Probably, many are familiar with such an amazing and very sweet delicacy as chak-chak. This oriental sweetness Literally everyone loves it - both adults and children. And how not to love, because this is an excellent airy dessert, poured with honey or condensed milk syrup.
When you look at this dish, you want to eat it. That's just not always store chak-chak has a good taste. Therefore, it is better to make it yourself. Moreover, when cooking, you can show imagination and make additions to this dish.
Some information about the recipe
Chak-chak is an oriental sweet that came from the Tatar and Bashkir national cuisine. This dessert is soft dough, which is made from wheat flour and raw chicken eggs.
Usually, small sticks, squares or circles are made from the dough, which are deep-fried. Then the fried sticks are poured with syrup, honey or condensed milk.
Quite similar desserts can be found in Kazakh and Tajik national cuisine. In fact, it is prepared in the same way, the difference is appearance. For example, in Tatar and Bashkir cuisine it is made in the form of balls, and in Kazakh and Tajik cuisine it is made from small strips.
But how to make a real oriental sweetness at home? It is quite simple and requires very few ingredients to prepare.
Chak-chak in Tatar step by step
Cooking:
First of all, knead the dough. Break the egg into a bowl, add salt and mix. Next, we begin to slowly introduce these ingredients into the flour. Knead the dough until stiff. Ready dough set aside and leave it to infuse for 20 minutes;
For cooking, you need a piece of gauze material. It must be moistened and put in the freezer;
After the dough is infused, roll it into a thin plate 2 mm thick;
After that, we proceed to a rather difficult and painstaking process - we cut each strip into small sticks;
We put a metal container with a thick bottom on the fire, pour sunflower oil into it and heat it up. We begin to pour the sticks into the hot oil separately, it is important that they do not stick together. Each batch should be fried for no more than 3 minutes. In no case should the dough burn and become brown. We take out the finished strips from the oil and transfer them to a paper napkin so that excess oil is drained from them;
Cooking syrup. Pour granulated sugar into a metal container, add honey and mix;
Pour the fried strips of dough with ready-made syrup and mix them well;
Put the pre-prepared gauze material on a deep plate. We quickly shift the dough with syrup onto it;
Cover the top with a plate and press firmly. Then we turn everything over again, remove the plate and remove the gauze;
Chak-chak in Tatar is ready. It is desirable that the dessert stand for a couple of days and after that you can try it.
Chak-chak in Bashkir
You will need the following products:
- Wheat flour - half a kilo;
- 4 chicken eggs;
- Melted butter - 1 teaspoon;
- A little bit of salt;
- ½ teaspoon of baking soda;
- Vegetable oil - 500 ml;
- Sugar - 100 grams;
- Honey - 150 grams;
- Purified walnuts- 70 grams;
- Candied fruits - 50 grams.
Cooking:
- Sift the flour into a deep bowl. In the middle we make a recess;
- Break chicken eggs into a bowl, throw salt, soda and butter on top. Beat everything well with a whisk;
- Next, gradually pour the mixture into the recess of the hill of flour and proceed to kneading the dough. The dough should be soft and very tender. Then we close it with a damp towel and leave it to infuse for an hour;
- After this and the test, we roll out a thin layer with a thickness of 5 mm;
- We cut the layer into strips;
- Then these strips should be cut into squares 1-1.5 cm long;
- We put a small saucepan with a thick bottom on the fire, pour vegetable oil and heat it. Pour pieces of dough into hot oil and fry until golden brown;
- Transfer the fried pieces of dough to a colander or paper towel to drain excess oil;
- We prepare the syrup. To do this, pour sugar into the pan, add honey and heat over medium heat until all ingredients are completely dissolved;
- Pour the syrup over the dough and mix well. Add chopped nuts and candied fruits there;
- With moistened hands, you can form a shape in the form of a slide or a cone;
- Chak-chak is ready. We cover it with plastic wrap and put it in the refrigerator for a couple of days. After that, this oriental dessert can be tasted.
