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1
Note: Instead of pistachio nuts, walnuts may be used if desired.
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2
Dissolve sugar in water in heavy pan over medium heat.
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3
Bring to the boil, add lemon juice and saffron and boil for 10 minutes.
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4
Cool and strain into a 25 cm (10 inch) pie plate.
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5
Set aside.
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6
Break eggs into a casserole dish about 20 cm (8 inches) in diameter.
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7
The size and flat base are important.
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8
Add salt and mix eggs with fork until yolks and whites are thoroughly combined - do not beat as eggs must not be foamy.
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9
Heat oil in an electric fry pan to 190 cup (375 F) or in a 25 cm (10 inch) fry pan placed on a thermostatically controlled hot plate or burner.
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10
Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom.
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11
A bowl of water and a cloth for drying hands are also necessary.
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12
Hold dish with eggs in one hand next to the pan of oil and slightly above it.
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13
Put hand into egg, palm down, so that egg covers back of hand.
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14
Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down.
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15
Move hand across surface of oil so that egg falls in streams from fingertips.
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16
Dip hand in egg again and make more strands across those already in pan.
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17
Repeat 3 to 4 times until about an eighth of the egg is used.
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18
There should be a closely meshed layer of egg strands about 20 cm (8 inches) across.
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19
Work quickly so that the last lot of egg is added not long after the first lot.
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20
Rinse hands quickly and dry.
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21
Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side.
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22
The first side will be bubbly, the underside somewhat smoother.
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23
When golden brown lift out with skewer and drain over pan.
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24
Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet.
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25
Roll up with bubbly side inwards.
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26
Finished roll should be about 3 cm (1 1/4 inches) in diameter.
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27
Put to one side and sprinkle with nuts.
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28
Repeat with remaining egg, making 7 to 8 rolls in all.
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29
Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands.
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30
When cool, cut kabobs into 4 to 5 cm (1 1/2 to 2 inch pieces and serve.
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31
These keep well in a sealed container in a cool place.
