Chak-chak recipe at home. How to cook Tatar chak-chak

Chak-chak is a delicious oriental sweet. This delicious dessert is usually made with dough and honey and is considered a national dish in Bashkortostan and Tatarstan.

According to the custom, the mother of the bride prepares it on the occasion of the wedding, and then invites invited guests to purchase it by paying any amount of cash. This dish is also greeted on the doorstep of guests who are always happy to see in the house.

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From today's article you will learn how to make chak-chak at home.

Subject to the number of products, you will be able to make twelve servings.

Products

Three hundred grams of flour.
Three eggs.
One and a half tablespoons of vodka.
One third of a teaspoon of salt.
Two hundred grams of vegetable oil.
Three tablespoons of liquid honey.
Four spoons of sugar.

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Cooking

Mix eggs with flour, add salt and pour vodka, mix well again.
Cover the resulting mixture with any suitable lid and leave it alone for thirty minutes until it swells.
After swelling, the finished piece of dough is divided into three approximately equal pieces. Roll out all three blanks in turn so that the thickness of each of them does not exceed two millimeters, then cut the rolled dough into strips two centimeters wide.
Now cut all the strips across in the form of noodles three millimeters wide (do not forget to separate the pieces from the main mass each time after cutting, otherwise they will stick together and you will have to start all over again).
Spread the sliced \u200b\u200bpieces on any suitable wide flat container (for example, a tray), after covering it with a towel. This is done so that the pieces do not stick to the tray.
Next, heat the oil in a suitable container (it is best to use a cauldron) and fry the sliced \u200b\u200bpieces, adding them not all at once, but gradually. Remember to stir the dish from time to time. As soon as the pieces take on a creamy color, the cauldron can be removed from the stove.
Strain the pieces with a metal sieve to drain excess oil.
Using another container (for example, a frying pan), melt honey and sugar, setting the weakest fire, again without ceasing to stir.
As soon as the sugar has completely melted, remove the pan from the stove and pour the contents to the chopped flour pieces, then mix gently.
After wetting your hands, lay out the dish on a suitable dish. Press down a little so that the emptiness inside disappears.
That's all! Serve dessert with coffee or tea.

Products

Three eggs.
A teaspoon of butter.
Two glasses of flour.
Soda - a quarter of a teaspoon.
Salt - a quarter of a teaspoon.
Sixty grams of honey.
One hundred grams of sugar.
A spoonful of water.

How to cook

Beat eggs with salt and soda. Melt the butter and slowly pour into the mass.
Sift the flour and also slowly fall asleep to the mixture, without ceasing to mix until a soft consistency is obtained. Cover the dough you have made with a wet cloth and leave it alone for sixty minutes.
Meanwhile, prepare the syrup. To do this, pour water into a separate saucepan, pour sugar into it and heat, stirring, until the sugar dissolves. Then add honey.
Roll out the dough so that it is about five millimeters thick and cut into thin strips.
Each piece of straw is twisted in the form of flagella and left for a short time to dry the pieces, then cut into pieces one and a half centimeters long.
Bring vegetable oil to a boil in any suitable container and slowly add chopped pieces to it. Fry until they turn golden brown.
Using a metal sieve, strain the noodles and transfer them to a large bowl.
Pour the contents with a sweet base and mix.
Wet your hands with water, form a figure in the form of a cake or a pyramid on the dish and let the dish cool.

Products

Three glasses of flour.
A spoonful of vegetable oil.
Three eggs.
One and a half glasses of water.
Six teaspoons of sugar.
Three quarters of a teaspoon of salt.
Half a teaspoon of baking soda.
One can of condensed milk.

How to cook

Add eggs to a bowl, add sugar and beat there, then pour water, salt and soda into the same place, mix well.
Slowly add the flour and stir until the dough is no longer sticky.
Roll out the dough in the form of a pancake about half a centimeter thick and cut it into strips one and a half centimeters wide.
Fold all the resulting strips in the form of flagella and cut into pieces one centimeter long.
Pour the oil into a suitable container and heat it up strongly. Put the pieces of dough into it and fry them until they become golden.
Then strain the fried noodles and let it cool down.
Then pour a jar of condensed milk on it and mix the dish well.
Then leave it alone for at least sixty minutes, and best of all for twenty-four hours.

Products

A pack of corn sticks.
Half a pack of butter.
Half a can of condensed milk.