- To prepare the dough, you need to use the ingredients room temperature, the dough will turn out softer and more tender;
- Flour must be wheat of the highest grade;
- You can add 1 tablespoon of vodka to the dough, thanks to this ingredient the dough will turn out crispy;
- In order to ready dessert to give a shape, you need to moisten your hands with water and make any shape to your taste;
- Chak-chak cake will be even tastier if ground nuts and dried fruits are added to the syrup.
It turns out that chak-chak is a simple dish that is not difficult to prepare. Take note of these recipes and be sure to make this delicacy. Treat yourself and all your family to them. Rest assured everyone will love it! Children will especially love it, because this sweet is very tasty and sweet!
Chak-chak - sweet dessert dish with honey, you can add nuts or poppy seeds to it, some even add raisins, or sprinkle with chocolate, they don’t argue about tastes. Cooking the classic Bashkir chak-chak, sharing the details. We will cook without a meat grinder.
Ingredients for 1 bowl of chak-chak:
Dough:
eggs 2 pcs,
butter 25-30 g,
sugar 1 tbsp. a spoon,
a pinch of salt,
2 cups of flour,
1 teaspoon of vodka.
For frying:
vegetable oil (about half a cup)
Syrup:
2 tbsp honey
sugar 1 tbsp.
Chak-chak recipe:
Grind the yolks, butter and sugar until white. Beat egg whites with a pinch of salt until stiff.
Combine in one bowl, add a little flour (3 tablespoons).
We add vodka. You can, of course, try without it, but in general, this is an ideal “baking powder” for such dishes.
Add the remaining flour and knead the dough, elastic like dumplings. We wrap it in a bag and put it in the refrigerator, let it rest for half an hour (you can put it in a damp towel and leave it on the table).
We take out the dough, roll it out, a little thicker than noodles, cut into strips.
We separate the resulting sticks, and again leave the dough to rest for 10 minutes.
We heat the oil and deep-fry the strips of dough for 20-30 seconds until they become a beautiful color.
You can't throw too much at once. When frying, keep in mind that the dough will at least double in size.
We cover the plate with a napkin, it will collect excess oil. Using a slotted spoon, we catch the chak-chak from the oil and put it on a napkin.
Now we are preparing the syrup. In fact, syrup is the main thing in chak-chak, without it there would be no chak-chak at all. 2 tbsp. warm spoons of honey with 1 tbsp. a spoonful of sugar, some add water to cook longer, and then the color becomes more caramel, and this is the natural light color of linden honey.
The syrup boils, remove the foam (not bubbles from boiling, but straight natural foam, like in milk). Boil the syrup for 2-3 minutes.
We shift the chak-chak into a large bowl and pour in the syrup. It cools down quite quickly, so without delay, with hands dipped in cold water, mix the syrup with the base and form the shape of a chak-chak, traditionally it is a “slide”, but you can do any, the main thing is fantasy and desire.
Put on a plate greased with oil. And yes, chak-chak is eaten with the hands.
Each nation has its own view of what food should be. This is greatly influenced by the way of life of people, their culture, customs and traditions. For example, the Bashkirs have long led a semi-nomadic lifestyle. They spent the winter in the villages, and in the summer they went to the fields for nomadic pastures. To survive in such conditions, one must eat well and be able to adapt to any environment. This is probably why the Bashkir National dishes are particularly nutritious and at the same time easy to prepare.
National features
Given the unusual way of life, Bashkir housewives had to make a lot of efforts in order to feed their families. Most of the time they were forced to cook in field conditions.
This circumstance, naturally, left its mark on the choice of products and the way they were processed:
- Bashkir national dishes are prepared with a minimum amount of spices. In order for the food to be tasty and fragrant, peppers (red and black), garlic and a large amount of herbs (dill, onion and parsley) are mainly used. Local residents believe that this is quite enough.
