The dish with the funny name chak-chak is a traditional dessert of Bashkir, Tatar and Kazakh cuisine. It is made from pieces of dough fried in oil and a lot of honey. Thanks to this, chak-chak turns out to be unusually tasty, sweet and satisfying.
Chak-chak with nuts and cognac
To prepare such a dessert you will need:
- 250 g flour;
- 3 eggs;
- a pinch of soda and salt;
- 50 ml of brandy;
- 400 ml of vegetable oil;
- 100 g of granulated sugar;
- 150 g of honey;
- 2 tbsp. tablespoons of chopped walnuts;
- 1 tbsp. spoon of sesame seeds.
Beat the eggs, then add baking soda, salt and sugar to them. Stir in flour and knead hard but elastic dough. Wrap it in plastic and leave it on the table for 15-20 minutes. After the allotted time, roll it into a very thin cake, cut into strips 5-6 cm wide, and then cut each of them into strips.
Heat vegetable oil in a deep fryer or skillet and fry the dough pieces in it. Then place them on a napkin lined plate to remove excess oil.
Meanwhile, melt honey in a water bath, add cognac, walnuts and mix thoroughly. Transfer the toasted straws to a deep bowl, cover with melted honey and cognac, and then place in a slide on a flat plate and sprinkle with sesame seeds. After 15 minutes, put the chak-chak in the refrigerator for 3 hours.
Chak-chak in Kazakh
Ingredients:
- 1, 5 glasses of flour;
- 2 tbsp. spoons of water;
- 4 eggs;
- 1 tbsp. a spoonful of sugar;
- 2 glasses of honey;
- 2 tbsp. spoons of milk;
- a pinch of salt;
- 1 tbsp. a spoonful of vodka.
Whisk eggs with sugar, warm milk and vodka. Salt a little. Sift the flour and pour it into a cup, making a depression in the center of the slide. Pour the egg mixture there and knead into a plastic dough that does not stick to your hands. Then divide it into several pieces, twist each into a thin rope and cut into small pieces. Fry them in hot vegetable oil and place on a paper towel.
Heat water in a saucepan, dissolve sugar in it and add honey. Cook until the syrup is smooth. Then fill them with pieces of dough and form a slide out of them. When the chak-chak is frozen in the fridge, serve it as a dessert.
Chak-chak whipped up with condensed milk
Ingredients:
- 1 glass of flour;
- a pinch of salt;
- 2 eggs;
- sunflower oil;
- 150 ml of condensed milk.
Beat eggs with salt, gradually add flour and knead the dough, like on dumplings. Cover it with a clean bag and let it sit at room temperature for half an hour to make it more elastic. Roll out the dough into a 3 mm thick layer and cut into small cubes. Combine them with flour to keep them from sticking together, and then sauté in a large amount of boiling vegetable oil for 3 minutes. Place on a paper towel and then transfer to a cup. Gently mix the toasted sticks with the condensed milk and form into a slide on a flat plate. Refrigerate for 4-5 hours to freeze and saturate the chak-chak.
