Homemade chuck-chuck - 5 cooking recipes

Did you know that chak-chak can be considered one of the most ancient dishes, the recipe of which has survived to this day almost in the same form in which it was created at one time? His homeland is Persia. And the name can be translated as “drip-drip,” which fully characterizes the process of preparing chak-chak. As we know, pieces of dough (“droplets”) need to be deep-fried or baked in the oven, and then combined into a single whole with the help of a sticky sauce or cream.

Traditionally, chak-chak was rolled into balls, whether smooth or not. Today it can be made in the form of strips, “worms”, “fingers” - whatever is convenient. The dough for it is prepared using wheat flour with the addition of other ingredients - there are different recipes for chak-chak. The softer the dough, the more tender and crumbly the dish will be.

Previously, chak-chak balls, fried in oil in a cauldron (over an open fire, by the way), were poured with hot honey, which, when solidified, held the entire structure together. The latter was laid out on a large plate in the form of a slide (in fact, this is still done to this day). Modern housewives have adapted and invented different recipes. So, in addition to honey, boiled and regular condensed milk, butter, burnt sugar, and so on are added to the chak-chak cream. They can also add a little cognac, vodka or rum for flavor.

Different eastern countries have their own recipes for making chak-chak. And even the composition of the products can vary greatly. Some roll the dough into thin noodles. And some people add chopped walnuts to the cream. The Tatar chak-chak is very popular. For the classic, traditional version, you take flour, eggs, butter, sugar, honey and fat for frying. The result is a tender shortbread pastry served with tea.