Main Page
Festive table
Chuck-chuck in a frying pan

Chak-Chak in a Skillet

Give this traditional Tatar treat a try — crisp, sweet, and one of a kind. Here I'll show you a way to make chak-chak that I only learned fairly recently. Chak-chak is an Eastern sweet, hugely popular in Tatarstan and Bashkortostan — and, these days, in our supermarkets too :)

Fair warning: the recipe is simple to describe but not so simple to make… strong hands help! If you've got someone around who can lend a pair, definitely put them to work :)

Katerina

Recipe author

Composition / ingredients

Servings:

Eggs

Flour

300

Vodka

Honey

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 9 g

Fats 5 % 3 g

Carbohydrates 81 % 52 g

295 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 45 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:

Making chak-chak. Whisk 3 eggs, add the flour and a tablespoon of vodka. Yes, just a tablespoon — don't worry, that little bit won't put the dish off-limits for young kids or drivers; the vodka is there for a crisp crust. Now you have to knead all of it into a dough — which isn't easy! This is exactly where those strong hands come in. Roll the dough out as thinly as you can and cut it into thin strips. Fry them in hot oil. To coat all the strips (and there are plenty from this amount, more than you'd think), I melt 3 tablespoons of honey and 2 tablespoons of sugar in a skillet and pour it over the fried strips. Then, carefully — because it's very hot! — mound them into a pyramid :) Once the chak-chak cools, pop it in the fridge to set. Eat it with your hands :) Enjoy!