Barbajuan

{{Short description|Southern European appetizer}}

{{no footnotes|date=February 2013}}

{{Use dmy dates|date=August 2022}}

{{Infobox prepared food

| name = Barbajuan

| image = Barbaguiai.jpg

| image_size = 250px

| caption =

| alternate_name = Barbagiuan

| country = Castellar, {{FRA}}

| region =

| creator =

| course = Hors d'oeuvre

| type =

| served =

| main_ingredient = Swiss chard, spinach, ricotta, Parmigiano-Reggiano, onions, leeks, egg whites, pastry (flour, eggs, olive oil, water)

| variations =

| calories =

| other =

}}

Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in the eastern part of the French Riviera, in the western part of Liguria and in Monaco.{{Cite web |date=2015-04-02 |title=Festa gastronomica dei "Barbagiuai" a Camporosso - Riviera24.it |url=http://www.riviera24.it/articoli/2010/09/10/93118/festa-gastronomica-dei-barbagiuai-a-camporosso |access-date=2022-06-10 |archive-url=https://web.archive.org/web/20150402114942/http://www.riviera24.it/articoli/2010/09/10/93118/festa-gastronomica-dei-barbagiuai-a-camporosso |archive-date=2 April 2015 }} A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients, it originates from Castellar{{Cite web |last=Jeremy |title=Barbajuan du Pays Niçois |url=https://www.legourmeur.fr/portfolio-items/barbajuan-du-pays-nicois/ |access-date=2023-06-22 |website=Le Gourmeur |language=fr-FR}} in France and became popular in Monaco, where it is especially eaten on the national day, 19 November, because women from Castellar used to sell it in the markets of Monaco.{{Cite web |title=Des barbajuans |url=https://www.menton-riviera-merveilles.fr/sinspirer/saveurs-locales/nos-recettes/des-barbajuans/ |access-date=2023-06-22 |website=Office de Tourisme Menton, Riviera & Merveilles |language=fr-FR}} The word means Uncle John in the local occitan dialect.{{cite book | title=Mille ricette della cucina italiana. Il più grande e ricco libro illustrato dedicato alla tavola del nostro paese | publisher=Rizzoli | year=2010 | isbn=978-88-17-04166-9 | url=https://books.google.com/books?id=TOPhHTKkcIMC&pg=PT65 | language=it | page=65}}

Other fillings can include pumpkin, minced meat, leeks or eggs.{{Cite web |title=Recipe: «barbajuan» by chef Aurélien Véquaud* |url=https://cotedazurfrance.fr/en/to-do/gastronomy-and-wines/cotedazurfrance-signature-recipes/barbajuan/ |access-date=2023-06-22 |website=Côte d’Azur France / French Riviera |language=en-GB}}