Saturday, November 28, 2009
Chak chak (dessert)
Chak chak is one of our national dessert, mostly cooked on Eid (our holy holiday), but I cook it anytime I want. It is great dessert that u can keep for 2 weeks(but in my case it never lasts two weeks:))Just u have to put it in dark cold place, but not in a fridge. It is crispy and sweet, and even it takes some time for cooking it is not difficult. My husband loves to eat it just itself without honey syrup instead of potato chips:)
for 5 middle sized plates you will need
a pinch of salt
baking powder or 1 tbs vodka
500 gr vegetable oil for frying
300 gr sugar
100 gr of water
350 gr honey
For decorating you can use different kind of nuts, chocolate chips, coconut, toasted sesame seeds and anything you want:)
Separate egg whites from yolks. Beat egg yolks with mixer until they are light in color, separately beat egg whites until stiff peaks form. Very carefully mix beated whites and yolks, add salt, baking powder or 1 tbs vodka. Very carefully add in flour stirring, when it began thickening, work with hands and make dough.Your dough must be not too soft and not too hard. Cover the dough and let it rest for 15 min. Cut in 7 pieces, and roll each piece separately in circles and spread an oil on both sides. Cut the piece in 1.5 inch width stripes, and cut again in to short sticks.
Heat the oil in a deep frying pan, put the sticks that you made from one piece of dough and fry until light golden. Fry all the 7 pieces cutting in same style.
In a deep pan put all the sugar and water, and boil syrup. Syrup will be ready when u will check it in cold water - just put some drops of syrup in cold water, it must easily turn to a soft boll. Immediately add honey and simmer for 4-5 min, or until thicken, don't over boil it.
Pour until hot on your fried sticks and carefully mix it with wooden spoon. Quickly serve on plates and shape them with your hand, gradually washing hands with cold water, or your hands will stick to Chak chak. Sprinkle some seeds or decorate it as your wish.