Petulla, The Albanian Oliebol (Pancakes)

Albanian Petulla, a beloved delicacy, Is characterized by its airy texture and versatile flavors. Typically enjoyed as a breakfast treat, this fried dough recipe has been passed down from generation to generation. The dough rises thanks to a unique blend of baking soda and yogurt, resulting in soft, airy balls that are perfectly golden brown when fried. Served with a variety of toppings, from sweet to savory, Albanian petulla offer a delightful culinary experience. Read the full recipe.

Albanese ontbijt Petulla met honing

The Albanian Oliebol

The Albanian petulla bears some remarkable similarities to the Dutch oliebol. Both are fried dough treats often enjoyed as sweet indulgences, especially during festive occasions. Both petulla and oliebol are popular for their airy texture and the ability to enhance them with fruits, chocolate, or jam. While their ingredients and flavors differ, they share the same culinary principle of frying dough into a delightful treat. A unique recipe for Albanian Petulla is provided below.

Would you like to learn more about the fascinating history and culinary journey of the oliebol? Read the comprehensive article The Journey of the Oliebol.

Variations in Ingredients

Albanian petulla recipes have different approaches to dough rising. Some use yeast, while others add baking soda and yogurt to leaven the dough. Many prefer recipes with eggs and yogurt due to their higher protein content.

At Aljeta, we share this preference and have therefore outlined the recipe with eggs and yogurt for you.

Favorite Toppings

Enjoy your Albanian petulla with sugar, honey, or feta cheese. Some families love the sweet taste of sugar or honey, while others enjoy the savory flavor of feta. Cinnamon sugar is a beloved addition for a touch of warmth and spice.

Honey is preferred by Aljeta, also because it is very healthy. See here for the health benefits of Honey.

Petulla Recept albanese pannekoeken

Petulla, Albanese Pannekoeken

Albanian Petulla: Crispy on the outside, soft on the inside, these delights are perfect paired with a variety of sweet (honey, jam) and savory (Feta) toppings.

Cuisine: Albanian
Course: Breakfast, Dessert 
Keywords: Albanian Breakfast, Albanian food, Albanian Recipe,
Albanese oliebol.

  • Prep Time 15 Minutes
  • Resting time 60 Minutes
  • Baking time 15 Minutes
  • Total time 90 Minutes
  • Serves 3 to 4 People

Ingredients

  • 2 middle large eggs
  • 4 tablespoons yogurt (full-fat yogurt/quark)
  • 3 tablespoons Aljeta Extra Virgin olive oil
  • Aljeta sea salt
  • 10 gram bakpoeder (baking soda)
  • 400 grams flour
  • Oil for frying (sunflower oil)
  • Honey (as a sweet topping)
  • Feta cheese (as a savory topping)

Instructions

  1. Beat 2 eggs in a bowl.
  2. Add 4 tablespoons yogurt, 3 tablespoons olive oil, salt, 10 grams baking powder (baking soda), and 400 grams flour. Mix well until the dough is formed, not too stiff but also not sticky in the hands.
  3. Set the dough aside covered on the heater for about an hour. The combination of baking soda and yogurt will cause the dough to rise.
  4. Roll out the dough on a floured surface until it's about 0.5 to 1 cm thick.
  5. Use an upside-down long drink glass to cut out round discs from the dough.
  6. Heat some oil in a pan over medium-high heat.
  7. Place the discs in the hot oil and spoon hot oil over the top of the petulla with a tablespoon. You'll see that this will cause the petulla to puff up like airy balls.
  8. Fry the petulla until they are golden brown on both sides.
  9. Serve them hot immediately.
  10. Choose your favorite topping, sweet or savory. The possibilities are endless.

Notes

Whether you choose a savory or sweet topping, these fluffy balls are sure to put a smile on your face. Be inspired by the culinary traditions of Albanian cuisine and share this experience with your loved ones. Enjoy your meal! Read more about using Different oils and fats in your diet

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