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    You Are Here Home » Assyrian Recipes

    Published: Jun 2, 2019 Updated: Mar 1, 2022 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Vegetarian Pasty Recipe (Julleh)

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    bean pasty pin

    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 a Middle Eastern salad for a delicious meal!

    Vegetarian Pasty

    About This Recipe

    I survived on traditional savory pastry 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! 😉

    vegetarian pasty on a cookie sheet

    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. 

    mixing bowl with water and yeast

    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. 

    mixing bowl with dough inside

    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.

    a glass bowl with risen dough inside

    Pasty Filling

    STEP 1: Add onion and garlic into 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 kidney beans liquid. Add ½ can of kidney beans and ½ can of chickpeas to the food processor. Pulse for a few seconds.

    food processor with chick peas and other ingredients

    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.

    mixing bowl with chickpea ingredients
    food processor with pureed chickpeas

    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. 

    unbaked pasty with bean mixture

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

    pasty folder in half on the counter

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

    vegetarian pasties recipe

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

    vegetarian pasties recipe

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

    bean and cheese on a flat round piece of dough
    Although you'll never find Julleh with cheese, this is me thinking outside the box again. I even included some diced jalapenos (I just can't help myself)! Obviously, you will want to stick to my Vegetarian Pasty recipe if you're fasting...don't be like Aunt Alice, read the story below!
    bean and cheese pastie on a white plate

    The Story Behind This Recipe

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

    Mom just happened to be fasting from meat and dairy at the time (which was leading up to Easter). Aunt Alice brought mom some of these Vegetarian Pasties that she had baked in Chicago. She ensured mom that they were ok to eat while fasting.

    A few days later, I asked aunt Alice for the recipe. Aunt Alice began listing the ingredients: flour, eggs, milk, butter... obviously forgetting that she had told my mom they were ok to eat while fasting.

    Mom was beside herself! The two began to argue (as sisters tend to do). But when they argued, it was quite entertaining. They had a very special bond. Needless to say, I didn't use her recipe. I ensured mom that I would come up with a 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 this Julleh recipe.

    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. A small wooden cross is hidden in one of them. The family member whose portion contains the cross receives a special gift.

    Recipe Expert Tips

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

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    📖 Recipe

    Vegetarian Pasty

    Vegetarian Pasty Recipe (Julleh)

    These savory Bean Pies are perfect for a quick filling snack, especially while fasting.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Main Dish, Snack
    Cuisine: Assyrian
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Proofing: 3 hours
    Total Time: 3 hours 50 minutes
    Servings: 12 pieces
    Calories: 318kcal
    Author: Hilda Sterner

    Ingredients

    Dough

    • 1 cup warm water
    • 1 tablespoon honey
    • 1 tablespoon yeast
    • 3 cups all purpose flour
    • ½ cup whole wheat flour
    • ½ teaspoon salt
    • ¼ cup olive oil

    Filling

    • ½ small yellow onion
    • 2 cloves garlic
    • â…“ cup walnuts
    • ½ 15 oz. can kidney beans
    • ½ 15 oz. can garbanzo beans
    • ¼ cup tahini
    • 1 tablespoon dried basil
    • ½ teaspoon salt
    • 1½ teaspoon paprika
    • ¼ teaspoon cayenne pepper (optional)

    Misc.

    • 1 tablespoon sesame seeds
    • 1 tablespoon oil (to grease the pan)

    Instructions

    Prepare the Dough

    • Pour water, honey, and yeast into a mixing bowl and mix until the yeast dissolves. 
    •  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. 
    • 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

    • Add onion and garlic into 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 kidney beans liquid. Add ½ can of kidney beans and ½ can of chickpeas to the food processor. Pulse for a few seconds.
    • Add the remaining filling ingredients and mix thoroughly. You can either leave the filling a little chunky or blend until smooth, whichever you prefer.

    Preheat oven to 450 degrees F.

    • When the dough is ready, divide it into three portions. On a floured surface, roll each portion into a 10" - 12″ circle. Spread â…“ of the filling over half of each circle, leaving a ¾" area around the edges uncovered.
    • Transfer pasties to a greased baking sheet. You can bake two at a time, or place one onto each pan. Using a fork, poke holes in the tops of the pasties. Brush the tops with the reserved kidney beans liquid, and sprinkle with sesame seeds. 
    • Bake the vegetarian pasties for 20 minutes or until golden brown. Cool slightly before slicing.

    Notes

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

    Nutrition

    Serving: 1slice | Calories: 318kcal | Carbohydrates: 35g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Fiber: 4g | Sugar: 2g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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