The Smell of a Barbecue in the Air!

Summer is here! There’s nothing like the smell of a barbecue in the air to let us know Summer has finally arrived. The telltale aroma of food being grilled outdoors to make your mouth water!

Barbecues come in all different shapes and sizes, charcoal or gas fueled, the choice is yours! What is important is that you get that gorgeous, grilled to perfection food! Sometimes this can be tricky to achieve without the right barbecue accessories and tools.

Barbecue toolkits are a great way to get some essentials accessories for starting out or upgrading your current tools. They also make a lovely gift for the barbecue griller in your life! Toolkits can include spatulas, tongs, forks, skewers, knives and basting brushes. Tools are often stainless steel or stainless steel with wooden handles.

Kebab Skewers and Racks are a must have for grilling a perfect kebab, whether it be a meat, vegetable or fruit kebab this is a must have tool for the cook! Other accessories include Rotisseries to grill food to perfection! The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

Ever been to a barbecue where the sausages have fallen down the grill and onto the charcoal? The multi-grill is great for smaller foods and prevents any items going astray! Easy to use and makes turning burgers over straightforward, just flip the whole tool for evenly grilled food.

Keeping the cook safe and stylish is a must so an apron and barbecue mitts are essential.

When all the grilling has been done and food eaten, to keep it at its best the barbecue should be cleaned and taken care of, grill cleaning brushes and rubber brushes make this process quicker and easier. Until your next barbecue it is a good idea to invest in a barbecue cover to keep your barbecue it top condition as you never know what the weather and elements will through our way in this country!

Happy barbecuing!

Source by John Orr

Cuisinart GC-15 Griddler 1000-Watt Compact Grill Centro – The Centerpiece of All My Cooking Needs

Cooking is such a rejuvenating experience for the whole family, what can be better fun than having delicious grilled food amongst chitchat and laughter. The aroma, of the grilled food, is appetizing and rejuvenating and creates a conducive atmosphere for social gatherings.

Some time back, the luxury, of having grilled food, was limited to open-air lawns and patios. Now, the latest technology has brought safe and compact equipments to be used at home.

Cuisinart GC-15 Griddler 1000-Watt Compact Grill Centro is one in the range of these portable equipments that allows us to do almost anything on it. The device is extremely impressive when it comes to cooking. Being equipped with a flip-style cooking plate, the unit can serve both as a griddle and as a grill. Not only this, the bottom storey of the appliance is provided with a removable kebab drawer to cook kebabs, sausage rolls, and a variety of skewered dishes with the aid of automatically rotating skewers.

Cuisinart GC-15 Griddler 1000-Watt Compact Grill Centro, as the name suggests, is undoubtedly the centerpiece of all my cooking needs. I can make pancakes, omelets, steaks, and toast dinner rolls on the upper nonstick grill/griddle plate while shashliks and hot dogs at the bottom kebab drawer simultaneously with ease. It’s convenient usage and easy-breezy cleaning feature motivate me to flaunt my creativity in the form of awesome grilled goodies and mouthwatering succulent meat preparations. I can even experiment a variety of veg and nonveg recipes right in front of my friends while enjoying the gossip sessions.

The die-cast nonstick grill/griddle plate and stainless steel skewer and roller sets perfectly compliment the stainless steel finish of the unit. The unit is compact to be placed or stored anywhere yet sturdy enough to be left on the countertop from breakfast till dinner. With dimensions of 15.7 x 10.1 x 5.6 inches and weight of 9.7 pounds, the unit can be easily carried outdoors for barbequing or safely operated on the countertop or on the buffet table during chitchats. The detachable cooking tray, kebab drawer, and drip cup are dishwasher safe and make cleaning a cinch. Interestingly, the unit comes with a 6-piece stainless steel skewer set and a 6-piece stainless steel hot dog roller set for instant use.


  • All in one with in-built provisions for grilling, griddling, and skewering.
  • Easy-to-use with adjustable temperature control knob and “power on” indicator light.
  • Safe and portable for indoor as well as outdoor use.
  • Well-built yet elegant and aesthetically blends with the interiors.
  • Easy-to-clean with dishwasher safe removable cooking parts and accessories.


  • It was a little tricky to use the skewers at first, but through hit and miss, soon I got the knack of doing things the right way. Just a tip for the beginners: If you are skewering meat, cut it in bite-sized thinner slices only about 1 to 1-1/2 inch thick, so that the skewers rotate freely and let the meat cook evenly.
  • I recommend using oven mitts while working with the skewers or with the appliance itself, as the unit works at 1000 watts and gets really hot while under operation.

