Urama is a dish of Tatar, Bashkir and Uzbek cuisine. These are thin pieces of dough twisted in a spiral and fried in oil. In the Tatar and Bashkir cuisine, urama is sprinkled with powdered sugar, and in Uzbek cuisine the ready cookies are dipped into the sweet syrup. Traditionally, urama is considered an adornment of any festive table.


  • Cognac - 2 tbsp.
  • milk - 65 ml
  • sugar - 30 g
  • salt - 0.5 tsp.
  • purified oil - 200 ml
  • wheat flour - 270 g
  • powdered sugar with vanilla - 2 tbsp.
  • egg - 1 piece.

Preparation method (receipt)

To prepare the pastry straws - urama, you need an egg, milk, cognac, flour, sugar and vegetable oil, as well as powdered sugar to dust the ready product. Mix 1 egg, 65 ml of milk, 30 g of sugar and 0.5 tsp. salt in a bowl. Add 2 tbsp. cognac. You need not add sugar to the dough if there is enough powdered sugar at the final stage. Add flour (270 g) and knead dough. Knead dough some more on the table and leave it under the towel for a few minutes. For convenience, divide the dough into 2 parts. Try to roll it out very thin and cut into strips. You can make long or shorter strips. The strips should be 3-4 cm high. You can further fold the scrolls by the stem of a rolling pin or spoon. Fry urama in a preheated vegetable oil, holding the edges so that they do not open. Preliminarily put a piece of dough into the butter. If effervescing is available and the dough turns brown, the oil is warmed up correctly. Put the ready urama on paper towels. If oil is preheated correctly, there should be no fat on the product. Dust urama with powdered sugar and serve for tea.

cognac milk sugar purified vegetable oil flour powdered sugar eggs

Other Sweet Pastry