What is the defining feature of Kig ha farz cooked inside the broth?
Answer
The farz dumpling
Kig ha farz, a hearty, slow-cooked peasant stew strongly associated with the Léon region of Finistère, is defined by the 'farz.' The farz is essentially a dumpling made from buckwheat flour, though sometimes white flour is used, which is cooked directly immersed within the simmering broth, often secured within a special cloth or sack. This method allows the dumpling to absorb the deep flavors of the meat and vegetable stock during the long cooking time. The dish is traditionally served in stages, beginning with the broth, followed by the meat, vegetables, and sliced portions of the cooked farz, which is often enriched with 'lepig'—melted salted butter mixed with shallots—before consumption.
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