Cooking

Finely chop the butter and pour the pieces into a small saucepan. Pour in the condensed milk and stir.
Next, this mass must be heated. To prevent it from burning, use a water bath. To do this, pour water into a larger container, put it on fire and wait until the water heats up well. Then put a saucepan with butter and condensed milk on this water. Remember to constantly stir the mixture.
Next, take a deep bowl and pour the sticks into it. Pour in half of the prepared fondant and stir.
Then spread the dish in the form of a slide on a tray and pour the remaining fondant on top.
Infuse for thirty minutes in the refrigerator and you can serve.

Ingredients

Five hundred grams of flour.
Five eggs.
Four spoons of milk.
Ten grams of sugar.
Butter spoon.
A spoonful of vodka.
A pinch of salt.
Half a glass of poppy seeds.
Half a glass of walnut kernels.
Two hundred and fifty milliliters of vegetable oil.
Five hundred grams of honey.
Half a glass of sugar.

How to cook

Carefully separate the yolks from the proteins and put them in a bowl. Add butter and sugar to it. Rub this mixture thoroughly so that the sugar dissolves and it turns white, then salt.
In a separate bowl, beat the remaining egg whites until frothy.
Pour all the milk and proteins into the yolks, mix it all thoroughly.
Now knead the dough - add half the flour and mix.
Pour in the vodka, add the second part of the cooked flour and mix again until the dough is stiff.
Wrap the dough in a damp towel and let it rest for fifteen minutes.
Now roll it out in the form of a pancake three millimeters thick and cut into strips half a centimeter wide.
Cut the resulting long strips across to make noodles two and a half centimeters long.
Take a suitable dish, pour sunflower oil into it and bring it to a state of heat.
Using a special deep-frying pan, fry the noodles until golden brown. Take out the dish and let the oil drain. Wait until it cools down.
Peel the nuts and boil their kernels in boiling water. This is done so that they can be easily peeled off. Remove the skin and grind.
Pour poppy seeds with freshly boiled water and let it stand for three minutes, then drain the water. Now, with the help of a mortar, carefully crush it.
Add nuts to the poppy seeds, mix and let the mixture brew a little, covering the container with a lid.
Transfer the fried pieces of dough into a deep bowl, add the poppy-nut mass there and mix until the contents become homogeneous.
Next, you need to prepare honey syrup. To do this, mix honey and sugar in a separate saucepan. Put on the stove and cook until the foam appears, which you remove. Continue to cook for about fifteen minutes.
Pour the resulting syrup into a container with noodles and mix everything well. Then lay out the finished dish on a greased tray or any other suitable dish. Let the dish cool down.

In order to make this dish the most delicious, buy only the highest grades of flour.
In the event that the cooked dough turns out to be dryish and flour is not absorbed into it, add milk to it.
It is best to use scissors to cut the cake.
Do not allow the syrup to burn while preparing it. Make sure it does not boil, but at the same time, do not cool the syrup too much before adding it to the dish.
Chak-chak is best consumed within three days from the date of manufacture.
You can store the finished sweetness for quite a long time, and even after a month it will not deteriorate.

Video lessons

For me, chak-chak is one of the sweet childhood memories. I met him a long time ago at the wedding of the Dagestani neighbors. I remember that it was very tasty, sweet, but not cloying. And most importantly, if you start to try chak-chak and you like it, it is already impossible to stop. Eat it until it runs out 🙂

It's funny, but when I cooked chak-chak for the first time at home, my husband said the same words that I had many years ago at a neighbor's wedding - "You can't tear yourself away, you eat and you want." Here is some kind of mysticism - and the recipe is simple, and it is difficult to surprise us with sweets, but chak-chak takes its special place both in the heart and on the menu 🙂

Chak-chak is a famous oriental sweet. It is a national dish for Bashkir and Tatar cuisine. This dish is also considered by some nationalities of Dagestan, Uzbekistan and Kazakhstan.

What is chak-chak? In short, these are pieces of egg dough of various shapes (it is the shape that the varieties of chak-chak differ in), lightly deep-fried. Then they are mixed with syrup (honey, sugar-honey or syrup with the addition of molasses).

