Chak-chak with Honey

Cooking method

1. Step 1:

   

   Mound the flour on your work surface, make a well in the center, and gradually pour in the eggs (beaten with the salt and baking soda), kneading as you go. The dough should not be sticky or soft. Put the kneaded dough in a bag and let it rest for 15 to 20 minutes.

2. Step 2:

   

   Divide the dough in two and roll each half thin on a floured surface. Set the rolled sheets aside to dry out slightly, about 10 to 15 minutes, away from any draft. Don't let them over-dry, though, or they'll be hard to cut and turn brittle.

3. Step 3:

   

   Cut the rolled sheets into strips about 2 inches (5 cm) wide. Fold the strips in half and stack them three high, dusting a little flour between them so they don't stick together.

4. Step 4:

   

   Cut the strips into thin noodles and scatter them on the counter. Heat the vegetable oil in a heavy pot and fry the noodles quickly, in small handful-sized batches, over medium heat. Fry each batch just 1 to 2 minutes, stirring a couple of times. The moment they turn light golden, lift them out with a slotted spoon and drain on paper towels. Don't overcook them — they should stay pale golden.

5. Step 5:

   

   Once the noodles are fried, make the syrup in another dry heavy pot. Pour in 1 cup honey and 1 cup sugar, heat and bring to a boil, stirring constantly, then let it boil for about three minutes and turn off the heat. Dip the almonds into the hot honey with a slotted spoon and set them aside in a separate bowl — you'll use them to decorate the chak-chak.

6. Step 6:

   

   Remove the paper towels from the fried noodles, pour the hot honey syrup over them, and gently fold everything together — first with two wooden or silicone spatulas, then with hands dampened in cold water. Mix carefully so you don't break or crush the noodles. Watch out, the syrup is hot!

7. Step 7:

   

   Sprinkle cold water on the plate you'll pile the chak-chak onto. Working quickly, before the syrup cools, mound the chak-chak on the plate into a heap. Speed matters here — if the syrup cools, nothing will hold together. As you shape the mound, don't press it down too firmly.

8. Step 8:

   

   Decorate right away with the honey-coated almonds. You can also use walnuts, raisins, colorful candies, or sprinkles — it's entirely up to your imagination and taste. Put the finished chak-chak in the cupboard and let it stand until the next day so it sets firmly.