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How do chuck chuck. Chuck chuck without vodka recipe at home

Hello! Today I want to tell you about my favorite delicacy since childhood - chak-chak. This is such oriental sweetness from wheat flour with honey. It is considered a national Bashkir and Tatar dish.

But as a child, I did not know such a name. We just called it "crunches", although sometimes it is made so soft that it melts in your mouth. For school evenings, my girlfriend and I constantly cooked it. Well, you remember - the birthday, for example, and in the classroom the girls have to bring something for tea. Moreover, we had a prerequisite - it was cooked by our own hands. Who will bring, who or meringue, and we have always been ordered this particular sweet. Everyone loved him.

After school, for some reason, I forgot about him and stopped cooking. But I think it's time to resume traditions, especially since I have two birthdays in the family ahead of me. Let my family enjoy. I haven't fed them like that yet. It reminds me a little of the usual "brushwood", but still there are differences.

There are several ways to prepare it. I will tell you about them today. Everything is very simple to prepare, even the schoolgirls coped. True, time can be spent about two hours, since everything must be cut into small pieces and fry in portions. But such a dessert can become the king of any table, all those with a sweet tooth will be just happy.

If desired, when you knead a ready-made treat with syrup, you can also add various nuts or sesame seeds to it. This will only make the dish tastier.

It was according to this recipe that my friend and I made our "crunches". When I remembered about them, I tried to find this recipe on the Internet and did not immediately come across its true name.

Making crunchy chak-chak is really easy. All ingredients are affordable and inexpensive. It usually turns out a lot and there will be enough food for everyone, if they have time. Because it is snapped up instantly. Especially if there are children nearby, then adults at all risk not trying it.

Ingredients:

  • Flour - 300-450 gr
  • Eggs - 3 pieces
  • Milk - 3 tablespoons
  • Baking powder - 1 teaspoon
  • Sugar - 1 tablespoon
  • Salt - a pinch
  • Vegetable oil for frying - 1 liter

For syrup:

  • Sugar - 150 gr
  • Honey - 120 ml

Cooking method:

1. First, break three eggs. Beat them with a mixer or other tool convenient for you. Beat until the yolk is completely mixed.

It is better to choose eggs of large, premium quality

2. Then add sugar, salt, baking powder and milk there. Mix everything again to dissolve into a single mass.

3. Start adding flour in portions. Stir with a spatula or spoon for as long as possible. Then, when the spatula is no longer comfortable, start kneading with your hands. You will need to add flour and knead the dough until the dough becomes elastic and sticky.

4. Then divide the dough into three pieces and roll out very thinly, about 2 mm. Then divide the rolled layer with a knife or cutter into thin strips about 1 cm thick.

5. Cut the strips across to a length of 4 cm. As a result, you get sticks that are completely ready for roasting.

6. For frying, take a wide saucepan and pour about half a liter of sunflower oil into it. Wait for the oil to warm up and start putting the blanks in there and wait for them to brown. This means ready, remove from the pan, pat dry on a paper towel so that excess oil is absorbed into it. Place the following blanks in the pan.

Do not put everything in the oil at once, fry in portions.

7. Ready-made pieces can already be eaten, they turn out to be delicious. But it's better to finish the dish to the end. It remains to cook the syrup. Combine sugar and honey in a saucepan and bring to a boil, then reduce heat and simmer for about another 7-8 minutes.

8. Pour the prepared syrup into our treat and mix gently with a spatula. Then transfer to a flat dish and form a slide with wet hands so that it does not stick to them. Refrigerate for a few hours. Well, if you are really burning with desire, you can eat in half an hour.

Cooking Tatar chak-chak with honey

Cooking such a delicacy is a little time consuming. But believe me, it's worth it. Most main secret of this recipe is that the eggs must be frozen (!). They can be frozen in or without the shell. You can freeze them for at least a day.

Ingredients for the dough:

  • Flour - 2.5 cups
  • Eggs - 5 pcs.
  • Vegetable oil - 1 tablespoon
  • Salt - 1/4 teaspoon
  • Soda - 1/3 teaspoon
  • Sugar - 1.5 teaspoon
  • Vegetable oil for frying - 1 liter

And for the syrup we need:

  • Sugar - 200 gr
  • Honey - 400 gr
  • Water - 70 ml

Let's start cooking:

1. First beat a little, and then beat the eggs with a mixer until all large lumps of yolk are broken.

3. Sprinkle flour on the table and roll out the dough 0.5 cm thick. Cut into long strips 1 cm wide. Dip each strip in flour and cut into very small pieces. Shake off excess flour through a sieve.

