Chuk Chuk


Do you remember my friend Jyldyz from Kyrgystan? Previously, I published two of her recipes here. One of them is Ash Plov, and the other is Khirgiz Manti. They were just wonderful and we loved them. Her recipes add a great variety to my recipes here, which are all from Turkish cuisine. I’d like to thank her again for being so generous to share her mouth watering recipes with us. Here is a very Kirghiz dessert and I’m sure we’ll all love it too. I made it yesterday night (yes night again!) and we ate it all. It was a night when I craved for something sweet and my husband suggested Jyldyz’s recipe. Luckily he reminded me of this yummy dessert, otherwise I was planning to have a bar of chocolate.

-2 cups high quality flour
-1 cup sugar
-5 eggs
-1 cup fruit-drops (you can use dried fruits, raisin, apricot, almonds, nuts, walnuts etc.)
-1.5 cup honey
– 2 cups vegetable oil (for frying)
-1 tbsp baking powder
-A pinch of salt

Break fresh eggs into a bowl, add some sugar ( a little), and mix them.  Combine flour, salt, baking powder and make soft dough. Divide dough into several pieces, roll it out into a layer about half a cm wide, and cut into short noodles. Fry the noodles in the boiling oil. When the fried dough is ready, the pieces become yellow-reddish in color and crispy.
Mix honey with sugar and boil the mixture in a separate bowl. You can test if the honey is ready this way: take a drop of honey with a match and if the jet of honey trickling from the match and becomes brittle after cooling down, then it’s time to stop boiling. You shouldn’t boil the honey for too long as it can slightly burn, become dark and spoil the taste of the dish.
Put the boiled noodles into a bowl, pour the honey (hot) and mix well. After that put the mixture on a tray or a flat plate, wet your hands with cold water and shape chuk-chuk as you wish (it can be a pyramid, a cone, a star, etc.). You can decorate the ready chuk-chuk with fruit-drops and let them harden. To harden the shape of your chuk chuk can help the refrigerator.
Chuk-chuk is served either in the whole or cut into pieces.


  1. says

    This is similar to a chocolate bark or brittle, only with noodles. It’s so unique-I bet it’s delicious!

  2. says

    I’ve never seen anything like it! At first, I thought it would be noodles covered in the honey mixture and would remain soft. But from your description, it sounds like it would be somewhat crunchy. Would this go well with Turkish coffee or better with tea? I’d love to try this . . .

  3. says

    Zerrin, this dessert sounds delicious, and I will try it, it sounds so unusual, that I’d love to make to take to a party or picnic – I assume it should stay refrigerated until it is ready to use.

    While the chocolate bar would have been the easiest option, I am grateful to your husband that you made chuk-chuk to share with us =)

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