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Crispy fried noodles meet a sweet, slightly caramelized, aromatic honey sauce. Chak Chak tastes so delicious that it’s practically addictive. You can easily make this popular Tatar dessert yourself at home with just a few ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
What is Chak Chak?
Chak Chak is a sweet dish from Tatar and Bashkir cuisine. Alongside the Tatar cookies “Barmak”, it is also popular in Russia, Kazakhstan, Uzbekistan, and other countries of the former Soviet Union.
The dessert consists of fried noodles in honey syrup. It usually has the shape of a hill, similar to the cake “Muraveynik”, the cake “Grafskie razvaliny”, or the mole cake.
In Russia, it is sometimes also referred to as “honey mountain”. This name is due to the appearance of the dessert.
Which honey should I use?
You can use any type of honey for the Chak Chak. It should be delicious and aromatic. Therefore, use high-quality honey, just like for the honey walnut gingerbread, the honey cookies, or the honey pryaniki.
Refine Chak Chak
You can refine the Chak Chak with various nuts, similar to the Guryevskaya kasha or the apple cheese. These can be walnuts, hazelnuts, or almonds.
Roast them beforehand in a frying pan or in the oven and chop them coarsely. Then mix the nuts with the fried noodles before pouring the honey syrup over them.
How to serve and store
Chak Chak tastes delicious with a cup of tea, alongside the chocolate sausage and the pryaniki. You can serve it for dessert after a meal or with afternoon coffee.
Since this sweet treat has a crispy and crumbly texture, it is eaten with the hands, just like the Napoleon puff pastry slices or the sweet sour cream flatbread. This makes it perfect for celebrations. The best way to do this is to shape it into a rectangular cake or a thick “sausage” and then cut it into small slices or pieces.
Store the Chak Chak in an airtight container in a cool, dry place. It will keep for about 2 weeks. However, the dessert tastes most airy in the first few days and becomes drier over time.
This dessert is
- crunchy,
- airy,
- slightly nutty,
- caramelly,
- incredibly delicious,
- unique in flavor,
- aromatic,
- with honey,
- easy to make with just a few ingredients,
- a sweet eye-catcher,
- ideal for a regular tea round or a celebration,
- the national dish of Tatar cuisine.
How to make Chak Chak: tips and tricks
- The amount of flour specified for the dough may vary. Add it in portions until you have a dough that is no longer sticky, but not dry. Its consistency should be similar to the pelmeni dough.
- Do not leave the noodles unattended while frying in oil, as they can burn quickly.
- To remove excess oil from the noodles, place them on a paper towel after frying.
- Use high-quality, delicious, and aromatic honey.
- You can change the proportions of honey and sugar in the recipe. For a harder consistency, use a little more sugar and less honey. Conversely, a larger amount of honey will result in a chewy consistency.
- You can refine the dessert with roasted and chopped nuts, such as walnuts, hazelnuts, or almonds, by mixing them with the noodles.
- The dessert can be made not only in the shape of a hill, but also as a round or rectangular cake or in another shape.
- As the dessert is quite crumbly, it is usually eaten by hand.
- Store the Chak Chak in an airtight container in a cool, dry place. It will keep for about 2 weeks, but tastes best in the first few days and becomes drier over time.
Video recipe for Chak Chak
By the way, you can find a short video for the Chak Chak on my Youtube channel. There you can see exactly how to make it at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make Chak Chak using this recipe? I look forward to seeing your results, your star rating, and your comments below about how it turned out and how it tasted.
Try these delicious cake recipes too:
- Zebra cake – Soviet recipe with sour cream
- Peanut roll cake with caramel buttercream – from the Soviet era
- Russischer Zupfkuchen – best recipe
Chak Chak
Ingredients
for the dough
- 3 eggs
- 1/3 tsp salt
- 3 g baking powder
- approx. 300 g flour
- flour for the work surface
for frying
- approx. 500 ml vegetable oil
for the syrup
- 180 g honey
- 60 g sugar
for serving (optional)
- some walnut kernels roasted and roughly chopped
Instructions
Preparation of the dough
- Whisk eggs with salt and baking powder in a mixing bowl.
- Add flour in portions, knead it into a firm dough at the end, and knead the dough for about 5 minutes until it becomes smooth and elastic.
- Let the dough rest in an airtight container at room temperature for about 20 minutes.
- Divide the dough into two roughly equal portions.
- First roll out the first portion of dough on a well-floured work surface to a thickness of approx. 0.04 - 0.08 inch (1 - 2 mm), cut it into long strips approx. 1.2 inch (3 cm) wide, and cut each strip from the short side into approx. 0.1 - 0.2 inch (4 - 5 mm) wide sticks (you can do this by placing all the strips on top of each other, well floured). Keep rolling the strips in flour as you cut them so they don't stick together. Now put the noodles in a sieve in batches and sift off the excess flour. Repeat the same with the second portion of dough.
- Pour plenty of vegetable oil into a saucepan and heat it up.
- Add the noodles to the hot oil in batches and fry them briefly over medium to high heat until lightly golden brown, turning them carefully and removing them each time with a slotted spoon into a large clean mixing bowl.
Preparation of the syrup
- Put honey and sugar in a small saucepan and heat slowly, stirring until the sugar dissolves.
- Then bring the syrup to a boil and simmer for about 1 minute.
Preparation of Chak Chak
- Pour the hot honey syrup evenly over the noodles and stir thoroughly, carefully and quickly, with a wooden spoon.
- Place the noodle mixture on a flat plate and shape it into a hill, first using the wooden spoon and then, once it is no longer too hot, with your hands.
- Chill the dessert for approx. 2 - 3 hours.
- Allow the Chak Chak to warm up at room temperature before serving and sprinkle with roasted and coarsely chopped walnuts, if desired.
Notes
- The amount of flour specified for the dough may vary. Add it in portions until you have a dough that is no longer sticky, but not dry. Its consistency should be similar to the pelmeni dough.
- Do not leave the noodles unattended while frying in oil, as they can burn quickly.
- To remove excess oil from the noodles, place them on a paper towel after frying.
- Use high-quality, delicious, and aromatic honey.
- You can change the proportions of honey and sugar in the recipe. For a harder consistency, use a little more sugar and less honey. Conversely, a larger amount of honey will result in a chewy consistency.
- You can refine the dessert with roasted and chopped nuts, such as walnuts, hazelnuts, or almonds, by mixing them with the noodles.
- The dessert can be made not only in the shape of a hill, but also as a round or rectangular cake or in another shape.
- As the dessert is quite crumbly, it is usually eaten by hand.
- Store the Chak Chak in an airtight container in a cool, dry place. It will keep for about 2 weeks, but tastes best in the first few days and becomes drier over time.
- Note the detailed tips and tricks for making the Chak Chak at the top of the article.
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