With all the positive and negative aspects considering together, I don’t think the appliance would earn, a rating of, anything less than 4 on a 5-point scale.

At the End

Grilled food can perk up even the most fault-finding food eaters, so surprise selective members of your family with delightful dishes either hot ham, cheese sandwiches, bacon, kebabs, or toss their favorite fruits on the griddle for an after-meal dessert treat. If that doesn’t work, let your creativity step in and do the magic with your very versatile Cuisinart GC-15 Griddler 1000-Watt Compact Grill Centro.

Source by Mariyam B Hasnain

Places to Eat in Tehran

A popular subject of discussion amongst my friends is based around the thinking that there are certain places in Tehran that MUST be visited. Having visited all these places is almost like a badge of honour.

For sometime now I have tried to compile a list of these places and not surprisingly found that it is a rather large list. So here is a list of 19 places which for one reason or another represent the quintessential Tehran eating experience. I stopped at 19 because I am sure that there are many suggestions for number 20! The list is in alphabetical order:

1. Akbar Mashti

The origin and source of Iran’s national ice cream is subject to great debate. The saffron and rose water flavoured ice cream was first served in Rey Street (southern Tehran) at a shop which is still operating. But the real Akbar Mashti can be found on Shahrdari Street between Tajrish and Ghods Squares. And it is indeed a true original.

2. Bahar Kebab

At the end of Bahar Street just before the intersection with Bahar-e-Shiraz street is arguably one of Tehran’s best sources of minced (Koubideh) kebab. Its not pretty but the combination of the hot kebab and the fresh bread out of the clay oven makes for a delicious meal.

3. Café Naderi

As one of Tehran’s most iconic restaurant/café’s, Café Naderi is revered for its “Chateaubriand” steak and of course its selection of coffees. Once famed for being the hang-out of Tehran’s literati, Café Naderi, which is situated on Jomhuri Street near the Ferdowsi intersection, is now more used to serving tourists and diplomats.

4. Estakhr Vanak

This simple and efficient restaurant is famous for its spring chicken kebab. There doesn’t seem to be anything complicated about it, but somehow they manage to make better chicken kebab than anywhere else in Tehran.

5. Feraidoon Sandwich

This popular sandwich shop is commonly referred by a very unflattering name (which shall remain unused here). They serve a typical set of warm and cold sandwiches including chicken, steak and tongue. It is particularly famous for its large cut fries which are fantastic. The shop is situated at the bottom of Eshgyar Street (aka Niloufar) near Khoramshahr Avenue and is instantly recognizable from its old signboard.

6. Dizisara (Iranshahr)

Believed by many people to be the best place in Tehran for the traditional abgoosht (stewed meat), this restaurant is a place where people from all walks of life come together for a hearty meal in traditional settings. The service is at ligtht speed in order to tackle the constant queue of customers outside. A specially charming place to visit for non-Iranians. Dizisara is situated in Azarshahr Street between Iranshahr Street and Gharani Street.

7. Dizi in Takhti Square

No one is quite sure what this place is called and no one bothers to ask. All you have to say is “Dizi in Takhti square” and it becomes clear. This restaurant operates for only a few hours during lunch. Before lunch the dizi is still cooking and by around 2.00pm they are sold out. The demand is tremendous so you have to go early. The exact location is on Vatani Street below a huge car dealer.

8. Joseph Sandwiches

The tiny kitchen in this small shop (situated on the same street as Feraidoon) manages to serve out a surprisingly large number of sandwiches in one day. The Olivier Salad sandwich is one of my favourites in Tehran, though Joseph is also very famous for its cold-cuts sandwiches. Don’t be surprised if the guy ahead of you in the queue orders 30 sandwiches. Those are typical Joseph clients.

9. Khoshbin

This is a very small restaurant, although you wouldn’t know it from the number of people crammed inside. Khoshbin, which is situated on Saadi street just past Manoochehri Street, is usually referred to as Hassan Rashti. On my many visits I never met Hassan and don’t really know if he exists at all, but the authenticity of the Rashti food is beyond doubt. Try the salty fish eggs and walnut for starter and then order everything else on the menu. Its that good.