- Most Bashkir dishes are traditionally prepared with meat. Usually it is horse meat or lamb. Most often, meat is cooked in large pieces with a lot of fat. This is understandable. After all, people living in such conditions need high-calorie food. Without it, it is difficult to cope with the daily hard work.
- Local residents have found a way to neutralize the consequences that eating a large amount of fat has on the human body. Together with meat, they always serve fermented milk products (kurut, ayran or koumiss) to the table.
- Given the peculiarities of nomadic life, the Bashkirs traditionally use products long-term storage(cereals, dried berries and dried meat).
Thanks to these features, Bashkir national dishes are distinguished high calorie and benefit. Local housewives know how to take the most important thing from each product and use it in the best possible way.
Bashkir "Chak-chak"
But Bashkir national dishes are not limited to meat. Among them there are many dough products, various drinks and desserts. One of the most popular of them, perhaps, is Chak-Chak. For its preparation it is necessary:
6 eggs, 450 grams of flour, 300 grams of sugar, 160 grams of honey, 2 grams of salt, 65 milliliters of water and 400 grams of ghee.
Preparing such a dessert is very simple:
- First, from beaten eggs, flour and salt must be kneaded unleavened dough.
- Then you need to roll it into a layer 5 millimeters thick.
- Cut the semi-finished product into strips no more than 1 cm wide. It turns out several ribbons from the test.
- Now they need to be cut across into small pieces. The width of each should be no more than 0.5 centimeters.
- Fry the blanks in melted butter.
- Make syrup from water, sugar and honey.
- Connect it with fried pieces test.
The finished dish is usually laid out in a slide on a plate and served with tea after the mass hardens slightly.
Rich assortment
It only at first glance seems that the Bashkir cuisine is not diverse. In fact, the semi-nomadic lifestyle has become an additional incentive for local housewives. Trying to somehow decorate their lives, they came up with a lot of interesting dishes which have not lost their relevance to this day.
And today, many Bashkir families are happy to cook what was invented many years ago:
- Shurpa (rich soup with meat and herbs).
- Stewed horse meat stuffed with garlic and sweet pepper.
- Beshbarmak (boiled meat with pieces of dough).
- Belyashi.
- Meat platter in Bashkir style. Boiled meat products (beef, chicken, tongue, liver and homemade sausage) are served in one plate along with a vegetable salad.
- Kuyrylgan (potato salad, boiled fish and pickles with mayonnaise).
- Salma soup. Pieces of dough are boiled in meat broth, and then bring to readiness by adding salt and raw onions.
- Elesh. For this soup, first the meat is boiled in large pieces, and then the vegetables are cooked separately in the broth. Potatoes, cabbage, onions and carrots are also cut into large pieces or simply in half.
- Tutyrlgan-tauk (chicken stuffed with a mixture of eggs with milk and butter).
10. Patties with different fillings(Vak-Belish, Uch-Pochmak, Shurpaly-Belish).
11. Duchmaki (pies with cottage cheese).
12. Drinks (airan, bool, koumiss and kurut).
Even this short list makes it possible to see how diverse the traditional Bashkir cuisine is.
National treasure
Bashkortostan has long been famous for its honey. This product is famous all over the world for its unique taste and unique properties. And for local residents, it is a matter of national pride.
In a country where there are many pristine mountains, steppes, forests and meadows, there are all conditions for beekeeping. Bashkir honey is unique in its ecological purity. Over 350 various kinds plants. Moreover, every fourth of them has a special productivity for the production of nectar. In this product, there are compositions of taste and aroma that no other honey has. In addition, it has a lot of varieties. After all, plants usually do not bloom alone. This period can occur simultaneously, for example, in linden, oak, maple or willow. In mixed forests, this situation is not uncommon. This is where the unique flavors come from.
In addition, Bashkir honey is famous for its rich composition. It contains about four hundred different substances and active compounds: vitamins, macro- and microelements, as well as amino acids, proteins, enzymes and dextrins. This greatly expands the scope of the product. Most often it is used for prevention and treatment:
- all kinds of throat diseases;
- colds;
- flu;
- chronic bronchitis;
- nervous disorders;
- digestive problems;
- insomnia;
- depression;
- various stresses.
