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This recipe for Ethiopian Pasti is spoken in Amharic, please see below for English text. Ethiopia does not have a great deal of sweet dishes but the Pasti is one of them. We remember these as kids in Addis Ababa as i am sure many of you so. Hope you enjoy them. As part of the HOW TO COOK GREAT NETWORK –
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There are not many Ethiopian sweets or desserts, but Pasti is for sure one of them. These sweet doughnuts are a firm favourite in Ethiopia. Give them a go and check out the video.
1 kg Plan Flour ( 2.2 Ilbs)
1 Tablespoons Sugar
2 Teaspoons Salt
2 Teaspoon Yeast
1 Teaspoon Baking Powder
1 1/2 to 2 pints Warm Water ( Just under 1 Litre )
200ml Olive Oil (US Cups just under 1)
And Oil for frying.
01 – Start by adding the yeast in a small bowl and mix with a little of the water, let it sit for 3 mins.
02 – In a larger bowl mix the olive oil, sugar, yeast, salt and 3/4 of the water.
03 – In a smaller bowl, just like we done with the yeast, add the baking powder and a little water, mix and set aside.
04 – Now you will need a big mixing bowl, add the flour and the baking powder and slowly add the yeast and oil water. You need to mix this and kneed for about 10 mins.
05 – Now we need to cover with a lid, a damp cloth or plastic wrap and leave in room temp for 2 hours.
06 – We now need to get our oil hot, you can use any type you wish for the frying. The oil needs to be hot but not super hot, we are not making french fries. If the oil is too hot we will end up with the past burnt on the outside and sticky in the middle.
07 – Form the dough into any size you please, the larger the more chance they will not cook in the middle. Now dust them with flour before you add them to the oil.
Depending on the size you need to cook these for around 6 mins as per the ones in the video
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