Ribel is a simple, crumbly cornmeal dish from Liechtenstein that makes the perfect breakfast. Hearty, healthy, simple and delicious, this traditional Liechtensteiner dish will fill your body and soul!
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I sometimes feel like the best dishes are those that were made out of necessity, often by the poorest populations, and then just stood the test of time. You can feel the nostalgia and the comfort in every bite. Recipes like Arroz Con Leche, Polenta, Pupusas or even Rice Porridge were made out of necessity, but their delicious flavor allowed them to be popular dishes, even today.
That’s the case with Ribel, or Türggenribel, a popular dish from Liechtenstein. It’s such a simple dish, with really only five ingredients, but the flavor is subtle and buttery and the texture is crispy and crumbly (similar to this Farofa!).
Almost anything pairs beautifully with the simple cornmeal flavor. One bite of this rustic dish will have you feeling right at home!
Recipe Origins
The term “Ribel” typically refers to Ribelmais, a traditional dish from Liechtenstein. Ribel has its roots in rural Swiss farming culture, where it emerged as a staple food among peasants due to its simplicity and the durability of maize (corn) as a crop. It was introduced to Switzerland in the 17th century after maize cultivation spread from the Americas to Europe.
Its name derives from the Swiss German word “ribele,” meaning to crumble or grate, referencing the preparation method and the ultimately crumbly texture of the dish.
Once seen as a humble farmer’s meal, Ribel has seen a resurgence in popularity and is now celebrated as a regional delicacy.
As I went through the process of making this dish, I was almost certain that I wasn’t going to like it. Crumbly cornmeal didn’t sound like an ideal breakfast to me. However, I was so pleasantly surprised after digging into my first bite! The Ribel was way more delicious than I had expected, and now I am happy to have a taste of Liechtenstein in my normal breakfast rotation. I think those Swiss farmers were onto something! 😉
Why Make This Recipe
- Simple Breakfast: Ribel calls for only five simple ingredients. It takes a bit of patience but the crumbly, subtle flavor is worth it to change up your breakfast routine.
- Satisfying: Similar to oatmeal, the cornmeal in this dish is sweet and filling. It kept me full for quite a while after eating, which made it a perfect workday breakfast!
- Taste of Liechtenstein: Ribel is a simple but popular dish in Liechtenstein and throughout the Swiss countryside, and tasting it will make you feel like you’re in Liechtenstein!
Ingredients to Make Ribel
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Milk: I used 2% milk. The higher the fat content, the better the flavor. I prefer 2% because it keeps the recipe rich without being too heavy.
- Unsalted butter, divided: Butter adds some richness to your dish when mixed into the dough and contributes to the crispy texture when you are sauteeing the Ribel. I recommend using unsalted butter so that you can control the salt content in your recipe.
- Salt: Use table salt. Using kosher salt, sea salt, etc will mean that the measurement is different in your recipe, as the salt has different grain sizes.
- Medium grind cornmeal: See the FAQ section for tips on choosing the right cornmeal.
How to Make this Recipe
Step One: Bring water, milk, and butter to a light boil.
Step Two: Add the cornmeal into the boiling milk and stir until fully coated, then cover and allow the cornmeal to sit for 15 minutes.
Step Three: Form a well in the center of the cornmeal and add the remaining 2 tablespoons of butter.
Step Four: Saute the soaked cornmeal until crispy and crumbly.
Expert Tips
- The cornmeal should soak up most of the milk and water and form a bit of a dough before you add in the butter and saute into crumbles
- Your ribel will become a tough dough as you cook it, but eventually it will become crumbly. Do not lose hope! Have patience!
- Try this dish with different jams or jellies to give it some extra flavor. I’ve also heard it’s delicious to dip a scoop in some milky coffee. Yum!
Recipe FAQs
I used a nonstick pan, as this dish can start off pretty messy. A nonstick pan will keep the dough from baking/burning a thin layer on your pan.
There are many different kinds of cornmeal on the market and while you may not be able to find a traditional Rheintaler Ribelmais from Switzerland, a medium grind or coarse ground cornmeal should work well. Avoid any fine ground cornmeal. You want a little extra texture for this dish.
Polenta is also made from corn, but it’s slightly different and more coarse. It would work as a substitution if necessary.
Ribel is often served with a side of applesauce, elderberry sauce, milky coffee or possibly cheese. I tried topping it with granulated sugar and thought that that added a lot to the dish in terms of flavor!
Did you enjoy this recipe for Ribel? If so, check out these other recipes I chose just for you:
- Johnny Cake from the Bahamas
- Cou Cou from Barbados
- Polenta from Italy
If you tried this Ribel Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Ribel
Ingredients
- ¼ cup Water
- 2 cups milk
- 3 tablespoons unsalted butter, divided
- ½ tsp salt
- 2 cups medium grind cornmeal
Instructions
- Add water, milk, 1 tablespoon butter and salt to a large frying pan and bring to a light boil.
- Add the cornmeal into the boiling milk and stir until fully coated, Then remove it from the heat. Cover and allow the cornmeal to sit for 15 minutes.
- Form a well in the center of the cornmeal and add the remaining 2 tablespoons of butter. Allow it to melt.
- Once melted, saute the soaked cornmeal until crispy and crumbly. At first it will be a hard dough, but the longer you cook it, the more crumbly it will get.
- Serve with elderberry sauce, apple slices, cheese, or coffee. You can top with granulated sugar if desired. Enjoy!
Notes
- Unsalted butter, divided: I recommend using unsalted butter so that you can control the salt content in your recipe.
- The cornmeal should soak up most of the milk and water and form a bit of a dough before you add in the butter and saute into crumbles.
- Your ribel will become a tough dough as you cook it, but eventually it will become crumbly. Do not lose hope! Have patience!
- Try this dish with different jams or jellies to give it some extra flavor. I’ve also heard it’s delicious to dip a scoop in some milky coffee. Yum!
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