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Petulla is a traditional snack and the Albanian version of fried dough. The dough is usually made with a combination of flour, yeast, milk, eggs, sugar, salt, and vegetable oil. Once mixed, the dough is left to rest, and it's then scooped out and dropped in hot oil in batches.
The dough balls are cooked on all sides for a few minutes until golden brown. The fried dough is drained on paper towels and it's then enjoyed with powdered sugar, honey, raspberry jam, or feta cheese for a salty kick.
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Kazanlak donuts are a specialty of the Bulgarian town of Kazanlak – also known as the City of roses. The donuts consist of eggs, flour, yogurt, milk, yeast, salt, sugar, and vanilla flavoring. After the dough has been fried in hot oil, Kazanlak donuts are typically dusted with powdered sugar or topped with honey, jam, or syrup, although they can be consumed without any toppings.
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This delicious Greek dessert consists of thin pastry sheets that are rolled, deep-fried, and doused or drizzled with a thick, honey-based syrup. These pastries can be wrapped into various shapes and are often sprinkled with nuts and dusted with cinnamon.
Especially popular on the island of Peloponnese, they are a Greek classic that is usually prepared on special occasions.
Scovergi is a traditional fried flatbread. Similar to the Hungarian lángos, the Romanian scovergi is usually made with a combination of flour, yogurt, yeast, eggs, salt, and oil. The flour, yogurt, eggs, salt, water, and yeast are mixed into a sticky dough that's left to rest in the fridge before it's rolled into circles and fried in hot oil on both sides over medium heat until golden.
The flatbreads are then typically arranged on a plate and covered with kitchen paper or cloth before serving so that they don't dry out and become too crisp. Scovergi are usually enjoyed as a snack, and they can also be sprinkled with grated cheese, if desired.
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