Bashkir chak chak recipe at home. Bashkir national dishes: list, recipes

Chak-chak is an oriental sweet, which also includes dough. This dish is most often prepared by the Turkic peoples. Chak-chak is a Tatar and Bashkir national dish, which, due to its pleasant taste, is popular in many countries of the world.

Chak-chak is a national dish

A simple chak-chak recipe was invented by the Turkic peoples and it is prepared mainly only by their representatives. But historically it turns out that people of different nations communicate with each other, become friends, get married. This has led to what is being prepared all over the world.

This dish consists of small balls of dough that are deep fried. Then they pour delicious syrup based on honey.

Before pouring the balls, they are folded into an interesting figure. Most often it is a slide or a cone.

In a bowl, knead the dough with your hands as gently as possible. The dough should be soft and not sticky. The dough should be covered with cling film and let it stand for an hour.

When this time has passed, you can start working with . You can make flagella from it manually, or you can use a meat grinder. Next, the dough is roasted. For this, a container with a large amount of boiling sunflower oil is used.

The resulting blanks should be laid out on paper napkins so that the oil is glass. For this purpose, you can also use an ordinary colander.

Filling can be prepared in a water bath or a gentle fire. It is made up of honey and sugar. Stir the filling until the sugar is completely dissolved. The filling must be constantly stirred, otherwise the honey may burn, which will negatively affect the taste of the dish.

It is better to keep the filling on fire until it turns thick. During cooking, be sure to ensure that the sugar does not crystallize.

The dough after frying is laid out in a bowl and poured with warm caramel. Pieces of dough should be mixed with the highest quality so that each of them is covered with filling.

In the dish at this stage are added walnuts, which are pre-cleaned and crushed. The dish will be tastier if the walnuts are pre-fried.

Tatar recipe for chak-chak

The chak-chak Tatar recipe is very tasty. To prepare it, take seven eggs, a couple of pinches of salt, 4 cups of flour, one and a half cups of vegetable or ghee, a glass of honey, 6 tablespoons of sugar, three tablespoons of cognac.

For frying the dough, a deep container with sunflower or butter is used and placed on a small fire. The strips are fried until they acquire a golden color. after that, you need to throw them on a sieve. This action will allow you to remove excess oil from the strips as efficiently as possible.

To prepare the filling, melt the honey to a liquid state. It is entered into it. Keep the mixture on fire until completely dissolved. The cooled noodles are placed directly in a container with syrup and mix well.

Chak-chak should stand for several hours, which will allow it to harden. In order for this to happen much faster, you need to put it in a cold place. After hardening, it is cut into small pieces, and in this form it is served on the table.

Cooking this recipe is simple enough. This allows even an inexperienced cook to cook it. AT this dish you can add cognac, butter, nuts, dried fruits.

These ingredients will not affect the taste of the dish at all. They will give it only piquancy and flavor. Cooking chak-chak is a fairly simple procedure, which allows it to be carried out by a culinary specialist without relevant experience.

There are a lot of chak-chak recipes today. But the main ones are always flour, eggs, honey, sugar and salt. If desired, the chef can add his own unique ingredients to the dish. The most important thing in this is that the dish does not lose its original taste. One of the recipes from Grandma Emma is presented in the video:

There are several recipes for making chak-chak. This delicious crunchy treat drenched in honey syrup is easy to make at home.

Having mastered this method of making chak-chak, you can experiment, each time making a sweet dish in a new way.

You will need:

• 0.5 kg of wheat flour;
• 5 large eggs;
• 120 g of sugar;
• 5 g salt;
• 5 g baking powder;
• 200 g of honey;
• 150 ml vegetable oil.

Step by step recipe:

1. Eggs are beaten with salt, baking powder and 20 g of sugar. Add the sifted flour and knead a dense dough, working first with a spoon and then with your hands.
2. The dough is left to "rest" for 15 minutes, covered with a towel.
3. After this time, the finished base is rolled into a cake and allowed to dry a little. This will make the cutting process easier.
4. The layer is cut into strips 2 cm wide, which are stacked on top of each other and cut into pieces 3 mm thick.
5. Heat oil in a deep frying pan. Pieces are lowered into the resulting deep fat and fried until golden.
6. From the oil, the dough is transferred to a sieve or paper towel.
7. The remaining sugar and honey are heated and boiled for 2 minutes.
8. The fried preparations are poured with hot syrup and until the honey has hardened, chak-chak is laid in the form of a slide.
9. Before serving, the dessert is kept in the refrigerator for 40 minutes.

Advice: salt must be added to the dough for chak-chak, otherwise, despite the sweetness, the dessert will seem insipid.

A treat in Tatar

A large chak-chak prepared according to this recipe will look spectacular on the festive table.

• 320 g flour;
• 2 eggs;
• 50 g of sugar;
• 3 g salt;
• 10 g butter;
• 70 g of honey;
• 40 ml of milk;
• 100 ml sunflower oil.

Cooking steps:

1. Beat the chilled yolks with a mixer with sugar and add a piece of melted butter.
2. Separately, beat the whites with salt until foamy and combine both compositions.
3. Milk is added, sifted flour is added, the dough is kneaded and allowed to lie for 30 minutes.
4. Then roll out thin flatbread and cut it into long rectangles. Each part is divided into several strips.
5. The blanks are deep-fried in parts, and then the excess oil is removed with a paper towel.
6. Syrup is boiled from honey and sugar for 2 minutes, into which the blanks are dipped while it is still warm. Lay them in a pile.
7. Before serving, chak-chak in Tatar style is kept in the refrigerator until it hardens.

