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Tatar national dishes chak chak. The most delicious real Tatar “Chak-chak

Description

Eastern sweetness chak-chak outwardly it looks like a slide of small golden nuts. But in fact it is very tasty dish Tatar cuisine is prepared from flour, eggs and honey and deep-fried, due to which it gets a golden brown crust.

At home, you will cook chak-chak according to our step-by-step recipe with a photo in just 1.5 hours. Moreover, for this dish you will need a set of the simplest and most affordable products. Despite the lack of sophistication, we are sure that the Tatar-style chak-chak will definitely not disappoint you, because this sweetness just has a magical taste.

There is really nothing complicated in preparing chak-chak, and if you have any questions, step-by-step photos that accompany each stage of cooking will help you figure it out. So you won't have any difficulties. And very soon you will be able to personally appreciate the merits of the Tatar chak-chak with honey.

It's time to start cooking!

Ingredients


  • (500 g)

  • (5 pieces.)

  • (1/3 st.)

  • (1 tbsp. L.)

  • (1.5 tbsp.)

  • (700 ml for deep fat)

Cooking steps

    We put the ingredients for the chak-chak in the Tatar style on the table.

    Break 5 chicken eggs into a bowl and beat them with a mixer.

    When the eggs turn into a homogeneous foam, pour 1 large tbsp into them. l. cognac (or other strong alcoholic beverage), thanks to which the chak-chak will be crispy and aromatic.

    Sift through a sieve 500 g wheat flour, take about 2/3 of its volume and combine with an egg-brandy mixture.

    Knead a homogeneous dough without lumps.

    Continuing to stir (you can do it with your hands, but it is better to use a kneader), gradually add the remaining flour to the dough (you may need it a little less or more), achieving the consistency of a thick, viscous, but non-sticky plasticine. We form from it a semblance of a ball.

    Cut off small pieces from this ball and roll long thin "pasta" out of them.

    Since the dough does not contain water, it is difficult to work with, but possible.

    When the "macaroni" has rested for about 10 minutes, chop them finely with a sharp knife, crushed with flour. You should get "pimples" the size of pine nut(during frying, their volume will triple or even more).

    Pour 700 ml into a saucepan vegetable oil and set it to maximum fire. When the oil is hot, throw the first "pimp" there. If it hisses and swells, it means that the required temperature has been reached and you can start frying..

    Reduce the heat slightly and deep-fry our lumps of dough in portions.

    They should take on a pure yellow color with no brownish tint to ruin the whole thing.

    Remove the yellow balls from deep fat with a slotted spoon.

    Dry them on a paper towel.

    It is best to put the deep-fat balls into a container lined with tissue paper: they will drain there, and the towel will absorb excess fat.

    When all the balls are ready, take 1 ½ tbsp. honey, mix it with 1/3 tbsp. granulated sugar and put on the stove on the lowest heat or steam bath. The honey should thicken slightly and caramelize so it doesn't drip from the balls.

    Then dip the balls into thickened honey in small portions and put them in a flat dish, forming a slide (to make it easier, moisten your hands with water). In this form, we expose the chak-chak to the cold so that it freezes, and then serve it to the table with hot tea.

    Enjoy your tea!

Every nation has its own favorite dishes, festive and everyday, simple and complex. And sometimes, having visited a strange city and tried a new delicacy, I really want to repeat it at home. Today we will talk about one of these treats - a delicacy of the Turkic peoples, chak-chak.

The name of the dessert is translated from Tatar as "a little bit", and it is correctly pronounced "sek-sek". There are just an incredible amount of recipes for its preparation, and each housewife has her own zest, with which she will try to surprise those for whom she is cooking.

So, more recently, I met several interesting options this delicious dish on the blog of Tatiana Kashitsina "Caramel". And I also wanted to write an interesting article on this topic.

After all, every person living in Tatarstan, Kazakhstan, Uzbekistan, Tajikistan has a mother or grandmother who prepares a delicious honey treat. And I am no exception.

My grandmother, who lives in a Tatar village, prepared such a chak-chak, the taste and aroma of which I still remember, never after have I met such a deliciously prepared honey treat.

My attempts to find a variant of a dessert similar to Grandma's keep getting better. And I hope to be able to repeat it soon. Delicious honey product I got cooked different ways... And today I will share my experience with you, dear friends!

Despite the fact that this dish is considered Tatar, it has many varieties, it depends on the place of residence of the hostesses, their traditions and cooking characteristics.

There is a lot of controversy on this topic, so we will not talk about this in detail now. Be that as it may, it is mainly divided into two types - Tatar and Bashkir.


Tatar - is often baked at home, and sometimes we can find it in shops and souvenir shops. It looks like a thick short noodles about 5 mm in diameter and 2-3 cm long. Bashkir is more voluminous and reaches 1 cm in diameter and 3-5 cm in length.

Also much less common is a subspecies called baursak or tosh. The pieces of such a product are very large, can be as large as quail egg or even more. It all depends on the experience and professionalism of the hostess who prepared it.

Baursaks bake sweet and savory. Can cook them on yeast dough, or maybe on such as we will cook today. One of the real Tatar recipes is in our article today.

Chak-chak at home with honey - a delicious step-by-step recipe

Oddly enough, in order to prepare this delicious festive dish, you do not need any special products. Almost everything is in the kitchen of every housewife.

The main thing to remember is that the tastier and fresher your honey is, the tastier the treat will be. Although there are ways to prepare a treat without it. Some replace it with caramel when preparing sugar syrup. But we'll talk about this a little later.


So for the classic Tatar recipe we need:

  • flour - 2.5 cups
  • egg - 3 pieces
  • milk - 3 tablespoons
  • sugar - 1 tablespoon
  • salt - 1 tsp
  • soda - 0.5 tsp.
  • sugar - 5 tablespoons
  • honey - 4 tablespoons
  • water - 4 tablespoons

Preparation:

1. Break eggs into a bowl, salt and shake with a fork. Then add milk, water and sugar to the mixture. You can also stir with a fork.


