Hello everyone.
Today we’ll prepare just a great dish with you. What is the average between brushwood / praise / chak-chak.

First, knead the dough. The dough should turn out pretty cool keep in mind. For simplicity, I do this in my wonderful bread maker.

I use weights, but if you are a level 80 expert guru in cooking, you can by eye.

The list contains oil 50-100 grams and the same amount of honey, this is for coating - not for dough!

Do not forget to separate the yolks from the proteins, we do not need the second.

You won’t believe this bottle has been standing with me for five years now, somehow I don’t drink it, just like that, only for culinary purposes.

Knead everything for the dough and knead this very dough.

The dough is ready. We proceed to the formation of brushwood itself.

At this stage, you can already turn on the stove and put the oil on fire. We will fry in deep fat. The temperature should be about 170-200 degrees Celsius. You can check by dropping a piece of dough into the oil, it should immediately fill with bubbles, as if to boil - this is the normal temperature.

Cut a small piece and roll it into a cake 2-4 mm thick. Cut into small plates.

Then I collapse like in the photo.

Then, from the bend side, I’m not completely cutting, it’s convenient to do this with a pizza knife.

Then we turn back.

Then we fasten with displacement and form something in the form of a shell or the tail of a peacock.

In fact, all this is show-off, you can just cut a plate in the middle at the very beginning and turn one edge inside out, as all normal people do, no, I just have to show off.

This is how our deep-fried tails / shells are deep-fried. And we do this from two sides, the upper side is not so fried so much, it is necessary to turn it over.

In essence, the brushwood is ready, you can sprinkle this powder with sugar and eat with pleasure, but again, this is for normal people, we will go further.

Melt honey and butter.

We lay out our brushwood on a sheet from the oven and pour the whole thing over with honey.

Pour tea and call everyone to the table.

Enjoy your meal!

Time for preparing: PT01H00M 1 h.

Section: Eastern sweets
   Section 22 page

Flour sweets
  Part 6
  EASY FRIED SWEETS
  Chuck Chuck, brushwood,
  puri, dumplings, chaholds, etc.

Home Confectioner School:

Kitchen tools
  Products for flour confectionery
  Recipes:
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CHAK-CHAK IN TATAR

Ingredients:

For the test: 2.5 cups flour, 2 eggs, 3 tbsp. tablespoons of milk, 1 teaspoon of sugar, 2 teaspoons of salt, melted butter for deep fat.

For syrup: 1 cup honey, 1/2 cup sugar.

Cooking

Sift flour into a bowl with a slide, make a deepening, beat eggs into it, pour in milk, add sugar and salt and knead steep dough. Divide it into parts, roll thin bundles of them, cut them into small pieces and form balls.
  In a saucepan, heat the oil well, dip the balls into it and, stirring constantly, fry them to a light golden hue.
  Remove the finished products with a slotted spoon on a sieve so that the excess fat is stacked, and then put it in a deep plate or dish, pour honey syrup, mix, cool and serve.

Preparation of syrup: put honey and sugar in a bowl and, stirring, simmer until tender on a soft ball (if a small amount of syrup is dipped in cold water, then a soft lump can be rolled from it).

CHACK-CHACK IN KAZAKH

Ingredients:

4 cups flour, 7 eggs, 1/4 cup milk, 1 tbsp. spoon of sugar, 2 cups of honey, 2 tbsp. tablespoons of vodka, 2-3 tbsp. tablespoons candied fruit, ghee for deep-frying.

Cooking

Sift flour into a bowl, make a deepening, add sugar, pour milk, eggs and vodka and knead soft dough. Divide it into several parts, roll a thin flagellum from each and cut into very small pieces.
  In a saucepan, heat the oil strongly, pour in the chuck-chuck and, stirring, fry until golden yellow.

Put honey and sugar in a bowl and simmer until the sugar is completely dissolved.
  Put the fried slices of dough into a large bowl, pour with honey syrup, mix well, put on a dish and with wetted hands in cold water form a dessert into a shape.
  Decorate the finished chuck-chuck with candied fruits, cool and serve.

