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Bjawia (Bjaouia)
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Bjawia is a Tunisian dessert that is prepared with roasted dried fruits which deliver all their aromas in a soft syrup to form a divine bite-size pastry filled with pistachios.

Course: Dessert
Cuisine: North African, Tunisian, Vegan, Vegetarian
Servings: 8 people
Author: Sabrina Gérard
Ingredients
  • 1 cup pistachios
  • ½ cup walnuts
  • ½ cup hazelnuts
  • 1 cup almonds , blanched
  • ¼ cup pine nuts
  • cup caster sugar
  • ½ lemon
  • 1 cup water
  • Vegetable oil
  • ½ cup finely crushed pistachios (for the decoration)
  • 1 tablespoon rose water
Equipment
Instructions
  1. Roast all the nuts separately, as the roasting time is not the same for each type of nut.

  2. Also, roast the finely crushed pistachios separately.
  3. Remove the skin from the roasted hazelnuts.
  4. Roughly crush everything except the pine nuts, using a large knife or a rolling pin (especially not in the blender).
  5. Put them in a large salad bowl.
Syrup
  1. In a non-stick saucepan, cook the sugar with 1 cup of water and the juice of half a lemon, until thickened and a golden color is obtained.

  2. To check the cooking, immerse the blade of a knife in a glass of cold water, take a little syrup with the knife, and plunge the blade into the glass of cold water. Slide a finger on the sugar. If a pearl that can be rolled between two fingers is formed, then the syrup is ready.
  3. Pour the syrup and rose water on the dried fruits and mix vigorously with a spatula or wooden spoon.
  4. Let cool for 10 minutes, stirring occasionally.
  5. Grease a sheet of parchment paper with oil and place on a baking sheet.
  6. Grease the hands, then form a large ball with the mixture and place it on the parchment paper.
  7. Place a second oiled sheet of parchment paper over and spread with a rolling pin to a thickness of about 1½ inch (4 cm).

  8. Place the baking sheet in the fridge for a few minutes, then cut square or diamond shapes with a large, very sharp knife.
  9. Sprinkle each serving with finely crushed pistachios.