Çäkçäk

Çäkçäk is a doughnut-like, honey-drenched sweet from Russia.

Lastest Updated January 5, 2024
Verified by A-Z Cuisines Team
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  • Traditional
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Fact: The world’s biggest çäkçäk was created in Kazan, Russia, on the opening day of the 2018 FIFA World Cup.

Flag of Kyrgyzstan#7 in Kyrgyzstan

Flag of Kazakhstan#11 in Kazakhstan

Flag of Tajikistan#12 in Tajikistan

Flag of Uzbekistan#26 in Uzbekistan

Basic Information

Çäkçäk: Basic Information

Pronunciation

/ɕækˈɕæk/

Alternative Name(s)

Chak-chak, chakchak, çäk-çäk, shek-shek

Dish Type

Cakes and pastries, fried dishes

Course

Dessert

Mealtime

Anytime

Popular Variations

Ball-shaped çäkçäk, noodle çäkçäk, çäkçäk flakes
Origin and Region

Çäkçäk: Origin and Region

Origin

Russia

Continent’s Region

Eastern Europe, Northern Asia

Country’s Region

Tatarstan, Bashkortostan

Associated Region

Unspecified
Russia Map
Ingredients and Preparation

Çäkçäk: Ingredients and Preparation

Main Ingredients

Flour, eggs, honey, and sugar

Main Cooking Method

Deep-frying

Preparation Process

The dough is cut and rolled into small balls, deep-fried, drenched with hot honey, and stacked into a cone or pyramid
A Deep Dive

Çäkçäk: A Deep Dive

Cultural Significance

Recognized as Tatarstan’s national sweet

Taste

Sweet

Texture

Crispy

Aroma

Rich with the floral notes of honey

Color

Golden

Serving Style

  • Stacked into cone-shaped or pyramid-shaped tower
  • Garnished with candies, dried fruits, or toasted hazelnuts

Serving Temperature

At room temperature

Accompaniment

No accompaniment

Occasions

Weddings and festivals

Seasons

Year-round

Special Diets

Vegetarian

Calories

99 calories, according to data of MyFitnessPal for one serving (28 grams) of çäkçäk

Popularity

Russia, Kazakhstan, Uzbekistan, Tajikistan, and Kyrgyzstan

Popular Similar Dishes

  1. Lokma
  2. Boortsog
  3. Pishme
  4. Struffoli
  5. Gavvalu

Popular Dining Area

Local households, restaurants, eateries

Çäkçäk, or chak-chak, is a traditional doughnut-like dessert popular in Russia that hails from the cuisines of Tatarstan and Bashkortostan.

Cakcak Infographic

People in many Central Asian nations also enjoy the deep-fried sweet, such as in Kazakhstan, Kyrgyzstan, Uzbekistan, and Tajikistan.

Çäkçäk is prepared by mixing flour and eggs into an unleavened dough, breaking the dough into small balls, and deep-frying them in oil.

Next, the fried balls are drenched in a hot mixture of honey and sugar before being arranged on a plate into a cone or pyramid. The world-famous Tatar and Bashkir honey is an ideal ingredient.

When making çäkçäk for weddings or the Muslim holiday of Eid al-Fitr, which marks the end of Ramadan and is a special occasion in Tatar and Bashkir cultures, locals often decorate the sweet with colorful candies, dried fruits, and toasted hazelnuts.

Continue reading, and you will discover more captivating facts about çäkçäk, such as the favored types of çäkçäk in the region, the benefits and drawbacks of eating the dough-based sweet, commonly asked questions about the dessert, and similar dishes from around the world.

Key Points

  • Çäkçäk is a doughnut-like snack and dessert from Russia, with roots in Tatarstan and Bashkortostan republics.
  • Tatarstan considers çäkçäk the national sweet.
  • Çäkçäk is typically covered in hot honey, stacked in a cone-shaped or pyramid-shaped tower, and served at room temperature.
  • There are three forms of çäkçäk: balls, noodles, and flakes.

Çäkçäk Images

What Are the Main Types of Çäkçäk?

There are three main types of çäkçäk, with the fried balls as the most popular one. Another version is boxara käläwäse, which has the shape of short, thick noodle strands. In Uzbekistan, people also serve çäkçäk as flakes.

Ball Shaped Cakcak
Ball-shaped çäkçäk in paper cups.
Noodle Shaped Cakcak
Noodle-shaped çäkçäk drenched in honey.

Each type of çäkçäk is delightful in its own right and presents distinct benefits and drawbacks.

Pros and Cons of Eating Çäkçäk

Below are the pros and cons of çäkçäk:

Pros

  • Taste and Texture: Many people find çäkçäk delicious due to its sweet, honey-coated flavor combined with the crunchiness of the fried dough.
  • Versatility: Çäkçäk is sometimes garnished with various ingredients like nuts or dried fruits, allowing for a richer flavor profile.
  • Shelf Life:Due to its honey content and deep-fried nature, çäkçäk is suitable for storing for a relatively long time without spoiling.
  • Festive Nature:Çäkçäk is a popular treat during Tatar and Bashkir celebrations, holding a special place in the culinary traditions.

Cons

  • Caloric Content: The deep-fried, honey-coated dough dessert is high in calories and might not suit those seeking to limit their calorie intake.
  • Dietary Restrictions: Çäkçäk is unsuitable for people on a vegan diet or those with allergies to honey.
  • Health Concerns: Regular consumption of deep-fried foods like çäkçäk can lead to health implications, like weight gain or increased risk of heart disease.

Don’t stop at just knowing the pros and cons of çäkçäk; read on to discover frequently asked questions about the dough-based sweet as well.

Çäkçäk FAQs

Yes, çäkçäk is an especially sought-after treat during weddings and Uraza Bayram, the Tatar and Bashkir name for Eid al-Fitr. Other occasions like birthdays and family gatherings are also ideal for çäkçäk.

Yes, some modern recipes for çäkçäk replace honey with sweet syrup made from sugar, molasses, dates, maple, or agave.

If stored in an air-tight container, çäkçäk lasts 2 – 3 days at room temperature, a week in the fridge, and 2 – 3 months in the freezer.

Adam Sam

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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