Chak-chak is prepared from mild dough, made of wheat flour of high sort and raw eggs, than thin short sticks are formed or balls in size of pine nut, fry in deep fat (in a cauldron), and than a hot mass prepared from honey poured on them. The meal is formed as it�s required (often in form of hill). It�s ready after congelation. Sometimes before filling with honey you may add dried fruits and/or kernel of walnut. These products are used for the decoration of chak-chak.

Chak-chak is a desert meal, it is served with tea or coffee, children eat it with milk or kefir. Served as a whole or cut to pieces. Date of experience � 15 days, keeping it for longer time is allowed only in case of waterproof packing. It�s not recommended the usage of chak-chak to diabetics or people who have allergy on honey.

Ingredients: 2,5 glasses of flour, 2 eggs, 30-60 gr of soul-cream or milk, a pinch of salt, 10 gr of sugar, 20 gr of butter
For syrup: 1 glass of honey, 2-4 table spoon of sugar
For frying: 1 glass of melted butter or fat

Preparation: Grind eggs, sugar, butter, add salt, milk or water, add flour and quickly make stiff dough. Leave it for 40 minutes, than roll out thinly (4 mm). Cut it across to lines 15 mm in length and 4 mm in width. Fry this �noodles� in boiled melted butter until it becomes goldish, put to a sieve, leave it for flowing down. Boil honey with sugar (a drop of honey put into water must not dissolve, but consolidate in shape of ball). To the boiled syrup put chak-chak, mix it all and put to buttered plates, shaping the meal in form of hill. You can decorate chak-chak with kernels of walnuts or sugar candies.

The chak-chak recordsman was prepared on 29 August 2005 in 1000 year anniversary of Kazan. Its weight was 1000 kg and area was 13,266 sq. m.