BLAA

A 'Blaa' is a doughy, white bread bun (roll) speciality which is particular to Waterford City and County, Ireland. This delicacy is one of Waterford's best kept secrets and is a must try for all visitors to the city and County.
The blaa, often mis-spelt as "bla" or "blah", is usually very soft, and covered with layers of flour. Deliciously soft and tasty, this variety of blaa is more chewy, while the second popular variety has a crusty exterior, and is a preference of those who prefer a tough but tasty exterior.
They are a distinctive square shape and are most notably identified by the large quantity of flour shaken over them after the baking process. Blaas are ''not'' a form of BAP as is sometimes suggested. The BAP, bland and oversized, also lacks the distinctive taste of the Blaa. To date, there is no evidence to suggest there is anything remotely like the Blaa worldwide.
While enjoyed mainly at breakfast time with lots of butter, blaas are also eaten at other times of the day and are enjoyed with a wide variety of fillings, with a type of luncheon meat often referred to as Red Lead (or Ballybeg Ham) for its distinct red colour being a particular favourite amongst Waterfordians. Ham is also one of the more popular fillings as well as the breakfast blaa (egg, bacon/rasher and sausage). They quickly lose their freshness, however, and are best consumed within a few hours of purchase. A nice alternative when this occurs is to toast and consume with a cup of tea.
Said to have been introduced to the city at the end of the 17th century by the Huguenots, the word is thought to have been derived from the French word for white, ''blanc''.
This theory is disputed because white flour did not exist in the 17th century. Another possibility is a derivation from the French word blé, which is used for certain types of flour, or the Latin root "blandus" which gives the English word "bland" and the Spanish word for soft.

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See also

★ Cuisine of Ireland