Some housewives believe that milk is not added in the traditional version. To this we can say that how many people, so many opinions. And today our task is to consider the largest possible number of different options.

2. Sift the flour into a separate bowl, it is even better to do it twice. Thus, we will saturate it with oxygen molecules and the treat will turn out to be more airy.

3. Set aside about a glass of flour. In the middle of the remaining one - make a hole and pour the resulting egg mixture... Also shake at first with a fork, and then continue kneading with your hands. The delayed flour can be added gradually, or you can pour it on the table, put the resulting mass on it and continue kneading on the working surface.


This procedure will allow you not to pour the flour, and you can control its amount.

The finished dough should be quite firm and tough.

4. Wrap the dough in plastic wrap and leave on the kitchen table for 30 minutes. During this time, the mass will become softer and more pliable, it will become convenient to work with it.


5. Cut the dough that comes up into two or three pieces. It will be more convenient to roll small parts on the work surface of the table. Leave one of the parts, and remove the others under the film, so that the dough does not become aired and coarse.

6. Put the left piece on the table and carefully roll it out with a rolling pin to a thickness of about 2-3 mm. If the dough rolls out well and does not stick to the table, then do not add flour any more. If, when you lift one of the edges, you find that it stuck, then flour must be added.


7. Lightly sprinkle the top with flour and rub it with your hands. This must be done so that the "noodles" do not stick to each other when cutting.

8. Next, the most interesting work awaits us. You need to cut the dough into thin strips 0.5 cm wide and about 3.5 - 4 cm long. You can do this with a special knife for cutting noodles, or pizza, or you can do it with an ordinary sharp knife.


In general, you can adjust the size of "noodles" yourself. There are ways where it is cut generally small, with a side of no more than 1.5 cm, and 3-4 mm thick, but there is also a so-called large chak-chak. We will talk about it below.

For the convenience of cutting, you can cut off the uneven rounded edges, cut off one strip, and then, applying it as a yardstick, cut off all the rest. Cut the cut edges into pieces of about the same size as the rest.


To prevent the finished products from sticking together, it is better to shake them slightly, and then fold them on the widest possible surface, sprinkled with flour.


9. When all the dough is cut, take a saucepan, pour sunflower oil into it and warm it up well.

This is an important step. If the butter is not hot enough and the dough does not immediately begin to bubble, you will get solid buttery products, but not an airy blank for our treat.

You can check the readiness of the oil by throwing one of the prepared noodles. If bubbles immediately form around it, then the oil has warmed up.

10. Put the "noodles" in the butter in small batches so that they do not stick together. You also need to stir it with a slotted spoon so that it browns evenly on all sides.


7. When each stick turns golden yellow and grows in size, the blanks can be removed. It is best to place them in a colander to drain off excess oil. Alternatively, you can place the sticks on a layer of paper towels.


So we have to deep-fry them all.


9. When all the sugar is dissolved, pour the syrup into a saucepan, or a large bowl with preforms, while stirring the contents with a spoon. This is done to ensure that the treat is evenly sweet.


10. When the future honey delicacy is mixed, you can put it on a dish, which many housewives slightly moisten with water.

It is better to lay out ruddy sweet sticks in parts, crushing each laid out piece with your hands. By the way, it is also better to moisten your hands with water before starting the procedure.


Then let the treat cool down, cut into pieces and you can enjoy its taste!

Homemade vodka recipe

Some housewives like to add vodka to their baked goods. It is believed that it becomes crisper and fluffier when it is fried. Chak-chak is no exception. Let's take a look at how to prepare it in this combination.


Sesame seeds can be added for extra flavor. By the way, additives can be anything: you can add poppy seeds, any nuts, dried fruits, candied fruits to the recipe. If you follow the real Tatar traditions, then it should be nuts or dried fruits. But you can of course add what you like. So,

For the test we need:

  • eggs - 5 pcs.
  • salt - 0.5 tsp
  • vodka - 20 ml
  • water - 30 ml
  • flour - 420 gr

For syrup:

  • honey - 300 gr
  • sugar - 200 gr
  • sesame

Or, instead of sesame seeds, you can prepare walnuts for decoration.

Preparation:

1. Break 5 eggs into a deep bowl and beat gently with a fork or whisk.


Add salt, water and vodka there, mix thoroughly with a whisk or fork.


2. Pour sifted flour into the mixture and knead the dough. While this works, you can stir with a spoon, and then put the mass on a table sprinkled with flour and continue kneading there.

However, it is not necessary to clog it with flour much. It should be soft and slightly sticky to your hands.

3. When you have achieved the desired consistency, cover it with a bowl to protect it from chapping, and leave to "stand" for 10 minutes. During this time, it will infuse and become even more elastic and pliable. When you press on it with your fingers, there will be a clear mark from them.


4. Divide the rested dough into 4 equal "koloboks".


Send three of them back under the bowl, and roll one out with a rolling pin on a floured table. Roll out as thin as possible. Then dust the top surface with flour and cut the layer into two equal halves.


5. Fold one half in the same way as shown in the photo.


Then cut into thin strips. The ones that ever did homemade noodles, this process will not be difficult. The thinner the straws are, the tastier the dessert will be.


6. To prevent the "noodles" from sticking to each other, they must be slightly loosened with your hands, simply lifting them up and dropping them down. At the same time, as it were, shake them slightly.


Do the same with the second half of the workpiece. And also with the remaining three "koloboks".

7. Now we need to brown the straw. To do this, heat up sunflower oil in a saucepan and send our products there. Fry until golden brown, stirring constantly.

