Chuck chuck in Tatar

Step-by-step cooking

1. Step 1:

   

   Beat the eggs into a deep bowl, add a pinch of salt and beat with a fork until smooth.

2. Step 2:

   

   Gradually adding the sifted flour, knead the dough with a fork. We transfer the dough from the bowl to the work surface, dusted with flour and knead it with our hands. The dough should turn out to be quite tight, not sticking to the hands. We form a ball, cover it with cling film (so that the dough does not wind up) and let it rest for 20 minutes.

3. Step 3:

   

   Divide the rested dough into 2 equal parts. We take one of them and roll it out with a rolling pin into a thin round cake, about 2 mm thick. The dough is not very pliable, it will always strive to shrink back, so when rolling it out, make some effort. Roll out from the middle to the edges. Make sure that the dough does not stick to the work surface - if necessary, turn it over to the other side and dust it with flour.

4. Step 4:

   

   Cut the resulting tortilla into strips 5 cm wide. It was more convenient for me to make incisions at a slight angle - obliquely.

5. Step 5:

   

   Now you need to cut each strip crosswise into strips. You can cut the bars thinner or thicker - I cut straws with a width of 1 cm. Then we roll out the second ball and proceed with it according to the same scheme.

7. Step 6:

   

   In a frying pan, heat the refined vegetable oil over high heat. To check that it has warmed up enough, you can use a wooden stick that is used for eating sushi (or matches) - if the oil around it sizzles and foams, then it has warmed up enough. Reduce the fire to moderate and spread a portion of our blanks. Fry on both sides until lightly golden - about 3 minutes.

8. Step 7:

   

   Spread the fried dough with a slotted spoon on a napkin, which we put on a wide dish. Let the excess fat drain.

9. Step 8:

   

   Prepare the syrup. To do this, mix sugar and honey in an iron bowl or saucepan. Bring to a boil over medium heat, stirring constantly with a spoon. Let it boil for a couple of minutes and turn it off.

10. Step 9:

    

    Pour the sticks into a deep bowl and pour them with hot syrup. Mix everything well. Transfer the chuck chuck to a plate and send it to the refrigerator until the caramel hardens. The dish is ready!