10. Khosravi

Some of the foods on this list are rather unhealthy and not for everyone’s taste. Khosravi serves an Iranian adaptation of the deep fried Russian Pirozhki and offers them with a variety of stuffings such as sweet cream, potato and meat. It is located on Jomhuri Street just before the Hafez intersection. If you go there take a cab because apart from beating the traffic you’ll want to walk off those tasty calories.

11. Moby Dick

Many of us have heard of the fantastic feasts our parents consumed in Moby Dick which today is catering to the masses in a “self service” format. The system is like a school food hall. You grab and tray and walk along a long buffet placing your order from the servers behind the counter. The choices include a large variety of freshly cooked Iranian and international dishes at reasonable prices. Most people go there for the famous Moby Dick Chelo-Kebab. The restaurant is located on Gharani Street.

12. Moslem

As one of many restaurants in Grand Bazaar, Moslem is situated in the square at the entrance of the Bazaar. No sooner is your foot set inside the door and you are shepherded upstairs into a line, you grab a tray, you get your drink, you get your sides and you order your food which is handed to you within minutes.

13. Nayeb (Vozara)

Amongst the food lovers of Tehran its almost a sin not to have visited the old Nayeb in Vozara Street and once you taste the fillet kebab (Barg) you will understand why this branch of Nayeb has such a strong following.

14. Reza Loghme

Its surprising how many people who know of Reza Loghme, haven’t actually tried it. This small sandwich shop only serves one main item known as Loghme which is fried minced meat wrapped in thin Lavash flatbread. Its one of the cheapest meals in town and this is probably reflected in the quality of the meat. But the taste of the juicy meat draws so many people to the 30th of Tir street that it’s a real struggle to place your order.

15. Reyhoon

Named after the herb which accompanies all of its dishes, Reyhoon offers a variety of kebabs which is only served with fresh baked bread. Though prices are not low, almost every item on the menu is perfectly cooked. Start with the minced kebab and then work your way down the menu.

16. Sahand

Some people are not familiar with Sahand even though it has a very strong reputation for serving one of the best Chelo-Kebabs in town. Their menu is reminiscent of restaurants in Tabriz and includes some interesting choices of chicken or lamb kebabs. Uniquely they also bake their own mini-sized Sangak bread. Sahand is located on North Mofateh Street before the Motahari intersection.

17. Seyed Mehdi

This midnight hangout is famous for three things, traditional ice cream, hot broth and causing gridlock traffic along Vali Asr Street. Seyed Mehdi is actually two shops next to each other, one serving ice creams and Faloudeh (iced noodles), the other shop serves hot broth (Aash) and wheat porridge (Haleem). They close just after midnight and open only four hours later. You can find Seyed Mehdi as you head south from Tajrish Square along Vali Asr Street.

18. Shandiz

This restaurant is all about lamb chops. Of course they serve all sorts of kebabs, but almost everybody goes there for their famous lamb chops, marinated and grilled in the traditional Shandiz/Mashad way. There are very few places serving meat of this quality in Tehran. I have personally seen someone consume 3.5 skewers (that’s 18 lamb chops) in one sitting.

19. Yeganeh

Stepping into Yeganeh is like stepping back in time because they are serving the same style of sandwiches which were popular during our childhood days. Whether you want Brain sandwich or hot Bandari sausage, you can be sure that its going to be heavy, oily and uniquely delicious.

Source by Payam Kashani

Eateries of Turkey

Eateries of Turkey – A fabulous tradition

Ever thought what makes Turkey so unique? It is that there is no need for you to order your entire meal at once. You have the chance to order two-three dishes and then see if you’d like to eat more.

In the Turkish tradition, Turks usually prefer a rich breakfast which is a large continuation of the Ottoman cuisine.

Every country is known to have its own picky delicacies that make them unique and drive people to come and try them. Here’s a list of few eateries of Turkey that complete the Turkish tradition.

1. Turkish Delight

• The locals call this Lokum, is something you might have never tried before.

• It is a combination of chopped dates, pistachios, hazelnuts which come in various colors and flavors to suit any taste bud.

2. Iskender Kebab

• Do not leave Turkey without trying one of the best and the most popular dish of Turkey – Iskender Kebab.

• It consists of thinly sliced lamb that is served with traditional Turkish bread, which is heavily topped with yogurt and butter.

3. Manti

• Something known as The Turkish Ravioli, can make any pasta-lover go crazy. Surprisingly, Turkey has its own version of Ravioli which is tempting!

• They’re a small handmade dumplings filled with lamb or beef served with creamy yogurt.

