Chak-chak Tatar

[Dough]

Chak-chak Tatar

Category: Bakery products

Kitchen: Tatar

Ingredients
Dough
Wheat flour	3 tbsp.
Salt	pinch
Egg	3 pcs.
Vodka or cognac	2 tbsp. l.

Cooking method

• Depending on the type of flour, more liquid may be needed. About the bread maker I asked a little, she copes with a dough of such coolness with great difficulty, so I do not recommend kneading the dough in a bread maker. Below I will lay out another recipe, not bad, the bread maker coped with it (Dumplings mode), but the noodle cutter failed, I had to add flour and knead it with my hands.
• After kneading, let the dough rest, then roll it out with a noodle cutter (roller positions 1, 3, 5), cut it finely and shortly with a noodle cutter, approx. 5 cm.
• Deep-fry in small batches. Let the oil drain, pour on a paper towel.
• Cooking syrup
• Cook 1 cup of honey and 1/2 cup of sugar for a short time until a drop of syrup begins to stretch between your fingers.
• Fill the noodles with hot syrup, mix thoroughly. We put in a wet mold, tamp with wet hands (not hot and not sticky). Let it cool and grab. We lay out not a dish. And in the refrigerator. When it hardens, we cut and taste.

Note

This dish of Tatar cuisine comes from my childhood.
Delicious!

This is a dish of not only Tatar, but also Uzbek cuisine. Delicious

It looks like our brushwood, we should also do it.
Is it airy or hard with this recipe?

[Cubic]

Cubic, medium, a bit like a cracker.

[Freken Bock]

Freken Bock, thanks for the recipe!
I did it - checked !!!
I do not make very steep dough, so that the "straws" are not so hard
Met the name "Anthill" - probably. Turkic words are still unusual for Slavic ear
You've got an excellent factory: bread maker + noodle cutter + deep fryer !!! It turns out quickly. Wave a rolling pin and fry in a cauldron for half a day.
Chak-chak is eaten like seeds. Or popcorn. It seems like you bite and bite, and the end of the film is an empty plate.

[Hairpin]

Hairpin, without the noodle cutter it will come out even better, the dough can be made less steep (the noodle cutter only takes very steep) and it will turn out to be softer and more airy. And the amount can be halved or even taken 1/3, so as not to be killed by hand. The pieces can be smaller. There is an option to roll small balls, for me, this is generally sadism. Can be cut into small squares.

Cake, in the ranks of the chak-chak lovers arrived! They never did it at home, only the neighbors gave it to me. Therefore, I was now especially happy, having tested the recipe, to get what I was looking for. The children are delighted.

[Freken Bock!]

Freken Bock!
Did I understand correctly that I can knead the dough and cut the noodles on one day, and deep-fry and pour the syrup on another?

No, everything is done at once. Theoretically, you can, probably. But I haven't tried it.

But I wonder if my bread maker does not knead the dough ... Well, who kneaded such a cool dough before the advent of bread makers and tesmosilny machines? Do people have weaker hands?

The husband was kneading. And my grandmother.

Although I haven't opened the noodle cutter yet, but oh well. But she is!

Hairpin, rustle gifts?

Have I looked through the recipe with which HP can cope?
My mom also makes according to the first recipe, she only passes the dough through a meat grinder, and then cuts these sausages to make balls. Before pouring the syrup, he mixes the fried balls with chopped walnuts! Delicious.

[Mate]

Have I looked through the recipe with which HP can cope?

Mate, kill - I don't remember! A recipe from the Internet, then my hands itched, I experimented. And then the chak-chak family was full and somehow everything was forgotten.I apologize, I promised and didn’t keep my promise. Now I’m rummaging through my Internet "papers", maybe something will pop up in my memory.

[Cakes]

Made my first try. I kept thinking where to write ... in deep fryers ... in a multi-hooter (because I did it in a multi-hooter) ... I decided to write here (tea will not be driven out)

I took the recipe from deep fryers from Tortyzhka:

I brought the following recipe for chak-chak from Uzbekistan:
1 egg
4 tablespoons milk
1 tablespoon vodka
a pinch of salt
flour - how much will it take to elastic dough like dumplings.
Please note: there is no sugar in the recipe. And it shouldn't be - it burns quickly at the high boiling point of fat.
The dough is rolled out thinly and cut into strips 3-5mm wide. Fry in portions until golden brown.
Melts in a saucepan:
3 tbsp. l. honey
3 tbsp. l. Sahara
10st. l. water
Bring to a boil and turn off.
Pour the fried chak-chak with this mixture and stir with your hands to make everything sweet. The strip breaks into pieces during this process - they are fragile, but that's what we need, it's convenient to eat. Let stand for a while to soak. All. Done.

Recipes Cakes and Freken Bock very similar in dough, but different syrups.

1. Should brushwood be put into the deep fryer in purses or not? I aspired that it would get stuck in the holes of the wallet and simply dipped it into the pan. AND THEN Caught IT THERE !!!

2. I poured hot syrup, but it was hot to stir with my hands ...

3. When all this was mixed, syrup remained at the bottom, and the brushwood became quite soft. Weak crunchy.

4. All this is interfered with in a silicone mold. Something I doubt that it will take shape ... Too soft. But I put it in the refrigerator ...

5. I got it like this (not inverted, before being sent to the refrigerator):



And do we have someone else doing chak-chak? Next time I'll take syrup Freken Bock... It looks like it is much thicker and much more !!!

[Hairpin]

Hairpin , everything will freeze, do not hesitate. It was hot for me too, I did it with little hands like the Devil in the movie "Evenings on a Farm near Dikanka". I pushed them into the cold water, helped myself with a slotted spoon. Well, and the dough in the basket, yes.