Since the straws are very thin, they will fry pretty quickly. It should be immediately removed with a slotted spoon and laid out either on a layer of paper towels, or thrown in a colander. This must be done in order for the excess oil to glass.


8. Prepare the syrup. To do this, mix honey, sugar and melt the mixture over low heat. After boiling, cook for 15 minutes also over low heat.


If you like a slightly sour taste, then you can add a pinch of citric acid at the end of cooking.

9. Pour the syrup over the prepared straws, add the sesame seeds and mix with a slotted spoon.


10. Prepare a dish and put the resulting mass on it. Form a small hill, having previously moistened your hands with water, so honey will not stick to them.


Put the kettle on! And call your family to the table. Delicious treat ready and you can enjoy its taste!

Large baursak in Tatar

This kind of treat will take a little more experience and courage, but the result will exceed all your expectations! Some people call this kind of delicacy baursak, which again depends on the traditions and the area where it was made. It contains less honey and more sugar.

It is usually prepared for a Tatar wedding or a wedding ceremony - nikahs, presented to dear guests and presented as a present. Its secret lies in the splendor of the dough itself, it turns out to be so large that the treat is not cut, but eaten by hand!


And most importantly - this recipe is real - Tatar

We need:

  • eggs - 4 pcs
  • flour - 200 gr
  • vinegar - 1/4 tsp
  • soda - 1/4 tsp
  • sugar - 1 glass
  • honey - 2 tablespoons

Preparation:

1. First you need to beat the eggs. This should be done for a long time, until the foam is white. Our grandmother used to say that it is best to do everything with your hands. Therefore, some even today, having many helpers in the kitchen, keeping the traditions, beat eggs with a whisk. It can take up to 10 minutes in time.


2. When the mass turns white, extinguish the soda in a spoon and pour it there, then mix.

3. Sift the flour directly into the egg mass. Many do it even twice.


It is imperative to sift, otherwise the dough will turn out to be wrong. This recipe is based on airiness. Namely, this procedure saturates the product with oxygen particles, which allows you to get the desired result.

We immediately mix the dough with our hands, carefully trying to inject air into it. It should be very soft and easy to stretch.



5. We cut each part with a knife into pieces, first along, about two fingers thick, and then each of the strips already into pieces about one and a half centimeters wide. To prevent the knife from sticking, you need to dip it in flour.


This is what the "correct" dough looks like. Inside, it remained liquid, and on top it was covered with a thin layer of flour.

However, many cut in other ways as well. For example, roll out long sausages and cut them into pieces of the desired size.


Or they roll a layer 0.5 cm thick, and for a large honey treats slightly thicker, and then cut into strips, which in turn are cut into pieces of the desired length.


But it is the first proposed method that is considered correct. The dough should remain slightly liquid inside.

6. Pour oil into a skillet with high sides or a saucepan with a thick bottom. You will need a lot of it, at least 500 ml. We will need it hot, so first we warm it up. At this stage, some housewives add water to the oil. Very little. It allows the baursaks not to burst when baking.

If you use this trick, add water while the oil is lukewarm. Otherwise, in a hot state, it will "shoot" drops throughout the kitchen, and can inadvertently get on the skin, thereby causing a burn.

You can check if the butter is warmed up by dipping a piece of dough into it. If bubbles have formed around it, which immediately push it out, then you can send the first batch to it. Do not spread too much, otherwise it will be difficult for the blanks to fry evenly.


6. During frying, the workpieces will quickly grow in size and acquire a pleasant golden hue. As soon as you saw that the color matches, immediately take out the products with a slotted spoon.

In order for baursaks not to turn out to be very greasy, they can be thrown in a colander, or laid out on paper towels, which, in principle, is more preferable.


7. Fry all subsequent batches in this way. If you do this by adding water, then for each new injection, the oil must be cooled to a warm state, and only after that pour in two or three tablespoons.

With each subsequent batch, more and more foam will form on the surface of the oil. Do not be alarmed, this is from agony. But do not forget about this and take high-rimmed frying pans.

8. It's time to cook the sweet sugar mass. To do this, melt the sugar in water and then add honey there. The syrup should be thick when it cools. You can check this by dropping it onto a plate. If the drop does not drain after cooling, then it is ready.

9. Put all the fried blanks in a large bowl and pour over the prepared syrup.


10, Mix thoroughly, taking care not to damage the integrity of the workpieces. Then lay it out piece by piece, neatly, brick by brick, and let cool. There are a lot of ways of laying out, each housewife tries to make it her own, different from others.


And for the holiday they create the most real culinary masterpieces, using dried fruits, nuts, chocolate, flowers from mastic for decoration.


Our delicacy is ready. You can invite guests and treat them to a delicious, beautiful dish!

Chak-chak without honey on invert syrup

Undoubtedly, this delicacy will appeal to many, among whom, unfortunately, there may be allergy sufferers who should not use honey.


For this occasion, we have prepared for you a recipe for a wonderful delicacy based on sugar (invert) syrup. Believe me, it turns out to be just as tasty and aromatic.

We need:

  • eggs - 2 pcs
  • flour - 300 gr

For syrup:

  • sugar - 1 glass
  • water - 0.5 cups
  • citric acid - 0.5 tsp
  • soda - 0.5 tsp

You can also make a version without syrup, with condensed milk.

Preparation:

1. Take flour, eggs and knead the hard dough. Neither sugar, nor salt, nor water, we will not add here. This will make the dessert very crispy. The kneaded dough should be quite thick and firm.


2. Put it under a bowl and let it rest for 15 minutes on the kitchen table.

3. At this time, prepare the syrup. Pour sugar into the water, mix and cook until it completely dissolves and boils. As soon as bubbles appear on the surface, add citric acid... She will give pleasant light sour syrup. Simmer for 15 minutes. Stir the mixture periodically with a wooden spatula.