4. Baklava

• Too sweet, and even more richer is the famous Turkey dessert – Baklava.

• Layers of flaky pastry that is finely chopped with nuts.

• Originated from the Ottoman Empire, this dish is now widely sold on every street of Turkey. It is taste scrumptious.

5. Mezze

• You cannot probably leave any Turkish restaurant without being served Mezze.

• It is a small selection of dishes that is served with drink, probably before or after a meal.

• It merely consists of yogurt, herbs, hummus, vine leaves, meatballs, eggplant salad and white cheese. It is nothing, but eye-satisfying and mouth-wateringly delicious.

6. Shish Kebab

• A classic meal, which could be found on the menus of any Turkish restaurant.

• Served with a skewer (chicken, meat or beef) along with rice and french-fries and salad.

• It may be just simple, but taste like heaven.

7. Gozleme

• What’s a country without no fast food? Nothing.

• Gozleme is probably the easiest fast food you’ll find across the country.

• It is too similar to a crepe, is a flatbread which is filled with cheese, meat, vegetables and potatoes. Something, you will surely not regret.

8. Kumpir (The carb loaded goodness)

• For all the potato lovers, Kumpir is a freshly baked potato dish. You might have tried many baked potato dishes but this one’s epic.

• It is mixed with a pile of cheese and butter. You also have various options to have it with yogurt, ketchup, sweetcorn or sausages, olives or Italian salads – just to name a few.

9. Turkish Apple Tea

• A tea that will tickle your taste buds forever.

• Luckily, there is no shortage of this sweet nectar and is available in every Turk café, restaurant or any Turks house you visit. It is a part of the Turkish tradition.

10. Dondurma

• The Turkish Ice Cream which looks like a normal ice cream and may even taste like a normal one, but isn’t it normal.

• A bizarre texture of an ice cream which doesn’t melt is what makes this ice cream unique with an impact of chewiness.

• If this doesn’t impress you, then the Dondurma vendors are known to put up spectacular shows, while playing with the ice cream scoops and luring the customers.

11. Simit

• A popular Turkish street food that is a fusion of a pretzel and a bagel.

• The cheapest snack you’ll find on Turk streets and can be eaten.

• Typically, a bread that is encrusted with sesame seeds and can be eaten either plain or with jams, cheese or Nutella.

12. Etli Ekmek

• No, you don’t have to imagine life without pizzas in Turkey. If you’re a pizza lover, Turkey is sorted.

• Etli Ekmek is a pizza dish that is originated from a town called Konya.

• An extremely long flat sliced bread topped with meat and cheese and toppings is what sums up Etli Ekmek or The Turkish Pizza.

Source by Zalmi Sultan

Persian Foods on a Built in Gas Grill

Kebabs are a great food dish to prepare on a built-in outdoor gas grill. Everyone loves their color and they are fun to eat and easy to make on a great grill such as the Fire Magic Echelon grill, which has excellent heat distribution to allow thorough and even cooking of all the kebabs lined up on the grill. The construction is high-quality steel. Another good choice is the Weber built-in gas grill. This one is perfect for the serious outdoor gas grill user who is planning on a large group to serve. It has a full rotisserie and an unusual size. They have a grill aptly named “Napoleon” which will conquer any size party with its impressive size and features. For those who want alternative cooking methods available, the Vidalia grill includes a convection oven feature so the kebabs can be served with flat breads prepared ahead of time using the convection oven option.

For those who have limited backyard space for grilling, the DCS-36 inch Professional might fit in beautifully. It is attractive but smaller than most grills. This is a very beautifully designed unit that helps make any outdoor kebab-cooking party perfect for the Persian cook who wants his or her guests to enjoy elegant surroundings as wells as delicious food.

Many outdoor chefs feel that grilling is all about the sauce and many have their own preferred secret sauce. Some grills cater to this need. For example, anyone cooking a “kubideh” needs a good container to hold the melted butter which must be brushed on the kabob to ensure it reaches its full flavor potential. A grill ideally should have some space to add skewered vegetables to complement the delicious treats so well known to kebab fans such as the “kebab barg” and “kebab kubideh.”

Source by Jeremy Waller

Traditional Iraqi Fritters – Uroug or Kebab Tawa

New friendships and reminders of childhood meals have made me hungry for “home” cooking. These days I look at ingredients and think of Middle Eastern dishes. Today I decided to make Uroug. These fritters were so tempting to me as a child that I often got in trouble for sneaking the fritters when mom wasn’t looking. She would make a large batch and have them cooling on wire rack and I would sneak in, take one fritter top it with Amaba “pickled mangoes”, a slice of tomato and then top it with another fritter thus Uroug sandwich. So you can see why mom could never make enough of these when I was around.