CHACK-CHACK IN BASHKIR

Ingredients:

3 cups flour, 6 eggs, 3 cups sugar, 1/2 cup water, 1 cup honey, 1/4 teaspoon salt, ghee.

Cooking

Beat eggs with salt, then pour in the sifted flour and knead the unleavened dough. Roll it into a layer up to 5 mm thick, cut into ribbons 1 cm wide and cut them across into pieces 5 mm wide.
  Or do it another way: from the dough to form bundles with a thickness of 5 mm and cut them into pads 5 × 5 mm in size.
  Dip the dough into a saucepan with hot oil and fry until light golden.

Throw the fried chuck to a colander to get rid of excess oil, and then put in a bowl.

Pour honey into a bowl, add sugar and water and boil a thick syrup. Cool it to 70 ° C, pour the chuck-chuck, mix, put a slide on a dish, cool and serve for tea.

CHACK-CHACK IN UZBEK

Ingredients:

3 cups flour, 5 eggs, 2 tbsp. tablespoons of cognac, 5 tbsp. tablespoons honey, 1/2 cup sugar, 1/2 tsp salt, melted butter for deep fat.

Cooking

Beat eggs, pour cognac, salt and mix. Then, gradually adding the sifted flour, knead the dough and let it lie under a napkin for 20-30 minutes. After that, roll out the dough into a layer no more than 2 mm thick, cut it into strips 2-3 cm wide, cut the noodles and spread it on the table so that it dries a little and does not stick to one another.
  Then dip it in a saucepan with well-heated oil, fry and spread, so that it cools down.

At this time, pour the honey into a bowl, add sugar and stir, simmer until the sugar dissolves.
  Pour fried noodles into hot syrup, mix well and put in a deep dish, oiled. Press the chuck-chuck with your hands moistened in cold water, cool, cut into slices and serve as a dessert.

Pineapple Balls "Guzli"

Ingredients:

1.5 cups flour, 2 eggs, 4 tbsp. tablespoons of milk, 4 tbsp. tablespoons finely chopped pineapples, 1/4 teaspoon salt, 1/2 cup powdered sugar, vegetable oil for deep fat.

Cooking

Beat eggs, add salt and milk and mix thoroughly until the salt is completely dissolved. Then sift the flour into a bowl, pour in the same egg-milk mixture, pour the chopped pineapple and, mixing well, knead the steep dough.

In a saucepan, heat the oil well. Using a teaspoon, dip small balls into it and fry them until golden brown.
  Put the finished products with a slotted spoon on a sieve so that the glass has excess oil, and then put on a dish, cool slightly and sprinkle with powdered sugar.

CARDAMON BALLS

Ingredients:

3 cups flour, 4 eggs, 100-150 g butter, 3/4 cup sugar, zest with half a lemon, 25 g dry yeast, 1/4 teaspoon cardamom, 1/4 teaspoon ground cloves, 1 / 4 teaspoons of salt, 2-3 tbsp. tablespoons powdered sugar, fat for deep fat.

Cooking

Beat eggs with sugar, add cardamom, cloves, lemon zest and salt, add the sifted flour and mix well. Melt the butter over low heat, carefully put into the dough, add dry yeast and knead the dough.
Using a teaspoon, cut it into small balls, dip them in boiling fat and fry on all sides.
  Take out the finished balls with a slotted spoon on a sieve or colander so that! Stack excess fat, then put on a dish and sprinkle with powdered sugar.

BALLS IN SYRUP

Ingredients:

For the test: 1.5 cups flour, 4 tbsp. tablespoons of milk, 1 cup of sugar, 3 eggs, 1/5 teaspoon of soda, 1/4 teaspoon of salt, melted butter for deep-frying.

For syrup: 1.5 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of water.

Cooking

Grate the eggs with sugar, add milk with the salt dissolved in it, pour in the flour sifted with soda in small portions and knead the dough. Roll it into a layer with a thickness of not more than 1.5 cm and cut out circles with a diameter of 3-4 cm from it with a special recess.
  In a saucepan, heat the oil well, dip the dough circles in it in portions and fry.
  Remove the finished products with a slotted spoon on a sieve or colander so that the glass has excess oil.

