Broeder (also known as Jan in de Zak and pork) is a traditional Dutch dish whose central ingredient is buckwheat flour.
Name
editBroeder is the Dutch word for brother; this is how the dish is commonly known in West-Friesland.[1] "Jan in de zak", or "John in a bag", refers to the cooking method: the batter is boiled or steamed in a cotton bag;[2] the name is attested in West-Friesland and Drenthe.[3] The work "pork", attested in Drenthe and Twente as a name for the dish, also means "small child".[2]
Ingredients and preparation
editThe dish, which is also described as a "cooked bread",[4] is made with buckwheat flour, wheat flour, eggs, salt, and milk, and leavened with yeast. Raisins, currants, and succade are frequent additions.[2][4] The batter is poured into a cotton bag (frequently a pillow case), whose inside is floured lightly; the bag is closed and then cooked in a pot of boiling water. When done, it is sliced and served with butter and syrup.[4]
The dish resembles kig ha farz, a dish from Brittany, which differs from broeder mostly in the addition of a piece of meat.[5]
See also
editReferences
edit- ^ "Ach lieve tijd: Twintig eeuwen West-Friesland, de Westfriezen en hun dagelijks leven" (in Dutch). Westfries Genootschap. Retrieved 12 December 2018.
- ^ a b c "Pork (of Jan in de zak)". Trouw (in Dutch). 2 May 2009.
- ^ Kocks, Geert Hendrik (1996). Woordenboek van de Drentse dialecten, A-L (in Dutch). Van Gorcum. p. 493. ISBN 9789023231783.
- ^ a b c de Moor, Janny (26 July 2007). "Recept Europees streekgerecht: Jan-in-de-zak". Trouw (in Dutch). Retrieved 12 December 2018.
- ^ "Plouescat en de Côte des Sables" (in Dutch). Bretagne. Retrieved 12 December 2018.