4. Pour vegetable oil into a saucepan and heat. Then drop one piece in there, and when it rises to the top, the oil is warmed up properly.

The pot should be wide and high-sided as the oil will foam and rise.

5. Now that you are sure that the oil is hot enough, lay out the rest of the slices and stir in the oil. Fry until golden brown, about 2-3 minutes. Put the finished pieces on a paper towel so that the excess oil is absorbed into it.

In the meantime, you can still cut the next pieces for frying.

6. Fry all the pieces in this way. Next, it's time to do the syrup. In another saucepan, mix sugar and water, heat to dissolve all the sugar. Then add honey and stir. Cook over low heat, stirring constantly, until boiling. Then cook for another 5 minutes. Drop a drop of syrup into a glass of cold water. If it curled up into a ball, then it's done.

7. Pour the syrup into the chak chak and stir immediately. Try to do this quickly and carefully.

8. Transfer everything to the prepared dish and form a slide. Whatever sticks to your hands, constantly moisten them with cold water. From the ingredients provided, approximately 1.2 kg is obtained by weight.

9. Let it stand and soak in syrup for a few hours, and then you can display the treat. I don't even know how to describe the taste, you just have to try it.

A step-by-step recipe for an oriental delicacy that melts in your mouth

Here's another recipe for your piggy bank. Chak-chak melts not only in the mouth, but also on the plate, on which it was laid in a slice. Honestly, it is eaten in one sitting.

Ingredients:

  • Flour - 300 gr
  • Eggs - 3 pieces
  • Salt - a pinch
  • Soda - 1 teaspoon
  • Vinegar - to pay off soda
  • Melted butter - 2 tablespoons
  • Vegetable oil - 1 l
  • Honey - 150-200 ml

1. Break the eggs into a bowl, add a pinch of salt and beat until white... Quench the baking soda with vinegar and pour into the eggs. Then add flour and knead the dough. Cover with a lid and let it rest for 15 minutes.

2. Powder the table with flour and roll out the dough to a thickness of 2 mm. Spread melted butter over it. Then fold the dough in half and cut into small pieces. You can use a shape cutter.

3. Pour vegetable oil into a deep bowl and heat until boiling. Then put the first portion of the blanks there and fry for 2-3 minutes until golden brown. And do this until all the workpieces are fried.

4. Then gently stir with honey, put on a dish and shape into a slice. It is necessary that it stood for several hours and froze. After that, you can feast on.

It is better to choose honey that is not very thick, so that it is easier to mix our dessert.

Video on how to make a large Tatar chak-chak at home

How to cook an incredibly tasty and tender oriental delicacy look at detailed video... In principle, everything is the same as described in the recipes above. The only difference is in slicing. Have you noticed that all recipes offer different cuts? Again, there are as many opinions as there are people.

Ingredients:

  • Egg - 4 pieces
  • Soda - 1/2 tsp
  • Salt - 1/2 tsp
  • Sugar - 1 glass
  • Honey - 200 g
  • Flour - 400 g
  • Oil - for deep fat

Now let's move on to viewing this recipe. I like that everything is described and shown here clearly and clearly, without frills.

In my opinion, if you cook as suggested in this video, it will be easier and faster. Since the pieces are large here, and the main fuss is precisely with cutting blanks. And it will not affect the taste in any way.

Recipe for oriental sweets with vodka

Why add vodka? I explain that if you add a little alcoholic drink to the dough, be it vodka or cognac, it will be crunchier. And it turns out very tasty.

Ingredients:

  • Flour - 420 gr (you may need more of it)
  • Eggs - 5 pcs.
  • Vodka - 20 ml
  • Water - 30 ml
  • Honey - 300 gr
  • Sugar - 200 gr
  • Sesame

Cooking method:

1. Break eggs into a bowl, add salt and shake. Then pour in vodka and water. Mix everything

2. Add flour and start kneading the dough. At first it is convenient to stir with a spoon or spatula, then sprinkle flour on the table and knead on the table with your hands. Add more flour if needed. It should be soft and elastic. Cover it with plastic wrap or a lid and let sit for 10 minutes.

