INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 140
Total Fat: 15.8g
Cholesterol: 49.6mg
Sodium: 29mg
Potassium: 19.3mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 10g
Protein: 1.7g