Kig ha farz
Encyclopedia
Kig ha farz is a cooked dished consisting of various meats simmered in a broth with a buckwheat
flour based pudding
. It is eaten traditionally in Brittany
, more specifically around Léon
in the region situated west from Morlaix
to Brest
.. This dish, which is quite similar to a pot-au-feu
, was once considered a dish for the poor and peasantry. The name in Breton
, literally means "meat and stuffing".
A cooking broth contains meats such as the salted pork knuckles and beef along with vegetables such as carrots and cabbage. These ingredients are simmered together with a cylindrical cloth bag filled with a mixture of eggs, milk, and buckwheat flour (known locally as "black wheat") for several hours . The cloth sac containing the cooked buckwheat pudding (farz) is usually rolled and the contents broken-up before serving. The dish is presented with the cooked meats and vegetables and the farz is consumed with a sauce locally known as "lipig", made with melted butter
, bacon
, and shallot
s.
A variation of the buckwheat farz is the "white" farz (far gwinizh) made using wheat flour, and preferred by children due to its light and sweet flavour. The white wheat based farz is also eaten in slices pan-fried with butter (farz fritet).
Buckwheat
Buckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
flour based pudding
Pudding
Pudding most often refers to a dessert, but it can also be a savory dish.In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.In the United Kingdom and...
. It is eaten traditionally in Brittany
Brittany
Brittany is a cultural and administrative region in the north-west of France. Previously a kingdom and then a duchy, Brittany was united to the Kingdom of France in 1532 as a province. Brittany has also been referred to as Less, Lesser or Little Britain...
, more specifically around Léon
Léon, Landes
Léon, Landes is a commune in the Landes department in Aquitaine in south-western France.-See also:*Communes of the Landes department...
in the region situated west from Morlaix
Morlaix
Morlaix is a commune in the Finistère department of Brittany in northwestern France. It is a sub-prefecture of the department.-Leisure and tourism:...
to Brest
Brest, France
Brest is a city in the Finistère department in Brittany in northwestern France. Located in a sheltered position not far from the western tip of the Breton peninsula, and the western extremity of metropolitan France, Brest is an important harbour and the second French military port after Toulon...
.. This dish, which is quite similar to a pot-au-feu
Pot-au-feu
The pot-au-feu is a French beef stew. According to chef Raymond Blanc, the pot-au feu is "the quintessence of French family cuisine, it is the most celebrated dish in France...
, was once considered a dish for the poor and peasantry. The name in Breton
Breton language
Breton is a Celtic language spoken in Brittany , France. Breton is a Brythonic language, descended from the Celtic British language brought from Great Britain to Armorica by migrating Britons during the Early Middle Ages. Like the other Brythonic languages, Welsh and Cornish, it is classified as...
, literally means "meat and stuffing".
A cooking broth contains meats such as the salted pork knuckles and beef along with vegetables such as carrots and cabbage. These ingredients are simmered together with a cylindrical cloth bag filled with a mixture of eggs, milk, and buckwheat flour (known locally as "black wheat") for several hours . The cloth sac containing the cooked buckwheat pudding (farz) is usually rolled and the contents broken-up before serving. The dish is presented with the cooked meats and vegetables and the farz is consumed with a sauce locally known as "lipig", made with melted butter
Butter
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
, bacon
Bacon
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
, and shallot
Shallot
The shallot is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name...
s.
A variation of the buckwheat farz is the "white" farz (far gwinizh) made using wheat flour, and preferred by children due to its light and sweet flavour. The white wheat based farz is also eaten in slices pan-fried with butter (farz fritet).