If you like Albanian food and are looking for a simple, versatile meal idea, the universal and beloved petulla is an amazing and easy recipe to try out. I say universal because you can find it in company of a bunch of other dishes and can eat it for breakfast, lunch (as a side dish), and dinner. So, if you’re interested in how to prepare this delicious Albanian treat for your next meal, keep on reading….
Let’s start from the beginning…
What Is Petulla?
Petulla is a traditional Albanian dish popular in Albania, Kosovo, Macedonia, and other regions where large Albanian communities live. It’s basically a deep-fried dough similar to some fritters, you can find it in most bakeries, and It’s a popular street food snack that’s usually eaten as a breakfast, as an appetizer, a snack, or even a dessert alongside a cup of tea or coffee. Petulla is typically fried in batches and also served on special occasions. You can eat it plain, with honey, jam, Albanian cheese, or yogurt.
Origin & History
The exact origins of the petulla, I could not confirm, according to official sources but Albanian people have been passing it on for generations and it’s one of the oldest traditional Albanian dishes. Petula does share similarities with certain other fried dough recipes from neighbouring countries like mekici, or eve fritters from other countries, so in that sense it’s nothing completely revolutionary but it is very tasty.
Variations
Plain Petulla: The basic version of petulla is made with flour, water, salt, and sometimes yeast, fried until golden brown. You can eat petulla plain without anything but you can have cheese or jam on the side or honey on top of it, so you can eat it as breakfast or dessert. However, there are a couple of variations, like for example:
Petulla with Cheese that includes grated feta cheese or cottage added to the batter before frying. The cheese melts and turns the petulla in a delicious calorie bomb.
Sweet Petulla is made by adding sugar and/or honey to the batter, which makes it sweet (somewhat similar to trilece) and if it’s not enough, you can add more honey or jam on top of it.
Stuffed Petulla includes adding things like ground meat or spinach in the dough before frying.
A Few Tips If You’re Planning To Make It At Home
- Consistency of the batter is everything! It must be smooth and pourable but not too luquidy because if it’s too thick, the petulla may be too heavy.
- Resting the batter for 15-30 minutes before using it is also important, this way the flour has the ideal amount of time to absorb all excess liquids.
- Proper frying temperature is 350-375°F (175-190°C) but make sure to heat the oil 2 minutes before frying the petulla and don’t overdo it, if the oil is too hot, you might burn your pastry.
- Drain excess oil: After frying, place the cooked petulla on a paper towel-lined plate to drain any excess oil and keep its crispiness.
Serving
There’s no ceremonies or steps you need to take before serving- you just stuck them on top of each other like pancakes and use whatever you want on the side. As I previously mentioned, fetulla is a very versatile snack- you can find it being sold among street food vendors in bakeries and you can eat it for breakfast dinner, as a bread substitute for lunch or even as a dessert. Many people also like to eat petulla alongside a cup of tea or coffee.
A Few Things You Need For Making The Petulla Recipe
Mixing Bowls
Skillet
Rolling Pin
Did you like our petulla recipe? Did you ever try it before? Do you have any questions about preparing this delicious Albanian pastry? Feel free to share your questions in the comments below.
Like it? Pin it.