kig ha farz or couscous
kig ha farz
Ingredients
- 1 pork
- 1 large piece of salted bacon
- 1 large piece of smoked bacon
- 1 pork filet
- 1 pork tail
- 1 bouquet garni
- 1 onion
- 2 cloves
- 1 turnip
- 1 white leek
- 250 gr raisins
- white sugar
Farz
- 450 gr black wheat flour or buckweat flour
- 2 cc gerande salt
- 50 gr yogurt
- 80 gr butter diced
- 2 eggs
- 25 cl whole milk
Instructions
- Place the pork meat in a large cast iron pot. Cover with water and bring to a boil. Lower the heat. Small bubbles appear on the surface. Remove the foam that foams on the surface with a spoon.1 pork, 1 large piece of salted bacon, 1 pork filet, 1 pork tail, 1 large piece of smoked bacon
- Make the farz. Mix all the ingredients : flour, salt, yogurt, diced butter, 2 eggs and milk until you obtained a smooth dough.450 gr black wheat flour or buckweat flour, 2 cc gerande salt, 50 gr yogurt, 80 gr butter, 2 eggs, 25 cl whole milk
- Roll the edges of your bag and fill it gradually by going up the edges little by little. Leave room for the farz to double in size and tie it tight. Add the bouquet garni, the onion stitched with two cloves and immerse the bag.1 bouquet garni, 1 onion, 2 cloves
- Cover with the lid of the casserole. Then cook for about 1 hour. Peel the vegetables. Add them to the pot.
- Put the raisins in a colander to hang from the pot to make them swell. Cook another 2 hours.250 gr raisins
- When the meat is cooked. Remove the bag from the water and crumble the semolina by hand with a cloth as the bag is boiling. Roll the bag many times. Detach the string.
- Pinch it everywhere to scrape the semolina and take it out of the bag. It must look like couscous seed, the one you know.
- Serve the semolina sprinkle sugar with the pieces of pork and raisins.