Otmar's Riebel
The Original in the Iron Pan
For 4-6 persons
Recipe from Family Ganahl, Hosts in Wald am Arlberg (Haus Ganahl, Verwall Apartment Arlberg)
A traditional "Heart Dish" of the Vorarlberg People
Riebel used to be eaten for breakfast so that people could start their hard working day with plenty of energy. It is very nutritious and in earlier times it was considered mainly as a meal for poor people or farmers. Today Riebel is also eaten at lunch, in the evening or as a sweet dessert. Many set the riebel the day before and then cook it the following day. Some use half wheat and half cornmeal (polenta). However, there is no single Riebel recipe in Vorarlberg - everyone has their own way.
We received this recipe, which has been passed down for generations, from family Ganahl in Wald am Arlberg. Otmar's mother and grandmother always cooked the Riebel this way and so does Otmar today. Very important for him: the Riebel must be cooked in an iron pan with an iron cooking ladle on the wood stove. That's how it will taste best!
Good luck!
Ingredients:
- 100 g clarified butter
- 450 ml whole milk
- 450 ml water
- 1 full tea spoon salt
- 400 g wheat semolina
Preparation:
- Melt clarified butter in the pan. Add milk, water and salt.
- Then pour in the semolina and let the whole thing toast and set over high heat for about 20-30 minutes, stirring constantly.
- Attention: The bottom must not stick.
- When the riebel is loose and "crumbly", it is ready and is sprinkled with sugar and served with milk, coffee or applesauce.
