Hafalaab
The cornmeal dumpling soup of the Rhine valley: small cornmeal dumplings (hafalaab) simmered in a clear meat broth — Triesenberg's old mountain fare. Ingredients: cornmeal, flour, eggs, milk, salt, nutmeg (dumplings); beef or smoked-meat broth, chives, parsley.
What it is
The cornmeal dumpling soup of the Rhine valley: small cornmeal dumplings (hafalaab) simmered in a clear meat broth — Triesenberg's old mountain fare. Ingredients: cornmeal, flour, eggs, milk, salt, nutmeg (dumplings); beef or smoked-meat broth, chives, parsley. Recipe: 1) Mix a firm cornmeal dough; rest. 2) Form small dumplings with wet spoons. 3) Simmer gently in broth until they rise and set. 4) Scatter chives. Serve: steaming, as the first plate of a mountain meal. Flavor: gentle corn sweetness in a savoury broth. History: corn (Türka) reached the Alpine Rhine valley in the 1700s and cornmeal dumplings became the poor highlander's wheat; hafalaab survives in Triesenberg's Walser kitchens. See also: Käsknöpfle, Ribel.
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World Cuisines
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