From Léon, Finistère, Brittany. Popular in Breton associations in Paris since the 1970s.
Pin · Léon, Finistère (Plouescat) · historical or cultural region, not a town
- OriginLéon (N Finistère) · Brittany · historical or cultural region · Bretons
- Region
- Europe deep cuts
- First record
- 1732 · Empires & migration
- Fold
- Heap of small pieces
- Cooked
- Boiled ~2 h in a linen sac à farz in pot-au-feu. Black farz is rolled in the bag to crumble it
Anatomy
Inside
- Dough
- Wheat doughCloth-boiled pudding-dumpling
- Made with
- Buckwheat flour, milk, egg, butter, cream (black); wheat, sugar, eggs (white)
- Cooked
- Boiled ~2 h in a linen sac à farz in pot-au-feu. Black farz is rolled in the bag to crumble it
- Served
- White is sliced (and pan-fried as farz fritet). Served with lipig (Roscoff onions melted in butter). Sunday and community fundraising meals
- Size
- About 9 cm across
- Note
- A borderline case: it stretches the definition of a dumpling.
Not known yet We don’t yet have a written story, a recipe, a dated or primary source or a precise place of origin for Kig ha farz. What we do have is below, with its sources.
Range
Where
Open the map →
How sure we are
Evidence
Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record Grégoire de Rostrenen's dictionary, 1732: 'fars … in the manner of Léon' (D)
Notes from the research
Stendhal on buckwheat Brittany. Léon association dinners (1982). Brière equivalent "grou" (Grassineau-Alasseur).
This entry is drawn from the World Dumpling Atlas, §10.1, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.
History sources are from the atlas and not yet independently checked.
Family independent