Prepare syrup: pour sugar into a bowl of water, quickly bring to a boil and simmer for 3-5 minutes.
  Put the fried balls on a dish, pour in hot syrup and serve.

CHAKHOLDH

Ingredients:

4 cups flour, 1 cup milk, 1 egg, 2 tbsp. tablespoons lard or margarine, 1.5 tbsp. tablespoons of sugar, vegetable oil for deep fat.

Cooking

In a bowl, beat the egg with milk, lard, and sugar. Then add the sifted flour and knead the fresh pastry. Form from it bundles with a thickness of 1.5-2 cm and cut them into small pads.
  Slices of dough in portions in a saucepan with well-heated vegetable oil and fry until golden brown.

Remove the prepared chaholds with a slotted spoon on a sieve so that the glass is excess oil, put in a deep plate, sprinkle with icing sugar and serve as a dessert.

Banana Puri

Ingredients:

2 cups flour, 2 bananas, 100 g ghee or butter, 1 cup sugar, 1-2 tbsp. tablespoons of water, 1/3 teaspoon ground cardamom, ground nutmeg on the tip of a knife, vegetable oil for deep fat.

Cooking

Sift flour into a large bowl, add salt, cardamom, nutmeg and mix well. Then pour the melted butter or ghee and rub it with your hands into the flour until the dough looks like large crumbs of bread.

In another bowl, knead the peeled bananas with a fork, add sugar, combine the banana puree with the flour mass, pour in water, knead the homogeneous and fairly steep dough for several minutes and let it stand for 20-30 minutes. If the dough sticks to your hands, add a little flour.

At this time, heat the vegetable oil in a saucepan or saucepan and drip a few drops on the work surface.
  Divide the finished dough into 16 balls and roll them into flat cakes 2-3 mm thick. When the oil begins to smoke, reduce the fire, lower the cakes into the oil and when they hiss to the surface, immediately gently immerse it in the oil with the back of the slotted spoon and hold until the puri swells like a ball.
  Then turn over the puri, fry on the other side until golden brown for a few seconds and put in a colander so that the glass has excess oil.

Dumplings in Armenian

Ingredients:

8 tbsp. tablespoons flour, 100 g ghee, 8 tbsp. tablespoons of water, 5 eggs, 1/3 teaspoon of salt, 1/3 cup icing sugar, beef tallow or lard for deep fat.

Cooking

Heat the melted butter in a deep frying pan, add flour and stir, brown until creamy. Then pour water in which to pre-dissolve the salt, mix well, remove the pan from the heat and cool the mixture to 40-50 ° C.
  After that, continuously stirring, beat one egg at a time and knead the dough.

In a saucepan, heat the fat strongly. With a spoon dipped in cold water, lower portions of the dough into it and fry them in deep fat until a light golden hue.
  Remove the prepared dumplings with a slotted spoon on a sieve so that the fat is stacked, and then put it on a plate, sprinkle with powdered sugar, mix and serve.

Dairy Dumplings

Ingredients:

8 tbsp. tablespoons of flour, 4 eggs, 2 cups of milk, 1/3 teaspoon of salt, 1/4 teaspoon of soda, 1 tbsp. a spoonful of powdered sugar, melted or vegetable oil for deep fat.

Cooking

Beat eggs with milk and salt, add flour and powdered sugar sifted with soda, replace dough of medium density and leave it in a warm place for 3-4 hours.

After that, lower the dough with a spoon into a saucepan with well-heated oil and fry until golden brown.
  Remove the prepared dumplings with a slotted spoon on a sieve so that the excess glass oil is put in a plate, cool, sprinkle with icing sugar and serve.

Ingredients:

3 cups flour, 1/2/2/3 cup water, 2 teaspoons vodka, 1/2 teaspoon ginger, 3 tbsp. tablespoons of honey, 4 tbsp. tablespoons of powdered sugar, vegetable oil for deep-frying.

