Every one has their own version of fried dough, quraa is made of a yeast dough and then soaked with syrup. It is delicious anytime of the day. You can serve it at tea time or during Ramadan. for a sweet treat.
Ingredients:
- 2 ½ cups of flour
- 1 ½ cups of water or more if needed
- salt to taste
- 1 teaspoon yeast
- 1 teaspoon sugar
- for the syrup:
- 1 ½ cups of sugar
- 1 ½ cups of water
Directions:
- Mix all the ingredients in a bowl with your hand until soft smooth dough.
- Cover and set aside to rise, until it doubled.
- Using a spoon or your hand drop the dough in the hot oil, move it around until golden.
- Drain on a paper towel and place it in the syrup for few minutes and then remove.
- Or you can drizzle the syrup over the fried dough.
For the syrup:
- Mix all ingredients in a saucepan until sugar is dissolved.
- Bring to a boil, and then allow it to simmer on low heat for about 10 minutes.
I just love Quraa it is absolutely delicious with loads of syrup!!! It reminds of Ramadan.
salaam sistar I love yor wevsite. I learned alots of things frome it.my kids and husband love this quraa it is finished before i get it to the table
Salaam,
I love all of your recipes and they always turn out delicious! Sis, do you have a recipe for Kac-Kac? If you do, can you please post it?
Thanks!
i cant wait t make this one………:)))))) Inshallah…
Hi i love ur recipe but how long should we wait for the Quraa to double or rise?
Thanks
Safia, it will depend mostly on your kitchen tempreture, however it should take 45min or less.
I hope this answers your question.
Everyone is away except me and I am going to make the Quraa right away.
im making quraa for the first time, hopefully it turns out well
Hi, i’m not Somali but married to a Somali man. I know a few Somali recipes but I’m also really thankful for your blog to learn more
About the syrup for the quraa, I use really less water and boil the sugar and only a few tablespoons of water until a really thick syrup. The bubbles have to seem sticky and harder to pop, then you know it’s ready. I boil this syrup in a deep pot with a cover. When ready, I quickly add the quraa while still hot, cover the pot and mix the cooking pot well, turning it upside down and around a few times (hold the cover tightly in place!) to make sure the syrup goes everywhere.
and now you can stack them as you like.
Then quickly spread the quraa on a big plate, not on top of each other so they don’t stick together too much. As they cool, the syrup dries and forms a layer of crunchy sugar around the quraa, delicious
It takes some practice to get the syrup right for this, sometimes it’s still too runny. But practice makes perfect and now I get it right every time
Hi Nele,
Thanks for stopping by and sharing your secret.