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