Kig ha farz

Kig ha farz is a cooked dish 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 similar to a pot-au-feu, was once considered a dish for the poor and the peasantry. The name in Breton literally means "meat and stuffing". The cooking broth contains meats such as 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.

Description: Wikipedia — Kig ha farz, CC BY-SA 4.0