Golden, puffy balls of yeasted dough deep-fried until crisp outside and airy within. Served with white cheese, honey, or jam, these are Kosovo's favorite breakfast and a beloved street snack.
Instructions
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1
Mix flour, yeast, salt, sugar, and warm water into a soft, slightly sticky dough.
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2
Cover and let rise in a warm place for one hour until doubled in size.
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3
Heat oil in a deep pot to 170°C.
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4
With wet hands, pull off pieces of dough and stretch into rough rounds or tear into irregular shapes.
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5
Fry in batches for two to three minutes per side until puffed and golden.
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6
Drain on paper towels and serve hot with white cheese, honey, or jam.
Did You Know?
The sound of sizzling petulla in the morning is considered the alarm clock of Kosovar villages.
The Story Behind Petulla
Petulla are as fundamental to Kosovar mornings as coffee. These simple fried doughs have been made in Kosovar homes for centuries, requiring nothing more than flour, yeast, and oil. Every grandmother makes them, and the smell of frying petulla is one of the most evocative childhood memories for Kosovars. Street vendors sell them fresh throughout the day, and no traditional breakfast spread is complete without a plate of hot petulla.
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