A simple recipe for delicious chak-chak with honey
Ingredients:
- chicken eggs - 4 pcs.
- flour - 400 g
- honey - 200 g
- sugar - 200 g
- salt - ½ teaspoon
- soda - 1 teaspoon
- vinegar - 1 teaspoon
- vegetable oil - 500 ml
Step-by-step recipe for chak-chak with honey with photo:
- step 1: knead the dough . Mix eggs in a container, add salt and soda, quenched with vinegar. Using a mixer, beat the mixture, gradually adding flour. Knead the dough tightly (it should not stick to your hands), wrap in cling film and set aside for 15-20 minutes.
- step 2: make noodles for the cake base . Divide the dough into several parts, roll out thinly and cut into strips. An alternative option is to pass it through a meat grinder. Bring vegetable oil to a boil in a saucepan and fry the noodles in it for 1-2 minutes. As soon as the straw acquires a light golden hue, it must be immediately removed with a slotted spoon.
- Step 3: prepare chak-chak honey filling . It serves not only as a sweetener for the cake, but also as a structure fixer. For chak-chak, prepare syrup from sugar and honey in 1:1 proportions: mix the ingredients and put on low heat for several minutes, making sure that the mixture does not boil. Once the mixture is smooth, remove from the heat and pour generously over the fried noodles, covering each straw.
- step 4: form the cake . Sprinkle the serving dish with cold water and wet your hands with it. While the syrup has not yet cooled, shape the dough with honey filling into the desired shape and place on a plate. If desired, decorate with other goodies (nuts, chocolate, etc.). Then place in the refrigerator for 30-60 minutes to harden. And so that the dessert is well soaked, you can leave it overnight.
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You can purchase honey directly from our apiary “Sviy Med”:
Interesting fact : instead of soda, it is often recommended to add vodka to the recipe for chak-chak with honey. Like many other alcoholic drinks, it has the property of loosening the dough - it turns out tender and airy. One tablespoon is enough for the proportions described above.
How to cook chak-chak at home
Making chak-chak is not difficult. A delicious dessert can be baked from available products: flour, eggs, butter, vodka, honey, sugar. Full or partial replacement of alcohol with water is allowed. The composition and method of preparing the oriental dessert is the same among all nations; the difference can only be in the form of the dough products that form the basis of the dish.
Balls or flagella are formed from the dough base, the mass is cut into thick strips, as for homemade noodles, or thin, as for vermicelli. The type and size of the delicacy can be anything from small portioned cakes to large cakes. Before laying out the chak-chak, you can add dried fruits, nuts, and decorate with chocolate or marshmallows.
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Chak-chak dough
Preparing the dough for a delicious delicacy will not take much time. It is necessary to beat the eggs with a whisk until smooth, add salt, vodka and oil. Pour flour into a bowl and pour in the resulting mixture, knead into a stiff dough. It should be dense, but pliable and elastic, not hard, and not stick to your hands. The finished mass is wrapped in cling film or a bag and left for 45-60 minutes. Then the pieces of dough are formed into circles or noodles.
How to make chak-chak with honey: recipes from different countries
Originating in Tatarstan, the delicacy quickly spread to many eastern countries. The influence of different nationalities has left its mark on the classic cake recipe:
- Tatarstan . The recipe for Tatar-style chak-chak with honey involves the use of very thin noodles. Its thickness is only about 2 mm. It takes less than one minute to fry and makes the dessert crispy.
- Bashkiria . Instead of straws, preference is given to balls that are formed from dough. And, if the base is cut into slices, then they are quite thick.
- Kazakhstan . Here this dish is called “shek-shek”. It is distinguished by long strips of dough, more reminiscent of vermicelli.
- Dagestan . Walnuts are added to the list of main ingredients. They are cleaned, crushed and used as a powder in the final preparation of the cake. The dessert tastes like baklava.
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A domestic alternative to the cake can be called “Anthill”. It is prepared according to a similar principle with the only difference being the syrup: instead of honey, housewives often use condensed milk.
Step-by-step preparation
- First you need to separate the yolks from the whites. Take a deep plate and bowl, carefully separate 3 eggs into white and yolk. Don’t rush to throw away the whites, you can make delicious meringues from them.
- Add ½ tsp to the bowl with the yolks. salt and ½ tsp. sugar, and then carefully stir the mixture with a whisk until the salt and sugar dissolve in the yolks and the mixture becomes homogeneous. 200-250 g of wheat flour should be sifted through a sieve into a separate bowl so that it is enriched with oxygen.
- Pour the mixture of yolk, salt and sugar into the flour, and then mix the dough. To knead it well, sprinkle a little flour on the countertop and knead the dough directly on the table. The consistency should be tight, like dumplings. The approximate kneading time should be about 5 minutes.
- After you have kneaded the dough, you need to let it rest. Wrap it in a plastic bag or cling film and leave it alone for 20-30 minutes. Now you can start rolling out. Lightly flour the table again, place the dough on it and divide it into 2 parts, this will make it easier to roll out. Using a rolling pin, roll out the layer to a thickness of 1-2 mm, trim off the excess along the edges to make a rectangle.
- Then this rectangle should be cut into long strips 3 cm wide, and then cut these strips into strips.
- When all the dough has been cut into strips, take a deep frying pan or saucepan, pour vegetable oil into it and heat it well.
