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Barbajuan is a beloved snack from Monaco, consisting of delicious dough filled with spinach and other ingredients. Traditionally enjoyed during festive occasions and family gatherings, these savory pastries reflect the rich culinary heritage of the region. Whether served as an appetizer or a light meal, Barbajuan holds a special place in the hearts of Monégasques.
In a large bowl, mix the flour and salt. Create a well in the center and add the olive oil and egg. Gradually mix in the flour until a dough forms.
Knead the dough on a floured surface until smooth, about 5-7 minutes. If the dough is too dry, add a little water, one tablespoon at a time. Cover with a damp cloth and let it rest for 30 minutes.
In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, cooked ham, toasted pine nuts, nutmeg, salt, and pepper. Mix well.
Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into squares or circles, about 3-4 inches in size.
Place a spoonful of filling in the center of each square or circle. Fold the dough over the filling to form a half-moon shape or a small pouch. Seal the edges by pressing with a fork or crimping with your fingers.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the barbajuan in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, or until golden brown and crispy.
Remove from the oil and drain on paper towels.
Serve the barbajuan warm as an appetizer or snack.
Enjoy your meal!
Barbajuan is a savory pastry filled with spinach and other ingredients, typically encased in a thin dough.
Barbajuan originates from Monaco and is a staple in the local cuisine, especially during festive celebrations.
The key ingredients include all-purpose flour, olive oil, spinach, and egg.
Barbajuan takes approximately 80-105 minutes to prepare and cook.
Barbajuan pairs well with a fresh salad, a drizzle of olive oil, or a side of yogurt dip.