To make chak-chak, we need:

Chak-chak dough:

Flour - 2 cups (glass volume -200 ml)
Egg - 2 pcs.
Vodka - 2 tbsp. l.
Salt - a whisper

Syrup for chak-chak:

Honey - 0.5 cups
Sugar - 1/3-1/2 cup

Deep-frying oil - (we take refined vegetable oil) -300-500 ml

Optionally, you can add roasted nuts, seeds or sesame seeds

As you can see, remembering the recipe is very simple - the dough is like egg noodles - for 1 egg we take 1 glass of flour and 1 salt spoon of vodka.

Beat the eggs until smooth, add salt and vodka. Pour the resulting mixture into flour and knead a stiff dough.
It should be tight, but not hard. It does not stick to the hands, it rolls out quite easily. I met recipes on the Internet when they offer to beat the proteins and yolks separately, and the proteins are whipped into foam. I tried to do this a couple of times, but there was a lot more fuss, and I didn’t notice any special difference in the test and in the end result.
We wrap the finished dough in a film or cover with a bowl and let it “rest” for 30-50 minutes.
After that, divide the dough into small pieces and roll out like noodles.
Let it dry a little and cut into the desired shape. It is the form that distinguishes the varieties of chak-chak. The dough can be cut in the form of thin noodles, in the form of balls or squares of different sizes. I cut it into squares (it was with chak-chak in the form of squares that I first met :), that's how I usually cut it).

The main thing is that the dough does not stick together when cutting, but also does not break.
Pour oil into a cauldron or stewpan and heat it well. We spread the chopped dough in small portions (pieces of dough should float in oil) and stand for 1.5-2.5 minutes until lightly browned. Here, the main thing is not to overexpose the dough in oil.
We spread the fried dough with a slotted spoon from the cauldron on a paper towel or napkins to drain excess fat.
We leave the blank for chak-chak to cool,
and we ourselves will cook honey-sugar syrup for pouring. There is no difficulty in its preparation, but only one rule must be observed - do not digest sugar with honey. Pour honey into a cauldron or saucepan and add sugar. Bring the mixture to a boil and cook over medium heat, stirring constantly for a few minutes. Usually I boil the syrup for exactly 3 minutes, I don’t practice longer boiling - in the finished dessert, the frozen syrup sticks to the teeth, which is not very pleasant 🙂
Mix the finished syrup and crispy squares of dough.
If desired, you can add lightly roasted nuts, almonds, pumpkin or sunflower seeds, as well as sesame seeds to the dough.
We form a chak chak for solidification in any form - in the form of a slide on a plate (we grease the plate and hands with water). You can put chak-chak on cling film and give it any shape.
Cut the finished chak-chak into pieces and serve with tea or coffee.

Try home-made chak-chak with additions of your choice. You will definitely like it 🙂

Chak-chak at home recipe with honey - a delicious oriental delicacy that is easy to make on your own

Few people know how to cook chak-chak at home. After all, such an oriental delicacy can be purchased at any time in the store. However, it should be noted that a hand-made dessert cannot be compared with what is sold in supermarkets. That is why in this article we decided to tell in detail how to cook chak-chak at home.

We make a delicate oriental delicacy

Today there is more than one recipe for how you can make your own chak-chak at home. Moreover, such a delicacy differs not only in one or another set of ingredients, but also in its form. In this section of the article, we will tell you how to make a thin and delicate dessert using a minimum of inexpensive products.

So, before you cook chak-chak at home, you need to prepare products such as:

high-fat milk - 2 tablespoons;
high-grade wheat flour - about 500 g (use at your discretion);
unsalted butter - a large full spoon;
forty-degree vodka (cognac or balm can be used) - a large full spoon;
fine granulated sugar - 2 large spoons in the dough and 200 g for making syrup;
medium-sized salt - ½ small spoon;
any fresh honey - about 300 g;

Base kneading

How to cook chak-chak at home? First you need to knead a tight dough. To do this, you need to separate the proteins and yolks into different dishes, and then add two large spoons of sugar and soft butter to the first component. Next, grind the ingredients until white and salt.

After preparing the first part of the base, it is necessary to separately beat the slightly chilled proteins into a strong foam. Having combined it with the yolks, it is required to pour a little milk into the same bowl and, stirring vigorously, add about 250 g of high-grade flour.

In conclusion, it is necessary to pour vodka into the semi-liquid base, and then knead the stiff dough. If it sticks to your hands, you can additionally add wheat flour to it. Although you should not get involved in this process either.

