Chak Chak (Чак-чак) – Fried Honey Cake with Almonds is a sticky and sweet dessert that’s absolutely delicious. During the time of the Soviet Union, the national dishes of the many cultures (including Tatar food) formed the foods of the Soviet people. This is different from Russian food, which people can confuse as Soviet food, but forms the food from the cultures of Greater Russia and across Central Asia.
There are many wonderful dishes that were introduced across the Soviet States, and that have become staples across the republics. I bet most people have never heard of Tatarstan, or their dessert cake which is considered to be their national dish. Tatarstan is a republic located within Russia, about 800 km east of Moscow.
We grew up eating Chak Chak (Чак-чак or Çäkçäk), but we called it something simpler – Gorka – which literally means little mountain. Chak-Chak is commonly piled high in the shape of a pyramid or a little mountain, or sometimes in small round balls, or in squares when it is mass produced and store-bought.
You can use either cognac or vodka for this recipe. It helps the fried dough pieces to be crispy. Some recipes cut the dough pieces into small round pieces, the size of a pine nut. That’s time consuming and we alway made them in small strips. I like Chak Chak to be soft and sticky, so I use more honey. If you want the Chak Chak to set hard in the fridge, then use 50:50 mix of sugar and honey, or increase the sugar to 75% of the sugary sweetness.
Traditionally Chak Chak is eaten at special events ie. when a traveller arrives, or at a wedding or celebrations, however who wants to wait for those events to eat a delicious dessert? The rich honey cake isn’t hard to make, and has no fancy ingredients that you don’t have in your pantry. Basically it’s fried dough, covered with honey, sometimes with dried fruit and nuts. Hazelnuts or walnuts are commonly used but I love Chak Chak with toasted almonds.
Usually you wait for the Chak Chak to set hard before serving, but you should try it warm, especially with the toasted almonds! It’s quite a sweet recipe, I always enjoy it with Russian Zavarka Tea to wash it down with!
Now you have this recipe for Chak Chak (Чак-чак) and you need to try this wonderful dessert. Bon Appetit! Приятного аппетита!
Chak Chak (Чак-чак) Honey Cake
A delicious Chak Chak recipe from Tatarstan. A Fried Honey Cake popular in Russia, Uzbekistan, Kazakstan and across Central Asia and the former Soviet Union. Chak Chak (Чак-чак) or Çäkçäk is served for guests, at weddings and celebrations.
- 2 cups flour
- 3 large eggs
- 1½ tablespoons cognac or vodka
- 200 grams toasted almonds optional
- 3 cups of oil
- 1 cup of honey
- ⅓ cup sugar
Using a whisk or a beater, beat the eggs together.
Add the cognac or vodka and stir until mixed.
Put the flour into a bowl and add the egg mixture and stir together breaking up any lumps and make a soft dough. Knead the dough on a floured surface and allow to rest for 15 minutes.
Roll out the dough into a thin layer, about ½cm or ¼" thick.
Cut the dough into thin long strips, about 1-2" wide. You will now have lots of long strips of dough. Layer 3-4 strips on top of each other to make cutting easier, just sprinkle enough flour so they don't stick. Cut these long strips into small pieces about ½ cm or ¼" wide. Shake them to separate immediately. Remember that their size will double or triple when you fry them in oil.
Heat the oil on high until hot. Test by putting one piece of dough in the pot, and it should crackle and start to expand.
Fry the dough pieces in small batches in the hot oil until golden yellow and set aside on a paper towel to drain the oil. (Don't overcook them so they are brown - keep lightly golden)
Put the honey and sugar into a saucepan and cook on low for about 5 minutes and heated and sugar is dissolved into the honey. You can also use a double boiler to melt the sugar and honey together.
In a frying pan, toast almonds on medium heat until they are golden brown and toasty.
Prepare the plate that your Chak Chak will be presented on. Put the fried pieces of dough and toasted almonds into a large bowl and pour the hot honey mixture over and mix together using 2 wooden poons until it's all combined. You must work very fast, as the honey will set very quickly.
Final step, place the Chak Chak on the plate and form a hill or a pyramid with your hands. Again, this must be done very quickly as it sets fast. It's helpful to wet you hands with cold water to help you form the pyramid.
Refrigerate before serving to allow the Chak Chak to cool and set, or serve immediately warm in smaller portions.