Uroug is fritter composed of meat and vegetables mixed with dough then fried as patties. Thus the name Kabab Tawa or meat patties cooked in a frying pan. Recipes for Uroug vary from family to family. Some make it with ground lamb others make it with finely minced beef. They are traditionally prepared for supper, or during Suhur ( pre-dawn breakfast during the Ramadan fasting). Left overs can also be torn up and mixed with egg for breakfast.

Uroug or Kabab Tawa


1 pound lean ground meat or finely minced meat (beef or lamb) 1 medium onion, finely chopped 1/4 cup fresh parsley chopped or dried 1/2 cup water or broth 1 egg beaten 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon tomato paste 1/2 teaspoon ground cumin 1/2 teaspoon coriander 1 teaspoon baharat – 7 spice 1/2 teaspoon chili powder, or more to taste 1 cup whole wheat flour 1 teaspoon baking powder 1/4 cup of vegetable, canola or grape seed oil for frying

In a large bowl, mix meat, onion, tomato, parsley, egg, spices and tomato paste. Add flour, baking powder, and water then mix well to combine.

Knead light with your fingers. The final dough is little on the soft side. Add a little more flour if the dough is too runny. It should be similar to a thick pancake batter.

Heat oil in a medium pan. Carefully drop a couple of tablespoons (2 tablespoons should be enough to form a patty) into the hot oil. Cook for about 2 minutes or until golden brown, flip and cook the other side another minute.

Remove and drain fried uroug on wire rack lined with paper towel.

These fritter cook quickly. Serve with slices of tomatoes, onion, scallions, chopped parsley and turnip pickles or Amaba.

I know this is not traditional holiday fair, but if your looking for something different to add to your dinner table you should give these fritters a try. I think you will love them. They are similar to Indian Pakoras.


Cooks Note: This recipe yields about 20 medium sized fritters, or 40 small fritters. This batter holds up well in the fridge over night – you may need to add a couple of tablespoons of warm water to loosen up the batter.

Source by Somer AlKassar

The History of the Suya Kebab

The Hausa people are found throughout the geographic region of West Africa. The Hausa, the Tuareg and the Berbers, have a similar North African culinary culture. Beef, lamb and mutton feature prominently in their culinary culture. Meat is often marinated for several hours in a peanut paste (or in groundnut oil -infused -spice blends). The meat is then threaded onto wooden skewers before being cooked on an open grill or on a rotating spit, over an open fire.

Nigerian parties are made extra special when one of two items appears on the menu. The first is a big cauldron of Nigerian pepper soup. If you cannot pull that off, you can dazzle your guest with a giant platter of Northern Nigeria Kebabs called Suya. The Naija Balangwu suya paste allows you to prepare these delectable kebabs with great ease and in next to no time. The paste is made using an authentic ancient recipe from the city of Kano in Nigeria.

The ancient city of Kano was as famous as Timbuktu in the 17th and 18th century. Kano was famed for its unrivalled trade in leather and spices. The Balangwu suya paste allows every chefs make excellent suya kebabs.

The process of making suya is simple.


1kg of beef (preferably lean brisket cut into cubes or diced)

1 jar of Balangwu suya paste,

1 teaspoonful of salt and

20mls of vegetable oil.

Method of Cooking

To cook, simply sprinkle salt unto the beef, then empty half of the contents of the balangwu suya paste onto the beef ( keep the other half for glazing the kebabs later). Massage paste and salt thoroughly into the meat, then thread the meat onto a wooden or metal skewer. Place the kebabs onto a casserole dish, cover with a tight lid or cling film and microwave on high heat for 10-12 minutes. Pour the vegetable oil into the left over paste; stir the oil into the paste to loosen the paste. Use a pastry brush to brush the loosened paste unto the kebabs, then place glazed kebabs under a hot grill or griddle for 10minutes (turn the kebabs over after every five minutes). Serve with some tossed salad.

Get your instant Suya Kebab, click here – Suya Kebab for you!

