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!
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! 😉
Jump to:
🥣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 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.
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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
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 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.
😀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.
👩🏼🍳Pro Tips
- My Vegetarian Pasty Recipe yields three large Pasties.
- Slice each one into four pieces and wrap and freeze them individually.
🧆Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Vegetarian Pasty Recipe (Julleh)
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
- ⅓ 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 ⅓ 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.
Comments
No Comments