After this time, add baking soda to neutralize the acid. Cook for a couple more minutes, and the gas can be turned off.


The syrup prepared in this way is called invert; it has wide application in cooking.

4. Divide the dough into two equal parts, send one of them again under the bowl, and roll the other out. We will need a very thin layer, about 2 - 3 mm thick. The dough rolls out perfectly, does not break and does not require additional flour.

And that's just fine. This means that when frying, it will not burn.

5. Now you need to give the dough the opportunity to lie down a little on the table to dry the surface. This will prevent the cut straws from sticking to each other.

6. First cut the dough into strips, after which each of them, in turn, into small "noodles".


7. Heat oil in a saucepan or saucepan, it should warm up well. Send the first batch of blanks to it. Do not put a lot so that they brown evenly. Remember to stir them with a slotted spoon when frying.

And as soon as they acquire the desired golden color, immediately get it. This will happen pretty quickly. Depending on the power of the fire, this can take from 1.5 to 2 minutes.


You can lay them out on a layer of paper towels, or put them in a colander. Although you can leave it just like that.

You don't have to worry about the fat content, the dough is very dense, so the oil is simply not absorbed inside.

8. Put all the fried pieces into two bowls. Today I decided to cook two options: one with syrup, and the other with condensed milk. Therefore, we pour one, respectively, into one bowl, and another into another. Stir the mixture and place on flat plates, pressing lightly with your hands.

Both are delicious. Try it, you won't regret it!

A step-by-step recipe for a delicious honey treat without vodka

Among the lovers of our today's "yummy" there are also those who love the store-bought chak-chak, with thin, tightly stuck together "macaroni". We offer you just such an option.

Moreover, this method of preparation is without vodka. Not everyone wants to see her in their baked goods!

For the test we need:

  • eggs - 10 pcs.
  • slaked soda - 2 tsp
  • flour - 800 gr

For syrup:

  • honey - 300 gr
  • sugar - 100 gr

This amount will make three plates of treats. Therefore, if there is a lot of this, reduce the amount of ingredients by half.

Preparation:

We will cook the dough in a food processor.

1. Break all 10 eggs into the bowl of the machine. Quench the baking soda with vinegar, shake and pour the mixture into the eggs.


2. Add flour and start kneading the dough.


It will turn out to be quite soft and sticky, but don't be intimidated by that. It is from this dough that a real Tatar chak-chak is prepared.


3. Sprinkle a small amount of flour on the work surface and put our sticky mass on it. Wrinkle it with your hands, and it will immediately acquire the desired consistency. Leave the dough under a bowl to rest and brew.

4. We leave it to rest, covering it with a bowl or towel. And after 15 minutes, we see that it has become elastic and smooth.


5. Now we need to divide it into three roughly equal parts. Put two of them back under the bowl. And roll the rest on a table into a layer about 3 mm thick. Then sprinkle it thoroughly with flour and cut into long strips, and then into small "noodles".

To make it easier to cut the strips into small pieces, you can stack them on top of each other. If they stick together, you haven't floured enough.


6. Put the cut straws on a tray or board, they should rest for about an hour to dry well. Remember to dust them well with flour so they don't stick together.

7. While they are resting, prepare the syrup. To do this, mix honey with sugar and heat it on the stove. Ideally, of course, it is better to melt honey at room temperature in advance, but if there is no time, you can heat it up, but in no case bring it to a boil.

8. Fry the finished workpieces in small batches. If you have a deep fat fryer, you can use it. When ready, place them in a large bowl.


When everything is fried, pour over the syrup. If it seems to you that it was not enough, you can make another portion, it will not get worse for sure!


9. Place the sweet little sticks in a flat plate, forming a slide. It is more convenient to do this with hands soaked in water.


You can add nuts or seeds if desired. The classic version are walnuts.

Try it, it turns out very tasty! You will definitely like it!

Sweet treat with condensed milk like brushwood

This dish, of course, can hardly be called chak-chak, nevertheless such a recipe exists. He is loved, cooked, and those who do not eat honey are especially happy for him.

And it looks more like brushwood. Especially if you do not mix it with condensed milk, but simply sprinkle it with powdered sugar, this is what we will get in the end.


And so I decided to include it in today's selection of recipes as well. Moreover, the preparation of the dough is the same as that of the famous Tatar treat. The only thing is that flour should still be introduced by eye, its approximate value is given in the ingredients.

We need:

  • flour - about 300 gr (generally by eye)
  • egg - 2 pieces
  • water - 0.5 cups
  • salt - 0.5 tsp
  • condensed milk - 0.5 cans

To decorate coconut flakes and ground nuts.

Preparation:

1. Break eggs into a bowl, add salt and stir. Pour in water and shake the mixture again, you can do this with a fork, or you can use a whisk.


2. Sift the flour to oxygenate it and gradually introduce it into the mixture. First, stir with a spatula in a bowl, and then continue kneading with your hands on a table sprinkled with flour.

The finished dough should not turn out to be steep, the less flour it contains, the more airy the finished product will turn out. Therefore, as soon as it starts to lag behind the hands during kneading, then it's time to finish. Moreover, it still has to be infused with us. To do this, cover the bowl with the dough with cling film and leave for 15 minutes.


3. Divide the dough into two parts. Put one in a bowl and cover it, and roll the other out on the table, as thin as possible. Cut a thin layer with a regular knife or pizza knife, first into long, rather narrow strips.


And then cut them in the form of noodles, or like ours in the form of a small square.


4. Heat the oil in a deep saucepan or cauldron and fry the blanks on it until golden brown. It is better to fry them in small portions. Throw in a colander to let the oil glass.


5. Then place the squares in a bowl and cover them with condensed milk. Stir gently and place on a plate in the form of a pea.


Sprinkle with chopped nuts and coconut. Serve and enjoy!