Product forming

To make a thin chak-chak, the photo of which is presented just below, you should roll out the base into a thin sheet (about 3 millimeters), and then cut into strips about 5 centimeters wide. Next, they need to be placed on top of each other, sprinkled with flour, and chopped into not very wide pieces.

Heat treatment

Before you cook chak-chak at home, you should take a deep cast-iron duckling, pour deodorized oil into it, and then heat it very strongly over high heat. After that, it is required to lay out a few formed products in hot vegetable fat and, stirring them regularly with a slotted spoon, wait for uniform browning.

After deep-fried dessert, it should be discarded in a colander and stripped of fat as much as possible. After that, it is necessary to lay out the next batch of products in the roaster and repeat the process.

Syrup preparation

To make a homemade delicacy as sweet and tasty as a store-bought dessert, after frying it should be poured over with honey syrup. To prepare it, we need a water bath. It is necessary to put a metal bowl on it, where you need to put granulated sugar and honey in advance. It is desirable to heat these components until their crystals are completely dissolved and form a homogeneous syrup.

We form an oriental delicacy

After the dessert is cooked, it must be laid out in a slide in a deep and large plate, and poured with warm honey syrup on top. Moreover, these actions should be carried out in such a way that the sweet liquid not only covers the homemade delicacy from above, but also certainly gets inside the slide.

Serve a delicious oriental delicacy to the table

Having prepared a homemade dessert and flavored it with honey syrup, the delicacy should be kept in a cold room for about half an hour. Next, it needs to be served at the table along with strong hot tea with the addition of milk. Bon appetit!

How to cook chak-chak: a quick and easy recipe

If you don’t want to mess around with the dough for a long time, then we recommend using the simplest and most affordable recipe to prepare a delicious homemade treat. For it, we need the following set of ingredients:

medium village eggs - 5 pcs.;
high-grade wheat flour - enough to knead a tight dough;
deodorized sunflower oil - use for deep fat.
fine granulated sugar - a full glass;
any fresh honey - a full glass.

Dough preparation

The basis for homemade chak-chak is prepared quite quickly. First you need to break the village eggs into a bowl, and then beat them with a fork. After that, it is necessary to gradually add high-grade flour to them and knead a tight dough. If possible, the finished base should be kept in a bag (polyethylene) for half an hour.

Formation process

Before you deep-fry chak-chak, it must be properly shaped. To do this, you need to pinch off a small piece of dough and roll it into a thin sausage (1 centimeter in diameter). Next, the product must be cut into pieces of any length, but not more than 60 millimeters.

deep frying

After the formation of the chak-chak, it must be put in a strongly boiling deodorized oil and cooked until it turns slightly red. In this case, the dessert must be regularly stirred with a slotted spoon. At the end, the product must be discarded in a colander and rid of excess fat.

Preparing the fill

As in the previous recipe, the presented method of making chak-chak requires the mandatory use of syrup. To make it, you need to mix granulated sugar with honey, and then slightly heat them in a water bath. As a result, you should get a homogeneous viscous syrup, which should be used immediately for its intended purpose.

Final stage

Having deprived chak-chak of vegetable fat, it must be put in a large container, pour honey syrup and mix thoroughly. Until the dessert has frozen, it needs to be put on a plate in a slide and immediately served to guests along with strong and hot tea.

Eastern culinary tradition is very rich in the preparation of various sweets. At the family dostarkhan, when the whole family gathers, at least five or six types of sweet delicacies are put on the table. Chak-chak is considered a dish of Tatar and Bashkir cuisine, so it is also popular in Eastern countries.

Chak-chak is a high-calorie delicacy that has an incredible taste. Great for using it as an original snack for tea. Despite the fact that there are no difficulties in preparing this delicacy, it is important to take into account some nuances in order to make it tasty, fluffy and very tender.

Necessary products for cooking

Dessert spoon of regular sugar.
Sifted flour, it will need more than 500 grams, it is necessary to add it during cooking until a certain density is obtained.
Fresh milk. It needs quite a bit, about 70 gr., But it should be bold.
An egg, it is better that it be large. It will need about 5-6 pieces.
Sunflower oil, needed to deep-fry the base. It is important to choose an odorless oil so that it does not appear in the finished chak-chak.
1 dessert spoon of salt.

