Türkenriebel

In a saucepan, bring milk, water, butter, and a pinch of salt to a boil. Sift in cornmeal or corn flour and cook until the mixture separates from the pan, then let cool. (Some also believe that the riebel will turn out even better if you let the riebel mixture cool overnight.) Heat clarified butter in a skillet and fry the riebel for at least 1/2 hour, stirring and turning vigorously until crispy.

Preparation Tip:

The correct preparation of a riebel requires a lot of feeling and patience. Accompanied by compote, the riebel is also often served as a dessert.

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