Chuck chuck is just

Cooking this oriental treat is not difficult:

1. Break the eggs into a large bowl and beat them with a whisk. Then add flour, salt, and continue to mix the mixture with a whisk. In the process, pour vodka, stir. Then we begin to knead the dough with our hands until smoothness is uniform. At the same time, the dough should remain quite steep - as for dumplings or noodles. If the dough is too hard, then it is easy to fix it by adding a small amount of warm boiled water - gradually, literally half a teaspoon. We roll the finished dough into a ball, wrap it with cling film and put it in the refrigerator for half an hour. During this time, the gluten contained in the flour will swell and the dough will be more docile and plastic in operation.

2. Sprinkle the work surface with a small amount of flour, literally dust it. We take the dough out of the refrigerator, unfold the film, cut the dough into four parts. We roll out each part into a very thin layer, which we cut into strips about 2 cm wide. Next, we begin to cut each strip across into strips 0.3 cm thick. You can also cut larger - this is a matter of personal preference. The thinner we cut, the thinner the cubes of fried dough will be in the finished chak-chak.

3. Pour vegetable oil into a saucepan with a thick bottom and put it on a high heat to warm up well. As soon as the oil becomes red-hot, we begin to fry the dough blanks, laying them out little by little, in batches, in boiling oil. At the same time, the heating is reduced to a minimum. Stir the frying blanks with a slotted spoon, cook them for 1-2 minutes - until they are beautifully golden. We spread the finished ones with a slotted spoon on a layer of paper towels that will absorb excess oil. We allow the blanks to cool completely to room temperature, and then transfer them to a large container (not plastic).

4. Put honey in a small saucepan, pour sugar to it. Put the saucepan on low heat, bring to a boil, stirring continuously. Foam should appear, and the sugar should completely melt. Pour the cooled billets with hot syrup, mix everything well. On a large flat dish, we form a slide of blanks coated with syrup, press them tightly together. We give the chak-chak to cool and harden, after which you can serve it with fragrant herbal tea.

Bon appetit!