Chak-Chak – 8 recipes for how to cook at home

Classic recipe for making chak-chak with honey at home

Utensils and equipment needed: bowl, whisk, fine sieve, cling film, rolling pin, saucepan, knife, cutting board, stove, paper towels, slotted spoon, saucepan.

Preparing the dough

1. Beat one chicken egg into a bowl. With the rest of the eggs we will do slightly different manipulations. We only need the yolks from them, so we break each egg in half and carefully get rid of the whites, after which we put the yolks in a bowl with the beaten egg.
2. In the same bowl add about 5 g of sugar (half a teaspoon) and the same amount of salt.
3. Using a whisk, mix the eggs in a bowl until smooth.
4. Sift approximately 200-250 g of wheat flour through a fine sieve. This is done so that the flour is saturated with oxygen and the chak-chak is fluffy and airy. You can sift directly into a bowl of beaten eggs.
5. Here we knead our dough with our hands, it should turn out like dumplings.
6. When a lump of dough forms in the bowl, pour the remaining flour onto a clean counter and knead it there.
   From time to time it will seem that the dough is too sticky, but this is only at first glance. Do not add a lot of flour so that the dough does not become too dense.
7. We collect the kneaded dough into a ball and wrap it in cling film and leave it to rest for about 20 minutes.

Let's fry chak-chak

1. Wipe the table with a small amount of flour so that the dough does not stick while rolling. Cut the lump in half to make rolling out easier.
2. We arm ourselves with a kitchen rolling pin and roll out the dough as thinly as possible into one large layer. It is desirable that it be approximately 1-2 mm thick.
3. We cut the resulting layer into long strips, which, in turn, are cut crosswise into small cubes, which we will then fry in oil.
4. Place the saucepan on the stove and turn on the heat to maximum. Pour about 300 ml of refined vegetable oil into it, in which we will fry our dough straws. We wait until the oil warms up enough. This can be easily checked - just throw one piece of dough into the oil, if it is covered with bubbles and the oil begins to boil, then you can add the first batch.
5. Do not forget to constantly stir the contents of the saucepan during frying so that the pieces do not stick together. It is also worth frying in several batches, just to avoid sticking. Fry for about one minute over medium heat, then remove them from there using a slotted spoon.
6. Place paper towels on a wide plate; place all the fried pieces that will make up our chak-chak on them. Paper towels will absorb excess oil.

Cook the syrup and form the dish

1. Now let's start cooking the syrup. To do this, pour about 50 g of sugar into a saucepan, as well as about 150 g of honey and put it on the fire.
2. During cooking, do not forget to constantly stir the contents of the pan. We achieve complete dissolution of the sugar, and subsequently the boiling of the liquid. After we bring the contents of the pan to a boil, leave the syrup to simmer for about a minute, then remove it from the heat.
3. When excess oil has drained from the deep-fried straw, place it in a bowl and pour hot syrup over it.
4. Mix the contents of the bowl well so that the syrup completely envelops each straw.
   Do this carefully, the dough has become drier and more fragile, try not to break the small pieces into pieces, this will not look at all aesthetically pleasing in the finished dish.
5. Place a wide flat dish nearby. Be sure to wet your hands with cold water so as not to burn yourself on the hot syrup. Take a small handful of straws from the bowl and place them on a plate, forming a chak-chak. We compact the straws a little so that they stick together a little, but do it carefully so as not to break them. Thus, we place the chak-chak on a dish, forming a small mound.
6. We wash our hands, and put the finished chak-chak in the refrigerator for a couple of hours, where it will cool down, the straws will stick together, and all the flavors will be revealed. After this, it is completely ready to eat and can be served.

Ingredients for chak-chak

1. fresh chicken eggs – 5 pcs. (so that they beat well, they can be frozen first)
2. Premium wheat baking flour – 500 g.
3. Sour cream 20% fat – 1 tbsp. l.
4. Baking soda – ½ tsp.
5. Fine salt - ½ tsp.
6. Vodka – 1 tbsp. l.
7. Granulated sugar – 1 tbsp.
8. Cooking fat – 1 tbsp. melted
9. Vegetable oil, odorless

For Tatar weddings, chak-chak is made with 70 or more eggs; if desired, you can increase the amount of products, but it is important to maintain the proportions.

