Otmar's Riebel

The original in the iron pan

For 4-6 people
Recipe tip from the Ganahl family, landlords in Wald am Arlberg (Haus Ganahl, Verwall Apartment Arlberg)

Riebel used to be eaten for breakfast so that you could start the hard working day full and with plenty of energy. It was very nutritious and in earlier times was considered a meal for poor people or farming families in particular. Today, Riebel is also eaten at lunchtime, in the evening or as a sweet dessert. Many people prepare the Riebel the day before and then cook it the following day. Some use half wheat and half maize semolina (polenta). However, there is no standardized Riebel recipe in Vorarlberg - everyone makes it in their own way.

We received this recipe, which has been passed down for generations, from the Ganahl family from Wald am Arlberg. Otmar's mother and grandmother always cooked the Riebel this way and Otmar still makes it this way today. Very important for him: the Riebel must be cooked in an iron pan with an iron ladle on the wood stove. That's how it tastes best!

Good luck!

Ingredients:

• 100 g clarified butter
• 450 ml whole milk
• 450 ml water
• 1 heaped teaspoon salt
• 400 g wheat semolina

Preparation:

1. Melt the clarified butter in a pan. Add the milk, water and salt.
2. Then pour in the semolina and roast over a high heat for approx. 20-30 minutes, stirring constantly, until soft.
3. Attention: The base must not stick.
4. When the Riebel is fluffy and "crumbly", it is ready and can be sprinkled with sugar and served with milk, coffee or apple sauce.