Pasti is one of Ethiopia's few sweet dishes that is enjoyed as a dessert or snack. These bits of fried dough make a delicious and comforting bite after dinner or after school. Long after Italy released Ethiopia from colonization, the pasti continues to be a cultural tie between the two countries. The recipe was introduced to America by immigrants. Pasti can be sprinkled with powdered sugar for added sweetness.
Recipe Servings: 6
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
20 minutes
Total Time
2 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp yeast
- 4 Tbsp and 2¼ cups warm water, divided
- 4/5 cup olive oil
- 1 Tbsp sugar
- 2 tsp salt
- 8 cups all-purpose flour, plus extra for dusting dough
- 1 tsp baking powder
- oil, as needed for frying
- Powdered sugar, as needed for serving (optional)
Directions
- Dissolve the yeast with 2 tablespoons warm water in a small bowl. Set aside for a few minutes.
- Combine yeast mixture with olive oil, sugar, salt, and 2¼ cups of warm water.
- Mix the baking powder with 2 tablespoons warm water in a large bowl. Set aside.
- Add the flour to the baking powder mixture and then gradually add the yeast mixture, mixing well.
- Knead dough for about 10 minutes. Cover with a damp kitchen towel or plastic wrap and set aside in a warm place to rise for 2 hours.
- Heat oil in a large frying pan until it is hot, but not sizzling.
- Shape handfuls of dough into small disks. They should not be too thick.
- Dust the dough disks with flour and then place them into the hot oil, working in batches. Fry on each side for several minutes until both sides are golden.
- Transfer the fried pastis to paper towel to drain and sprinkle them with powdered sugar, if using.
- Serve warm.
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