Chak-chak (Tatar Honey Pastry)

Method

1. 1Beat the eggs with the sugar and salt, then work in the flour to a firm, smooth dough — as stiff as noodle dough. Knead a few minutes, cover, and rest 30 minutes.
2. 2Roll the dough out very thin and cut it into narrow strips, then across into short matchsticks a few millimetres wide. Dust with a little flour so they don't stick, then shake off the excess.
3. 3Heat the vegetable oil for deep-frying to about 175°C (without a thermometer, drop in a small piece of dough: it should sink, rise to the surface within 5 to 6 seconds, and bubble steadily around the edges). Fry the sticks in small batches, stirring, until puffed and light golden — they colour fast, so don't overcrowd. Lift out onto paper towels.
4. 4Make the syrup: combine the honey, sugar, and water in a heavy pan and heat, stirring, until the sugar dissolves and it comes to a boil.
5. 5Boil the syrup 5–7 minutes until thick, in a pan at least three times larger than the amount of syrup, because it foams up sharply. Test by dripping a little into cold water; it should form a soft ball (about 115°C on a thermometer). Without a thermometer, a drop in a glass of cold water should give a soft ball you can squash between your fingers. Take off the heat.
6. 6Put the fried sticks in a large bowl, pour the hot syrup over, and fold quickly with a spatula until every piece is coated.
7. 7With wetted hands, pile the mixture onto a plate in a firm dome or mound, pressing to compact it. Leave to set and cool at least 1–2 hours before slicing.