Oriental dessert with honey

This delicacy is prepared very quickly and just melts in your mouth!

Grocery list:

• 4 eggs;
• 350 g flour;
• 3 g salt;
• 40 ml of water;
• 200 g of honey;
• 40 g of sugar;
• frying oil.

Sequencing:

1. From eggs, flour and salt knead the dough.
2. The base is divided into 4 parts, balls are formed from each, and then they are rolled into cakes.
3. The layers are cut into thin strips and dried a little.
4. Heat the oil in a saucepan and pour the dough into it in portions, frying until golden brown.
5. Water, honey and sugar are placed in a small saucepan and boiled until the sweet grains are completely dissolved.
6. The fried straws are poured into a bowl and poured with hot syrup.
7. In order for the dessert to be well soaked, it is cleaned in the refrigerator for an hour.

How to cook Bashkir chak-chak

The technology for making dough for this delicacy is different from the Tatar recipe.

• 500 g flour;
• 4 eggs;
• 20 ml of melted butter;
• 2 g salt;
• 2 g of soda;
• 0.5 l of vegetable oil;
• 100 g of sugar;
• 150 g of honey;
• 50 g candied fruits.

Cooking steps:

1. Flour is combined with soda and sifted. Beat eggs, add butter and knead soft dough. Leave it on the table for an hour.
2. Roll out the cake and cut it first into strips, and then into small squares.
3. Oil is heated in a cauldron. Pieces of dough in small portions are deep-fried and fried until a delicious ruddy shade.
4. Syrup is made from honey and sugar.
5. Dough blanks are folded in a pile, poured with syrup and sprinkled with chopped candied fruits.
6. Bashkir chak chak with honey before serving is cleaned in freezer for a quarter of an hour.

No added eggs

Even without this important ingredient, you can cook fragrant, tasty and tender chak-chak.

Would need:

• 150 g of sugar;
• 450 g flour;
• 100 ml of water;
• 50 g honey;
• 200 ml sour cream;
• 3 g salt;
• 200 g of walnut kernels;
• deep fat.

Cooking progress:

1. Sour cream is salted, combined with sifted flour and soft dough is kneaded. Set it aside for 15 minutes.
2. Water is heated, sugar is poured into it and stirred until it is completely dissolved. The flame of the burner is reduced, after 15 minutes honey is added to the syrup, mixed until smooth and removed from the stove.
3. The nuts are finely chopped with a knife.
4. A layer is rolled out from the prepared dough, which is first cut into wide strips, and then into thin strips.
5. Products are deep-fried and laid out on paper napkins.
6. Crispy preparations are sprinkled with nuts, poured with syrup, mixed, piled up and served on the table.

Unusual vodka option

In this recipe, vodka acts as a baking powder and preservative. AT ready dessert the presence of alcohol does not betray itself.

Would need:

• sifted flour - 0.4 kg;
• eggs - 2 pcs.;
• vodka - 30 ml;
• salt - a pinch;
• honey - 250 g;
• granulated sugar - 70 g;
• sunflower oil - 0.4 l.

Procedure:

1. Chilled eggs are beaten with a whisk and poured into flour. Add vodka and salt. Knead the dough first with a whisk and then with your hands.
2. Form a ball from the dough and place it in a cold place for 30 minutes.
3. Then the cake is rolled out and cut into arbitrary pieces.
4. The dough is fried in portions in boiling oil and removed with a slotted spoon on napkins.
5. Honey is boiled with sugar until foam is formed.
6. The cooled chak-chak brushwood is poured with warm syrup and served completely cooled.

With condensed milk

Replacing honey with condensed milk, you can get an equally tasty and original delicacy.

You will need:

• 0.25 kg of flour;
• 2 eggs;
• 20 g of sugar;
• 2 g salt;
• 60 ml low-fat milk;
• 15 g butter;
• 350 g of condensed milk;
• 0.25 l of vegetable oil.

Recipe step by step:

1. The dough is kneaded from eggs, sugar, flour, butter and milk.
2. The base is cooled, rolled out and cut into thin strips. Each of them is divided into 3 - 4 parts.
3. Oil is heated in a cauldron, strips of dough are lowered into it and they are fried until golden brown.
4. Excess fat is removed from finished products.
5. The fried straws are put in a bowl and poured with condensed milk. Form a hill.
6. The dish is cleaned in the refrigerator for impregnation for an hour.

Chak-chak from corn sticks

Tasty analogue oriental sweetness can be quickly prepared without kneading the dough and frying it.

Required Components:

• 200 g corn sticks;
• 180 g butter;
• 500 g toffee.

Cooking process.

1. Toffees are freed from candy wrappers, put in a saucepan with butter and melted over low heat, stirring constantly.
2. Each stick is quickly dipped into the hot mass.
3. While the toffees are not frozen, the dessert is laid in the form of a pyramid.
4. The delicacy is ready for use after solidification.

Homemade chak-chak, prepared according to any of the proposed recipes, remains soft for a long time. It can be stored in an airtight container for 2-3 weeks.

Chak-chak is a 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. the 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.

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.

"Chuck-chak" on a plate (hands should be wet). To avoid emptiness, press down a little.

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 the dough from flour, 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 of 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!