Preparing the base - dough

Like any other homemade dough dish, chak-chak also requires kneading the dough. Moreover, the base should be thick enough. Everyone who knows how to cook chak-chak at home has his own recipe for making dough. Consider the easiest way to prepare the base, which does not require the use of unavailable products.

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

Shaping the future dessert

To cook chak-chak and it turned out beautifully tender and even, you need to follow some rules to form the basis for chak-chak. To do this, you need to use a plastic bag to prepare the dough. It is worth sending the kneaded dough into it and send it to the freezer. It will take about a quarter of 60 minutes. Such manipulation will result in a dough that will lend itself to formation and will be quite tight.

In order to form the dough for the future chak-chak, you must use a cutting board. In order for the dough not to stick to the board, it is worth showering it with flour. And showering is quite plentiful. So, we take a small piece of ready-made dough, which will first lie in the freezer. Next, from this dough, you need to form a long and narrow sausage, and then roll it out. From the rolled out base, it is worth cutting thin strips, which we later cut into squares about a centimeter by centimeter in size.

Oddly enough, but you can form the dough in another way. You can make a thin sausage and carefully cut it into small sticks. According to those who constantly cook this dish, you can use a meat grinder to make even sticks.

Tip: “In order to get a delicious and fragrant chak-chak, you should use only natural honey”

The use of deep fat

Now that the base of the dough is formed into small squares, you can proceed to the direct frying of chak-chak in order to eventually prepare a delicious treat. To do this, you need to use a convenient and not very deep dish. In particular, according to experts, for deep-frying dough, you should use not deep, but not wide dishes. For example, you can use a narrow cauldron or a standard duckling. We put the dishes for frying on the fire and pour sunflower oil into it. It should not have any odor. Now you need to wait a bit for the oil to warm up well. Moreover, it should reach such a temperature that a light smoke comes from the oil. Now you can lower the dough pieces into the oil. It is necessary to take such an amount that the blanks have enough space, and it does not stick together with each other. Next, fry the base until a slight blush appears. In order for everything to be fried evenly, it is worth using a skimmer, which constantly stirs the oil with the dough. We take out the finished fried product and put it on a plate. Thus, it is necessary to fry the entire base of the dough.

Tip: "Chak-chak is a delicious treat best enjoyed with tea."

thick syrup

In order to prepare syrup for pouring chak-chak, you must use:

Flower honey, it is necessary that it be natural in the amount of 4 tablespoons;
It is also necessary to use sugar in the amount of 4 tablespoons;
Very little drinking water.

For cooking, all the above ingredients must be heated over low heat. Next, you should stir everything and eventually get a thick syrup.

Last step in preparation

When the base for chak-chak is ready and all fried, it must be sent to a colander so that all the oil is glassed from the base. It only takes a few minutes. Next, the fried dough base should be laid out on a plate in a slide. A thick, pre-prepared dressing should be used for pouring on a hill. At the same time, you should not skimp on filling. In principle, chak-chak is ready.

How to serve the finished dish

When the dish stands for a while and takes on a polished appearance, it can be served on the table. To do this, you can cut it into small pieces, or you can put it on the table with a ready-made dish and cut it in front of those present. You can use various dried fruits and nuts for high-quality decoration of the dish. Also, without fail, it is necessary to serve hot and rather strong tea to chak-chak.

At first it may seem that the recipe is quite simple to prepare, there are some nuances, in particular tips that will not allow you to make the first chak-chak, like a pancake lumpy.

To make chak-chak really tasty, you should use only a certain flour, since it depends on it how tasty the product will turn out. It is important to remember that it is necessary to use the highest grade wheat flour.
It is important that the dough is not dry. If the dough has become such and can no longer absorb flour, then it is necessary to dilute the dough by adding a small amount of milk. If this is not done, the delicacy will not turn out fragrant and tasty.
Although there are many ways to form sticks, the most convenient option is to use scissors. The main thing is that they are as sharp as possible. In addition, this method allows you to quickly create the necessary form.
In order to form a chak-chak, it is necessary to put the fried base on a plate and pour it with thick syrup. At the same time, in some recipes it is recommended to mix chak-chak. It will be right! At the same time, if the caramel sticks strongly to the hands during stirring, it is necessary to moisten the hands with cold water not abundantly.

The finished dish, you can, of course, decorate it yourself, including imagination.