Categories: Sweets

Quraa: fried dough soaked in syrup

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.

admin

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View Comments

Safa says:

May 8, 2009 at 7:41 am

I just love Quraa it is absolutely delicious with loads of syrup!!! It reminds of Ramadan.
deeqa says:

October 17, 2009 at 4:42 pm

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
Asiya says:

April 24, 2010 at 3:11 pm

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!
helen says:

May 3, 2010 at 9:48 am

i cant wait t make this one.........:)))))) Inshallah...
safia says:

September 1, 2010 at 2:06 pm

Hi i love ur recipe but how long should we wait for the Quraa to double or rise?
- admin says:
  
  September 2, 2010 at 7:49 pm
  
  Thanks
  Safia, it will depend mostly on your kitchen tempreture, however it should take 45min or less.
  I hope this answers your question.
Tuckyjoe says:

July 22, 2011 at 2:54 am

Everyone is away except me and I am going to make the Quraa right away.
zaynab says:

August 8, 2011 at 6:51 pm

im making quraa for the first time, hopefully it turns out well
Nele says:

August 11, 2011 at 9:34 am

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.
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 ;) and now you can stack them as you like.
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 :)
- mysomalifood says:
  
  August 11, 2011 at 7:46 pm
  
  Hi Nele,
  
  Thanks for stopping by and sharing your secret.
hibo says:

April 18, 2012 at 9:19 pm

I LOVE THIS IT WORKED ON THE FIRST TRY =)
- mysomalifood says:
  
  May 22, 2012 at 6:44 am
  
  Thanks for trying the recipe i am glad it worked out for you :) .
hana says:

July 26, 2012 at 3:00 pm

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?
- mysomalifood says:
  
  July 27, 2012 at 7:14 am
  
  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.