In the same way, corn sticks are poured with condensed milk, then crushing them with your hands to form a pea. And it turns out also delicious dessert... Especially in this way little kids love to cook treats for tea.

Video on how to cook a large Bashkir chak-chak

As mentioned above, sweet oriental treats are also prepared in Bashkiria. And here's one of the options. If you look at it, then it does not differ much from the Tatar delicacy. If there is such a difference, then it can be found in the size of the blanks.

See how big the ingredients are.

But in any case, in this video you can watch the step-by-step recipe itself, which is shown from A to Z. And if you did not quite understand something in the description of today's options, then here you can see everything with your own eyes.

Calorie content, benefits and harms of a sweet dessert

Most likely, the main benefit of this dessert is its beautiful appearance and taste. When you eat it, you always feel real pleasure! And how could it be otherwise, a sweet sunny treat invariably cheers you up and causes a kind smile.

If we talk about the essence of the issue, then in almost all methods of preparation we have used honey today. And if you paid attention, then you didn't really try to heat it up. After all, the benefits of this product can hardly be overestimated!

It is he who gives sweetness to everyone useful properties, vitamins and minerals, antibacterial and antioxidant properties.


This dessert is harmful to people with acute stomach diseases, diabetics and allergy sufferers. And, of course, do not forget that any product in large quantities can cause allergies. But if you do not forget about the measure, then tea drinking will be very pleasant.

And if someone counts calories before eating a product, then the calorie content of this is 363.2 kcal, the energy value BZHU - 9% \ 5% \ 46%.

That's it, dear friends! And who cares, quite a bit of history.

According to legend, the chak-chak was created by the wife of a poor shepherd, when the khan of Bulgaria threw a cry for the best treat in his khanate. He ordered that this should be a dish that can be easily prepared and stored for a long time, so that it is hearty and nutritious, festive and beautiful.


Of course, this is just a legend, and where the history of this dish came from is difficult to determine today, but the fact that this sweetness has become a symbol of the hospitality of the entire Turkic people is absolutely certain.

Therefore, be sure to cook this dish! Please yourself, your loved ones and friends with it. Recipes for its preparation today - for every taste!

Bon Appetit!

Hello! Today I want to tell you about my favorite delicacy since childhood - chak-chak. This is such an oriental sweetness made 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 just 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, but we have always been ordered this very 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 eat. 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 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 crispy 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 into it. sunflower oil... 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 throw 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. Into a glass with cold water drip a drop of syrup. 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 place 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!


I even know that many manage to cook such pastries from puff pastry in the oven, or from custard, it turns out dietary option... There are a lot of cooking methods, as always, let's talk today about the most common ones, about those that absolutely everyone knows about.

These creations, by the way, will help you out for any occasion, I sometimes do on New Year, on March 8 or birthday, and why not.

Well, well, I think that everyone guessed what I'm talking about ?! And the Tatar dish is chak-chak. Who knows how the Tatar chak-chak differs from the Bashkir one, have you ever thought about it? Write your comments and reviews below. And of course another question arises, whose national dish is it? For me, I have already answered this question, but what do you think?

Interesting! In Tajikistan, it sounds like, kaleve, in Kazakhstan - sheek-shek

This is the traditional classic and the most proven, one of the best options which I tried and did. I suggest using this step by step instructions with photo.

We need:


Cooking method:

1. So, how to make a dough for chak-chak? Do not think that this lesson is very difficult, in fact, if you cook at home, and even to your loved ones, then you will certainly succeed, the main thing is to adhere to the cooking steps that are given in this article. The very first action is to beat the eggs with a mixer, you should get foam.


2. How to make the chak-chak crispy and very light? To do this, first of all, add an alcoholic drink "under the degree", I mean any alcohol, usually I take cognac or vodka. You need literally 1-1.5 tbsp for 5 eggs, pour it in a thin stream to the beaten eggs.


3. Now take all the flour and be sure to sift it through a sieve.

Important! If you do not sift the flour through a sieve, then it will not be saturated with oxygen, this will affect the taste characteristics of this oriental sweetness.


Stir in the beaten eggs gradually.

4. If you see that the dough is runny, add more flour. You should get a homogeneous consistency, without any lumps and inclusions. Roll into a ball and rest for a couple of minutes (10-15 minutes). Next, make these funny sausages or flagella. Do this procedure manually.

Of course, it will be difficult to ride, but if you have a desire, then the result will not be long in coming, you will succeed. It is difficult to roll out, because the dough in this version is without water.


5. Then cut each strip into small pieces, crumbs. How does it look original ?! As if seeds, they should be that size. When frying, they will increase by almost three.


6. Next, pour vegetable oil into a saucepan and heat well. How to check if the oil is ready for frying? You need to throw any piece of dough and if you see that it hisses, then you can throw the whole portion.


7. As soon as you see that the lumps have begun to turn yellow, immediately remove them with a slotted spoon. Then throw in the next portion, so until everything is overcooked.

Important! First, heat the stewpan with oil well, and then reduce the heat.


8. Well, here they are handsome, delicious, put them on paper towels to remove excess fat.


9. Now make the most delicious and sweet, this is a special sauce-pouring. Add sugar to the honey and put on the stove, stir and cook until you see that the honey has become thick, that is, it resembles stretching caramel.

Important! This should be done undoubtedly over low heat.


10. The next and last step is dipping. Each such small ball needs to be dipped in caramelized honey, and then form such a beautiful slide, it reminds "Anthill" only it is edible and tasty. 🙂

Important! Put the ready-made chak-chak in the refrigerator for several hours, or better overnight. Yes, a test, it’s hard to resist it, and even the whole night.

Serve with any hot beverage, best with green tea or coffee. Bon Appetit!


I found this video on the YouTube channel, maybe it will help someone:

Recipe for large Tatar chak-chak with honey

Such an airy and light dessert will truly fall in love with any sweet tooth, for example, if you cook for children or for a child, then there will be a lot of joy and delight, and if you decorate it beautifully. What kind of decoration are you doing, write your reviews and comments !?

