Does anyone know any popular food in Liechtenstein?

Question

Im doing an Project about Liechtenstein and I really need help. I can't find one single question about Liechtenstein and I need some facts about what food they eat. Please anyone?

Answer 1

A few websites:

http://www.europeancuisines.com/Liechten...

http://www.liechtenstein.li/en/portal_fu...

http://www.europe-today.com/liechtenstei...

http://www.gowealthy.com/articles/2136/i...

Answer 2

Steinese.

Answer 3

WELL FOR ONE THING THE FOOD THEY EAT IS VERY BASED ON GREEK ORIENTED. SO... YEAH... ALPHA BETA GY ZY

Answer 4

Although Liechtenstein is too small to have developed an extensive national cuisine, it does have some distinctive regional dishes. Käsknöfle consists of noodles made by squeezing a mixture of flour, water, and eggs through a perforated board. The noodles are then baked with grated cheese and a layer of fried onions and are often served with applesauce or a salad. Hafaläb, another favorite, is a dish made with a corn- and wheat-flour dough formed into small loaves. These are then boiled, left out to dry, sliced, and then fried. Corn flour is the principal ingredient of Törkarebl, made from porridge that is then fried to create a dump-linglike dish often served with elderberry jam.

Liechtensteiners eat three meals a day. Coffee and bread with jam are commonly eaten for breakfast (called Zmorga). Zmittag, eaten at midday, is the main meal of the day and typically includes a main dish, soup, salad, and dessert. A lighter meal (Znacht) is eaten at dinnertime, often consisting of an open-faced sandwich made with various kinds of meat and cheese.

Here are 2 recipes:

Recipe for käsknöpfle (tiny cheese dumplings):

4 servings:

300 grams flour

1-1/2 teaspoons salt

3 eggs

15 ml water

1 large onion

150 grams mixed grated cheeses (use sharp cheese such as Gruyere, mild cheese such as Emmental and, if possible, add sour cheese)

Preparation:

Place flour and salt in a mixing bowl. Mix eggs and water in a separate bowl and then add to the dry ingredients. Mix until bubbles rise in the batter. The batter is the correct consistency when it is thick. Cover the batter with a cloth and let stand for approx. 30 minutes.

Bring salted water to a boil in a large pot. Drop small bits of the batter into the simmering water or put through a sliding cutter or colander. When the dumplings come to the surface, remove and drain them with a sieve. Place them on a plate and mix with the grated cheese. Garnish the cheese dumplings with toasted onions and serve with salad or applesauce.

Recipe for ribel (traditional semolina dish):

4 servings:

500 grams ribel corn

3 dl milk

3 dl water

1 level tablespoon salt

rapeseed oil

25 - 50 grams butter

Preparation:

Bring milk, water and salt to a boil, then add ribel corn. Soak covered for at least 3 hours. Heat rapeseed oil in a frying pan, add the ribel corn, cook on medium heat stirring frequently. Let stand covered for a few minutes from time to time, so that the ribel remains moist. Gradually add butter and continue to cook for approximately 20 more minutes or until golden brown crumbs form. Sprinkle the ribel with sugar and serve with coffee and fruit compote.