Chak-chak is a traditional tatarian and Basksian cuisine dessertespecially popular today in Kazakhstan and Kyrgyzstan. Interestingly, the inhabitants of Podlasie have also been eating it for years. It is considered a ceremonial sweet – it appears at weddings, large family celebrations and during religious holidays. Its name is most often translated as “a little bit” or “just a little bit”, because just a little bit is enough to feel properly sweet.
In the simplest version it consists of dough made from flour and eggs, which comes together to form a doughand then cut into thin strips or balls. These it is deep fried. Still hot it is poured generously with honey and formed into a mound, pyramid or loaf. The taste is intensely honeyed and sweet. It has a crunchy texturewhich softens over time. Chak-chak is cut into pieces or simply torn off with your fingers, which is conducive to eating and sharing together.
Although chak-chak looks like a labor-intensive dessert, its preparation is not particularly complicated. The key are good quality eggs, natural honey and precision when frying – the dough should be golden and crispy, not too dry. It is worth remembering that this is a very sweet dessert, so it tastes best in small portions. At home, it can be formed into small mounds or one large one. Below you will find a recipe that will allow you to prepare the classic version of chak-chak.
Ingredients:
- 250 g of wheat flour,
- 4 egg yolks,
- egg white,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of baking soda,
- approx. 300 ml of oil for frying,
- 150 g of honey,
- 50 g of sugar.
How to do it:
1. Whisk the yolks with the egg white until combined into an egg mass.
2. Add salt and baking soda and mix. Gradually add flour, mixing.
3. Make the dough and set aside for about 20 minutes.
4. Sprinkle the kitchen counter or pastry board with flour. Divide the dough into two parts and roll out to a thickness of approx. 1-2 mm.
5. Cut the dough with a knife into strips about 3 cm wide. Then cut the strips into pieces 0.5 cm long.
6. Pour the oil into a pot and heat it well. Throw the pieces of dough into the hot pan (not all at once, in batches) and fry for about a minute over medium heat, stirring occasionally.
7. Once the chak-chaks are golden brown, remove them with a slotted spoon and leave to cool. It is best to place them on a paper towel to collect excess fat.
8. Prepare the syrup. Pour honey and sugar into the pot, mix and cook. When the mixture starts to boil, keep it for about 2 minutes.
9. Place the chak-chak in a deep bowl (this will create a mound, turning it upside down) and pour the warm syrup over them. Stir so that the honey sticks to all pieces of fried dough. Finally, pat an even layer on top. You can also throw the dough into a pot with honey and quickly scoop out the dough with a spoon, arranging it in a mound on a plate (being careful not to burn yourself).
Source: Terazgotuje.pl, wostokpodroze.pl
