Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground saffron
- 1/4 teaspoon ground sumac
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground saffron
- 1/4 teaspoon ground sumac
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground saffron
- 1/4 teaspoon ground sumac
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground saffron
- 1/4 teaspoon ground sumac
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, and salt.
2. Add the olive oil and warm water and mix until the dough comes together.
3. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
4. Meanwhile, in a separate bowl, combine the ricotta cheese, Parmesan cheese, spinach, garlic powder, black pepper, nutmeg, cumin, coriander, turmeric, ginger, cardamom, cinnamon, cloves, fennel, anise, mace, nutmeg, star anise, saffron, and sumac.
5. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
6. Cut the dough into 4-inch circles.
7. Place a spoonful of the ricotta mixture in the center of each circle.
8. Fold the dough over the filling and press the edges to seal.
9. Heat the vegetable oil in a large frying pan over medium heat.
10. Fry the barbajuan in batches until golden brown, about 3 minutes per side.
11. Drain on paper towels and season with salt and pepper.
Time:
Preparation Time: 45 minutes
Cooking Time: 6 minutes
Temperature: Medium heat
Serving Size: Makes 12 barbajuan
Nutritional Information:
Calories: 200
Fat: 10 g
Carbohydrates: 18 g
Protein: 8 g
Substitutions for Ingredients
- Ricotta cheese can be substituted with cottage cheese
- Parmesan cheese can be substituted with Romano cheese
- Spinach can be substituted with kale
- Vegetable oil can be substituted with olive oil
Variations:
- The barbajuan can be filled with other ingredients such as mushrooms, onions, bell peppers, and olives.
- The barbajuan can be served with a dipping sauce such as marinara or pesto.
Tips and Tricks:
- Make sure the dough is rolled out evenly so that the barbajuan cook evenly.
- Make sure the edges of the barbajuan are sealed tightly so that the filling does not escape during cooking.
Storage Instructions:
The barbajuan can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The barbajuan can be reheated in a 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
The barbajuan can be served on a platter with a side of marinara or pesto sauce for dipping.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- A glass of white wine
- A side salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting Advice:
- If the barbajuan are not cooking evenly, make sure the dough is rolled out evenly.
- If the barbajuan are not sealing properly, make sure the edges are pressed firmly.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean before use.
Food History:
Barbajuan is a traditional dish from the Mediterranean region. It is believed to have originated in the 16th century in the Italian city of Genoa. The dish is made with a dough filled with a variety of ingredients, such as spinach and ricotta cheese.
Flavor Profiles:
The barbajuan has a savory flavor with notes of nutmeg, cinnamon, and cloves. The ricotta and Parmesan cheese add a creamy texture and a hint of sweetness. The spinach adds a subtle earthy flavor.
Serving Suggestions:
The barbajuan can be served as an appetizer or as a main course. It can be served with a side of marinara or pesto sauce for dipping.
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