Broeder Van De Orde Van De Nederlandse Leeuw
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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 West Frisia ( la, Frisia Occidentalis) is a term that, when used in an international context, refers to the traditionally Frisian areas that are located west of the Dollart (i.e. in the present-day Netherlands). Along with East Frisia and North ...
. "Jan in de zak", or "John in a bag", refers to the cooking method: the batter is boiled or steamed in a cotton bag; the name is attested in West-Friesland and
Drenthe Drenthe () is a province of the Netherlands located in the northeastern part of the country. It is bordered by Overijssel to the south, Friesland to the west, Groningen to the north, and the German state of Lower Saxony to the east. As of Nov ...
. The work "pork", attested in Drenthe and
Twente Twente ( nl, Twente , Tweants dialect: ''Tweante'') is a region in the eastern Netherlands. It encompasses the most urbanised and easternmost part of the province of Overijssel. Twente is most likely named after the Tuihanti or Tvihanti, a Germ ...
as a name for the dish, also means "small child".


Ingredients and preparation

The dish, which is also described as a "cooked bread", is made with buckwheat flour, wheat flour, eggs, salt, and milk, and leavened with
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
. Raisins, currants, and
succade Succade is the candied peel of any of the citrus species, especially from the citron or ''Citrus medica'' which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other ...
are frequent additions. 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. The dish resembles ''
kig ha farz Kig ha farz is a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding. It is eaten traditionally in Brittany, more specifically around Léon in the region situated west from Morlaix to Brest. This dis ...
'', a dish from
Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo language, Gallo: ''Bertaèyn'' ) is a peninsula, Historical region, historical country and cultural area in the west of modern France, covering the western part of what was known ...
, which differs from ''broeder'' mostly in the addition of a piece of meat.


See also

*
List of buckwheat dishes This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domestic ...
*
Breudher Breudher, also known as Brueder or Bloeder (pronounced as ''broo-dhuh''), is a traditional Sri Lankan Dutch Burgher buttery yeast cake, baked in a fluted mould. A variation, Bleuda, Kueh Bleuda or Kue Bludder is also found in the Malacca ...


References

{{reflist Buckwheat dishes Dutch cuisine