Cooking

Sift the flour into a bowl and, adding water, knead the steep dough, then cover it with a towel and let it lie for 10-15 minutes. Then roll it into a layer 5-7 mm thick, cut into small rectangular pieces, sprinkle them on one side with ginger and sprinkle with vodka.

It is good to heat the pan with vegetable oil and fry the tunpak so that their surface becomes golden, and from the inside they remain white.
  Remove the fried slices with a slotted spoon on a sieve to a glass of oil, then put on a dish, cool slightly, grease with honey, sprinkle with powdered sugar and serve as a dessert.

COOKIES “EASTERN CHIP”

Ingredients:

3 cups flour, 3 eggs, 1/4 cup water, 2 tbsp. tablespoons of powdered sugar, 1 bag of vanilla sugar, 1/2 teaspoon of salt, fat for deep fat.

Cooking

Pour water and eggs into the pan, add salt and half the icing sugar and mix well to dissolve the sugar. Sift the flour with a slide on a table, make a funnel in it, pour egg solution into it and knead a cool dough. Roll it into a 1-2 mm thick cake and cut into thin ribbons in the form of homemade noodles.
  Scatter the noodles on the table so that it dries a little, brush off the excess flour and fry the ribbons in boiling fat in small portions.
  Put the finished shavings with a slotted spoon on a sieve to stack excess fat, then sprinkle with powdered sugar mixed with vanilla sugar and serve.

BRUSH IN JEWISH

Ingredients:

1.5 cups flour, 2 eggs, 2 tbsp. tablespoons of milk, 1/2 teaspoon of salt, 1/2 to 2/3 cups of powdered sugar, vegetable oil for deep fat.

Cooking

Sift flour into a bowl, pour eggs whipped with milk and salt and knead soft, elastic dough. Divide it into several parts, roll each of them into a very thin layer and cut it into 5 × 5 cm squares. Make a longitudinal slot in the middle of each square with a knife and thread one edge of the square into it.

In a saucepan, heat the vegetable oil well and fry in it brushwood on both sides for 8-10 minutes until golden brown.
  Remove the finished product with a slotted spoon on a sieve or paper towel to get rid of excess fat, then put it on a dish and sprinkle it with plenty of icing sugar.

FIGURE BRUSH “URAMA”

Ingredients:

4 cups flour, 2 tbsp. tablespoons of sugar, 6 eggs, 1.5 tbsp. tablespoons of milk, 1 teaspoon of dried yeast, melted butter for deep fat.

Cooking

Beat eggs with milk and sugar, then add salt, and flour sifted with yeast and knead a cool dough. Soak it for half an hour in a cool place and roll it into a layer with a thickness of up to l — l, 5 cm.
  Cut the dough into strips 1.5 cm wide, roll them with a spiral, dip them in a saucepan with well-heated butter and fry until golden.
  Remove with a slotted spoon and, when excess fat drains, serve with powdered sugar.

DESSERT "GOLDEN Ringlets"

Ingredients:

1/2 cup wheat flour, 1/2 cup rice flour, 1 cup water, 60 g butter or 3 tbsp. tablespoons of vegetable oil, 3 eggs, 1/3 teaspoon of salt, vegetable oil for deep fat.

Cooking

Pour water into the pan, add salt and butter or vegetable oil and bring the mixture to a boil. Then quickly pour the sifted mixture of wheat and rice flour and, stirring vigorously, heat until the dough begins to lag behind the edges of the dishes. After this, remove the pan from the heat and cool. Into the cooled mixture, stirring constantly, introduce one egg at a time.

Put the finished dough into a confectionery syringe or cornet and place small rings on a sheet of greased foil. Dip them so that they slide directly from the foil into the oil, into the saucepan with heated oil and fry until golden brown.
  Remove the rings with a slotted spoon on a sieve so that the glass has excess oil, put on a plate and serve.
  Separately serve honey.

FEED “POVA”

Ingredients:

4.7 cups flour, 3/4 cup sour cream, 3/4 cup milk, 1 egg, 3 tbsp. tablespoons of sugar, 1/2 teaspoon of salt, a fat fryer.

