To begin, whisk the eggs, sugar, salt, and vodka in a mixing bowl until well blended. Gradually add flour, mixing until a firm but pliable dough forms. Knead for 5–7 minutes on a floured surface. Cover and rest for 20 minutes. Move to shaping the dough.

Divide the rested dough into two portions. Roll each out thinly to about 2mm thickness. Cut into narrow strips, then chop into small matchstick sized pieces. Dust with flour to prevent sticking. Proceed to frying.

In a deep, wide pan, heat the vegetable oil over medium heat until it reaches 180°C. Test with a small dough piece – it should bubble and rise quickly. Continue to frying.

Fry the dough in small batches, stirring occasionally until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd. Remove with a slotted spoon and drain on paper towels. Move on to making the syrup.

In a small saucepan, gently heat honey and sugar over low heat. Stir until the sugar dissolves and the syrup is smooth. Optionally add butter for a richer finish. Do not boil. Transition to mixing the syrup with the fried dough.

Place the fried dough in a large heatproof bowl. Immediately pour the warm honey syrup over and mix quickly with a wooden spoon or hands (use gloves or slightly damp hands to avoid sticking). Move fast before the syrup cools.

Transfer the sticky mixture onto a serving plate or mould. Press firmly into a dome, ring, or brick shape. Wet hands lightly to help form without sticking. Proceed to setting.

Allow the shaped Chak-Chak to cool and firm at room temperature for 30–60 minutes. This helps it hold together when sliced or pulled apart. Move to garnishing.

Sprinkle chopped nuts or dried fruits over the top for added texture and flavour. Serve in small pieces or slices. Traditionally enjoyed with black tea or coffee for balance.