SYRUP
1 1/2 cup granulated sugar
1 cup water
1 tsp lemon juice
1/4 tsp saffron threads (optional)
OMELET
8 eggs
1 pinch salt
TO FINISH
2 cup oil
3/4 cup finely chopped pistachios *
1/2 tsp ground cardamom
Directions
*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.
Servings: 30 servings
Abraysham Kabaub ( Silk Kebab) Recipe brought to you by Recipe Ideas
Categories: Pork
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, at least as far back into history as the early Egyptians, and quite possibly further than that. However, sadly, these old recipes were just basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Closer to modern times, we have a couple of interesting books dating from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals prepared for the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including coriander, parsley, and basil. These new herbs and spices created an outbreak in manuscripts on cooking, some of which are now in academic collections. During the succeeding few centuries, the rich families of Europe competed with each other to offer the best banquets, and because of this the best cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe books were in great demand, due to higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Abraysham Kabaub ( Silk Kebab) recipe.
