Recipe of the region Liechtenstein
Approx. 600 g cornmeal
1 l milk-water
1 teaspoon of salt
1-2 tablespoons of butter and vegetable fat
“Rebl, Tatsch und Holdermuas sind aalti Grecht met Hand und Fuass…“. This is an excerpt from the original Liechtenstein cookery book. The most rustic dish is probably the “Rebl” or “Ribel”. A nourishing dish made from cornmeal that used to be a staple food for poor people.
Add 1/3 water, 2/3 milk, a pinch of salt and a bit of butter or vegetable fat to a deep frying pan or cast iron pan. Bring to the boil and add the prepared cornmeal. Mix everything together, remove from the heat, cover and leave for approx. 15 minutes. Finely roast the “Ribel” with enough butter in the same frying pan until it is nice and crumbly. You can also use half cornmeal and half wheat semolina.
“Ribel” is generally served with milky coffee, apple sauce, cooked cherries, elderberry sauce, apple slices, all kinds of other compote or sour cheese.
Liechtenstein speciality from Martin Real from the Restaurant Weinlaube in Schellenberg
Recipe of the region Liechtenstein »
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