Tuesday, July 22, 2008

Ribel (traditional semolina dish)


Serves 4.

  • 500 grams ribel corn
  • 3 dl milk
  • 3 dl water
  • 1 level tablespoon salt
  • rapeseed oil
  • 25 - 50 grams butter
  • 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.

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