3. Then start rolling into a thin layer. Then cut it into strips about 4-5 cm thick. Cut the strips across into small strips.

4. Place the straws in small portions in well-heated butter. Fry over medium heat until golden brown. Then remove with a sieve or slotted spoon that the oil would glass, and add the next portion.

5. Now we prepare the syrup. Combine honey and sugar in a saucepan. Put on fire and bring until sugar is completely dissolved.

6. Pour syrup over straws, add sesame seeds (optional). Mix everything well and lay out in a heap on a plate. For this, moisten your hands a little with water. And our eastern miracle is ready. It turns out to be very sweet and incredibly tasty.

As you were able to see, there are no difficulties in preparing this dessert. You just need to set aside your time for this. But on the other hand, you will get an unusually tasty and sweet honey dish. I highly recommend it to those who have never tried it.

Cook it at least once and you will want to cook it constantly and treat your loved ones and guests. And in front of your girlfriends, you can even let a little mystery and bend, they say, this is an old family recipe, which is passed down from generation to generation. And you do not give out the family secret, let them suffer. And then, laughing with them, share.

Enjoy your meal!


The well-known and beloved by many oriental sweetness chak-chak is a delicacy made from deep-fried pieces unleavened dough, which are then poured with honey syrup. Having tasted it once, you can hardly give up this treat over and over again. But we will not buy this sweet and delicious dessert, but we will cook homemade chak-chak with our own hands!

Traditionally, dough for chak-chak is made on the basis of wheat flour and chicken eggs (it turns out to be dense and elastic, like dough for homemade noodles). For crispier qualities, strong alcohol is also added to it (vodka can be replaced with diluted alcohol or cognac), so I advise you not to neglect this moment.

Often in this sweet dessert also includes nuts, dried fruits, poppy seeds, but this is a matter of taste. I share with you classic recipe chak-chaka. Try to cook this way once, and then you can experiment. Chak-chak is completely ready after solidification. It can be stored in an airtight container for a long time.

Ingredients:

Number of Servings: 12

Cooking time: 2 hours 30 minutes

Cooking a dish step by step with a photo:

We will cook homemade chak-chak from such products as: Wheat flour(I take the highest grade), natural honey, granulated sugar, refined vegetable (in my case, sunflower) oil, chicken eggs(medium size), vodka and salt.

First, let's make a dough for this delicious dessert. To do this, take a suitable dish and break three fresh medium-sized chicken eggs into it.

Add vodka and a pinch of salt there, and then dangle with a fork. Important: vodka is necessary as part of the dough, so it is thanks to it that the fried pieces turn out to be fluffy, airy and crispy!

Now we gradually begin to pour in the sifted wheat flour. As with homemade noodles, this recipe dough for chak-chak, a ratio of 1: 1 is used, that is, 1 chicken egg is needed for 1 glass of flour (130 grams on average). In general, you need to look at the consistency of the dough - it should become dense and elastic.

It is best to stir the ingredients with a fork at first until they are large, damp lumps. I still have 2 glasses of flour here.

Then we transfer the heterogeneous moistened flour to the work surface and begin to knead the dough with our hands, gradually adding wheat flour.

Kneading such a dough is quite difficult, since it is very dense and tight, but it should be so. Do not add liquid! It may seem that the dough is completely heterogeneous, consists of separate large fragments - it is. But everything will change radically when our flour lump rests. We leave it for 30-40 minutes at room temperature, covering with a bowl, tightening with plastic or putting in a bag (so as not to wind up).

After the necessary time, the dough is completely unrecognizable: we will mix it again. It transforms immediately: it becomes smooth, completely homogeneous and very elastic. It is not very convenient to work with the whole piece at once, so I advise you to cut off a small part from the kolobok (about 1/7 or 1/8), and cover the rest again from airing.

Using a rolling pin, roll out a piece of dough into a thin (approximately 2 millimeters) cake. Such dough does not need additional dusting with flour at all - it is not sticky.

Now, with a sharp knife, cut the layer into thin strips. You can, by the way, use a pizza knife, but then you have to do everything under a ruler.

