Chak-chak
6 servings
150 minutes
Tatar classics: chak-chak.
1
Prepare the necessary ingredients.
2
Whisk the eggs with salt and baking soda.
- Chicken egg: 4 pieces
- Soda: 0.5 teaspoon
- Salt: 3 g
3
Pour flour into a mound on the work surface, make a well in it, and gradually pour in the eggs to knead the dough. Wrap the dough in plastic wrap and let it rest for 20 minutes.
- Wheat flour: 400 g
- Chicken egg: 4 pieces
4
Roll out the dough into thin sheets and let them dry a bit.
5
Cut each sheet of dough into strips 5 cm wide, then cut these strips into thin sticks.
6
Spread the cooked noodles on the table to dry while the oil heats up.
7
Fry the noodles in small portions in boiling vegetable oil for 2 minutes, stirring constantly. Place the fried noodles on paper towels to remove excess oil.
- Vegetable oil: 1 l
- Wheat flour: 400 g
8
In a dry thick-walled pot, melt sugar with honey, bring to a boil and simmer for a couple of minutes while stirring gently.
- Sugar: 200 g
- Honey: 300 g
9
Pour hot honey syrup over the noodles and gently mix.
- Honey: 300 g
10
When the syrup cools slightly, wet your hands in cold water and shape the chak-chak into any form, traditionally a mound.