For the syrup you will need natural honey and sugar.

Helpful information

I hope you liked this recipe for making Tatar-style chak-chak, which we demonstrated with photos and videos for your convenience. Try to cook it just once, and I promise you that this delicacy will become firmly established in your menu. The aroma of honey gives this delicacy a special flavor, but if for some reason you cannot tolerate this product, you can make chah-chakh without honey, you just need to use more sugar for the syrup. I also want to recommend you other simple and interesting recipes based on deep-fried dough.

• The first thing that comes to mind is, of course, brushwood, for which there are quite a few recipes. You can cook brushwood with -vodka-, if you are surprised by this, then I recommend that you familiarize yourself with this recipe. I’ll say right away that there will be no signs of alcohol in the finished dish.
• Well, if the use of alcohol still worries you, then prepare brushwood with -milk-, as well as with other dairy products, for example, with -sour cream-.
• Well, if after the chak-chak there is some honey left, then the recipe for making baklava will come in handy.

That's all I have for you. I wish you more inspiration, and that cooking brings only pleasure and other positive emotions. I wish you success, but also treat failures correctly, because they are an invaluable source of experience and it is thanks to them that we develop and grow in a variety of industries. Write about your experiments, share your experience with others, and together we will make this world a little tastier.

Other homemade recipes

Churchkhela Marinated boletus Marinated porcini mushrooms How to pickle milk mushrooms Cloudberry recipe Enjoy reading!

Reader reviews

Nobody has written anything yet. Be the first!

How to cook chak-chak

• Thaw eggs, separate yolks from whites
• Grind the yolks with sugar until white (!)
• Beat the whites with salt in a large container (there is no need to make a protein cream from them). Salt serves as a flavor enhancer; it sets off the sweet taste of chak-chak.
• Combine the whites with the yolks, add slaked soda, vodka, sour cream, not hot cooking oil, beat everything thoroughly again
• Slowly add sifted flour to the egg mixture, stirring with a spoon like porridge (no blenders needed). The dough should be soft and elastic. The criterion for the dough to be ready is that it should stop sticking to the table and hands.
• Divide the dough into two parts, roll out 1 cm thick without pressing too much. Cover the resulting cakes with some kind of dish and leave for 30 minutes.
• Then cut them into 1x2 cm strips, roll the resulting tysh in flour (chak-chak without honey is called tysh), shake and roll them in a sieve to smooth out the sharp corners obtained during cutting and get rid of excess flour.
• Throw the chak-chak preparations, a few pieces at a time, into boiling sunflower oil and fry until light golden brown.
• Take out our future chak-chak with a slotted spoon and put it in a colander to drain off excess fat.

Mistakes when preparing chak-chak

• The yolks of the eggs must be ground white, otherwise the chak-chak on the cut will not be snow-white
• There is no need to roll the needles with your hands. Chuck-chuck will turn out uneven and with “seams”. And they don’t grind it in a meat grinder either.
• Some housewives put mayonnaise instead of sour cream in chak-chak. This is done so that the chak-chak is lush, but then goodbye “authenticity”. Chuck-chuck with sour cream is also airy.
• If the oil temperature is incorrect, the chak-chak will burn or will not expand in size when frying. Temperature when cooking chak-chak is as important as when baking pies .
• A “correct” chak-chak should have large cavities

• Chuck-chuck should not “crunch”! Crispy chak-chak is nonsense. A real chuck-chuck melts in your mouth. If you put chak-chak in hot tea, it does not fall apart, but slowly sinks

Useful tips

As you noticed, in many recipes vodka is added to the dough.
It serves only as a leavening agent, makes the dough crispy and prevents it from absorbing excess fat during the frying process. Children can eat dessert prepared with vodka without fear; the alcohol evaporates without a trace during heat treatment. To fry chak-chak, you need a large amount of refined oil. You can only dip dough pieces into hot oil. It's better to fry in small batches.

