Petulla are beloved Albanian fried dough treats that can be enjoyed either as a sweet snack or savory breakfast. These soft, pillowy pieces of fried dough are a staple of Albanian home cooking, often made by mothers and grandmothers for their families, especially during weekend mornings or holiday celebrations.

The history of Petulla dates back generations in Albanian cuisine, with the recipe being passed down through families. Similar to many Mediterranean and Balkan cultures that have their own versions of fried dough, Petulla represents the simple yet satisfying nature of traditional Albanian cooking.

Making Petulla is relatively straightforward but requires patience for the dough to rise properly. The dough is made from basic ingredients: flour, yeast, milk, eggs, and a touch of sugar and salt. After rising, it's shaped into small flat circles and fried in hot oil until golden brown on both sides, creating a crispy exterior while maintaining a soft, airy interior.

Petulla can be customized in numerous ways. When served sweet, they're often dusted with powdered sugar or drizzled with honey. Some people enjoy them with jam, chocolate spread, or even a sprinkle of cinnamon sugar. For a savory version, they can be served plain or with feta cheese, creating a perfect breakfast combination.

In Albania, Petulla are commonly enjoyed for breakfast or as an afternoon snack with Turkish coffee or mountain tea. They're particularly popular during the winter months when their warm, comforting nature is most appreciated. Street vendors and small cafes often sell them fresh and hot, filling the air with their irresistible aroma.

While Petulla are undeniably delicious, they are quite caloric due to the frying process. However, they can be made healthier by using whole wheat flour or reducing the oil temperature to minimize oil absorption. Some modern variations even experiment with baking rather than frying, though traditionalists maintain that the authentic taste comes from the frying process.