In general, almost no area of medicine can do without honey. Even cosmetologists have found a use for it. But in each individual case, the problem must be approached individually.
Bashkir kystyby
Traditionally, not a single feast among the Bashkirs passes without baking. Basically, these are pies with various fillings and all kinds of desserts. The Bashkir national dish "kystyby" deserves special attention. In principle, this is an ordinary cake (or pancake) stuffed with mashed potatoes(sometimes with millet porridge).
For its preparation you will need:
4 cups flour, eggs, 50 grams of butter, 250 milliliters of water and milk, potatoes and vegetable oil.
The cooking process is extremely simple:
- From flour, eggs and water, knead a fairly tight dough. Add butter to it and let the semi-finished product “rest” for 40 minutes.
- Divide it with your hands into small pieces, each of which roll into a cake.
- Fry the blanks in a hot frying pan (without oil).
- Boil potatoes separately. After adding a little oil and milk, prepare a gentle puree. If desired, millet porridge can also be cooked in parallel.
- Put a little puree on one side of each cake and cover it with the second half.
- Fry the products on both sides with the addition of oil.
This dish can be prepared ahead of time and stored in the refrigerator. This is a great option for quick breakfast. In the morning, all that remains is to heat the tortilla with the filling in any convenient way (in a pan or in the microwave).
Festive Gubad
Another national dish made from dough is the Bashkir gubadia. It is a pie with a complex filling. Traditionally, gubadiya is cooked on holidays, and at a wedding it is always in the center of the table. The dish has several features:
- For it, a dough is used, which contains a lot of oil.
- The filling is always located inside in layers. And they never mix. The composition of the filling traditionally includes: short (dry cottage cheese), eggs, rice and various dried fruits. Gubadia is usually a dessert. And in the case when it is made with meat, it is used as a hot second course.
For example, consider the classic Gubadiya recipe. You will need the following products:
For test:
for a glass of flour 8 grams of pressed yeast, 60 milliliters of milk, an egg, 25 grams of sugar, a little salt and a couple of tablespoons of melted butter.
For short:
for one and a half liters of kefir, a tablespoon of melted butter and 100 grams of sugar.
For filling:
4 eggs, 350 grams of short, 125 grams of rice, 2 handfuls of raisins and 2 tablespoons of melted butter (for impregnation).
For sprinkling:
50 grams of butter, 100 grams of flour and 25 grams of powdered sugar.
Cooking process:
- First you need to make a short. To do this, boil kefir in a saucepan and wait until all the liquid has evaporated from it, and the remaining clot becomes beige. This will take at least an hour. Then, while heating, you need to add sugar. After a couple of minutes, the pan can be removed from the stove. Add melted butter to the still hot mixture and mix well.
- To prepare the dough, the yeast must first be diluted in milk. After adding flour, egg and sugar, knead the dough. Let it stand until it doubles in size. After that, the mass must be salted and combined with ghee.
- While the dough is rising, you can work on the filling. It is necessary to separately boil rice, eggs and briefly pour water over the raisins so that they can swell a little.
- Divide the dough into 2 parts. And one should be twice as large as the other. It is she who must be laid on the bottom of the pan, treated with oil. At the edges you need to wrap small sides.
- Next, the filling is distributed in layers: rice - short - chopped eggs - rice - raisins.
- All this must be poured with hot melted butter and covered with a second piece of dough, pinching the edges.
- Give the cake 20 minutes to proof. And during this time, you can prepare the topping. To do this, you just need to grind the ingredients with your hands.
- Grease the top of the pie with butter and sprinkle generously with cooked crumbs.
- Bake for at least 40 minutes in the oven at 180 degrees.
This cake is best eaten hot. If the product has cooled down, then it is desirable to warm it up.
