Vegetarian Pasty Recipe (Julleh)

Today I'm sharing my Vegetarian Pasty recipe! Assyrians call them Julleh. They are traditionally filled with a delicious bean-based filling that includes ground walnuts, Tahini, and herbs. Serve the pasties with Zalata for a delicious meal!

I survived on traditional savory pasties when I visited the U.K. They are commonly filled with meat, potatoes, carrots, and a rich gravy. Pasties originated in the U.K.

Guess what? Assyrians make pasties too! We call them "Julleh." In Mom's Authentic Assyrian Recipes cookbook, I refer to them as "Julleh't Soma," which means "Pasties for Fasting."

You see, Assyrians mainly make this Vegetarian Pasty Recipe when observing religious fasts. But you can have these tasty pasties anytime. Not only that, but you can even sneak a little cheese into them. Shhhh, your secret is safe with me! 😉

Jump to:

• How to Make Vegetarian Pasties
• Bean and Cheese Pasty
• The Story Behind This Recipe
• An Assyrian Tradition
• Pro Tips
• Related Recipes
• Recipe
• Comments

How to Make Vegetarian Pasties

Prepare Pasty Dough

Step 1: Pour water, honey, and yeast into a mixing bowl and mix until the yeast dissolves. 

Step 2: Mix in one cup of all-purpose flour, using an electric mixer. Mix in the remaining flour, including the whole wheat flour and salt. Add olive oil and mix until the dough is soft and smooth. 

Step 3: Cover the dough with a towel and place it in a warm location for one hour. After the hour has elapsed, punch down the dough to deflate. Allow the dough to rest, covered, for two additional hours.

Pasty Filling

Step 1: Add onion and garlic to a food processor. Pulse until the onion is minced. Add walnuts, and process until finely chopped. Drain the kidney and garbanzo beans. Reserve some of the liquid from the kidney beans. Add ½ can of kidney beans and ½ can of chickpeas to the food processor. Pulse for a few seconds.

Step 2: Add the remaining filling ingredients and mix thoroughly. You can either leave the filling a little chunky or blend until smooth, whichever you prefer.

Pasty Assembly

Step 1: When the dough is ready, divide it into three portions. On a floured surface, roll each portion into a 10" - 12″ circle. Spread ⅓ of the filling over half of each circle, leaving a ¾" area around the edges uncovered. 

Step 2: Fold the dough over the filling and press the edges together to seal. Pinch or braid the edges.

Step 3: Transfer pasties to a greased baking sheet. You can bake two at a time, or place one in each pan. Using a fork, poke holes in the tops of the pasties. Brush the tops with the reserved kidney bean liquid, and sprinkle with sesame seeds. 

Step 4: Bake the vegetarian pasties for 20 minutes or until golden brown. Cool slightly before slicing.

My Vegetarian Pasty Recipe yields three large Pasties. I slice each one into four pieces and wrap and freeze them individually.

Bean and Cheese Pasty

What started off as a Vegetarian Pasty Recipe for my mom to enjoy while fasting morphed into a bean and cheese pasty. Over the years, I found myself sliding a slice of cheese into the individual slices before reheating them.

I even eat them with hot sauce (gasp)! I guess you can call it an Assyrian-style bean and cheese burrito, but, way healthier! I could just picture my mom shaking her head in disapproval. She did not like it when I altered traditional recipes.

These days, I add shredded cheese before baking the pasties. If you want to try them with cheese, just sprinkle some shredded cheddar or mozzarella cheese over the bean mixture before folding the dough and crimping the edges. Then bake as usual.

The Story Behind This Recipe

In 2008, I was collecting recipes for my cookbook, which was published later that year. Around that time, Aunt Alice, Mom's sister, came to San Diego for a visit.

My mom just happened to be fasting from meat and dairy in the weeks leading up to Easter. Aunt Alice brought her some vegetarian pasties she had baked in Chicago and assured her they were perfectly fine to eat while fasting.

A few days later, I asked Aunt Alice for the recipe. She started listing the ingredients: flour, eggs, milk, butter... completely forgetting that she had told my mom.

Mom was beside herself! The two began arguing, as sisters tend to do, and let's just say, it was very entertaining. They had that kind of bond. Needless to say, I didn't use her recipe. Instead, I promised mom that I'd come up with a truly vegetarian pasty recipe that she could enjoy while fasting. This recipe is the result.

An Assyrian Tradition

One of the many things I miss about my mom is the stories that she shared while we cooked together. For example, the story behind making Julleh.

Many Assyrians fast from certain foods (usually meat and dairy) for the fifty days leading up to Easter. On the 25th day of the fast, Julleh are prepared, and a small wooden cross is hidden in one of them. The family member whose portion contains the cross receives a special gift.

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