I propose to cook this extraordinary sweet dish at home in Tatar style.

We need:

  • wheat flour - 2 tbsp.
  • chicken egg - 2 pcs.
  • sugar - 50 g
  • honey - 0.3 tbsp.
  • butter - 10 g
  • vegetable oil - 100 g
  • milk - 40 g
  • salt - a pinch

Cooking method:

1. Take a special bowl for a mixer and break the eggs into it, separating the yolks from the whites, it is best to keep them cold, just from the refrigerator, add salt. Begin to beat the yolk mass with sugar using a mixer. Then add butter room temperature.


2. Whisk the whites in another container until they become thick foam, such as shown in this picture:



4. The most laborious process is rolling the dough into thin plates, because it turns out to be rather tight and not very elastic.

Important! After kneading, set the dough for chak-chak to stand for twenty to thirty minutes to the side, distance.

Now roll it with a rolling pin into a large thin cake, so that the table is perfectly clean and dry, sprinkled with flour. Next, cut into long rectangles.


5. And then chop it like this, as shown here, they should turn out to be about 2-3 cm in length:


6. It turned out funny caterpillars, which will need to be fried in a well-heated saucepan with vegetable oil. Or, as they say, deep-fry them. Remove excess grease with dry paper towels.


7. Form in the form of a slide, for this each "worm" must be dipped in the prepared syrup. How to pour? Bring honey and sugar to a boil and cook for 2-3 minutes, and then let cool slightly.

Shape it into such a huge cake, decorate with raisins and nuts as you wish. Let it steep in the refrigerator, and then invite your guests to tasting the chak-chak that melts in your mouth. Once I ate just that at a wedding, can you imagine ?! Delicious discoveries to you!


Cooking chak-chak quickly without vodka

Bashkir chak-chak with vodka

We need:

For the test:

  • egg - 2 pcs.
  • butter - 32 g
  • sugar - 1 tbsp
  • salt - a pinch
  • flour - 2 tbsp.
  • vodka - 1 tablespoon

For frying:

  • vegetable oil - 0.5-0.7 tbsp.

Syrup:

  • honey - 2 tablespoons
  • sugar - 1 tbsp

Cooking method:

1. How to make dough for chak-chak, what is it made of and how? Take fresh from the refrigerator chicken eggs, separate the yolks from the whites. Now beat the yolks with granulated sugar and butter with a mixer. Whip the whites in another container with salt until foam forms.

Important! Do not keep the eggs warm, otherwise they will beat badly, you need to whip immediately after taking them out of the refrigerator.


2. Mix the egg-protein mixture in one bowl, and add a little flour, literally 2-3 tablespoons. Now add vodka to the ingredients. It can be prepared without vodka, but the effect will be completely different, there will be no airiness and crunch. Stir, add the remaining flour and knead the dough. It should remind you of the texture of dumplings or dumplings.

Important! Remove the dough to stand "rest", cover it with a towel.


3. After that, divide this dough lump into 2 parts, and roll out thin sheets from each, which you can cut arbitrarily in any shape convenient for you. For example, in the form of squares, diamonds, or rectangles. The thickness should be about 5 mm, no more.


4. Now deep-fry them, heat the refined vegetable oil well. Use a slotted spoon to remove these things and place them on a paper towel to drain all the fat.


Important! Remember, do not throw too many pieces of dough into the butter, because it increases 2-3 times.

5. The honey-sugar syrup will need to be boiled in a small saucepan, mixing all the ingredients together. Boil for 3-4 minutes.

Important! As soon as the sweet mixture boils, you will see a white foam that will need to be removed.


6. Now pour the syrup over the finished fried bites. Sculpt a pea, you can have balls or a big one huge ball, herringbone, here is your flight of fancy and decorate with chocolate chips or coconut. Wow, what a delicious, fragrant chak-chak is ready for an afternoon snack, or for any holiday, celebration, or maybe you do this for a party in the form of a dessert? 😛

Interesting! You can make the filling not sweet, but salty or, for example, garlic. How do you like this idea? My niece likes to use this option.

Important! You can cook without honey at all, based on sugar alone, you just get a sweet caramelized liquid.


Important! What if the chak-chak is dry? The answer is quite simple, follow all the instructions and you will never have such a problem. Chak-chak, then it will be crispy and never hard. In general, this arises because, most likely, you added water to the dough and kneaded it not cool, but with a soft consistency.

Of course, if it has become hard (if you did something wrong) and how then to soften it, probably in no way, just cook a new one, and chew this one faster.

The tastiest and easiest chak-chak

Making such a cake with your own hands is very simple and quick, and most importantly, this option is not expensive in terms of money.

Chak-chak made of corn sticks and toffee heap

Of course, this is a similarity, an analogue, but it is also very tasty, and most importantly, it is quick and easy to cook without baking and troubles. No need to have nicknames culinary tricks and the knowledge to make this dessert. The main thing is to stock up the right products by the list.

We need:

  • corn sticks - 200 g
  • toffee "Kis-kis" -0.5 kg
  • butter - 150-180 g

Cooking method:

1. Open the package corn sticks, if the sticks are very large, then cut them into several pieces with a knife.


2. Then remove the candy wrappers from the butterscotch. Add butter to them and melt this whole thing on the stove.

Important! Place the container with food on the smallest heat. And do not forget to stir constantly, otherwise everything will burn. Stir until you see an even, homogeneous mixture.


3. After dissolving the butterscotch sticks, immediately dip the sticks into this sweet solution and stir. Put everything immediately on a plate of any shape, as the toffee mass quickly hardens.

Important! Using a tablespoon and your hands, press the chopsticks closer together in the morning. It will turn out to be a real lazy "Anthill".


