National Cuisines of Kyrgyzstan
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CHAK-CHAK

Ingredients: Flour – 500-600 g, eggs – 5, milk – 4 tablespoons, 1 pinch of salt, baking powder – half a teaspoon, cognac or vodka – 1 tablespoon, vegetable oil – 1 litre; raisins – 200 g, any nuts – 200 g.

           

For the syrup: Honey – 2 cups (400 ml), granulated sugar – 2 cups.

 

This recipe is for 6-8 persons.

 

Step 1. Sift the flour with a sieve, and put into a deep bowl. Break the eggs into a separate dish and whisk. Add the flour and pour in the milk, vodka or cognac. Add the salt.

 

 

 

 

Step 2. Knead the dough. When ready, the dough should stand for 20 minutes under a kitchen towel or plastic, (a plastic bag or “cling film”).

 

 

 

 

Step 3. The dough should be divided into 2 parts. Each rolled into the form of flat cakes, as shown in the photograph. These should be rolled to a thickness of 2-3 mm. The rolled out dough is then cut into strips of 7-8 cm.

 

 

 

 

Step 4. Cut the strips into narrow strips 2-3 mm wide. Bring the vegetable oil to a boil and put test strips. Fry until golden brown, remove and drain the excess oil. The cooked strips are then folded into a deep and broad-based dish.

 

 

 

 

Step 5. Mix the honey with sugar, put on a slow flame or heat in a water bath. The sugar must completely dissolve.

 

 

 

 

 

Step 6. When the syrup is ready, pour onto the folded cooked strips of dough folded in the deep dishes. Shape them – for example, into a cone or semisphere. Decorate the top with the raisins and nuts.

 

 

 

 Tips: 1.If you have lapsha mill, then the dough can be rolled out and cut in it, as shown in the photograph.

 

 

 

 

 

2. When frying, the volume of the dough is greatly increased. Therefore, you should lower it into the boiling oil gradually (see illustration).

CHALAP *