Cooking

Sift flour into a bowl with a slide, make a deepening in it, pour in sour cream, an egg, previously lightly beaten with milk and salt, add sugar and knead a cool dough. Leave it for proofing for half an hour.

Divide the finished dough into small pieces, roll each into a thin elongated cake, cut it in the middle and turn it out with a bow.
  Lower the brushwood in portions into a saucepan with hot fat and fry until golden brown.
  Serve with icing sugar.

For deep-fried recipes, see also the pages in this section:

  "Deep-Fried Dishes"

Fast daily and festive cuisine

About deep-fried frying

Deep-fried meat and poultry

Deep-fried fish and seafood
  Deep-fried frog legs (paws)

Deep-fried vegetables and mushrooms

Deep-fried cereals

Deep-fried fruit

Fancy deep-fried egg dishes

Deep-fried cottage cheese and cheese dishes

Deep-fried dough productsPies, pasties, bureki, kutaba, crunch, croquettes, croutons, festive pastry from custard

Basics of “DONUT STUDIES” Donuts, fritters, whitewash, pies, left-handed people, coasters, baits, puri, brushwood, baskets, chuck-chak

DONUTS OF DIFFERENT PEOPLES - 50 RECIPES

Chuck Chuck is a national Tatar and Bashkir delicacy. In fact, this is a familiar “brushwood” for everyone, only with the addition of honey and sugar syrup. Favorite sweet treat for kids! Today I will tell how to cook chuck chuck. A feature of this dish is the small number of ingredients for its preparation. And the taste is amazing!

Dough Ingredients

5 eggs

Flour is enough to knead the dough, as on dumplings (pretty cool).

Syrup Ingredients

Honey - 1 cup,

Sugar - 1 cup.

Cooking dough.

I’ll tell you right away that from this number of eggs and flour a rather large amount of chakchak will turn out. The volume will be approximately 5 liters. For a small family, 3 eggs for dough are enough. I usually do this. If you are planning a big tea party, or if you just love sweets, you can make a dough of 5 eggs. If you reduce the amount of dough, then, accordingly, you need to reduce the amount of caramel syrup. Do not forget about this, please!

So, beat the eggs with a little whisk.

Add the flour. If you make the dough softer, it will be easier to roll it. But it is possible that it may stick together during the cutting process. If you knead the dough like on noodles, then it will be easy to cut, besides it will not stick together, but it will be hard to roll out. Personally, I liked the second option.

Put the finished dough in the refrigerator for a couple of hours.

Then shred the straws. Here at this stage, the consistency of the cool dough helps a lot. Nothing sticks to the knife.

You can cut the dough and a cube. First use the noodles cutter. Then we cut this noodles with scissors over a pan with boiling oil. The taste of the dish from the cut will not change. When frying, the chuck-chuck increases in volume by at least 2 times, so it makes sense to cut the dough as small as possible.

We fry it in small batches in a hot fried. Fry until light brown.

We put the finished straw in a colander or in a plate covered with napkins, so that the glass is excess oil.

I can say that it drains insignificantly, so there is no need to worry about this.

So fry until the end.
  Now let's get into the syrup. Melt the honey in a saucepan or in a water bath.

After its complete dissolution, we add sugar.

Cook the syrup, with constant stirring, exactly 7 minutes from boiling. The syrup should become viscous and have a caramel color.

When boiling, bubbles should form which "lazily" burst. That's it, the syrup is ready, and while it is still boiling, pour it over our chuck-chuck in a cup.

In the same place, we mix everything intensively together until the process of crystallization of sugars has begun. We form the chak-chak on another dish, giving it the desired shape. You can slightly compact its surface. So that sugar does not stick to your hands, moisten them in cold water.

Let the dish cool completely and invite the household to tea!

Well now you have learned how to make a chuck chuck. It's your turn to cook, be sure to share success in the comments.

Have a nice tea party !!!

According to an already established tradition, see the video recipe on how to make chuck-chuck.

Section:
   Eastern sweets
  22nd page of section

   Flour sweets
  Part 6
  EASTERN SWEETS,
FRYED
  Chuck-chuck, brushwood, puri, dumplings, chaholds, etc.

