Chak-Chak

"Chekchek" redirects here. For places in Iran, see Chekchek, Iran.

Chak-Chak

File:ChakChak.jpg Chak Chak
Type	Doughnut
Place of origin	Russia
Region or state	Tatarstan and Bashkortostan
Main ingredients	Dough, optionally hazelnuts
Media: Chak-Chak

Chak Chak (Yañalif: Cəkcək; Tatar: чәкчәк or чәк-чәк; Tajik: чақчақ, chaqchaq; Kyrgyz: чак-чак; Uzbek: chak-chak; Russian: чак-чак, chak-chak; Bashkir: сәк-сәк, sək-sək; Kazakh: шәк-шәк; frequently anglicized as chak-chak (/tʃækˈtʃæk/). It is particularly popular in Tatarstan and Bashkortostan, and is recognized as Tatarstan's national sweet in Russian Federation.

Chak Chak is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. Optionally hazelnuts or dried fruit (e.g.apricot and raisin) are added to the mixture. The fried balls are stacked in a mound in a special mold and drenched with hot honey. After cooling and hardening, Chak Chak may be optionally decorated with hazelnuts and dried fruits.

Traditional wedding chak chak is of bigger size and is often covered with candies and dragées. The biggest Chak Chak (4026,4 kg) was prepared on 14 June 2018 during the opening of FIFA fans in Kazan.

Types

• If the dough is fried as noodles, Cha Chak is called Boxara käläwäse (Бохара кәләвәсе, [bɔxɑˈrɑ kælæwæˈse], i.e. Bukharan käläwä ).
• Kazakh shek-shek is similar to Boxara käläwäse.
• Uzbek chakchak comes in half rounded balls, noodles and flakes types.
• Tajik chakchak comes in both types, as balls and as noodles.

See also

• List of doughnut varieties
• List of fried dough varieties
• List of Russian dishes
• Bashkir cuisine
• Tatar cuisine
• Lokma (a similar dish originating in Turkey)
• Mee siput
• Struffoli
• Sachima (a similar dish in Manchu cuisine)
• Gavvalu (a similar dish in India)
• Funnel cake

External links

• My Home — Tatar cuisine recipes