Urama
6 servings
60 minutes
Uramo is a traditional Uzbek treat that captivates with its crispy texture and delicate sweet flavor. This dish originates from Eastern culinary traditions where simple ingredients are transformed into exquisite delights. Thin dough infused with the aroma of cognac is fried in boiling oil, forming golden spirals. Their gentle crunch and light airiness make uramo an indispensable dessert for tea. Sprinkled with powdered sugar, it gains a refined sweetness that highlights the harmony of flavors. Uramo is perfect for friendly gatherings and family feasts, creating warmth and enjoyment in every crispy bite.
1
Whisk the egg with sugar, salt, and baking soda, then add milk and cognac (vodka).
- Chicken egg: 1 piece
- Sugar: 100 g
- Salt: pinch
- Baking powder: 1 teaspoon
- Milk: 250 ml
- Cognac: 2 tablespoons
2
Mix well, add flour, and knead a uniform dough, cover with a cloth, and place in the refrigerator for at least 1 hour.
- Wheat flour: 500 g
3
Dust the work surface with flour and roll out the dough thinly.
- Wheat flour: 500 g
4
Cut the dough into strips 3-4 cm wide.
5
Heat vegetable oil to boiling in a pot or deep skillet.
- Vegetable oil: 250 ml
6
Wrap the ribbon around the end of the rolling pin and dip it in boiling fryer.
7
Hold the tip of the spiral with a spoon to prevent it from unfolding.
8
Fry for a few seconds, then place the urama on a napkin to absorb excess oil.
- Vegetable oil: 250 ml
9
Place the dessert on a plate and sprinkle with powdered sugar.
- Powdered sugar: 3 tablespoons