Home Confectioner School:

  CHAK-CHAK IN TATAR

Ingredients :
  For the test: 2.5 cups flour, 2 eggs, 3 tbsp. tablespoons of milk, 1 teaspoon of sugar, 2 teaspoons of salt, melted butter for deep fat.
For syrup: 1 cup honey, 1/2 cup sugar.

  Cooking

Sift flour into a bowl with a slide, make a deepening, beat eggs into it, pour in milk, add sugar and salt and knead steep dough. Divide it into parts, roll thin bundles of them, cut them into small pieces and form balls.
In a saucepan, heat the oil well, dip the balls into it and, stirring constantly, fry them to a light golden hue.
Remove the finished products with a slotted spoon on a sieve so that the excess fat is stacked, and then put it in a deep plate or dish, pour honey syrup, mix, cool and serve.
Syrup preparation:put honey and sugar in a bowl and stir, simmer on a soft ball until sample (if a small amount of syrup is dipped in cold water, then a soft lump can be rolled from it).

  CHACK-CHACK IN KAZAKH

Ingredients :
  4 cups flour, 7 eggs, 1/4 cup milk, 1 tbsp. spoon of sugar, 2 cups of honey, 2 tbsp. tablespoons of vodka, 2-3 tbsp. tablespoons candied fruit, ghee for deep-frying.

  Cooking

Sift flour into a bowl, make a deepening, add sugar, pour milk, eggs and vodka and knead soft dough. Divide it into several parts, roll a thin flagellum from each and cut into very small pieces.
In a saucepan, heat the oil strongly, pour in the chuck-chuck and, stirring, fry until golden yellow.
Put honey and sugar in a bowl and simmer until the sugar is completely dissolved.
Put the fried slices of dough into a large bowl, pour with honey syrup, mix well, put on a dish and with wetted hands in cold water form a dessert into a shape.
Decorate the finished chuck-chuck with candied fruits, cool and serve.

  CHACK-CHACK IN BASHKIR

Ingredients :
  3 cups flour, 6 eggs, 3 cups sugar, 1/2 cup water, 1 cup honey, 1/4 teaspoon salt, ghee.

  Cooking

Beat eggs with salt, then pour in the sifted flour and knead the unleavened dough. Roll it into a layer up to 5 mm thick, cut into ribbons 1 cm wide and cut them across into pieces 5 mm wide.
Or do it another way: from the dough to form bundles with a thickness of 5 mm and cut them into pads 5x5 mm in size.
Dip the dough into a saucepan with hot oil and fry until light golden.
Throw the fried chuck to a colander to get rid of excess oil, and then put in a bowl.
Pour honey into a bowl, add sugar and water and boil a thick syrup. Cool it to 70 ° C, pour the chuck-chuck, mix, put a slide on a dish, cool and serve for tea.

  CHACK-CHACK IN UZBEK

Ingredients :
  3 cups flour, 5 eggs, 2 tbsp. tablespoons of cognac, 5 tbsp. tablespoons honey, 1/2 cup sugar, 1/2 tsp salt, melted butter for deep fat.

  Cooking

Beat eggs, pour cognac, salt and mix. Then, gradually adding the sifted flour, knead the dough and let it lie under a napkin for 20-30 minutes. After that, roll out the dough into a layer no more than 2 mm thick, cut it into strips 2-3 cm wide, cut the noodles and spread it on the table so that it dries a little and does not stick to one another.
Then dip it in a saucepan with well-heated oil, fry and spread, so that it cools down.
At this time, pour the honey into a bowl, add sugar and stir, simmer until the sugar dissolves.
Pour fried noodles into hot syrup, mix well and put in a deep dish, oiled. Press the chuck-chuck with your hands moistened in cold water, cool, cut into slices and serve as a dessert.

  Pineapple Balls "Guzli"

Ingredients :
  1.5 cups flour, 2 eggs, 4 tbsp. tablespoons of milk, 4 tbsp. tablespoons finely chopped pineapples, 1/4 teaspoon salt, 1/2 cup powdered sugar, vegetable oil for deep fat.

