Making chak-chak and serving it
Before making any dish or sweet at home the work place in the kitchen is prepared: tools are placed handily and returned after the job. For dough products the flour is sifted: it is cleaned of foreign matter and takes in air. Margarine or butter is softened at room temperature, not melted over a flame. For chak-chak take about half a kilogram of flour with 5 eggs and a pinch of salt and soda; the syrup needs honey and a little sugar, and oil is needed for frying. The eggs are whisked, salt, soda and flour added and a soft dough is kneaded. After a short rest the dough is divided into small pieces and rolled very thin – about 2 mm. Strips are cut, then pieces 2–3 cm wide. The pieces are fried in hot oil until golden. Then honey is melted, sugar is added and boiled for 10–15 minutes: to check the syrup is ready, drop some into cold water. The pieces are mixed with the syrup, put on a saucer, pressed and decorated. Safety: hot oil and boiling syrup burn badly, so frying and boiling the syrup are done only by adults. Water on hot oil spits; keep a lid and a long-handled spatula ready; never put out burning oil with water, cover it with a lid. Pupils knead, roll and decorate under adult supervision. Syrup must never touch the palm: hands touch only cooled mass. Check beforehand for allergy to eggs, wheat flour (gluten), honey and nuts. Wash hands with soap after handling raw egg.
Chak-chak table: write the ingredients for 1 kg flour in a table and calculate for 500 g. Only adults fry and boil honey; the class does the dough-rolling and decorating parts.