Melt-in-Your-Mouth Chak Chak
A traditional Tatar sweet! Unmatched taste! Ingredients are for one dish 24-26 cm in size. Melt-in-Your-Mouth Chak Chak keeps 1-2 weeks in a cupboard if covered, without spoiling.
Updated : 17 September, 2025
Easy
More than 1 hour.
Ingredients
4
Eggs
400 grams
Wheat flour
0.3 teaspoon
Salt
0.5 teaspoon
Baking soda
1 cup
Honey
1 cup
Sugar
20 grams
Almond
1 liter
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
On a work surface, heap the flour and make a well. Gradually pour in eggs beaten with salt and baking soda, kneading into dough. Dough should be firm, not sticky. Place in a bag for 15-20 minutes.
Step 2
Divide the dough in half. Roll each part thinly on a floured surface. Set aside to dry slightly (10-15 min, avoid drafts). Don’t over-dry; it will become brittle and hard to cut.
Step 3
Cut the sheets into 5 cm strips. Fold each strip in half and layer three strips, sprinkling lightly with flour between to prevent sticking.
Step 4
Slice the strips into thin noodles and scatter on the table. Heat vegetable oil in a deep pan. Fry small batches (~one handful) quickly over medium heat for 1-2 minutes, stirring occasionally. Remove when lightly golden and drain on paper towels.
Step 5
Prepare syrup in a separate dry pan. Combine 1 cup honey and 1 cup sugar, heat until boiling, stirring constantly. Boil for 3 minutes. Dip almonds into hot syrup and remove; set aside for decoration.
Step 6
Remove paper towels from the fried noodles, pour hot honey syrup over them, and gently mix first with wooden or silicone spatulas, then with hands moistened with cold water. Mix carefully to avoid breaking the noodles; syrup is hot!
Step 7
Lightly wet the plate on which you will form the Chak Chak. Quickly, while syrup is still hot, mound the noodles into a pile. Don’t press too hard.
Step 8
Decorate immediately with syrup-coated almonds. Optionally, use walnuts, raisins, colorful candies, or sprinkles. Let the finished Chak Chak rest in a cupboard until the next day to firm up.