Discover the flavours of Nice cuisine with this month’s recipe
1 September 2025
Pumpkin barbajuans : the recipe that gently leads us into winter 🥟
The days already feel like winter: the mornings are colder, the light fades early, and we naturally start craving warm, comforting food. This time of year, we look for simple flavors that bring people together. Pumpkin barbajuans fit right in a golden pastry, a soft seasonal filling, and that little something that feels good when the cold settles in.
💡 Did you know? Literally, “oncle-jean” are ravioli that are fried instead of boiled. They are usually made in the mountains, but also in Monaco and Tende. Depending on the filling, they are called “Borsoutou” and are especially popular in the Breil region. Every family has its own “authentic” recipe.
Here’s the recipe approved by the Label Cuisine Nissarde technical committee :
🍽️ Preparation time : 1 hour
⏱️ Cooking time : 3 to 4 minutes at a time
Ingredients for about 40 barbajuans :
Dough :
• 400 g flour, 20 cl water, 50 g olive oil, a pinch of salt, 1 egg (optional)
Filling :
• 800 g red pumpkin (trimmed), 100 g onion, 100 g leek, 50 g short-grain rice
• 100 g sheep’s milk brousse, 100 g grated cheese (Parmesan or Sbrinz)
• 2 eggs, 1 garlic clove, half a bunch of parsley, olive oil, salt, pepper
The recipe of pumpkin barbajuans 🧑🏼🍳
THE DOUGH
Prepare the dough with the flour, egg, water, olive oil, and half a teaspoon of salt, using the same method you would for ravioli.
THE PUMPKIN FILLING
Slice the leeks into thin rounds and dice the onion. Gently sauté them until soft. Steam the pumpkin cut into large chunks, then mash it with a fork. Cook the rice for about 10 minutes until just tender. In a large bowl, mix the beaten eggs, brousse, grated Parmesan, crushed garlic, and chopped parsley. Add the vegetables and rice. Mix well until everything is combined. Adjust the seasoning and keep the filling in the fridge.
ASSEMBLY
Roll out the dough as you would for ravioli. Using a cutter, cut out circles of dough about 10 cm wide. Place about one tablespoon of filling in the center of each circle. Brush a little water around the edges, then fold the dough over to form half-moon shapes. Press firmly along the edges with your finger to seal the dough. Fry each barbajuan in very hot oil on both sides, then place them on absorbent paper to remove excess oil.
Variation : you can also bake them for a lighter version with just as much flavor. Line a baking tray with well-oiled parchment paper. Place the barbajuans on the tray and brush them with olive oil. Bake in a hot oven until the tops turn lightly golden (about 30 minutes).
We show you everything just like at home 🎥
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A tradition reinvented 🪄
Beyond its exquisite flavors, the “barbajuans” embody the art of living in Nice, where conviviality and sharing are at the heart of every meal. This traditional recipe, handed down from generation to generation, reminds us of the importance of preserving and celebrating our culinary heritage. By perpetuating it, we honor our roots and create precious moments of communion with family and friends.
