Stir in salt and sugar. Melt 2 teaspoons butter in small skillet and stir in flour. Stir butter-flour roux into corn and cook until slightly thickened; do not brown.

Turn corn into oven-proof dish, sprinkle with cheese to taste and dot with butter to taste. Cook under broiler until browned, 2 to 3 minutes.

Makes 8 to 10 servings.

Each of 10 servings contains about:

196 calories; 626 mg sodium; 44 mg cholesterol; 13 grams fat; 19 grams carbohydrates; 4 grams protein; 0.63 gram fiber.

* Denby plates from Bristol Kitchens South Pasadena

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