Чак-чак
Chak-chak isn’t just a dessert – it’s a bite of Tatar history steeped in honey and tradition. It is a beloved dessert from Tatarstan, holds a special place in the hearts of many. This sweet confection, made from deep-fried dough drenched in honey, is not only a treat for the taste buds but also a symbol of hospitality and unity among the Tatar people.
A Symbol of Unity and Hospitality
In Tatar culture, chak-chak’s bright golden colour is said to symbolize the sun, while its small, round shapes represent cordiality, friendliness, and solidarity. No significant celebration is complete without this dessert, which serves as a token of well-being and prosperity. Whether it’s a wedding, a name-giving ceremony, or the traditional Sabantuy festival, it is prepared to mark the occasion.
Variations Across Regions and Cultures
While chak-chak is closely associated with Tatar and Bashkir cuisines, variations of this dessert are found among other ethnic groups. For instance, the Kazakhs enjoy “shek-shek”, and the Uzbeks have their own version known as “Bukhar-calvese”. There are also well known Lakian “chack-chack” and Kabardian “zycher’ys”. Even within Tatarstan, the preparation and presentation of the delicacy vary by region. In areas beyond Kazan, the pieces are often small and oblong, whereas in the southeast, they tend to be larger and sometimes round. Additions like dried fruits, crushed walnuts, or small pieces of chocolate can also be incorporated to enhance the flavour.
A Glimpse into History
The origins of this culinary delight are steeped in legend. One tale suggests that it first appeared among the nomadic peoples of Central Asia, specifically in the Volga Bulgaria region. According to the story, a Bulgarian khan desired a unique treat for his son’s wedding – something that wouldn’t spoil quickly, was convenient for snacking on the go, and so delicious that guests would remember it fondly. After much deliberation, a shepherd’s wife presented the khan with noodles made from flour and eggs, generously coated with honey. The khan was so moved by the delicacy that he wished for his son and daughter-in-law’s relationship to be as strong and united as the pieces of chak-chak bound together by honey, and for them to have as many children as there were pieces in the dish.
The Art of Making
Preparing this traditional dish involves simple ingredients but requires careful technique. The dough is made from premium wheat flour and raw eggs, rolled into thin short sausages or shaped into small pieces or balls. These are then deep-fried until golden and mixed with a hot honey syrup. The mixture is typically moulded into various shapes, such as cones or hearts, and left to cool and harden. The result is a crispy yet soft inside dessert that can be stored for up to three months. Traditionally, this gorgeous dish is eaten by hand, broken into small pieces. Due to its high-calorie content, it’s advisable to enjoy it in moderation. The honey not only adds sweetness but also acts as a natural preservative, making small amounts beneficial for health. If you wish to make it yourself, try a recipe.
Chak-Chak in Modern Times
Today, it continues to be a symbol of celebration and hospitality. It’s commonly found in shops, cafes, and restaurants, especially in cities like Kazan. During significant events, such as the 2018 FIFA World Cup held in Russia, the sweet was prominently featured, with the largest chak-chak ever made weighing 402.4 kg prepared in Kazan.
Experience the Delight
Whether you’re attending a traditional Tatar celebration or exploring the streets of the republic, indulging in chak-chak offers a sweet glimpse into the rich cultural heritage of the Tatar people. Its delightful taste and symbolic significance make it a must-try for anyone interested in the culinary traditions of Tatarstan and beyond.
How to prepare Tatar chak-chak
Ingredients:
Flour – 500-600 g
Butter – 150 g
Sugar – 150 g
Eggs – 5
Honey – 300 g
Fat for frying (preferably vegetable oil) – 300-400 g
Collect all ingredients. Eggs should not be cold.
Mix eggs with 25 g of sugar. Sugar gives the dough a pleasant taste and a golden shade when frying.
Melt the butter in a bain-marie and cool slowly. Please do not use it hot!
Add warm melted butter to eggs and mix.
Sift flour. It breaks up any lumps in the flour and aerates it.
Slowly add the sifted flour to the dough.
Knead the dough from flour, butter, sugar and eggs. The dough should be soft, but dense. Cover the dough and leave it to rest for 15 minutes.
Kneading
Knead the dough with your hands into a layer 1 cm thick. Cut into strips 1-1.5 cm wide.
Roll the dough into ropes, about 0.5 cm in diameter.
Then cut the rope into pieces 3-4 cm long, forming small pieces.
Frying
Heat the oil in a deep frying pan or saucepan with a thick bottom. Dip pieces in boiling fat. Fry, stirring, until golden brown (2-3 minutes). Then take the pieces out of the fat. Please, be slow and careful not to burn yourself.
Fry the rest of the dough in the same way. Add oil to the pot as needed.
To prepare honey caramel, pour honey into a saucepan, and mix with the remaining sugar.
Bring the mixture to a boil over low heat. Cook, stirring, for 3-5 minutes. The sugar should get dissolved, and the caramel itself should thicken slightly.
Put the pieces on a baking sheet or a wide form and pour over hot honey. Mix gently but thoroughly.
Put on a dish in the form of a cone.
Serve Tatar chak-chak with tea and fruits (usually lemon slices, smoked plums and dried apricots).