Chak-chak according to an old recipe

Compound:

5 eggs
a pinch of salt
about 350 gr flour
deep-frying oil

Syrup:

250 gr honey
50 gr sugar
2 tbsp. lodges of water

Cooking:

Break the eggs into a bowl, beat lightly, add salt and flour and knead a not very tough dough so that it does not stick to your hands. Cover with a bowl and let sit for 15 minutes.

Then roll out the dough with a thickness of about 4 mm and cut into strips 1.5-2 cm wide.

Cut strips like noodles, you can cut thinner or thicker.

Fry chak-chak over medium heat in a preheated pan with plenty of oil until golden brown.

When the whole chak-chak is fried, prepare the syrup. Bring honey with sugar and water to a boil and simmer for 4 minutes over low heat.

You can not add water, then chak-chak will be harsh. Pour chak-chak syrup and mix thoroughly. Wetting your hands with cold water, put the chak-chak on a dish in a slide.