Kig Ha Farz is a traditional Breton dish from Northern France, known for its comforting buckwheat dumplings (farz) served with a rich meat and vegetable stew (kig). This rustic meal, often called “the Breton pot-au-feu,” is a beloved family recipe, perfect for cold days. Kig ha Farz offers a delicious combination of flavors.
Why You’ll Love It
- Nutritious & Wholesome: Packed with tender meat, root vegetables, and fiber-rich buckwheat, Kig ha Farz is sure to please.
- Gluten-Free Option: Buckwheat flour makes it naturally gluten-free, making Kig ha Farz accessible for all.
- Unique Texture: The farz (dumpling) is boiled in a cloth bag, giving it a dense, moist consistency that is unique to the traditional Kig ha Farz.
Step-by-Step Recipe
Ingredients (Serves 6)
For the Stew (Kig):
- 1 kg beef chuck or pork shoulder
- 2 onions, quartered
- 4 carrots, sliced
- 2 leeks, chopped
- 2 turnips, diced
- 1 cabbage, cut into wedges
- 2 bay leaves
- 1 tsp thyme
- Salt & pepper
For the Dumplings (Farz):
- 250g buckwheat flour
- 100g wheat flour (or GF alternative)
- 2 eggs
- 250ml milk
- ½ tsp salt
Instructions
- Prepare the stew: In a large pot, brown the meat. Add vegetables, herbs, and cover with water. Simmer for 2 hours.
- Make the farz batter: Mix flour, eggs, milk, and salt to form a thick paste.
- Cook the dumplings: Pour batter into a cloth bag (or cheesecloth), tie tightly, and place in the stew. Simmer for 1 hour.
- Serve: Remove the farz, slice, and serve alongside the stew. Drizzle with melted butter or a creamy sauce.
Serving Suggestion
- Classic Breton style: Serve with a side of pickles and mustard to complement your Kig ha Farz.
- For extra richness: Add a dollop of crème fraîche.
Bring a taste of Brittany to your table with this hearty, flavorful dish! 🍲✨
