Photograph of the finished Kig ha farz

France · Thịt luộc bột kiều mạch túi Kig ha farz

Kig ha farz

3 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Buckwheat flour Buckwheat flour 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Unsalted butter Unsalted butter 3.5 oz
  • Photograph of Cabbage Cabbage 1.1 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Leek Leek 7.1 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Cook the salted pork with 1.5 liters of water and onions for 1 hour and 30 minutes, skimming off the foam during the first 20 minutes.
  2. 2 Mix buckwheat flour with eggs, milk, and melted butter until smooth, then season with pepper.
  3. 3 Pour the paste into a cloth bag, and tie the bag loosely because the dough will expand to one and a half times its original size when boiled.
  4. 4 Place the pouch in the broth and cook for 1 hour and 15 minutes along with carrots, leeks, and cabbage.
  5. 5 Take the bag out and squeeze the flour through the cloth until it forms small crumbs — literally farz buan, which the Brittanys call broken flour.

With an appliance

  • Pressure cooker 2 hr

    Replace steps 1 and 4: cook the meat for 40 minutes under high pressure, release the pressure, then add the flour bag and vegetables and cook for another 25 minutes with the lid open. The flour bag should not be cooked under pressure because the flour will expand and clump together.

Start cooking