How to cook a real chak - chak
Tatar Chak-chak
The perfect recipe chak-chak includes
the use of wheat flour
In preparing the syrup it is important not to bring it to a boil and prevent it from sticking.
It is necessary to pour sliced dough only by hot syrup.
The most delicious chak-chak is one which is left for 2-3 days before eating.
The real Chak-chak should consist of:

3 chicken eggs

500 ml of vegetable oil
500 g flour

Sugar 500 g

750-900 ml honey
4 tablespoons of vodka or brandy
and a pinch of salt
The preparation of the real chak-chak will require more than an hour
The longest stage is the cutting of dough and roasting it in small portions, the main thing in all cooking is dough and syrup preparation.
The cooking
And now here we go:
Vodka or brandy should be poured in a deep container, also beat eggs and add salt. Stir it with your hands. Add flour gradually while continuing to stir. Continue stirring until the dough stops sticking to your fingers.
Divide the dough into 3-4 equal parts. Roll it on layers of 2 mm thick and sprinkle with flour. Cut them into strips about 3 cm wide. Cut each strip crosswise into 5 mm wide strip.
Add sugar and honey in a saucepan. Mix. Put it on low heat and stir constantly until sugar is dissolved.
Heat the vegetable oil in a pan with a deep bottom. Put a handful of noodles in a pan (noodles becomes light in contact with oil and alcohol). Fry it until it turns golden. Take it out with a skimmer, drain off excess fat.
Pour the syrup in the bowl of noodles until it has cooled down. Stir with a spoon to evenly cover the entire noodles with syrup. Take it out on a dish with your hands shaping it.
Cool it. A real Tatar Chak-chak should be served cold
Made on