  Cooking

Beat eggs, add salt and milk and mix thoroughly until the salt is completely dissolved. Then sift the flour into a bowl, pour in the same egg-milk mixture, pour the chopped pineapple and, mixing well, knead the steep dough.
In a saucepan, heat the oil well. Using a teaspoon, dip small balls into it and fry them until golden brown.
Put the finished products with a slotted spoon on a sieve so that the glass has excess oil, and then put on a dish, cool slightly and sprinkle with powdered sugar.

  CARDAMON BALLS

Ingredients :
3 cups flour, 4 eggs, 100-150 g butter, 3/4 cup sugar, zest with half a lemon, 25 g dry yeast, 1/4 teaspoon cardamom, 1/4 teaspoon ground cloves, 1 / 4 teaspoons of salt, 2-3 tbsp. tablespoons powdered sugar, fat for deep fat.

  Cooking

Beat eggs with sugar, add cardamom, cloves, lemon zest and salt, add the sifted flour and mix well. Melt the butter over low heat, carefully put into the dough, add dry yeast and knead the dough.
Using a teaspoon, cut it into small balls, dip them in boiling fat and fry on all sides.
Take out the finished balls with a slotted spoon on a sieve or colander so that! Stack excess fat, then put on a dish and sprinkle with powdered sugar.

  BALLS IN SYRUP

Ingredients :
  For the test: 1.5 cups flour, 4 tbsp. tablespoons of milk, 1 cup of sugar, 3 eggs, 1/5 teaspoon of soda, 1/4 teaspoon of salt, melted butter for deep-frying.
For syrup: 1.5 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of water.

  Cooking

Grate the eggs with sugar, add milk with the salt dissolved in it, pour in the flour sifted with soda in small portions and knead the dough. Roll it into a layer with a thickness of not more than 1.5 cm and cut out circles with a diameter of 3-4 cm from it with a special recess.
In a saucepan, heat the oil well, dip the dough circles in it in portions and fry.
Remove the finished products with a slotted spoon on a sieve or colander so that the glass has excess oil.
Make syrup:pour sugar into a bowl of water, quickly bring to a boil and simmer for 3-5 minutes.
Put the fried balls on a dish, pour in hot syrup and serve.

  CHAKHOLDH

Ingredients :
  4 cups flour, 1 cup milk, 1 egg, 2 tbsp. tablespoons lard or margarine, 1.5 tbsp. tablespoons of sugar, vegetable oil for deep fat.

  Cooking

In a bowl, beat the egg with milk, lard, and sugar. Then add the sifted flour and knead the fresh pastry. Form from it bundles with a thickness of 1.5-2 cm and cut them into small pads.
Slices of dough in portions in a saucepan with well-heated vegetable oil and fry until golden brown.
Remove the prepared chaholds with a slotted spoon on a sieve so that the glass is excess oil, put in a deep plate, sprinkle with icing sugar and serve as a dessert.

  Banana Puri

Ingredients :
  2 cups flour, 2 bananas, 100 g ghee or butter, 1 cup sugar, 1-2 tbsp. tablespoons of water, 1/3 teaspoon ground cardamom, ground nutmeg on the tip of a knife, vegetable oil for deep fat.

  Cooking

Sift flour into a large bowl, add salt, cardamom, nutmeg and mix well. Then pour the melted butter or ghee and rub it with your hands into the flour until the dough looks like large crumbs of bread.
In another bowl, knead the peeled bananas with a fork, add sugar, combine the banana puree with the flour mass, pour in water, knead the homogeneous and fairly steep dough for several minutes and let it stand for 20-30 minutes. If the dough sticks to your hands, add a little flour.
At this time, heat the vegetable oil in a saucepan or saucepan and drip a few drops on the work surface.
Divide the finished dough into 16 balls and roll them into flat cakes 2-3 mm thick. When the oil begins to smoke, reduce the fire, lower the cakes into the oil and when they hiss to the surface, immediately gently immerse it in the oil with the back of the slotted spoon and hold until the puri swells like a ball.
Then turn over the puri, fry on the other side until golden brown for a few seconds and put in a colander so that the glass has excess oil.

