Abraysham Kabaub ( Silk Kebab) Recipe
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Ingredients : Abraysham Kabaub ( Silk Kebab) Recipe
SYRUP
1 1/2 cups Granulated sugar
1 cup Water
1 tsp Lemon juice
1/4 tsp Saffron threads, (optional)
OMELET
8 Eggs
1 pinch Salt
TO FINISH
2 cups Oil
3/4 cup Finely chopped pistachios *
1/2 tsp Ground cardamom
*Note: Instead of pistachio nuts, walnuts may be used if desired.
Dissolve sugar in water in heavy pan over medium heat. Bring to the boil,
add lemon juice and saffron and boil for 10 minutes. Cool and strain into
a 25 cm (10 inch) pie plate. Keep aside. Break eggs into a casserole
dish about 20 cm (8 inches) in diameter. The size and flat base are
important. Add salt and mix eggs with fork until yolks and whites are
thoroughly combined - do not beat as eggs must not be foamy. Heat oil in
an electric frypan to 190 C (375 F) or in a 25 cm (10 inch) frypan placed
on a thermostatically controlled hot plate or burner. Have ready nearby a
long skewer, the plate of syrup, a baking sheet and the nuts mixed with
the cardamom. A bowl of water and a cloth for drying hands are also
necessary. Hold dish with eggs in one hand next to the pan of oil and
slightly above it. Put hand into egg, palm down, so that egg covers back
of hand. Lift out hand, curling fingers slightly inwards, then open out
over hot oil, fingers pointing down. Move hand across surface of oil so
that egg falls in streams from fingertips. Dip hand in egg again and make
more strands across those already in pan. Repeat 3 to 4 times until about
an eighth of the egg is used. There should be a closely meshed layer of
egg strands about 20 cm (8 inches) across. Work quickly so that the last
lot of egg is added not long after the first lot. Rinse hands quickly and
dry. Take skewer and slide under bubbling omelet, lift up and turn over
to lightly brown other side. The first side will be bubbly, the underside
somewhat smoother. When golden brown lift out with skewer and drain over
pan. Place omelet flat in the syrup, spoon syrup over the top and lift
out with skewer onto baking sheet. Roll up with bubbly side inwards.
Finish roll should be about 3 cm (1 1/4 inches) in diameter. Put to one
side and sprinkle with nuts. Repeat with remaining egg, making 7 to 8
rolls in all. Though depth of egg diminishes, you will become so adept
that somehow you will get it in the pan in fine strands. When cool, cut
kabaubs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in
a sealed container in a cool place.
Converted by MC_Buster.
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