Liechtenstein Ribel
Ingredients for the Liechtensteiner Ribel
- approx. 600 g Turkish flour (cornflour)
- 1 litre milk and water
- 1 tsp salt
- 1-2 tbsp butter and vegetable fat
Liechtenstein Ribel
"Rebl, Tatsch and Holdermuas are old specialities with hand and foot...". A poem excerpt from the original Liechtenstein cookery book. The most traditional of the dishes is probably the "Rebl" or Ribel. A nutritious dish made from Türka (corn) flour, which used to be a staple food for poor people.
Preparation of the Liechtensteiner Ribel
Pour 1/3 water, 2/3 milk, a pinch of salt, a little butter or vegetable fat into a deep frying pan or cast iron pan, bring everything to the boil and then pour in the prepared Turkish (corn) flour, stir everything and leave the mixture to simmer, covered, for about ¼ hour next to the hob. Now toast the ribel in the same pan with enough butter until it is nice and crumbly. You can also use half Turkish flour and half wheat semolina.
Liechtensteiner Ribel is eaten with coffee with milk, apple sauce, cooked cherries, elderberry sauce, apple slices, all kinds of stewed fruit or sour cheese.
Liechtenstein speciality from Martin Real from the Weinlaube restaurant in Schellenberg
