Chak-Chak

Crack the eggs into a mixing bowl, add a pinch of salt, and whisk together until the mixture is smooth and slightly frothy.

Gradually incorporate flour into the egg mixture, kneading until a firm, smooth, non-sticky dough forms. The dough should be stiff enough to roll thinly without tearing.

Roll the dough out on a lightly floured surface to a thickness of about 3–4 mm, then cut it into thin strips approximately 5 mm wide and 3–4 cm long.

Allow the cut dough pieces to rest uncovered on the floured surface so they dry out slightly before frying.

Heat a generous amount of neutral cooking oil in a deep pot or wok to approximately 170–180°C (340–355°F). Fry the dough pieces in small batches, stirring occasionally, until they are golden and crisp.

Remove the fried pieces with a slotted spoon and drain thoroughly on paper towels. Allow all batches to cool slightly while you prepare the syrup.

Warm honey in a small saucepan over low heat, stirring gently, until it becomes fluid and pourable. Do not allow it to boil, as this will diminish its flavor.

Pour the warm honey over the fried dough pieces and toss quickly to coat evenly, then mound the mixture onto a serving plate and allow it to set into shape before serving.