● Eggs – 4 pcs.,
● Flour – 350-400 gr. (Depending on flour, and on the size of eggs)
● Salt – 1/3 tsp,
● Soda – 0.5 tsp,
● Honey – 1 cup,
● Sugar – 1 cup,
● Almond (or walnuts) for decoration.
● Vegetable oil for frying – 1 liter.
Ingredients are given on one dish in size 24-26 cm.
Pour flour on the working surface with a slide, make a hole in it, and gradually pour in the eggs, whipped with salt and soda, kneading the dough. The dough should not be sticky and soft. Remove the kneaded dough in the bag for 15-20 minutes.
Divide the dough into 2 parts and thinly roll each part onto a floured table.
Roll the sheets to the side, so that they are slightly dried (10-15 minutes, and that the draft does not fall on them). But do not overdry. Otherwise it will be difficult then to cut, the dough will be brittle.
Cut the rolled sheets into 5 cm wide strips. Fold the strips in half, and put three strips on top of each other, sprinkling some flour between each other (so that they do not stick together)
Cut thin noodles out of strips, scatter it on the table.
Heat oil in a cauldron in a cauldron and fry noodles in small batches (about a handful), quickly (on medium heat). Fry just 1-2 minutes, stirring a couple of times. As soon as the gilding “noodles” were immediately taken out with a skimmer, we spread it out onto a paper kitchen napkin in a cup so that it absorbs all the excess fat. Do not overcook the noodles, it should be a light golden color.
After the fried noodles, let's do syrup.
Cooking syrup in another dry cauldron, or any other thick-walled pot.
In the cauldron pour 1 tbsp. honey and 1 tbsp. sugar, heat, bring to a boil, stirring constantly, let it boil for about three minutes, turn off the heat.
Dip in hot honey with almonds and put it in a separate bowl, almonds are useful for decorating chak-chak.
Remove paper napkins from a cup with fried noodles,
Pour the noodles with hot honey syrup, and gently mix first with two wooden or silicone shovels, then with hands moistened with cold water. Stir gently so as not to break and mash the "noodles". Do not burn yourself, syrup is hot!
Sprinkle with cold water a plate on which you will lay out chak-chak. And quickly, before the syrup has cooled, lay the chak-chak on a plate, forming a hill. Here it is important to do everything quickly, otherwise, if the syrup cools down, nothing will stick together. When you form a slide, do not press it hard.
We immediately decorate with honey almonds. You can decorate with walnuts, raisins, multi-colored candies (like "pebbles"), some multi-colored sprinkles, here there is a full flight of fantasies and a matter of taste.
Ready chak-chak clean in the closet, and let stand until the next day, so that it is well grabbed.
Chuck-chuck can safely stand for 1-2 weeks in the closet, not spoiled at all, just do not forget to cover it with food film.
Categories: Main Dish