The Most Tasty Oriental Honey Cake Chak-Chak: Easy Recipe with Photo

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  • 4Servings
  • 10 mPrep Time
  • 25 mCook Time
  • 35 mReady In
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Chak-chak is a very unusual oriental honey cake, which is small pieces of dough mixed with a lot of sweet honey syrup.
You can buy chak-chak in many stores, but it is better to cook it at home. First, it’s quite simple. Secondly, this is the only way you will be sure that the dessert contains only healthy and high-quality products. This is especially important if chak-chak is intended for children.

Today we will also cook Chak-Chak, but not the classic one, but with the secret ingredient – dried fruits. It turns out that they give the cake a completely new and unusual taste.


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Step by step method

  • Step 1

    Break the eggs into a deep bowl, add soda and salt, beat until smooth.

  • Step 2

    Next, add flour and knead the elastic dough. Roll it out thinly.

  • Step 3

    Sprinkle with flour and cut the layer into thick strips.

  • Step 4

    Then the strips are stacked on top of each other and chopped into strips.

  • Step 5

    We warm the vegetable oil well and fry the straws in small portions until golden brown.

  • Step 6

    My raisins, pour boiling water for a few minutes, then dry and send to fried straws.

  • Step 7

    Pour sugar into the pan, pour water, put honey, bring to a boil and cook over low heat for a couple of minutes.

  • Step 8

    Pour hot syrup over the total mass, mix well to distribute. We spread it in a suitable form and wait for it to cool completely. Then cut into small pieces and serve with tea.

Tips & variations

  • An important role is played by the quality of honey: it must be fresh, sufficiently liquid and not too viscous.

  • Flour for the dough is taken only of the highest quality wheat. A lush and airy delicacy is obtained if the dough came out soft, light and uniform.

  • Pieces can be different, but in Tatarstan they often cut the dough into strips. Bashkirs and Uzbeks can serve chak-chak, in which the pieces will be larger. Quite often balls are rolled out of the dough.

  • Deep-frying oil should be well heated, so that the pieces quickly become golden and crispy, but not overdried, remaining soft inside.

  • Chak-chak is eaten with hands. Small pieces are broken off from the slide, or cut with a knife. It is convenient to take chak-chak with you as a snack - the pieces are light, compact, and at the same time satisfying. If done correctly, chak-chak can be stored for up to 90 days.

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