Tag: Semolina

Legendary Dishes | Spas Սպաս (yoghurt soup)

ARMENIA

Traditionally this yoghurt soup was made with wheat berries, which were pre-cooked. It is also made with rice and semolina.

Semolina Version

  • 500 g manzoon
  • 250 ml water
  • 200 g semolina
  • 130 g onion, chopped
  • 1 egg
  • 15 g butter
  • 15 g flour
  • 1 tbsp fresh mint, chopped
  • 1 tsp salt

Whisk egg in a bowl, add flour and a third of the manzoon and the water. Pour into a saucepan, add remaining manzoon, semolina and salt. Stirring constantly with a wooden spoon, heat the mixture until the semolina is cooked. Add onions and butter, heat through, about three minutes.

Rice Version

  • 1 litre manzoon / yoghurt
  • 500 ml water
  • 150 g onion, chopped
  • 150 g rice, pre-cooked
  • 1 egg
  • 15 g butter
  • 15 g flour
  • 2 tsp salt
  • 3 tbsp fresh mint / 1 tbsp dried mint
  • 1 tbsp fresh mint, chopped

In a saucepan beat the egg into the flour, add yogurt and beat again. Bring slowly to the boil. Add the rice and onions, stir for a couple of minutes. Add mint, stir, cook for a moment. Add butter and salt, turn heat off, add remaining mint.

[CAPITAL FOOD] VADUZ | LIECHTENSTEIN

Käseknöpfli

Noodles made from grain flour were an integral aspect of the daily diet in central Europe long before the Polos came back from China with their stories about the food they ate in Asia.

Spelt, which thrived in poor soils, was a popular cereal across Europe because it was high in protein. By the 18th century it was being used to make the pasta noodles known as knöpfle and spätzle.

Several regions in the mountain areas around the Alps regard these noodles as their ‘national’ dish, the principality of Liechtenstein being one.

Dough
250 g spelt flour 
4 eggs
100 ml water 
50 g semolina
15 ml aromatic oil
1 tsp salt
Dressing
300 g Appenzeller or Gruyère, grated
3 onions, cut into rings 
15 g flour
Clarified butter

Sieve flour and salt into a large bowl with the semolina.

Beat eggs with water and oil.

Pour egg mixture into flour, beat with a spoon to produce a thin smooth dough. Leave to rest for 30min.

Boil a large pot of salted water.

Using a spatula, push dough through strainer holes into boiling water.

Cook knöpfli until they rise to the surface, about 3min, lift out, drain.

Keep warm in 80°C oven.

Dredge onion rings in flour, fry in butter until crisp.

Dress knöpfli in cheese, top with onions.


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