Chuck Chuck's Recipe

In 2005 the capital of Tatarstan Kazan celebrated its millennium. The symbol of hospitality, cordiality and unity of the Tatar people was the chak chak. After this great celebration, thanks to journalists who came from all over the world and started their stories describing this national dish, the chak chak recipe became known not only in all corners of Russia, but all over the world.

Many bakeries began to specialize in the production of this wonderful dish, and now the chuck chuck has become an everyday dish, which you can buy in any supermarket, but before it was prepared only on great holidays or to meet at the doorstep of dear guests. Traditionally, the mother of the bride prepared a chak chak for the wedding and "sold" the guests for any money. Parents of the bride, visiting each other, necessarily brought with them as a hotel chak chak.

Chak chak is a traditional national dish of Tatar and Bashkir cuisine, but the recipe for chak chaka is also found in other Turkic peoples who also consider it to be their national dish. This dish is a dough, cut into strips or balls, fried in boiling oil and drenched in honey.

The recipe for the chak chaka I learned long ago, back in my student years, when my classmate specially brought him from home to treat everyone. I remember we all sat around the table, on which a "sweet mountain" towered in the middle of a large flat dish and ate three fingers according to Muslim tradition. It was something! Of course, everyone asked how to prepare a chuck chuck. Surprisingly, the recipe for the chuck chuck was so simple that it was not even believed that it was possible to cook such a yummy from this set of ingredients.

To make chak chak you need flour, eggs, fat and honey. And that's all! Even salt is not necessary! From eggs and flour, it was necessary to knead the dough, roll it 2-3 mm thick, cut into thin strips and throw into boiling goose fat. The ready chak chak was poured over with warmed honey, spread on a dish with a slide and cooled. Instead of honey, you could weld sugar syrup onto a thick string. It turns out even tastier than with honey. It seems that there are no special secrets here. But this is only, as they say, at first glance.

It turns out that in order to prepare a real chuck chak, you do not need chicken eggs, but goose, and fat is not suitable for any, but only goose. Later, when we once started a geese, I realized why goose fat is needed, and not some other one. All cooks know that inept use of fats can ruin the taste of a dish. The fat on which the dish is prepared determines its taste and it is impossible, for example, to cook sweet dishes on pork, lamb or beef lard. They are good for making hot second courses.

Goose bacon not only improves the taste of the product, it is good for health, because it is easily absorbed by the body. Chuck chuck, fried in goose fat turns tender, fragrant, golden color. Unfortunately, it is not often to cook a real chuck chuck on goose eggs and goose bacon, as you can not buy these products in a store, but you still need to raise goose at home.

To make a dough is also not so easy, as it seems, to make it soft and plastic from the first it turns out not at all - here you need certain skills. You need to take the flour and pour it into the deep cup with a slide. In the center of the hill make a deepening and pour the whipped egg whipped there. Then take a spoon and gently stir the eggs, little by little mixing the flour. You need to stir until you get a soft dough. Stir it already on the table, slightly rolling off in flour.

If you shift the flour - the dough will turn dry, you will not report - it will stick to your hands, you will knead too fast - it will die, lose plasticity. This all will affect the taste of the dish, so you need to do the dough without hurrying, thoroughly mixing and necessarily letting him lie down.

In fact, chak chak recipe is not one. Now I will tell you how to prepare a chuck chuck in another way. You will need three glasses of wheat flour, five chicken eggs, two and a half spoonfuls of milk, you can boiled, half a teaspoon of sugar, salt to taste, a packet of melted butter. For syrup - 200 grams of honey and 100 grams of sugar. Mix eggs, sugar and salt in a bowl, dilute with milk and add flour in two stages. Knead the soft dough and let it rest for 15-20 minutes. Then the dough should be divided into parts, roll out into sausages one centimeter thick, cut into balls and fry in a large amount of boiling oil. The size of the balls can be with pine nuts or slightly larger, and you can cut the dough cylinders of two centimeters.

Finished chuck chuck put in a large bowl, pour boiling honey with sugar and mix well. Then shift the chuck chuck to a flat tray, shape it into a pyramid or cone and let it cool. You can keep the chuck chuck for three weeks and not be afraid that it will lose its flavor.