- In order to check how well the frying pan is heated, you can dip one straw into the oil. If it immediately starts to boil, then you can start frying the dough in small portions for 1 minute (it should turn slightly golden), stirring constantly. Remove the fried dough from the pan using a slotted spoon, placing it on a paper towel to get rid of excess fat.
- Now let's start cooking the syrup. Mix 50 g of sugar in a thick-bottomed saucepan with 150 g of honey and put on fire. The mixture should be stirred constantly to help the sugar dissolve. Bring it to a boil, then keep it on the fire for another 1 minute, stirring constantly, and then remove.
- Next, pour the hot syrup over the straws and stir them carefully so as not to damage them. Take a large dish and, with your hands dipped in cold water, begin to form the chak-chak until the syrup has hardened, building a small mound. Grind the walnuts using a blender or rolling pin and lightly sprinkle chak-chak on top. Place the prepared dish in the refrigerator for several hours to harden.
- The dish can be served with tea or coffee.
Chuck-chuck of corn sticks with honey
The “lazy” version of the cake recipe eliminates the step of preparing and kneading the dough - instead it is suggested to use corn sticks, which can be easily found in any store. This dessert will require a minimum of time and effort from you.
Ingredients:
- corn sticks - 200 g
- honey - 200 g
- sugar - 200 g
Pour the sticks into a separate container and start brewing the syrup. To do this, mix the bee product with sugar and put on moderate heat for a few minutes.
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At the same time, make sure that the mixture does not boil and stir it constantly. When the mixture becomes homogeneous, pour it over the sticks and stir quickly.
Interesting fact : when we prepare chak-chak with honey at home, it is important not to waste a single minute. You need to pour the hot syrup over the base and stir quickly. Otherwise, the sticks will get wet and instead of a cake you will get corn porridge.
Chuck-chuck without honey
For people who are allergic to honey, you can prepare a treat without it; for this you will need the following simple products:
• 300 grams of corn sticks; • half a kilogram of irises; • 150 grams of butter.
The cooking process consists of the following steps:
1. Place corn sticks in a large container. 2. Place the toffees in a saucepan and add chopped butter to them. 3. Heat the toffee and honey over low heat until melted, stirring constantly. 4. Add melted toffee to the corn sticks and stir; after cooling, you can serve.
You can replace the toffee with condensed milk or chocolate, however, this will increase the calorie content of the dish.
How to decorate the cake?
We have already figured out how to make honey for pouring chak-chak. But is it worth adding something else to dessert? It all depends on your wishes, these could be:
- whole or chopped nuts (walnuts, peanuts, hazelnuts, almonds, etc.)
- chocolate chips
- sesame
- raisins or other dried fruits
- lemon or orange zest
- coconut flakes
- caramelized fruit (such as apple or pear)
Regardless of the chosen ingredient, you need to sprinkle it on the surface of the cake promptly - immediately after you have poured the syrup over the base and given the dessert the desired shape. After this, it is recommended to place the treat in the refrigerator to harden.
Varieties of chak-chak
- Tajik or Bukhara kaleve
, shaped like vermicelli noodles. - The Kazakh variety is shek-shek
(similar to Bukhara). - The Bashkir and Tatar varieties are different - the Tatar is closer to bubbling noodles (2-3 mm in diameter and 2-3 cm in length), and the Bashkir is larger (about 1 cm in diameter and 3-5 cm in length and sometimes in the form of balls). In Bashkortostan and some regions of Tatarstan, chak-chak is made much larger and longer than the Kazan variety of this sweet. [ source not specified 670 days
] Chak-chak definitely hardens in honey, but in recent decades [
when?
] sugar syrup is often used instead of honey by unscrupulous producers. This variety is sometimes called baursak or tosh. - Lak chak-chak - is a product made from dough with honey, with the addition of walnuts. The history of Lak chak-chak originates from the high mountain village of Kuma, Lak district
- Kabardian zycher'ys is a product made from sweet dough, sprinkled with molasses and honey, and after hardening, cut into diamond-shaped pieces. Used with tea.
- The Kumyks call this dish ilav-galiwa (halva).
Calorie content of chak-chak with honey
The calorie content of the dessert depends on the ingredients used. For example, some desserts suggest the use of butter, while others do not.
How many calories are in chaka with honey according to the classic recipe? About 363 kcal per 100 g. This is less than many other desserts. For comparison, the same amount of “Anthill” has approximately 450 kcal, a honey cake has 480 kcal, and baklava has about 450-500 kcal.
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You can reduce the number of calories you consume by eliminating sugar from the syrup recipe and completely replacing it with honey. You can also refuse “decor” in the form of nuts, chocolate, etc.
Calorie content of honey
The product contains a huge amount of carbohydrates, so the calorie content of the consumed dose increases with each drop. It is recommended to understand the varieties of beekeeping products in order to understand the approximate calorie content.
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In this case, the following factors are distinguished:
- the composition is divided into two main varieties - floral and honeydew;
- flower honey is divided into polyfloral and monofloral types - in accordance with the number and variety of flowers from which pollen was collected;
- The calorie content of honey can range from 25 kcal per teaspoon of product to 40 kcal, which in large quantities causes inconvenience in the form of gaining extra pounds.
Please note: Candied honey contains the same number of calories as liquid or thick honey. If necessary and desired, you can melt the beekeeping product, maintaining the calorie content and improving the appearance and taste.
