Kig Ha Farz, Meat Pot With

Meat pancake

Kig = meat, farz = pancake, baked in a gratin dish. The way farz is still cooked today in Lower Brittany, it was prepared centuries ago. Its origin lies in a time when the earth apple was still unknown. In some dishes it is served whole or cut into slices. Depending on the taste, it can also be crumbled. It is then “bruzunog”. Kig ha farz is a typical old dish with meat in Leon. It was so popular that it was eaten at weddings. Rinse, clean and chop the vegetables. Bring water to a boil. Pour in the vegetables and herb bundles, season with salt and add the meat. Make one hour. Meanwhile, soak raisins in warm milk. Mix buckwheat flour with eggs, sour cream, whipped cream, melted sugar, salt, butter and raisins with milk and rest for one hour. Fill this mixture into a linen bag or cloth, tie together, but still enough space for the dough to expand. Add to the beef broth form and simmer on low heat for a good hour more. Meanwhile, cut the cabbage into pieces and blanch. Melt the butter and sauté the cabbage in it. Pour the clear soup from the meat pot and cook in the closed pot for about half an hour.

Take the farz out of the clear soup, knead it carefully a little bit so that the content crumbles (be careful: very hot!).

On a heated plate cook the

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