It remains only to cut these noodles into shorter pieces - about 2 centimeters in length. But again, there are no special rules: someone rolls balls at all, someone likes straws, while others may be accustomed to the shape of cubes. Just do not put all the pieces in a pile, as they will stick together. Therefore, it is most convenient to cut the dough into portions while the next portion is deep-fried.

Heat refined vegetable oil in a small saucepan, which is suitable for frying. Only I do not use all the oil at once, but in 2 passes. The fact is that after 3-4 deep-fats it will become darker (I don't think it's useful) and flour from the dough will burn in it, so I pour it out and pour in a new batch. You see for yourself what is more convenient for you. Checking the oil for readiness to heat: when a characteristic light smoke appears above the surface, throw a piece of dough into the pan. It should instantly be covered with bubbles of boiling oil and increase in size. Put one part of the dough pieces in boiling oil so that they float freely.

Deep-fry for about 3-4 minutes until it grows in size (2.5-3 times) and has a pleasant golden color.

Then take out the pieces of dough with a slotted spoon and transfer to a paper towel. Throw the next portion into the butter, and in the meantime, roll out and cut the next part of the dough.

When all the dough is browned, transfer the pieces to a suitable saucepan or large bowl.

Now let's prepare the syrup for the homemade chak chak. To do this, combine granulated sugar and natural honey in a separate saucepan.

On the smallest fire or water bath, heat the food until the grains of honey and sugar dissolve. We do not bring the syrup to a boil, but only languish it, because all the benefits of honey with an increase in degrees evaporate, turning into harm. With constant stirring, heat the syrup for about 10 minutes.

Pour crispy pieces of dough with hot honey syrup and gently mix everything with a spoon, trying to cover each golden stick with a sticky mass.

Just do everything quickly, as the syrup will soon harden and it will become difficult to mix.

It remains only to give shape to the homemade chak-chak. I always divide it into 2 parts and stack each piece on a flat plate. Since the mass is very sticky, we do it soaked in cold water hands. We press the slides with a little effort so that the crispy pieces do not break.

Let the chak-chak cool completely (half an hour in the refrigerator or 10 minutes in the freezer). Now you can brew tea and enjoy your sweet creation with your family. Homemade chak-chak is real sweet bliss, delicious, satisfying and aromatic!

This is what the dessert looks like in a cut. By the way, it is not at all necessary to cut it with a knife - they eat chak-chak with their hands, breaking off as much from the common dish as they want. Bon Appetit, friends!

Classic Tatar dishes, the recipes of which have been known for a long time, and are very popular today. A bright representative national cuisine Tatarstan - dessert chak-chak - a dish of dough in honey, which is prepared for every traditional holiday. Even a beginner will be able to prepare sweet pastries with honey filling, and the most discerning gourmet will appreciate the delicious result.

What is chak-chak

Dessert is made from soft dough based on premium wheat flour and chicken eggs. The softer and more elastic the dough, the more airy and tender the chak-chak will turn out. After that, the base of the Tatar sweetness is formed - from sticks, balls of dough, and deep-fried in a deep frying pan or cauldron. Finally, the fried base is poured with sweet honey caramel. A culinary masterpiece is given the necessary look, often in the form of a slide. The dish is ready to eat after cooling.

How to cook chak-chak at home

Making a chak-chak will not be difficult. Delicious dessert can be baked from available products: flour, eggs, butter, vodka, honey, sugar. Full or partial replacement of alcohol with water is allowed. The composition and method of preparing an oriental dessert is the same for all peoples, the difference can only be in the form of dough products, which form the basis of the dish.

Balls or flagella are formed from the dough base, the mass is cut into thick strips, like for homemade noodles, or thin, like for noodles. The type and size of the treat can be anything from small portioned cakes to large cakes. Before laying out the chak-chak, you can add dried fruits, nuts to it, decorate with chocolate or marshmallow.

Dough for chak-chak

Preparation of dough for delicious treats will not take long. Beat the eggs with a whisk until smooth, add salt, vodka and oil. Pour flour into a bowl and pour the resulting mixture, knead the hard dough. It should be tight, but pliable and elastic, not hard, not stick to your hands. The finished mass is wrapped in cling film or a bag, left for 45-60 minutes. Then, circles or noodles are formed from the pieces of dough.

