Welcome to a delightful vegetarian take on a Central Asian classic! Samsa are savory pastries traditionally filled with meat and onions, but this recipe offers a wonderful, light alternative using hearty bulgur and sautéed vegetables. Wrapped in crispy, flaky phyllo dough, these triangular pies are not only delicious but also surprisingly easy to make. Whether you're looking for a unique appetizer, a satisfying snack, or a creative way to use leftover grains, this Vegetarian Samsa with Bulgur recipe is sure to become a new favorite. Let's get baking!
Vegetarian samsa with bulgur
Ingredients for Vegetarian Samsa with Bulgur
- 300 g cooked bulgur
- 1 carrot
- 1/2 onion
- small bunch of cilantro or parsley
- ready-made phyllo dough
- olive or vegetable oil
- sesame seeds
- 1/4 lemon
- salt and pepper to taste
How to Make Vegetarian Samsa with Bulgur
Sauté the vegetables for 8 minutes, add the cooked bulgur, and mix.
Finely chop a small bunch of cilantro or parsley.
Cut a strip of phyllo dough about 5-6 inches (12-15 cm) wide and 14-16 inches (35-40 cm) long.
Boil the bulgur until cooked. Pour 1-2 tablespoons of vegetable oil into a heavy-bottomed skillet. Add finely chopped onion and coarsely grated carrot to the heated oil. Season with salt and pepper. Sauté the vegetables for 8 minutes, then add the cooked bulgur and mix.
Finely chop a small bunch of cilantro or parsley. Add two tablespoons of the chopped herbs to the filling. Squeeze the juice from a quarter of a lemon and mix the filling well again.
Ready-made phyllo dough dries out quickly in the air, so cover the sheets with a damp towel. Cut a strip of phyllo about 5-6 inches (12-15 cm) wide and 14-16 inches (35-40 cm) long. Brush the strip of dough with olive oil using a pastry brush.
Place 2 tablespoons of the bulgur and vegetable filling on the edge of the strip.
Cover the filling with the dough to form a right-angled triangle at the edge.
Fold the remaining 5 pastries in the same way.
Place 2 tablespoons of the bulgur and vegetable filling on the edge of the strip. If you want to make smaller pastries, cut a smaller piece of dough and use 1 tablespoon of filling.
Samsa (a savory, often triangular, baked pastry from Central Asia) are triangular pastries. With traditional dough it’s straightforward, but with phyllo dough, it’s even easier. Cover the filling with the dough to form a right-angled triangle at the edge. Continue folding until you run out of dough, then tuck the free edge underneath to prevent the pastry from falling apart.
Fold the remaining 5 pastries in the same way. For this amount of ingredients, you will need only 3-4 large sheets of phyllo.
Place the pastries on the prepared baking sheet and brush the tops with olive or vegetable oil.
Sprinkle the pastries with sesame seeds; the color of the seeds doesn't matter, use what you have on hand.
Place the baking sheet with the pastries in the center of the preheated oven. Bake for 20 minutes.
Line a baking sheet with parchment paper. If the paper is silicone-coated, you don’t need to grease it. Place the pastries on the prepared baking sheet and brush the tops with olive or vegetable oil.
Sprinkle the pastries with sesame seeds; the color of the seeds doesn’t matter, use whatever you have on hand. Instead of sesame seeds, you can use sunflower or pumpkin seeds, poppy seeds, grated cheese, or ground breadcrumbs.
Preheat the oven to 200°C (400°F). Place the baking sheet with the pastries in the center of the preheated oven. Bake for 20 minutes. After 10 minutes, rotate the baking sheet 180 degrees to ensure all the pastries brown evenly.
Vegetarian samsa with bulgur – pastries that are delicious eaten piping hot.
Vegetarian samsa with bulgur are pastries that are delicious eaten piping hot. You can also take them to work and reheat them in the microwave. A great snack!
And there you have it – beautiful, golden-brown vegetarian samsa, fresh from the oven! The aroma of baked phyllo and savory filling is simply irresistible. These pastries are best enjoyed warm, perhaps with a side of plain yogurt or a dollop of sour cream for dipping. They also make a fantastic portable lunch or picnic snack. We hope you enjoy this journey into the flavors of Central Asian cuisine with a modern, vegetarian twist. Happy cooking, and don't forget to share your creations with us!
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