It is cooked from the first-class flour.
Break fresh eggs into a bowl, add some milk, salt, flour and make soft dough. Divide dough into pieces each about 100 gramme, roll them out into kind of sausages about 1 centimeter wide. Cut these “sausages” into small pieces (about cedar nut size) and fry them stirring in boiling melted butter. When the fried dough is ready, the pieces become yellow-reddish in color.
Mix honey with sugar and boil the mixture in a separate bowl. You can test if the honey is ready this way: take a drop of honey with a match and if the jet of honey trickling from the match becomes brittle after cooling down, then it’s time to stop boiling. You shouldn’t boil the honey for too long as it can slightly burn, become dark and spoil the taste of the dish.
Put the boiled pieces of dough into an enamel bowl, pour the honey and mix everything. After that put the mixture on a tray or a flat plate, wet your hands with cold water and shape chak-chak as you wish (it can be a pyramid, a cone, a star, etc.). You can decorate the ready chak-chak with fruit-drops.
Chak-chak is served either in the whole or cut into pieces.
Another variant of chak-chak is the Bukhara kaleve. Make the dough not too stiff, roll it out into a layer about half a cm wide, and cut into short noodles. Fry the noodles in the melted butter, mix with honey, shape the mixture and let it harden. The honey for kaleve is cooked the same way as for chak-chak.
850—900 gr flour 100 gr sugar
10 eggs 100 gr fruit-drops
900 gr honey 900—1 000 gr butter (for frying)
«Tatar Dishes», Publishing House of Tatar Regional Committee of C.P.S.U., 1981,
«Tatar Dishes». Yunus Akhmetzyanov. Tatar Publishing House. 1961