Chak-chak recipe

It is recommended to make the dough very soft so that the Bashkir dish will melt in your mouth. If you prepare a dense mass, it will be easier to roll and cut it, but in the end it will turn out less delicate dessert... Vodka added to baked goods will add a crisp flavor to the dessert. They make chak-chak syrup with honey, sugar, jam, jam and condensed milk.

Any recipe for national dishes can be adjusted to your taste by putting your favorite additives into it - pieces of chocolate, toffee, candied fruits, marmalades. The shelf life of an oriental dessert is relatively long - it can be stored for up to three weeks. If you put the dish in an airtight container and put it in the refrigerator, then the chak-chak can be eaten for more than a month.

Chak-chak with honey

  • Cooking time: 2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 310 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: Tatar.

Dessert with honey caramel is considered classic dish Tatar cuisine. The recipe for chak-chaka with honey consists of two main stages: kneading the egg dough and preparing the honey-caramel syrup. Each of them has its own characteristics. Thanks to the honey and butter that make up the dessert, the dish turns out to be satisfying. If the pouring syrup has cooled down during the cooking process, then it must be brought to a boil again.

Ingredients:

  • chicken eggs - 3 pcs;
  • water or vodka - 3 tbsp. l;
  • salt - a pinch;
  • wheat flour - 3 tbsp;
  • vegetable oil for frying - 500 ml;
  • natural honey - 150 ml;
  • sugar - 100 g.

Cooking method:

  1. In a bowl, beat eggs, vodka, salt with a whisk or blender. Then add flour. Knead the elastic elastic dough... It is important not to overdo it with flour, otherwise the dessert will turn out tough. Leave the mass for 30 minutes.
  2. The dough for chak-chak is cut into small pieces, which are cut into strips or circles.
  3. Pour vegetable oil into a deep frying pan, heat on the stove. The workpieces should float freely in it; when frying, they will increase in size. Once the pieces are browned, remove them with a slotted spoon and place them on a paper towel or colander to get rid of excess oil.
  4. To prepare the filling, you need to mix honey with sugar, put on low heat and bring to a boil. Pour the fried dough with hot syrup.
  5. Form a dessert from the hot mass - put a slide on a large plate and allow to cool, after which you can start tasting.

With condensed milk

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish: 580 kcal per 100g.
  • Purpose: for dessert.
  • Cuisine: Tatar.

If the traditional dessert with honey filling belongs to the national Tatar cuisine, then the variation of the delicacy with condensed milk is a modern trend, not a classic. The process of baking the base of the chak-chak has no peculiarities, but in the final, a ready-made sweet filling is used - condensed milk. This dessert is a great alternative for people who are allergic to natural honey.

Ingredients:

  • flour - 4-5 tbsp.;
  • chicken eggs - 4 pcs.;
  • water - 1.5 tbsp.;
  • sugar - 150 g;
  • salt - 0.5 tsp;
  • soda - 0.5 tsp;
  • condensed milk - 400 g;
  • vegetable oil for frying - 500 ml.

Cooking method:

  1. Beat eggs with sugar, add salt, soda, water. Beat all over again. Add flour and knead a tough dough so it doesn't stick to your hands. Leave on for 20 minutes.
  2. Roll out a layer of dough 3 mm thick, cut into small strips, like brushwood.
  3. Fry in portions in hot oil until golden brown.
  4. Spread the resulting noodles on a paper towel to get rid of excess fat.
  5. Pour condensed milk into the cooled mass and mix everything thoroughly.
  6. Shape the dessert into a cake and leave for a few hours to soak (preferably overnight).

With vodka

  • Cooking time: 2 hours.
  • Servings Per Container: 5 Persons.
  • Calorie content of the dish: 350 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: Tatar.

Cooking chak-chak with vodka may seem unconventional, however experienced chefs know that alcohol evaporates when heated, therefore, during the baking process, the dough is saturated with oxygen and becomes fluffier. To achieve this effect, 1-2 tablespoons of the drink are enough. In addition, a small amount of alcohol will improve the taste of the dough, it will become more crunchy.

Ingredients:

  • flour - 500 g;
  • chicken eggs - 5 pcs.;
  • milk - 3 tbsp. l .;
  • butter - 2 tbsp. l .;
  • vodka - 1-2 tablespoons;
  • sugar for dough - 3 tbsp. l .;
  • salt - 1 pinch;
  • honey - 300 g;
  • sugar for syrup - 150 g;
  • poppy - to taste;
  • nuts to taste.

