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Barbajuan
Barbajuan are small, deep-fried pastries, often shaped like a half-moon, originating from Monaco. They are typically filled with a savory mixture of ricotta cheese, Swiss chard, and leeks, offering a delightful balance of creamy, earthy, and slightly sweet flavors. Barbajuan is considered the national dish of Monaco and is especially popular during national celebrations.
đ§ Ingredienser
- 200 g All-purpose flour
- 0.5 tsp Salt
- 2 tbsp Olive oil
- 1 cup Water
- 300 g Swiss chard(leaves only, ribs removed, finely chopped)
- 2 tbsp Leek(white part only, finely chopped)
- 2 tbsp Onion(finely chopped)
- 1 clove Garlic(minced)
- 2.5 tbsp Ricotta cheese
- 1 tbsp Parmesan cheese(grated)
- 1 large Egg(beaten, for filling and egg wash)
- 0.5 tsp Oregano
- for frying Vegetable oil
đšâđł Instruktioner
- 1
For the dough: Sift flour into a mixing bowl. Add salt and mix. Add olive oil and 2 tablespoons of the beaten egg. Gradually add water, mixing until a firm dough forms.
đĄ Proffstips: You may need slightly more or less water depending on the flour. - 2
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 3
For the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and leek and sauté until softened and lightly golden, about 5-7 minutes.
- 4
Add the minced garlic and chopped Swiss chard. Cook until the chard is wilted and tender, about 5-10 minutes. Season with oregano, salt, and pepper.
- 5
Transfer the vegetable mixture to a bowl and let it cool slightly. Stir in the ricotta cheese and grated Parmesan cheese. Mix well.
đĄ Proffstips: Ensure the mixture is cool enough not to cook the egg when added. - 6
Roll out the chilled dough on a lightly floured surface to about 2mm thickness. Use a round cutter (about 6-7 cm in diameter) to cut out circles. Gather scraps, re-roll, and cut more circles.
đĄ Proffstips: Aim for thin dough for a crispier pastry. - 7
Place about 1 teaspoon of filling in the center of each dough circle. Brush the edges with egg wash.
đĄ Proffstips: Do not overfill, or sealing will be difficult. - 8
Fold the dough over to form a semi-circle, pressing the edges firmly to seal. You can crimp the edges with a fork or fold them decoratively.
đĄ Proffstips: Ensure a good seal to prevent filling from escaping during frying. - 9
Heat vegetable oil in a deep pan or deep fryer to 375°F (190°C). Fry the barbajuans in batches, turning occasionally, until golden brown and crisp, about 4-5 minutes per batch.
đĄ Proffstips: Do not overcrowd the pan. - 10
Remove the fried barbajuans with a slotted spoon and drain on paper towels. Serve warm.
đĄ Proffstips: Best served fresh and hot.
đĄ Proffstips
- âFor a healthier version, barbajuans can be baked in the oven at 400°F (200°C) until golden brown.
- âVariations in filling include pumpkin or meat.
- âEnsure the oil is at the correct temperature for even cooking and crispiness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Pumpkin filling: Cooked and mashed pumpkin mixed with spices.
- Meat filling: Finely minced cooked meat mixed with herbs and spices.
- Baked Barbajuan: Instead of frying, bake at 400°F (200°C) until golden.