Such a cake will delight your whole family, even if there is no reason for someone to have an important event. Just prepare it for tea or any friendly gatherings. 🙂

Delicious treat made from corn sticks and condensed milk

To diversify today's note, I suggest you make a chak-chak in the form of cakes or cookies, I use this simple, uncomplicated easy and one of the most tasty options species.

By the way, whoever has children can cook this gourmet together with them. The main thing is to make sure that the sticks do not disappear from the table right into the tummy. 🙂

We need:

  • corn sticks - 150 g
  • butter - 170 g
  • boiled condensed milk - 1 can
  • nuts, coconut for decoration

Cooking method:

1. Condensed milk is boiled, and not ordinary, whip with butter using a mixer.

Important! If you do not have a mixer, then you can whisk it by hand, this is not critical, it will take much longer to cook.


Important! I used vanilla sticks, so the taste of vanilla will appear, if yours are just sweet, you can add vanilla. You can take sticks with any other taste of your choice.


3. Let stand for about five minutes in a bowl, so that the sticks are well saturated. And then take a deep container, wrap it in a cellophane bag or foil and pour out the ingredients. Put in the refrigerator to set, after which you will get a cake if you turn the bowl over, and the bag (remove the foil).


4. But since we are preparing cookies, we will just need to put the sticks in a large bag. And with your hands to form just such a sausage, a loaf, you can say. Send it to the freezer for half an hour, and then take it out, remove the bag.


5. And this is what you get, such a fragrant and interesting variant is ready for your table in just 5 minutes. Cut into pieces. Garnish with berries, nuts, or coconut.


Chak-chak straws like brushwood

Well, this option is somewhat similar to brushwood, by the way, have you seen my note on this topic ?! I strongly advise you to take a look, you will find very cool and quick ways this baking:

We need:

  • egg - 4 pcs.
  • salt - a pinch
  • general-purpose flour - 300-400 g
  • sugar - 140 g
  • vegetable oil for deep fat - 450 ml

Cooking method:

1. Pour flour in a heap, this was done in the old days, and now it is done by professionals, chefs. Pour in the egg and salt. Something like this, as shown:


2. The dough will turn out steep, as it should be, put it covered with a towel to the side to "rest".


3. And then roll it into a thin large circle, cut into strips, straws, and then into thin twigs. The thickness should be only 2-3 cm, so you have to try and, as they say, sweat.

Important! While you are doing this, take a cheesecloth and moisten it with water, put it in the freezer.


4. Take a frying pan or saucepan, pour vegetable oil and heat to the limit. Fry the plastics until a pleasant yellowish hue, then remove with a slotted spoon. Cooking time is about 3-4 minutes. All fried pieces will need to be dipped in a towel to remove all excess liquid-fat.

Important! Must have kitchen utensils the bottom is thick, so find one like this.


5. Sugar-honey syrup is prepared in this way, mix sugar with honey and put on low heat to simmer. After boiling, remove the foam. Cook for 2-3 minutes after boiling.


6. Dip all pieces in syrup and then place them on ice-cold gauze. Then turn the plate over, the dessert will fall out easily. Let the sweet dish brew for 1-2 days in the refrigerator. Bon Appetit!


That's all for me, such a sweet note turned out. I wish you delicious discoveries and Have a good mood and a sea of ​​positive! See you, bye, bye!

Chak-chak is a real honey slide! This is a delicious Tatar dessert that resembles a bunch of golden nuts. Each piece of crispy dough is "dressed" in a honey shirt. The dessert is actually very tasty, aromatic and beautiful. It keeps well for several days, but tastes best when fresh.

Here are the best step-by-step recipes for chak-chak with photos and the most detailed descriptions stages of preparation.

Chak-chak - general cooking principles

The dough for oriental sweetness is always prepared on eggs, this is the main ingredient. Sugar is not added to it, as are additional fats, but alcohol is often present. It can be cognac, vodka or another drink with a strength of at least 40 degrees. Due to its addition, small balls, of which the dessert actually consists, are crispy, porous. But sometimes other versions of the test are used, for example, in milk. This can also be done, especially if there is no vodka. The dough is kneaded quite steeply, balls, straws or sticks are formed from it.

How can you shape the dough for chak-chak:

1.With rolling. A piece of dough is rolled into a layer with a rolling pin, noodles are cut. Then it is cut across into small pieces or sticks, depending on the desired shape.

2. From flagella. The dough is divided into several parts and long sausages, or flagella, are rolled out of small pieces. As in the first version, they are cut across into pieces of the desired shape and size.

3. Balls. You can pinch off small pieces, roll balls with your palms. But this method is rarely used, as it is rather laborious and takes a lot of time.

Chak-chak is always deep-fried. There is no need to save oil on it, the pieces of dough should float freely. It is convenient to use not a frying pan, but a stewpan for frying, it is even better to take a cauldron. Since its walls are thick, the heat will be evenly distributed.

Fried dough pieces are combined with syrup. It is made from honey and granulated sugar. The ingredients just warm up, you don't need to cook anything for a long time, but the sugar should completely dissolve. Glazed balls or sticks are laid out in a slide on a plate.

Classic Tatar chak-chak: a step-by-step recipe with a photo (on cognac)

In that step by step recipe from the photo, the chak-chak is prepared with the addition of cognac. But you can also use regular vodka or even moonshine. It is advisable to knead the dough in advance so that it has time to lie down.

Ingredients

500 grams of flour;

Five eggs;

A spoonful of brandy;

1.5 cups of any honey;

70 grams of granulated sugar;

600-700 ml of refined oil.

Preparation

1. We take a bowl convenient for kneading dough, break eggs into it, add cognac at once. Beat with a whisk for a couple of minutes until smooth.