Source by John Odeiga

How to Make Abraysham Kabaub or Silk Kebab

In this article, I would like to teach you, our valuable reader, how to make an Afghan dish by the name of Abraysham Kabaub, or, in other words, Silk Kebab. This dish is deemed most suitable to be used as a dessert, however, it may be eaten in any which way pleases you since you as an individual are unique in many ways. The ingredients I will include in this recipe will make enough Silk Kebab for thirty servings. You may adjust your ingredients for smaller or greater quantities. This recipe will require you to first make a syrup and for that, you will need one and a half cups of granulated sugar.

You will also need one teaspoon of lemon juice.

You will need one cup of water.

You will need a quarter of a teaspoon of saffron threads, but this is an optional ingredient, meaning that you can leave it out if you find it hard to procure or just desire not to include it.

To make Silk Kebab entails that you make an “omelet” and for this you will require eight eggs and a pinch of salt.

You will also require two cups of oil, half of a teaspoon of ground cardamom, and three quarters of a cup of finely chopped pistachios. Bear in mind that if you do not have pistachios nuts, or you prefer not to use them, walnuts may be used instead.

Now that we have covered the ingredients aspect of things adequately, let’s move on to the action. Get a heavy pan and place the one and a half cups of granulated sugar inside. Then pour the one cup of water over it. Place the pan with the sugar-water mixture over medium heat and stir until thoroughly dissolved. Allow the solution to start boiling. After that you add the one teaspoon of lemon juice into the boiling sugar-water and stir well. Now you may take the quarter of a teaspoon of saffron and add it to the mixture and stir thoroughly. Leave this to boil over medium heat for about ten minutes. After the concoction has been boiled for about ten minutes, take it off the fire and allow it to cool. After it has well cooled, you will have to strain the liquid into a twenty five centimeters (or ten inches) pie plate. Now put that aside for a while.

Now we will have to move to the “omelet” part of the Silk Kebab. Remember those eight eggs I told you about? Now you will have to use them. Break those eight eggs into a casserole dish which is about twenty centimeters (or eight inches) in diameter. This size and the flat base of the casserole dish are important factors. Add the pinch of salt and use a fork to mix until the yolk of the egg and the white is combined thoroughly. I will ask you not to beat eggs in the usual manner because I don’t want it to become foamy for this particular recipe.

Now it’s time to heat the two cups of oil. For this purpose you may use an electric frying pan, or a twenty five centimeters (ten inches) frying pan placed on a thermostatically controlled hot plate or burner. However, I would better recommend the electric frying pan and heat the oil to one hundred and ninety degrees Celsius, or three hundred and seventy five degrees Fahrenheit. You will need a long skewer in your hand reach, as well as the plate of syrup you made in the first step. Take the half teaspoon of ground cardamom and mix it together with the three quarters of a cup of pistachio nuts I mentioned earlier. Just have it ready. Get a bowl of water and a cloth to dry your hands prepared also.

Now here’s the interesting part of what you have to do. And I must admit that this step calls for a bit of dexterity and skills. You will have to use one hand to hold the dish next to and slightly above the pan of oil. Now take the other hand and immerse it, palm facing down, into the mixed egg until it covers the back of the hand.

Now lift out your hand, curling your fingers slightly inwards, then open out over hot oil, fingers pointing downwards. Move the hand over surface of oil in a manner such that the egg falls in streams from fingertips. After that action, dip your hand in the egg again and make more strands across those already in the pan. Repeat this action three to four times until about an eighth of the egg is used. This should give you a closely meshed layer of egg strands, about twenty centimeters or eight inches across. Note: this work should be done quickly in a short amount of time so that the last lot of egg is added not long after the first lot. Congratulations, rinse your hands quickly and dry them.

Slide the skewer under the now bubbling omelet and lift up and turn over to brown the other side. You should notice that the first side is a little bubbly, while the underside is a bit smoother. After it has turned golden, lift out with skewer and drain over the pan. Now place the omelet flat in the syrup and use a spoon to place syrup over the top. Now use the skewer to lift out unto baking sheet. Roll this up with the bubbly side inwards. The finished roll should be about three centimeters or one and a quarter inches in diameter. Put to one side and sprinkle with nuts. Repeat this process with remaining egg until you have seven or eight rolls total. Even though the depth of the egg diminishes, you should become more and more adept and be able to get it in the pan in fine strands. After cooking, cut kabaubs into four to five centimeters (or one and a half to two inches) pieces and serve. Great job. You have just one the best Silk Kebab in Afghanistan!

Bear in mind that if you need to store for a while, a sealed container put in a cool place will do well. Happy cooking.

Source by Patrick Carpen