  Dumplings in Armenian

Ingredients :
  8 tbsp. tablespoons flour, 100 g ghee, 8 tbsp. tablespoons of water, 5 eggs, 1/3 teaspoon of salt, 1/3 cup icing sugar, beef tallow or lard for deep fat.

  Cooking

Heat the melted butter in a deep frying pan, add flour and stir, brown until creamy. Then pour water in which to pre-dissolve the salt, mix well, remove the pan from the heat and cool the mixture to 40-50 ° C. After that, continuously stirring, beat one egg at a time and knead the dough.
In a stewpan, heat the fat strongly. With a spoon dipped in cold water, lower portions of the dough into it and fry them in deep fat until a light golden hue.
Remove the prepared dumplings with a slotted spoon on a sieve so that the fat is stacked, and then put it on a plate, sprinkle with powdered sugar, mix and serve.

  Dairy Dumplings

Ingredients :
  8 tbsp. tablespoons of flour, 4 eggs, 2 cups of milk, 1/3 teaspoon of salt, 1/4 teaspoon of soda, 1 tbsp. a spoonful of powdered sugar, melted or vegetable oil for deep fat.

  Cooking

Beat eggs with milk and salt, add flour and powdered sugar sifted with soda, replace dough of medium density and leave it in a warm place for 3-4 hours.
After that, lower the dough with a spoon into a saucepan with well-heated oil and fry until golden brown.
Remove the prepared dumplings with a slotted spoon on a sieve so that the excess glass oil is put in a plate, cool, sprinkle with icing sugar and serve.

  TUNPYAKI

Ingredients :
3 cups flour, 1/2/2/3 cup water, 2 teaspoons vodka, 1/2 teaspoon ginger, 3 tbsp. tablespoons of honey, 4 tbsp. tablespoons of powdered sugar, vegetable oil for deep-frying.

  Cooking

Sift the flour into a bowl and, adding water, knead the steep dough, then cover it with a towel and let it lie for 10-15 minutes. Then roll it into a layer 5-7 mm thick, cut into small rectangular pieces, sprinkle them on one side with ginger and sprinkle with vodka.
It is good to heat the pan with vegetable oil and fry the tunpak so that their surface becomes golden, and from the inside they remain white.
Remove the fried slices with a slotted spoon on a sieve to a glass of oil, then put on a dish, cool slightly, grease with honey, sprinkle with powdered sugar and serve as a dessert.

  COOKIES “EASTERN CHIP”

Ingredients :
  3 cups flour, 3 eggs, 1/4 cup water, 2 tbsp. tablespoons of powdered sugar, 1 bag of vanilla sugar, 1/2 teaspoon of salt, fat for deep fat.

  Cooking

Pour water and eggs into the pan, add salt and half the icing sugar and mix well to dissolve the sugar. Sift the flour with a slide on a table, make a funnel in it, pour egg solution into it and knead a cool dough. Roll it into a 1-2 mm thick cake and cut into thin ribbons in the form of homemade noodles.
Scatter the noodles on the table so that it dries a little, brush off the excess flour and fry the ribbons in boiling fat in small portions.
Put the finished shavings with a slotted spoon on a sieve to stack excess fat, then sprinkle with powdered sugar mixed with vanilla sugar and serve.

  BRUSH IN JEWISH

Ingredients :
  1.5 cups flour, 2 eggs, 2 tbsp. tablespoons of milk, 1/2 teaspoon of salt, 1 / 2-2 / 3 cups icing sugar, vegetable oil for deep fat.

  Cooking

Sift flour into a bowl, pour eggs whipped with milk and salt and knead soft, elastic dough. Divide it into several parts, roll each of them into a very thin layer and cut it into 5x5 cm squares. Make a longitudinal slot in the middle of each square with a knife and pass one edge of the square into it.
In a saucepan, heat the vegetable oil well and fry in it brushwood on both sides for 8-10 minutes until golden brown.
Remove the finished product with a slotted spoon on a sieve or paper towel to get rid of excess fat, then put it on a dish and sprinkle it with plenty of icing sugar.