Cooking method:

  1. Beat eggs with sugar, add salt, vodka, milk. Mix everything thoroughly, add flour and knead a hard dough. Wrap it in plastic wrap and leave for 20 minutes.
  2. Roll out the dough into a layer 3-4 mm thick and cut like noodles, 2-3 cm long (you can form small circles the size of a pine nut).
  3. Heat oil in a deep frying pan or cauldron. Fry the dough pieces in it one by one until golden brown. Spread the resulting baked goods on a paper towel.
  4. Melt honey in a saucepan, add sugar to it. Bring the mixture to a boil.
  5. Remove the syrup from the heat and immediately pour the fried noodles, add the nuts and poppy seeds there, mix everything evenly.
  6. Transfer the hot mixture to a buttered baking sheet (or other convenient container) and shape into a cake. When the dessert has cooled, cut into portions.

Chak-chak with sugar

  • Cooking time: 2.5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 360 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: Tatar.

The traditional Tatar dessert fell in love with connoisseurs of oriental sweets. What if you wanted to cook it, but there was no honey at hand? The answer is simple - honey caramel filling can be prepared without the main ingredient by increasing the amount of sugar and adding a little water. This chak-chak tastes a little different from the traditional one, but it is in no way inferior to it.

Ingredients:

  • chicken eggs - 10 pcs.;
  • premium flour - 1 kg;
  • sugar for dough - 30 g;
  • salt - 10 g;
  • vodka –.2 tbsp. l .;
  • water - 500 ml;
  • pouring sugar - 500 g;
  • vegetable oil for frying - 1 l;
  • multi-colored pills for decoration - to taste.

Cooking method:

  1. Grind eggs with sugar until white, add salt, half flour. Mix everything thoroughly, add vodka to the semi-liquid dough, introducing the remaining flour, knead the tight dough. Leave on for 40 minutes, covered with a damp towel.
  2. Ready dough roll out and cut into strips 1 cm wide.Cut each strip into 2-3 cm pieces.
  3. Fry the resulting casks in hot oil until golden brown and put on a sieve to get rid of excess oil.
  4. To prepare caramel, you need to mix sugar and water, bring to a boil over low heat. Cook, stirring occasionally, for 7-10 minutes.
  5. Pour hot caramel over the fried blanks, mix quickly and thoroughly until the syrup has cooled.
  6. Put the sticky mass, still hot, on a cone-shaped tray, decorate with multi-colored dragees.

From corn sticks

  • Cooking time: 10 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content of the dish: 290 kcal per 100 g.
  • Purpose: for dessert.
  • Cuisine: Tatar, Russian.

An oriental dessert made from corn sticks is a simple dish from the "guests on the doorstep" category... The sweetness is prepared quickly from the available ingredients, and the result is delicious and hearty dessert, which will appeal to both adults and children. This sweetness cannot be called oriental, but the roots of this dish are unambiguously Tatar.

Ingredients:

  • corn sticks- 300 g;
  • condensed milk - 4 tbsp. l .;
  • butter - 1 tbsp l .;
  • coconut flakes - 50 g.

Cooking method:

  1. Melt butter over low heat, add condensed milk. Do not bring the mixture to a boil.
  2. Pour corn sticks into a large bowl and coconut flakes... Pour the cream on top in a thin stream, while stirring the contents.
  3. Mix everything very quickly, otherwise the corn sticks will get wet and turn into porridge. For the same reason, it is not recommended to increase the amount of filling.
  4. Put the dessert in a slide and cool.

Video

Recipes for a real oriental dessert chak-chak for you in our selection - for tea. This honey sweetness will not leave anyone indifferent!

  • flour - 300 gr
  • eggs - 3 pcs.
  • vodka - 1.5 tbsp.
  • salt - 0.3 tsp
  • vegetable oil - 200 gr
  • syrup: honey - 3 tablespoons
  • sugar - 4 tablespoons

Cover the prepared dough with a dish.

We remove for a while, about 30 minutes, so that it infuses and swells.

When our dough has come up, we divide it into three equal parts. Now roll each part thinly, but no more than 2 mm.

Cut strips about two centimeters wide with a knife.

We take the tray. We spread the noodles on a towel.

Fill the noodles with the sweet - honey mass.

Mix everything carefully, try not to break it.