Youasa for tea
One more a traditional dish from the dough among the Bashkirs is called "yuuasa". The recipe for its preparation requires the following main components:
for 500 grams of flour 6 raw eggs and ghee.
In fact, the dish is pieces fried dough. The process itself consists of three stages:
- First, from flour and beaten eggs, you need to prepare the usual unleavened dough. You can add a little salt to it if you like.
- Then it must be rolled out in the form of thin flagella, and then cut into pieces the size of a matchbox (5 centimeters). Sometimes the dough is rolled out into a layer and divided into diamonds.
- Fry the blanks in a large amount of oil. With this treatment, they significantly increase in volume. After frying, the finished products must be transferred to a sieve (or napkin) to remove excess fat from them.
This dessert is often served during the traditional Bashkir tea party. The locals really like the delicate deep-fried mini donuts.
popular drink
Bashkir koumiss is considered one of the most famous national drinks. It is usually made from horse milk. For work, the hostess needs a minimum set of products:
for 500 milliliters of milk the same amount of water, as well as a little sugar and honey.
The procedure for preparing a drink is as follows:
- All ingredients must be placed in an oak bowl. Usually every house has one.
- Shake the container at least 500 times and then leave it alone overnight. Repeat these steps a couple more times. By this time, a clot should appear in the liquid.
- Leave the product for a day in the refrigerator.
The result is a white, slightly watery drink with a strong marinade smell and a sour taste. Kumis is very useful for the human body, as it has a positive effect on the condition of the stomach and improves the digestion process. In addition, it is an excellent antibacterial agent. Locals claim that a large amount of koumiss can even make you drunk, because it contains about 10 percent of alcohol (as in light wine).
Recipes for a real oriental dessert chak-chak for you in our selection - for tea. This honey sweetness will not leave anyone indifferent!
- flour - 300 gr
- eggs - 3 pcs
- vodka - 1.5 tbsp.
- salt - 0.3 tsp
- vegetable oil - 200 gr
- syrup: honey - 3 tbsp.
- sugar - 4 tbsp.
The prepared dough must be covered with a dish.
We remove for a while, about 30 minutes, so that it infuses and swells.
When our dough has risen, we divide it into three equal parts. Now each part is thinly rolled out, but not more than 2 mm.
Cut into strips with a knife, about two centimeters wide.
We take a tray. Lay out the noodles on a towel.
Pour the noodles cooked with sweet honey mass.
Mix everything gently, try not to break.
Recipe 2: how to cook a real Tatar chak-chak
- Flour - 500-600 g
- Butter - 150 g
- Sugar - 150 g
- Eggs - 5 pcs.
- Honey - 300 g
- Fat for frying (vegetable oil) - 300-400 g
Combine eggs with sugar (30 g). Sugar gives the dough a warm golden color when frying.
Melt the butter in a water bath and cool slightly.
Add warm (not hot) melted butter to eggs. Mix.
Sift flour.
Slowly add the sifted flour to the dough. First add 500 g of flour. Then, if the dough is not dense enough, add the rest of the flour.
Knead flour dough butter, sugar and eggs. The dough for the Tatar chak-chak should be soft, but dense, so that it is convenient to work with it. Cover the dough and leave it for 15 minutes.
Knead the dough with your hands into a layer 1 cm thick. Cut into strips 1-1.5 cm wide
Roll the dough into flagella, about 0.5 cm in diameter. The flagella are quite long. For ease of rolling, they can be cut into several parts.
Cut the flagella into pieces 3-4 cm long, forming small sticks.
In a cauldron, deep frying pan or saucepan with a thick bottom, heat the oil. Dip sticks in boiling fat. Fry, stirring, until golden brown (2-3 minutes). Then take the sticks out of the fat.
Fry the rest of the dough in the same way. Add oil to the pot as needed.
To prepare honey caramel, pour honey into a saucepan, mix with the remaining sugar (120 g).
Bring the mixture to a boil over low heat. Cook, stirring, 3-5 minutes. The sugar should dissolve and the caramel itself should thicken slightly.
