Broeder (also known as Jan in de Zak and pork) is a traditional Dutch dish whose central ingredient is buckwheat flour.
Name
Broeder 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 word "pork", attested in Drenthe and Twente as a name for the dish, also means "small child".2
Ingredients and preparation
The 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.24 The batter is poured into a cotton bag (usually 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
References
References
- "Ach lieve tijd: Twintig eeuwen West-Friesland, de Westfriezen en hun dagelijks leven" (in Dutch). Westfries Genootschap. Retrieved 12 December 2018.
- "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.
- 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.