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.
I LOVE THIS IT WORKED ON THE FIRST TRY =)
Thanks for trying the recipe i am glad it worked out for you
.
Sis first time I made this the quraa was too hard and was aldo undercooked in the inside, I left the dough to rise for about 4 hrs, do you think that is too long?
I made this again today and left it to rise 1hr and it turned out the same, your quraa looks a lot softer than mine, nothing compare to mine lol
Hana, please check the oil it should not be too hot or cold.
if it is too hot it will cook the quraa fast and the inside will be under cooked. if the oil is not hot enough and if you have too many quraa at once then it will also be under cooked.
Hana, sorry to find out it is the same again, please check the oil again to test if the oil is hot enough, add drops of the dough and see how fast it cooks, when it is golden brown then it is ready. All the best and let me know how it goes.
Also make sure you have a fresh yeast, and make the droppings of the balls really small to insure it cooks through.
Thanks sis, will try again soon and let you know how it goes – to make it a bit softer I left it in the syrup for a while lol couldn’t see it going to waste
It took me this much to figure out really and the more you do it the easier it gets.
Asalam calaykum walal those looks delicious but i have seen another video from xawaash.com where they added yogurt to the dough and they left in the fridge for two days can you please tell me the difference?
Thanks
Wacalaykum Salaam,
Thanks Jowharo, I have not tried it but it looks good, if you have the time why not try both versions.