2. The flour must be sieved, otherwise lumps may form in the egg mass. We fall asleep, but not all. At first, 2/3 of the total mass is enough, we begin to knead the dough in a bowl, then transfer it to a table sprinkled with flour. Add flour until the dough is a pleasant consistency. From above it will be a little rough, not smooth, this is normal.

3. Let the dough lie on the table. Cover with a piece of film or simply turn over the bowl in which you were kneading.

4. Pour the deep-fat oil into a convenient container. We prepare a slotted spoon, spread paper on a baking sheet or just on the countertop, take out the fried things on it, then transfer to a bowl.

5. We take out the egg dough. We roll out a cake from it, cut into long noodles, no more than five millimeters wide, it is better to make it smaller. Cut into pieces. Or we form flagella, you can roll balls. The above described in detail the features of these methods of formation.

6. Heat the deep fat, but not until it is smoky. First, dip one piece of dough into the butter to check the temperature. If bubbles appear around it, the ball inflates and begins to brown, then you can start frying. But you need to get this piece so that it does not burn.

7. Throw a handful of cooked balls into deep fat, fry until golden brown. No need to strive golden brown, it can spoil the taste of chak-chak. The base should have a golden wheat hue.

8. Take out the balls with a slotted spoon, shaking off excess oil.

9. Throw in a new batch, prepare the chak-chak until the dough runs out.

10. Put honey in a saucepan, add granulated sugar to it, put it on the stove and melt it. Sometimes they are heated in a water bath. But it's easier to do it on the stove, there is not much difference. After dissolving, remove the honey mixture from the heat.

11. Now you need to cover the balls with the prepared syrup. Either we moisten each one, or pour the whole mass with honey in a bowl at once, stir.

12. Put the honey chak-chak on a plate in a heap. Let the dessert stand a little so that it "grabs". When serving, the dessert is sliced, but you can serve it like this and separate with a fork.

Nut chak-chak: a step-by-step recipe with a photo

A step-by-step recipe with a photo of nut chak-chak. This dessert will have an extraordinary aroma. It is better to use walnuts, they are ideally combined with honey. Here are the proportions for the preparation of a small dessert, if necessary, the amount of products must be proportionally increased.

Ingredients

150 g flour;

1 tbsp. l. vodka;

3 tbsp. l. honey;

2 tbsp. l. Sahara;

60 g of nuts;

A pinch of salt;

Deep fat oil.

Preparation

1. Break a couple of eggs into a bowl, add a small pinch of salt, shake until smooth, add vodka, stir and add the sifted flour. Knead an elastic dough.

2. Let the dough lie down while cooking the nuts. Pour them into a dry frying pan, fry them to enhance the taste, remove excess moisture. Optionally, you can use peanuts, hazelnuts, but Walnut gives the strongest flavor.

3. Cool the finished nuts. The kernels can be left large or chopped as you like. Grinding into small crumbs is not recommended, it will stick unevenly, spoil the look of the dessert.

4. Back to the test. Cut it into elongated pieces. Then we roll out thin and long flagella from each, cut it across into small balls or straws of 1-2 centimeters. You can form blanks in another way, as described just above.

5. Heat deep fat in a high bowl, throw dough pieces, fry in parts until golden brown.

6. Combine honey with sugar, melt until a homogeneous syrup is obtained.

7. Pour the fried dough into a bowl convenient for mixing, add the fried nuts first, then pour over with warm honey syrup.

8. Stir, put in a slide on a plate.

9. You can collect this chak-chak in layers, laying nuts. Or sprinkle them on the finished slide, but immediately after assembly, so that all the pieces stick. For reliability, you can additionally press down with your hands.

Chak-chak: step by step recipe (no vodka)

In this step-by-step photo recipe, chak chak is made from a different dough. It is distinguished by the absence of vodka. You can use any whole milk, condensed milk will not work. Butter can be replaced with margarine.

Ingredients

0.5 cups of milk;

1 tbsp. l. butter;

A glass of sugar;

A glass of honey;

5-6 st. sifted flour;

0.3 tsp fine salt;

500-700 g of deep fat oil.

Preparation

1. Shake eggs, add milk at room temperature to them, salt and add melted or well-softened butter. Stir thoroughly.

2. Add sifted flour, knead the tough dough, put it away in a bag so that the mass softens, becomes more pliable, easy to use.

3. You can still pour oil for deep-frying, combine honey with sugar, but do not melt, it is better to do this before assembling the dessert.

4. Take the dough out of the bag, make balls or small sticks out of it, as you like.

5. Heat the oil, add a small portion, fry until golden brown. Remove with a slotted spoon.

6. Fry all the dough that remains.

7. Put honey and granulated sugar on the stove to melt. Heat the mixture over low heat to dissolve all the sugar grains.

8. Pour the fried dough pieces into a large bowl, pour over the honey syrup and stir.

9. Place the dessert in a slide on a plate, pressing the pieces tightly so that there are as few voids inside as possible.

To at least slightly reduce the calorie content of chak-chak, you need to remove excess oil. To do this, after frying, the pieces of dough should be immediately laid out on paper napkins or on towels, cover the balls on top with them, press a little. The paper will quickly absorb excess grease.

Chak-chak can be cooked not only with nuts. Variants with poppy seeds, raisins, and other dried fruits are very tasty. But first they need to be washed, dried, if necessary, cut into small pieces. If there is a desire to prepare a bright dessert for children, then you can add candied fruits or chopped marmalade, small candies.

It is not necessary to lay out a large hill of honey. Many small desserts can be made. If a delicacy is being prepared for someone and requires transportation, then it is convenient to lay it out in Silicone forms... It is easy to remove the chak-chak from them at the right time, transfer it to a dish or plate.

Chak-chak is not always prepared with honey, since it is a rather allergenic product, and moreover, it is expensive. You can replace it with concentrated sugar syrup, that is, undercooked caramel.