Abrisham kebab

Step 1: Bring 7 oz caster sugar, ¾ cup water and 1 tsp lemon juice to the boil in a small pan, stirring until the sugar dissolves, then simmer for 5–6 minutes until slightly syrupy. Stir in 1 /2 tsp ground cardamom and 1 tsp rosewater and pour into a wide, shallow dish to cool.

Step 2: Beat 6 eggs until evenly yellow without making foam, then pour through a fine sieve into a wide bowl.

Step 3: Heat 2 cups sunflower oil in a wide frying pan, about 2 cm deep, over a medium heat to 350°F, when a drop of egg puffs and sets in a couple of seconds.

Step 4: Dip one hand in the egg and let it run off your fingertips into the oil in thin threads, moving quickly back and forth in one direction, then across, to build a lacy round net about 20 cm wide. Or use a squeeze bottle with a fine nozzle.

Step 5: Fry for about 30 seconds until the threads are set and pale gold, then turn it over with two skewers or a fish slice and fry for 20 seconds more, until cooked through.

Step 6: Lift the net out, let the oil drip off, lay it on a board and roll it up tightly around a skewer into a log. Slide out the skewer.

Step 7: Dip each warm roll in the cool syrup for a few seconds, turning, and set it on a plate. Repeat with the rest of the egg, making about 6 rolls and keeping the oil at an even heat.

Step 8: Sprinkle the rolls thickly with 1 ⅜ oz shelled pistachios and serve at room temperature, cut in half if you like.