"Chak-chak" on a plate (hands must be wet). To avoid emptiness, press down a little.

Recipe 2: how to cook a real Tatar chak-chak

  • Flour - 500-600 g
  • Butter - 150 g
  • Sugar - 150 g
  • Eggs - 5 pcs.
  • Honey - 300 g
  • Fat for frying (vegetable oil) - 300-400 g

Combine eggs with sugar (30 g). Sugar gives the dough a warm golden color when it is fried.

Melt the butter in a water bath and cool slightly.

Add warm (not hot) melted butter to the eggs. Mix.

Sift the flour.

Add the sifted flour little by little to the dough. First add 500 g flour. Then, if the dough is not firm enough, add the rest of the flour.

Knead flour dough, butter, sugar and eggs. Dough for Tatar chak-chak but should be soft, but dense, so that it is comfortable to work with. Cover the dough and leave for 15 minutes.

Knead the dough with your hands into a layer 1 cm thick.Cut into strips 1-1.5 cm wide

Roll the flagella from the dough, about 0.5 cm in diameter. The flagella are quite long. For ease of rolling, they can be cut into several pieces.

Cut the flagella into 3-4 cm pieces, forming small sticks.

Heat oil in a cauldron, deep frying pan or heavy-bottomed saucepan. Dip the sticks into the boiling fat. Fry, stirring occasionally, until golden brown (2-3 minutes). Then remove the sticks from the fat.

Fry the rest of the dough in the same way. Add oil to the cauldron as needed.

To prepare honey caramel, pour honey into a saucepan, mix with the remaining sugar (120 g).

Bring the mixture to a boil over low heat. Cook, stirring occasionally, for 3-5 minutes. The sugar should dissolve, and the caramel itself should thicken slightly.

Transfer the sticks to a baking sheet or a wide dish and pour over the hot honey. Mix gently but thoroughly.

Place on a pyramid-shaped dish.

Serve Tatar chak-chak with tea and glazed fruits.

Recipe 3, step by step: delicious chak-chak with honey

Chak-chak is a traditional Tatar dessert. It is prepared on the basis of eggs, flour and honey. It is very, very simple to prepare it, the only difficulty may be kneading the dough, since it should turn out to be quite tight and elastic. And all other stages are as easy as shelling pears, much easier than sculpting homemade dumplings or dumplings.

  • eggs (fresh) - 3 pcs.
  • wheat flour (BC) - 300 g
  • vodka - 75 ml
  • salt - a pinch
  • honey - 4 tablespoons
  • sugar - 75 g

Beat the eggs with a fork, a pinch of salt and vodka.

Add the sifted flour.

Knead a tough, non-sticky dough and let it sit for 20 to 30 minutes.

Divide the dough into 3 equal parts, and then roll each of them into a very thin layer and cut into even strips 20 mm wide.

Mix honey with sugar and melt slightly. This will be the soaking syrup for the dessert.

Fold the fried strips into a wide dish with sides, pour over the hot syrup and stir quickly. Let the chak-chak cool down and serve with tea.

Recipe 4: delicious oriental dessert chak-chak (with photo)

This dessert is usually consumed with coffee or tea. Chak-chak is served either whole or cut into pieces.

  • Salt;
  • 4 eggs;
  • 300-400 grams of flour;
  • 150 grams of sugar;
  • 300-400 milliliters vegetable oil.

First, for dessert, you need to knead the dough. The eggs are mixed with a pinch of salt, flour is gradually introduced.

After the dough has become sufficiently steep, it is set aside for 20-30 minutes.

To prepare chak-chak, you should stock up on gauze in advance. It needs to be soaked in water and put into the freezer.

The "rested" dough is rolled out into a layer 2 millimeters thick.

Using a sharp knife, the dough is carefully cut into separate strips.

The next stage is very long and painstaking - each separate strip must be cut in such a way as to make small blocks.

The vegetable oil is heated in a saucepan or a heavy-bottomed saucepan. Pieces of dough are sent to the butter and lightly fried. Each batch that is started is fried for an average of two to three minutes. The dough should not burn or turn brown.

The removed pieces of dough are laid out on a paper towel in order to drain excess oil from them.

Sugar is mixed with honey and put on fire. The mixture is brought to a boil and then boiled a little.

The resulting syrup is mixed with the dough and mixed thoroughly.

