Monday, 12 January 2009

Chak-chak

If you don't know what chak-chak is -- you better taste it once. It disappeared at once when I made it for my farewell party in Stockholm in December. Once you get one bite, you cannot stop, yummy! The only thing that stops me make it often is its total unhealthy nature. Now you will know why, here comes the recipe:

Ingredients:
Dough:
5 eggs
2 teaspoons brandy
1/2 teaspoon salt
4 cups or 8 dl flour ( approx)
Syrup:
650 g honey
1 cup or 2 dl sugar

Vegetable oil for frying
Walnuts ( optional)

Break fresh eggs into a bowl, add brandy, salt, flour and make soft dough. Divide dough into pieces each about 100 gramme, roll them out about 0,2 cm thick. Cut slim stripes, spaghetti-type. I used James Oliver pasta machine to make very thin pasta. Fry pasta in vegetable oil. Don't go away, pasta takes few moments to be ready.

Mix honey with sugar and boil the mixture in a separate bowl until all sugar dissolves. Pour still boiling mixture into the dough, put some walnuts and mix everything. Shape chak-chak as you wish, it can be a pyramid, a cone, a star. Use cold water to wet your hands so you won't get burn and and the mixture won't stick to your hands. you can also decorate chak-chak with dried fruits. Chak-chak is ready to eat when it cools down, usually takes 3-4 hours. Enjoy!

Originally, chak-chak comes from Tatar cuisine made from small dough balls.

3 comments:

  1. Ux ty , kakaja vkusnotischa!!! Nado poprobovat!! A vkus brendy posle prigotovlenija ostaetsja, ili alkogol isparjaetsja?

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  2. Brandy ili konjak pridaet testu rassipchatost i legkii aromat, a ot alkogolya i sleda ne ostanetsya, tak chto mozjno davat detyam ;)

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  3. Оооо, обожаю чак-чак! Настя, приезжай обратно срочно! :)

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