abresham
afghan
afghan cuisine
Afghanistan
cardamom
dessert using eggs
eggs
kabab
kabob
pistachio
silk kabab
sweet
Abresham Kabob/ Silk Kabab
Abresham Kabob/ Silk Kabab
I happened to stumble on this recipe I found in a book in the Dubai Library. Abresham Kabob aka Silk Kabab is a delicacy originated in Afghanistan, where eggs strands are fried in oil and pulled using a stick and shaped like a kabab, which is then poured with sugar syrup or dusted with powdered sugar and finished off with a sprinkle of crushed pistachios which is mixed with a small amount pf cardamom powder. I felt that the recipe had similarity with our muttamaala (egg garlands), where the egg strands are cooked in sugar syrup and as for the silk kabab the egg strands are fried in oil.
In this version, I have used powdered sugar to dust the kabab for the sweetness. Alternatively, sugar syrup can be used for adding sweetness to the dish. I prefer the sugar syrup, but I happened to film the one with powdered sugar. Some people like it with powdered sugar, so it is all about one's preference.
I love how easy this dish is to prepare, and not to mention how fun too! Usually different methods are used for achieving thin strands of the egg mixture, like a new steel scrubber, etc, here I have used my clean hands, the traditional way.
Ingredients: (makes 7-8 pieces)
- 2 large Eggs
- A pinch of salt
- 1 cup Vegetable oil
- 1/4 cup pre prepared sugar syrup* / powdered sugar
- 3 tbsp Pistachios, crushed
- 1/4 tsp Cardamom powder
Instructions:
- In a bowl, slowly beat the eggs using a fork, lightly, do not beat and make the eggs foamy.
- Add a pinch of salt to the eggs and mix.
- In a pan, pour oil and allow to heat well.
- Now using a new steel scrubber or your clean hands, dip your hand in the egg mixture and fold your fingers inwards, and bring your hand over the hot oil and swiftly swing your hand with the egg mixture over the hot oil and keep doing this until you get a two inch thick egg strands layer.
- Fry just until it starts looking crisp in the middle. Using a skewer, lift the egg strands from the middle upwards and allow both the sides to fry well, by placing each side in the oil.
- Slowly place the kabab on a baking paper and fold the egg strand like a folded letter and pull off the skewer.
- Make the whole batch the same way.
- Now crush the pistachios and mix a dash of cardamom powder to it.
- Pour the sugar syrup/ powdered sugar over the silk kabab and spoon over them a tsp of the pistachio/ cardamom mix and enjoy immediately!
- Your super easy sweet/ dessert is ready!
Ps: The recipe says that you can store in an air tight container for a couple of days, but pour the sugar syrup only before consuming it.
I preferred the sugar syrup version than the powdered sugar.
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