Chak Chak for Renima

For the dough:
Mix in 3 cups of flour sifted through a sieve.
5 small eggs or 4 big eggs

This is for about 4 plates of chak chak.








Knead the eggs and dough till you form a ball. Cover the dough with a plastic wrap and let it rest for a minimum of 30 mins. After 30 mins, knead it again, and let it rest for a minimum of 30 mins again.









Make small dough balls and roll the dough out to about 2mm thickness.












Cut the dough into 1-inch strips. Then lay out the dough strips so it can dry. We need to let it dry till the dough is slightly touch. The surface must be a little dry, but the dough strips need to still be malleable.








Dice the dough into small bits. Avoid using too much flour on the cutting surface. Use as little as needed.










Deep fry the bits with oil at a high temperature. Ideally, fry in small batches to avoid the dough from breaking into the oil. Fry till golden brown.

Sieve out excess oil. And put fried bits in a bowl.



For the binding sweet liquid:
Melt 1/2 liter of honey, and once the honey is melted, add 1/2 a cup of sugar. Let it simmer for 2-3 mins.









Chop up, about a cup of pecans or walnuts.











Add it to the fried dough.









Add the simmering honey and sugar mixture to the dough and nuts, and mix thoroughly with a spoon, being careful to not burn yourself.














Equally portion out the dough on to plates. This batch came to about 4 medium sized plates.










Then wet your hands with cold water, and pack down the mixture so that it settles.












Let it cool and enjoy!