quraac

Quraa: fried dough soaked in syrup

by
with 21 comments
Sweets

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.

21 Responses

  1. Safa

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

  2. deeqa

    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

  3. Asiya

    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!

  6. adminAuthor

    Thanks
    Safia, it will depend mostly on your kitchen tempreture, however it should take 45min or less.
    I hope this answers your question.

  9. Nele

    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 🙂

  13. hana

    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?

  14. hana

    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

  15. mysomalifoodAuthor

    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.

  16. mysomalifoodAuthor

    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.

  18. hana

    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

  20. jowharo

    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

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