Not frozen ... Boom to try further ...

[Spire]

Spire, well, delicious? This does not apply to the concept of "frozen or not"!
I intentionally do not cook syrup for chak-chak, because honey loses ABSOLUTELY all its beneficial qualities when heated above 60 *. So you jump, you look for something fresh, undigested, not falsified, you keep it in glass, in the dark ... You will save all the usefulness and health benefits ... and at the very last moment BAM! And you cook until you reach with a thread ... In my opinion, it's a pity to go so far with food. I'd rather cook the water with sugar for longer, so that the sugar grains are completely dissolved, and only then I will cool it and add honey.
In general, it seems to me, this bodily exercise with sugar was invented later. from greed. The best thing is to just warm up the honey and pour in the chak-chak. And children will quietly eat 3-4 tablespoons of a natural, tasty and very healthy product. And sugar is another time

[Cake]

Cake, you for the gifted syrup recipe write again! It seems to me that 10 tbsp. l. water + 3 tbsp. l. sugar + 3 tbsp. l. boil honey - it turns out too liquid. Maybe cook longer?

And I take it easier. I think, well, how often do my children eat chak-chak? Since I opened the topic, I haven't cooked it anymore. What will happen to them if I boil honey? Nothing particularly bad will happen. Sweet, in principle, is harmful, even if diluted with natural honey. And they smear the sandwiches with natural honey in the morning.

[Freken Bock]

Well, you need to try all the options, definitely. If the taste of boiled honey is much better, then it is worth stopping at it. And if it's almost the same, then you don't need to boil!

Freken Bock, is it okay that I'm discussing the whole chak-chak here? I understand that they don't go to a strange monastery with their own chak-chak, but ... I think it will be more convenient that way.

And it also seemed to me ... either I cut it too finely, or the syrup is liquid ...Moreover, in the Kazan chak-chak the brushwood is thicker.

Well, I'm thinking about the meat grinder with the knife taken out ...

[Hairpin]

Hairpin , ay-ay-ay Come on, grab the chak-chak, and run to your theme. She puts the recipes there, and the reports here

Girls, what are you! I do not consider this topic "my monastery" in any way. The recipe is not even close to mine. I liked using a noodle cutter and a deep fryer in cooking, and this is how the topic appeared. It seems to me correct that chak-chak will be discussed in one place. For order and convenience.

[Freken Bock]

Woooooooooo !!!!!!!!!!!!!!!!!!!



True, it mixed badly, but ...

Syrup Freken Bock... I liked her version more. Only you need to interfere well, and not like me ...

[Hairpin,]

Hairpin, what a cute shape your chak-chak has! You need to do it yourself with a hole and waves. A bunch of silicone forms, and it never came to mind to put the chak-chak in them.

Well, now, finally, I made my dream come true - chak-chak. For some reason, it always seemed difficult. Nothing of the sort. It all took 2 hours. I rolled and cut by hand. The pasta machine is still a DREAM ... The syrup was made according to the recipe 3 tbsp. l honey + 3 tbsp. l. sugar + 10 tbsp. l. water.
It is not liquid at all: while it interfered, everything was absorbed. I made a double portion of dough and syrup. As a result, 750 grams of the finished product. A portion of the volume is not stressful. Fried on lard - no smell or taste. The lard does not smoke, does not burn, does not foam ... In general, I liked it. I will do more.
By the way, Rumali syrup in medical gloves interfered. Not hot at all.
Thanks for the recipes to all the forum gurus.

And we in the family do the cutting differently. We roll a thin sausage and cut it with a knife. Such rounds turn out. And fill it with pure honey, slightly warm it and fill it. Delicious !!

Good real honey makes my throat tickle (really, really) : girl_cleanglasses: This is for honey fans!

Thanks for the recipe! I will definitely do ... Granddaughter loves chak-chak :) and grandson donuts ... I want to please both ... Tomorrow there will be something to do

Girls, hello! Tell me, why boil honey with sugar? Can't you just pour honey? My husband just caught up with honey, it is fresh liquid. If you pour it like that, without sugar, the brushwood will not stick together or what?

I love chak-chak. I have a slightly different recipe. I haven't done it for a long time ...

And I threw out the dough, kneaded it according to the recipe, don't knead the thick dough, it's still better to give the recipe in grams, the glasses are different, the eggs are also of different weights.

Thank you for reminding me for this wonderful recipe))). Mom often made this cake for us. We are from Ukraine and it was always called Anthill. And when she got married, the husband himself is from Bashkiria, she learned that it was not an anthill, but a chak-chak.

I made one portion, first kneaded the dough in a bread maker, and then mixed it on the table to the desired state.

Rolled thinly and cut into squares ... nostalgia for childhood))). I boiled the syrup in a saucepan and poured the blanks into it in small portions, stirred it a little and onto the dish. Then with wet hands she formed the cake itself.

The girls did not see the topic ..... I have a relative, a Confectioner by education, and also a Tatar.
Her chak - chak ate when they were at a party, he was amazing. I wrote down the recipe, if I don’t forget, I’ll find it and put it on display. Of all the ones I've tested, it's the best.

Chak-chak is delicious! It is sold everywhere in Kazan, the most delicious one seemed to us in the Tatar estate.

[Kokoschka]

Kokoschka, expose, please. Well, I really, really need a recipe for the perfect chak-chak.

Here is the promised Chak-chak recipe.
I don't know how to rotate the picture.

[Kokoschka]

Kokoschka, Thank you! I saved it, I will definitely do it.

[Wiki]

Wikiwhen done, print the recipe, pliizz!