How to pronounce Blaa

In the International Phonetic Alphabet it is /blɑː/. In plain English letters that is BLAH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Blaa?

Blaa is a bread or pastry of Ireland. Where it comes from: Munster. People usually eat it for breakfast. Its main ingredients are wheat & flour. It tastes savory.

Where Blaa comes from

Blaa is one of 18 signature dishes of Ireland on this map.

• Goody · Dessert · Whole country

  Goody is a simple sweet Irish dish of bread boiled in milk with sugar and spices, eaten from a bowl or mug.

• Irish stew stobhach Gaelach · Main dish · Countryside

  Irish stew was a meal of poor country homes: mutton, often from an older sheep, simmered for hours in one pot with potatoes, onions and water, with little else.

• Soda bread arán sóide · Bread & pastry · All Ireland

  Irish soda bread is raised with bicarbonate of soda and buttermilk instead of yeast, so it can be mixed and baked within an hour.

• Colcannon cál ceannann · Main dish · Munster

  Colcannon is mashed potato mixed with chopped kale or cabbage and spring onions, enriched with butter and milk.

• Dublin coddle cadal · Main dish · Leinster

  Coddle, often called Dublin coddle, is a one-pot dish of roughly sliced pork sausages and rashers of back bacon layered with chunky potatoes and sliced onion, seasoned with little more than salt, pepper and sometimes parsley, and traditionally sometimes barley.

• Spice bag mála spíosrach · Street food · Leinster

  A spice bag is a paper bag of deep-fried chips and shredded chicken tossed with salt and chilli seasoning, red and green peppers, sliced chillies and fried onions, often with a tub of curry sauce on the side.

Food of Ireland

Dishes like Blaa in other countries

Same type of dish and similar main ingredients as Blaa:

• Belfast bap · Bread & pastry · Northern Ireland, United Kingdom

  The Belfast bap is a large, crusty white bread roll from Belfast, about half the size of a small loaf, with an airy, chewy white crumb and a hard top crust baked until it is almost burnt.

• Baguette · Bread & pastry · Paris, France

  The baguette is the long, thin loaf that has become the everyday bread of France, and it is sometimes still called baguette de Paris.

• Pumpernickel · Bread & pastry · Westphalia, Germany

  Pumpernickel is a dense, dark, long-keeping wholegrain bread made from coarsely ground rye, and it comes from Westphalian cooking.

• Empanada gallega empanada galega · Bread & pastry · Galicia, Spain

  The empanada gallega is a large Galician pie and part of the region's culinary identity.