Barbajuan Recipes: Exploring the Flavors of Monaco

Barbajuan Recipes- Discover the sun-drenched realm of Monaco by indulging in a delectable serving of Barbajuan, the cherished national delicacy of the principality. These delectable, crispy parcels conceal a delightful surprise – a luscious, aromatic blend of pumpkin, chard, ricotta, and fragrant herbs.

Barbajuan Recipes
Barbajuan Recipes

Beyond being a mouthwatering starter, Barbajuan embodies the essence of tradition, serving as a culinary connection to the rich heritage of the region.

History & Origin:

The origins of Barbajuan are steeped in intrigue, much like other culinary tales. Although the precise date of its inception remains a mystery, it is widely believed to have emerged during the late 19th century in the neighboring regions of Liguria (Italy) and Provence (France).

In the Monégasque dialect, the name Barbajuan translates to “Uncle John,” potentially alluding to the person who initially concocted this delightful delicacy.

However, some argue that it is merely a descriptive term, with “barba” signifying “beard” and “juan” denoting the distinct yellow hue of the filling.

Barbajuan Recipes
Barbajuan Recipes

Personal Experience:

The Barbajuan is deeply ingrained in the hearts of the people of Monaco. It symbolizes the essence of family gatherings, joyful moments shared with friends over a delicious lunch, and the comforting ambiance of festive celebrations.

Every family treasures their own unique recipe, which has been passed down through generations, each with its own subtle differences in the filling, spices, and dough-making methods.

When I think of Barbajuan, I am transported back to my grandmother’s kitchen, where the enticing scent of sautéed chard and spices would permeate the air, and the anticipation of biting into the warm, flaky pastry would fill me with delight.

Barbajuan Recipes
Barbajuan Recipes


  1. For the Dough:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup olive oil
    • 1/4 cup water (approximately)
  2. For the Filling:
    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 bunch green chard, stems removed, roughly chopp
    • 1 pound butternut squash, peeled and grated
    • 1/2 cup ricotta cheese
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 1/4 teaspoon freshly grated nutmeg
    • Salt and black pepper to taste
  3. For Frying:
    • Vegetable oil for frying


  • Mixing bowl
  • Rolling pin
  • Pastry brush
  • Fork
  • Frying pan
  • Slotted spoon
  • Paper towels

Nutritional Facts:

A single Barbajuan provides an estimated:

  • Caloric content: 250 calories
  • Fat content: 12 grams
  • Carbohydrate content: 28 grams
  • Protein content: 8 grams.

Tips & Tricks:

  1. To avoid the dough becoming tough, opt for cold water when preparing it.
  2. Gradually add water to the dough until it forms a pliable ball, then stop.
  3. Allow the dough to rest for a minimum of 30 minutes before rolling it out.
  4. Before adding chard to the filling, make sure to squeeze out any excess moisture.
  5. When frying, avoid overcrowding the pan and cook in batches for even browning.
  6. For the most delightful flavor and texture, serve Barbajuan warm.


  1. For a vegetarian option, you can exclude the ricotta cheese and instead use extra grated Parmesan cheese or crumbled tofu.
  2. To make it vegan-friendly, opt for a vegan ricotta substitute and use dough made with olive oil.
  3. If you prefer a seafood twist, incorporate cooked shrimp or flaked white fish into the filling.
  4. For a spicier version, add a hint of heat by including a pinch of red pepper flakes or chili powder in the filling.
Barbajuan Recipes
Barbajuan Recipes

Serving Recommendations:

  1. Enhance your dining experience by serving Barbajuan as an appetizer alongside a delectable aioli or your preferred dipping sauce.
  2. Relish Barbajuan as a delightful option for a light lunch or a satisfying snack.
  3. Conveniently pack Barbajuan for a delightful addition to your picnic or potluck gathering.

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  1. Prepare the Dough:
    • Combine flour and salt in a large bowl.
    • Create a well in the center and add olive oil and approximately 1/3 cup of water.
    • Using a fork, gently mix until a dough forms. If necessary, add more water, one tablespoon at a time, until the dough becomes soft and pliable.
    • Knead the dough on a lightly floured surface for a few minutes.
    • Wrap the dough in plastic wrap and allow it to rest for at least 30 minutes.
  2. Completing the Filling:
    • Add the grated squash to a pan and cook for about 5 minutes, stirring occasionally, until it becomes softened.
    • Remove from heat and let it cool slightly.
    • In a bowl, combine the cooled squash mixture with ricotta cheese, Parmesan cheese, parsley, nutmeg, salt, and pepper. Mix thoroughly until well combined.
  3. Rolling and Filling the Dough:
    • On a lightly floured surface, roll out the dough to a thickness of approximately 1/8 inch.
    • Using a round cookie cutter (around 3 inches in diameter) or a drinking glass, cut out circles from the dough.
    • Place a generous tablespoon of the filling in the center of each dough circle.
    • Moisten the edges of the dough with water.
    • Fold the dough circle in half to enclose the filling, creating a crescent shape. Seal the edges by crimping them with a fork.
  4. Frying the Barbajuan:
    • Heat enough vegetable oil in a large frying pan over medium heat, ensuring it reaches a depth of about 1/2 inch.
    • To check if the oil is hot enough, drop a small piece of dough into it; it should sizzle immediately.
    • Carefully add the Barbajuan to the hot oil, avoiding overcrowding the pan. Fry them in batches if necessary.
    • Cook for 2-3 minutes per side, or until they turn golden brown and crispy.
    • Using a slotted spoon, transfer the cooked Barbajuan to paper towels to drain excess oil.

FAQs – Barbajuan Recipes

1. How many Barbajuan does this recipe yield?

This recipe typically produces approximately 15-20 Barbajuan, depending on the size of your dough circles.

2. Is it possible to store leftover Barbajuan?

Yes, cooled Barbajuan can be stored in an airtight container in the refrigerator for up to 2 days. Before serving, reheat them in a preheated oven at 350°F for 5-10 minutes.

3. Can I bake the Barbajuan instead of frying them?

Absolutely! You can bake the Barbajuan at 375°F for 20-25 minutes, or until they turn golden brown and are cooked through.

4. What kind of dipping sauce pairs well with Barbajuan?

A simple aioli or marinara sauce is a great choice. Additionally, you can experiment with other dipping sauces such as pesto, tzatziki, or even a spicy chutney.

5. Are there any alternatives to chard for the filling?

Yes, you can substitute spinach or kale for chard in the filling.


In conclusion, crafting Barbajuan offers a delightful exploration of Monégasque cuisine. Every mouthful encapsulates the essence of tradition, the coziness of familial get-togethers, and the distinct flavors of the area. Step away from the mundane and embark on this gastronomic escapade. By investing some time and affection, you can relish the delectable nature of these golden parcels of joy and forge enduring memories in your very own kitchen.

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