Liechtenstein Recipes
4 recipesLiechtenstein is a tiny Alpine country between Switzerland and Austria, and its food keeps a farmhouse character of its own. Dairy, corn and orchard fruit are the foundations. For generations, coarse corn flour was cooked into ribel, toasted in butter and eaten several times a day, and the same flour makes the dumplings called hafalääb. Käsknöpfle, little egg dumplings layered with mountain cheese and fried onions and served with apple purée, is the dish most people name first. Fruit appears on the plate beside both savory and sweet dishes, as apple sauce, elderberry sauce or stewed plums, and desserts such as kratzete, a torn pancake dusted with sugar, are warm, simple and filling. Many of these dishes are also cooked across the border, and each village keeps its own way of making them.
Staple ingredients
- coarse corn flour
- mountain cheese
- milk and butter
- apples
- plums
- onions
Breakfast
Main Dishes
Side Dishes
Desserts
Common questions
What is Liechtenstein food known for?
Käsknöpfle, little egg dumplings layered with mountain cheese and fried onions, are the best-known dish. Ribel toasted corn crumbs, hafalääb corn dumplings and kratzete, a torn pancake with stewed fruit, are other traditional foods.
What is the national dish of Liechtenstein?
There is no official one. Käsknöpfle is the dish most often named, and ribel is the old farm staple, because corn crumbs were once eaten several times a day.
What is ribel?
Ribel is coarse corn flour simmered in salted milk and water, then toasted in butter until it breaks into golden crumbs. It is eaten with apple sauce, stewed fruit, sour cheese or milk coffee.