Main Course

Kig Ha Farz

Name: Kig Ha Farz
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 500 g beef chuck cut into large pieces; 500 g pork shoulder cut into large pieces; 200 g smoked bacon thick cut, diced; 2 pcs leek white and light green parts, sliced; 3 pcs carrot peeled and cut into large chunks; 500 g potato peeled and halved; 0.5 pcs cabbage cored and quartered; 1 pcs onion quartered; 2 clove garlic minced; 1 pcs bouquet garni; 4 l water; 2 tbsp coarse sea salt; 1 tsp black pepper freshly ground; 250 g buckwheat flour; 250 ml milk; 1 pcs egg beaten; 0.5 tsp salt; 250 g wheat flour; 50 g butter melted; 2 pcs egg beaten; 150 ml milk; 0.5 tsp salt; 2 tbsp parsley fresh, chopped (optional)

Kig Ha Farz is a traditional Breton stew, featuring various meats and vegetables simmered with unique buckwheat and wheat flour dumplings. This hearty and rustic dish offers a comforting taste of French countryside cooking. It's a perfect meal for a chilly evening.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 6
Difficulty: Hard
Per serving: 1,142 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meat

500 gbeef chuck, cut into large pieces
500 gpork shoulder, cut into large pieces
200 gsmoked bacon, thick cut, diced

vegetables

2 pcsleek, white and light green parts, sliced
3 pcscarrot, peeled and cut into large chunks
500 gpotato, peeled and halved
0.5 pcscabbage, cored and quartered
1 pcsonion, quartered
2 clovegarlic, minced

aromatics

1 pcsbouquet garni

liquid

4 lwater

seasoning

2 tbspcoarse sea salt
1 tspblack pepper, freshly ground

black farz

250 gbuckwheat flour
250 mlmilk
1 pcsegg, beaten
0.5 tspsalt

white farz

250 gwheat flour
50 gbutter, melted
2 pcsegg, beaten
150 mlmilk
0.5 tspsalt

garnish

2 tbspparsley, fresh, chopped(optional)

Equipment

cloth bags · large pot · mixing bowl · dutch oven · whisk

The method

Step by step

1
In a very large pot or Dutch oven, combine the beef chuck, pork shoulder, smoked bacon, leeks, carrots, onion, garlic, bouquet garni, water, coarse sea salt, and black pepper.
About 5 min
Cook’s note: Ensure the pot is large enough to hold all ingredients comfortably, including the farz later.
2
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours.
About 2 hr
Cook’s note: Skim off any foam that rises to the surface during the initial boiling.
3
While the stew simmers, prepare the 'black farz' (buckwheat dumpling). In a bowl, whisk together the buckwheat flour, milk, egg, and salt until a thick, pourable batter forms.
About 10 min
Cook’s note: The batter should be thick, similar to a pancake batter. Adjust milk slightly if needed.
4
Pour the buckwheat batter into a clean, sturdy cloth bag (like a linen or cotton bag) and tie it securely, leaving some room for expansion.
About 2 min
Cook’s note: Do not overfill the bag; the farz will expand as it cooks.
5
Prepare the 'white farz' (wheat flour dumpling). In another bowl, whisk together the wheat flour, melted butter, eggs, milk, and salt until a thick batter forms.
About 10 min
Cook’s note: This batter will be denser than the buckwheat farz.
6
Pour the wheat flour batter into a second clean cloth bag and tie it securely, also leaving room for expansion.
About 2 min
Cook’s note: Make sure the bags are tied tightly enough so the batter doesn't escape but loosely enough for expansion.
7
After the stew has simmered for 2 hours, add the potatoes and cabbage to the pot. Carefully submerge both farz bags into the simmering broth.
About 5 min
Cook’s note: Ensure the farz bags are fully immersed in the liquid to cook evenly.
8
Continue to simmer the stew, covered, for another 1 hour and 30 minutes, or until the meats are very tender and the farz are cooked through.
About 1 hr 30 min
Cook’s note: The farz will be firm to the touch when cooked. You can test by carefully poking with a skewer.
9
Carefully remove the farz bags from the pot. Let them cool slightly, then unwrap the cloths and crumble the cooked farz into separate bowls.
About 5 min
Cook’s note: The farz can be served crumbled or sliced, depending on preference.
10
Remove the meats and vegetables from the pot and arrange them on a large serving platter. Skim any excess fat from the broth if desired.
About 5 min
Cook’s note: Keep the broth warm for serving.
11
To serve, place portions of meat and vegetables on plates, spoon some of the cooking broth over them, and add a scoop of each type of crumbled farz. Garnish with fresh chopped parsley if using.
Cook’s note: Traditionally, some of the broth can be served separately in cups.

Per serving

Nutrition

22%Score

Calories: 1,141.8kcal
Protein: 60.8g
Carbs: 101.3g
Fat: 54.1g
Fibre: 8.8g
Sugar: 12g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kig ha farz separately in airtight containers in the refrigerator.

Reheating

Reheat the stew gently on the stovetop or in the microwave. Reheat crumbled farz separately, adding a splash of broth to moisten if needed.