Spread the prepared cheesecloth on a platter or deep plate. The dough with syrup is quickly laid out on cheesecloth.

On top of the dessert is covered with a plate, which is pressed tightly. After that, the structure is turned over, the gauze is removed. A home-made Tatar chak-chak can be absolutely any shape that can be given using gauze soaked in water. The most difficult thing in preparing such a dessert is two days, during which the dish must be infused.

Recipe 5: how to make chuck chuck at home in Tatar

  • Flour - 450g.
  • Eggs - 3 pcs.
  • Milk - 200g.
  • Sugar - 1 tsp
  • Salt - ½ tsp.
  • Honey - 300g.
  • Sugar - 200g.
  • Sunflower oil for deep frying

Take flour, eggs, butter, salt, sugar and milk. Knead the dough from the listed ingredients. Cover with a towel and let sit for 40 minutes.

When the specified time has elapsed, roll out the dough into one large sausage, divide it into small oblong pieces in the form of sticks. Take a deep fryer, if not, then any deep frying pan. Pour in a large amount of vegetable oil and heat. Fry chopped sticks until golden brown.

After preparing them, I advise you to fold the sticks on a paper towel to remove excess oil.

Cook the syrup in a separate cup of sugar and honey. Do not forget to stir it constantly, cook in this way for 15-20 minutes.

From the resulting sticks, form a pyramid, which pour the resulting syrup while it is still hot. After cooling down completely, our chuck chuck is ready!

Chak-chak- an ancient national dish of the Turkic peoples. Chak-chak is an oriental sweetness, before which no one will remain indifferent. Where I was born and raised, certain traditions are associated with chak-chak: no holiday is complete without chak-chak. And at the wedding ceremony, with the help of the chak-chak, they carry out certain rituals aimed at attracting wealth for the newlyweds.
Nowadays, cooking chak-chak is a good source of additional income, including during ... But not a single craftswoman making custom-made chak-chak will share its secret and subtleties of preparation.
Read the recipe for chak-chak, as the abiyks (Tatar grandmothers) used to do it.

Ingredients for chak-chak

  1. Selected chicken eggs fresh- 5 pieces. (so that they whisk well, you can first freeze them)
  2. Wheat baking flour top grade- 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 tablespoon
  8. Cooking fat - 1 tablespoon melted
  9. Odorless vegetable oil

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

For the syrup, you need natural honey and sugar.

How to cook chak-chak

  • Defrost the eggs, separate the yolks from the whites
  • Grind the yolks with sugar white (!)
  • Beat the whites with salt in a large container ( protein cream do not need to be made of them). Salt serves as a flavor enhancer, it sets off sweet taste chak-chaka.
  • Combine whites with yolks, add slaked soda, vodka, sour cream, not hot cooking oil, beat thoroughly again
  • IN egg mixture Slowly add the sifted flour, stirring with a spoon, like porridge (no blenders needed). The dough should be soft and elastic. The criterion for the readiness of the dough is that it should stop sticking to the table and to the hands.
  • Divide the dough into two parts, roll out 1 cm thick, not crushing too much. Cover the resulting cakes with some kind of dish and leave for 30 minutes.
  • Then cut them into strips 1x2 cm, roll the resulting tyshki in flour (chak-chak without honey is called tysh), shake and roll them in a sieve to smooth out the sharp edges obtained during cutting and get rid of excess flour.
  • Throw the blanks for the chak-chak into the 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 stack excess fat.

Mistakes when cooking chak-chak


Why is vodka added to chak-chak?

Vodka serves as a baking powder and preservative. Whiskey, cognac and so on are not suitable for chak-chak, they paint over the dough.

Getting started making syrup

Mix two hundred grams of honey with 100 g of granulated sugar, heat in a saucepan over low heat until boiling for 2-3 minutes.

Fill the chak-chak with syrup, form a pyramid with our hands dipped in water, let the chak-chak soak in the syrup, leaving it in the refrigerator overnight.
Using all the cooking tricks, you get a real, "correct" chak-chak. And very tasty, so tasty that often the tyshki go with a bang even before the preparation of the chak-chaka itself.

They eat a little chak-chak with tea. Translated from the Tatar chak-chak means "a little bit".
But it is often difficult to adhere to this rule, and chak-chak melts not only in the mouth, but also before our eyes.