Kig ha farz

Kig ha farz

Kig ha farz is a traditional dish from the region of Brittany, France. It is a hearty and flavorful main course that is typically served hot. The dish consists of a combination of buckwheat flour, pork, and various vegetables.

Ingredients

The main ingredients used in Kig ha farz include:

• Buckwheat flour: This is a key component of the dish and gives it a distinct flavor and texture.
• Pork: Different cuts of pork, such as pork shoulder or pork belly, are commonly used in Kig ha farz. The pork is typically cooked slowly to ensure tenderness and flavor.
• Vegetables: Common vegetables used in the dish include carrots, leeks, cabbage, and turnips. These vegetables add depth and freshness to the overall flavor profile.

Preparation

To prepare Kig ha farz, follow these steps:

1. In a large pot, combine the buckwheat flour with water to create a thick batter. This batter is known as "farz."
2. Place the farz mixture in a cloth bag or a special cooking bag called a "kig ha farz bag." Tie the bag securely.
3. In the same pot, add the pork and vegetables. Fill the pot with water, ensuring that the ingredients are fully submerged.
4. Bring the pot to a boil and then reduce the heat to a simmer. Allow the dish to cook slowly for several hours, until the pork is tender and the flavors have melded together.
5. Once cooked, remove the bag of farz from the pot and carefully cut it open. Slice the farz into thick rounds.
6. Serve the Kig ha farz by placing a slice of farz on a plate and topping it with the cooked pork and vegetables. Ladle some of the flavorful broth over the dish.

Serving and Variations

Kig ha farz is typically served hot, with the pork, vegetables, and farz arranged on a plate. The dish is often enjoyed with a side of mustard or a tangy sauce to complement the flavors.

While the basic recipe for Kig ha farz remains consistent, there are variations that can be found across different regions of Brittany. Some variations may include the addition of different herbs and spices, or the use of different types of meat such as beef or chicken.

See also

• Brittany cuisine
• French cuisine