"Hafalääb" is particularly varied in its preparation. It can be enjoyed both sweet and savory - with fruit compote, meat or ratatouille as a side dish. Although few people still know it, the dish is a highlight of regional cuisine.
| 125 g | Corn grits |
| 75 g | Flour |
| ½ tsp. | Salt |
| 250 ml | Milk |
| 60 ml | Water |
| 25 g | Butter |
| 2 | Eggs |
Mix the corn semolina with the flour and salt in a bowl.
Bring the milk, water and butter to the boil in a pan and pour in the semolina mixture while stirring. Cook, stirring constantly, until the mixture separates from the bottom of the pan.
Place the batter in a bowl to cool. Then stir in the eggs.
Shape the dough into hand-sized patties with a spoon or wet hands.
Let the "Hafalääb" steep in salted water or in a barley soup for about 30 minutes. Do not boil.
Leave the "Hafalääb" as whole loaves or cut them up. Fry briefly in butter and serve as a side dish.
From traditional mountain restaurants to first-class gourmet restaurants - Liechtenstein offers an impressive selection of gastronomic offerings and culinary delights.