You can diversify the honey sweetness by sprinkling with dried fruits, coconut flakes or nuts. You can also drizzle the dessert with any kind of melted chocolate.

Today, this delicacy can be purchased in many stores, but, despite its availability, it will be tastier if you prepare it yourself at home.

Prepare this nutritious, satisfying, beautiful and tasty oriental treat for yourself and your family.

Calorie content, benefits and harms of chak-chak

This world-famous honey treat is quite high in calories. The number of calories in each recipe varies depending on the ingredients used.

The dish, thanks to the honey it contains, has beneficial properties. After all, honey is very important both for the immune system, for the digestive tract, and for the entire body as a whole.

But do not forget about the dough, which in large quantities is harmful to each of us, since it contains a lot of carbohydrates.

Flour products harm not only your figure, but also your health. Eating sunny chak-chak within reasonable limits will bring true pleasure and good mood.

Features of oriental sweets

Chak-chak is a pastry made from wheat flour dough with honey syrup. This sweet is prepared all over Russia, but it is the Tatars and Bashkirs who consider it their national dish. Translated from Tatar, “chak-chak” means “a little bit, little thing.”

The recipe for making oriental sweets may differ depending on the region and family traditions, but the basis will always be eggs and premium flour. A fairly elastic dough is prepared from them, which is cut into vermicelli-shaped sticks (you can make balls) and fried in boiling oil.

The baked goods are placed in a mound and poured with honey syrup. The dish can be decorated with candied fruits, dried fruits or chocolate, and then sent to harden. Only after this can the delicacy be considered completely ready for consumption.

There are several types of this honey delicacy.

• Tatar chak-chak resembles thin noodles, slightly bubbling.
• Chak-chak from Bashkiria is larger (about 10 millimeters in diameter). The dough is often divided into balls rather than into strips.
• Kaleve is another Tatar variety of honey sweetness. It just looks like the thinnest noodles.
• The delicacy from Kazakhstan is called shek-shek and also resembles long and thin vermicelli.
• Chak-chak, the recipe for which is also available in Dagestan, in addition to bee nectar, also includes walnuts.

Usually honey cakes are folded into a high mound, which resembles an Anthill cake. However, other housewives simply put the balls on a plate and make small portion pyramids. In this case, you will not need to cut the baked goods before serving.

Preparing the base - dough

Like any other dough dish that is prepared at home, chak-chak also requires kneading the dough. Moreover, the base should be thick enough. Everyone who knows how to make chak-chak at home has their own recipe for making dough. Let's consider the simplest way to prepare the base, which does not require the use of unavailable products.

To prepare the dough at home, you must first break all the large eggs into a deep bowl. Such a bowl will allow you to beat eggs conveniently and efficiently in the future, which is done using a modern mixer at high speed. When a homogeneous mass is obtained, add additional ingredients, which are salt, sugar, milk and flour. After all the ingredients are mixed, you should get a soft dough that will not stick to your hands in the future. To do this at home, add flour a little at a time at the end of kneading.

Cooking in Tatar style

Tatar-style chak-chak is prepared in almost the same way as the classic version.

Required Products:

• 0.4 kg flour;
• 200 grams of sugar;
• 4 eggs;
• a pinch of salt;
• two glasses of vegetable oil;
• 200 grams of honey.

Cooking process:

1. Mix eggs with salt and flour. You should get a tight lump. We remove it for 30 minutes to infuse.
2. Divide the dough into pieces and roll them into layers no more than two millimeters thick. We cut them into thin strips, and then into smaller pieces.
3. Heat the oil in a saucepan and fry all the chopped pieces until golden brown. After this, dry them on paper towels.
4. Combine sugar and honey, heat until the grains are completely dissolved and pour this mixture into the fried dough. Mix.

We transfer the resulting sweet mass onto plates and form slides on them. Let the dessert cool completely and serve with hot tea.