INGREDIENTS

INSTRUCTIONS

SYRUP
OMELET
TO FINISH
*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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