Put the sticks in a baking sheet or a wide form and pour over hot honey. Mix gently but thoroughly.
Put on a dish in the form of a pyramid.
Serve Tatar chak-chak with tea and glazed fruits.
Recipe 3, step by step: delicious chak-chak with honey
Chak-chak is a traditional Tatar dessert. It is prepared on the basis of eggs, flour and honey filling. Preparing it is very, very simple, the only difficulty may be kneading the dough, as it should turn out to be quite tight and elastic. And all the other stages are simple, much easier than making homemade dumplings or dumplings.
- eggs (fresh) - 3 pcs
- wheat flour (BC) - 300 g
- vodka - 75 ml
- salt - a pinch
- honey - 4 tbsp.
- sugar - 75 g
Beat the eggs with a fork with a pinch of salt and vodka.
Pour in the sifted flour.
Knead a cool, non-sticky dough and leave it for 20-30 minutes.
Divide the dough into 3 equal parts, and then roll each of them into a very thin layer and cut into even strips 20 mm wide.
Mix honey with sugar and melt slightly. This will be the syrup for soaking the dessert.
Put the fried strips in a wide dish with sides, pour over hot syrup and mix quickly. Wait for the chak-chak to cool and serve with tea.
Recipe 4: delicious oriental dessert chak-chak (with photo)
This dessert is usually consumed with coffee or tea. Chak-chak is served to the table either whole or cut into pieces.
- Salt;
- 4 eggs;
- 300-400 grams of flour;
- 150 grams of sugar;
- 300-400 milliliters vegetable oil.
First, for dessert, you need to knead the dough. Eggs are mixed with a pinch of salt, flour is gradually introduced.
After the dough becomes sufficiently steep, it is put aside for 20-30 minutes.
To prepare chak-chak, you should stock up on gauze in advance. Soak it in water and put it in the freezer.
The “rested” dough is rolled out into a layer 2 mm thick.
Using a sharp knife, the dough is carefully cut into individual strips.
The next stage is very long and painstaking - each individual strip must be cut in such a way that small sticks are obtained.
Vegetable oil is heated in a saucepan or saucepan with a thick bottom. Dough sticks are sent to the oil and lightly fried. Each running batch is fried for an average of two to three minutes. The dough should not burn or turn brown.
Lay out the pieces of dough on a paper towel to drain excess oil.
Sugar is mixed with honey and put on fire. The mixture is brought to a boil, after which it is cooked a little.
The resulting syrup is mixed with the dough and mixed thoroughly.
Prepared gauze is spread on a dish or deep plate. The dough with syrup is quickly laid out on gauze.
On top of the dessert is covered with a plate, which is pressed tightly. After that, the structure is turned over, the gauze is removed. Home-cooked chak-chak in Tatar can be absolutely any shape that can be given to it using gauze soaked in water. The most difficult thing in preparing such a dessert is two days, during which the dish must be infused.
Recipe 5: how to make Tatar chak chak at home
- Flour - 450 gr.
- Eggs - 3 pcs.
- Milk - 200g.
- Sugar - 1 tsp
- Salt - ½ tsp
- Honey - 300 gr.
- Sugar - 200g.
- Sunflower oil for deep frying
Take flour, eggs, butter, salt, sugar and milk. Knead the dough from the listed ingredients. Cover with a towel and leave for 40 minutes.
When the specified time has elapsed, roll the dough into one large sausage, divide it into small oblong pieces in the form of sticks. Take a deep fryer, if not, then any deep frying pan. Pour a large amount of vegetable oil into it and heat it up. Fry the chopped sticks until golden brown.
After cooking them, I advise you to lay the sticks on a paper towel to remove excess oil.
In a separate cup of sugar and honey, boil the syrup. Do not forget to stir it constantly, cook in this way for 15-20 minutes.
From the resulting sticks, form a pyramid, which you pour over with the resulting syrup while it is still hot. After complete cooling, our chak chak is ready!
