How to make Abraysham Kabaub or Silk Kebab

In this article, I would like to teach you, our valued reader, how to make an Afghan dish called Abraysham Kabaub, or in other words, Silk Kebab. This dish is considered more suitable to be used as a dessert, however it can be eaten in any way that pleases you as you as an individual are unique in many ways. The ingredients that I will include in this recipe will make enough Silk Kebab for thirty servings. You can adjust your ingredients for smaller or larger amounts. This recipe will require you to make a syrup first and for that you will need a cup and a half of granulated sugar.

You will also need a teaspoon of lemon juice.

You will need a cup of water.

You’ll need a quarter teaspoon of saffron threads, but this is an optional ingredient, which means you can skip it if you find it hard to come by or just want to leave it out.

To make Silk Kebab implies that you make an “omelette” and for this you will need eight eggs and a pinch of salt.

You will also need two cups of oil, half a teaspoon of ground cardamom, and three-quarters of a cup of finely chopped pistachios. Keep in mind that if you don’t have pistachios, or you prefer not to use them, you can use nuts instead.

Now that we’ve adequately covered the ingredients aspect of things, let’s get into action. Get a heavy skillet and place a cup and a half of granulated sugar in it. Then for the cup of water on top. Place the saucepan with the sugar and water mixture over medium heat and stir until completely dissolved. Allow the solution to come to a boil. After that, add a teaspoon of lemon juice into the boiling sugar water and stir well. You can now take a quarter teaspoon of saffron and add it to the mixture and stir well. Let it boil over medium heat for about ten minutes. After the mixture has boiled for about ten minutes, remove it from the heat and allow it to cool. After it’s cooled well, you’ll need to strain the liquid into a 10-inch pie plate. Now put that aside for a while.

Now we will have to move on to the “omelette” part of the Silk Kebab. Remember those eight eggs I told you about? Now you will have to use them. Crack those eight eggs into a saucepan about twenty centimeters (or eight inches) in diameter. This size and the flat bottom of the pan are important factors. Add the pinch of salt and use a fork to mix until the egg yolk and white are fully blended. I will ask you not to beat the eggs in the usual way because I don’t want it to get foamy for this particular recipe.

Now is the time to heat the two cups of oil. For this purpose, you can use an electric skillet or a ten-inch skillet placed on a thermostatically controlled hot plate or burner. However, I’d better recommend the electric skillet and heat the oil to one hundred and ninety degrees Celsius, or three hundred and seventy-five degrees Fahrenheit. You’ll need a long skewer within easy reach, as well as the syrup dish you made in the first step. Take the half teaspoon of ground cardamom and mix it with the three quarters cup of pistachios that I mentioned earlier. Just have it ready. Also prepare a container with water and a cloth to dry your hands.

Now here is the interesting part of what you have to do. And I must admit that this step requires a bit of dexterity and skill. You will need to use one hand to hold the plate next to and slightly above the oiled pan. Now take your other hand and dip it, palm down, into the mixed egg until it covers the back of your hand.

Now raise your hand, curling your fingers in slightly, then open it over hot oil, fingers pointing down. Move your hand over the surface of the oil in such a way that the egg falls in spurts from your fingertips. After that action, dip your hand back into the egg and make more strands over the ones already in the pan. Repeat this action three to four times until about one eighth of the egg is used. This should give you a layer of closely intertwined egg strands, about twenty centimeters or eight inches wide. Note: This job needs to be done quickly in a short amount of time so that the last batch of egg is added shortly after the first batch. Congratulations, give your hands a quick rinse and dry.

Slide the skewer under the now bubbly tortilla and lift and flip to brown the other side. You should notice that the first side is a bit bubbly while the bottom is a bit smoother. After it has browned, unmold with a toothpick and drain on the pan. Now place the flat tortilla in the syrup and use a spoon to spoon the syrup on top. Now use the skewer to lift it up and place it on a baking sheet. Roll it up with the bubbly side in. The finished roll should be about three centimeters or one and a quarter inches in diameter. Reserve and sprinkle with nuts. Repeat this process with the remaining egg until you have seven or eight rolls total. Despite the fact that the depth of the egg decreases, you need to become more and more skillful and be able to get it into the pan in thin strands. After cooking, cut the kebaubs into four to five centimeter (or one and a half to two inch) pieces and serve. Great job. You have one of the best Silk Kebab in Afghanistan!

Note that if you need to store for a while, a sealed container in a cool place will work just fine. Happy kitchen.