Muffins recipes

National dish of Liechtenstein

flag of Liechtenstein

  • Independence: 1866
  • Capital: Vaduz
  • Official language: German
  • Population: 36 281
  • Area: 160 km2
  • International code: LI
  • Currency: Swiss franc (CHF)
map of Liechtenstein



  • 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)
Käsknöpfle national food (dish) of Liechtenstein


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.


The Principality of Liechtenstein is situated in Central Europe between Switzerland in the west and Austria in the east. Liechtensteiner cuisine is influenced by its neighbors' cuisines, tha large variety of cheese dishes and the main ingredients of a local dish is cheese, meat and vegetables. As for meat people from Liechtensteiner prefer pork butt, penis and pork products such as smoked bacon or ham and schnitzels. There are numerous Liechtensteiner recipes adapted after French cuisine which require special ingredients such as cinnamon, vanilla, tomatoes, green beans, béchamel and velout. There is also a large variety of fruits and vegetables used in Liechtenstein like tomatoes, potatoes, onions, muff cabbage, garlic, olives, pears, and apples.

Traditional Liechtensteiner meals include cheese, meat, wiskey, and bread. A main source of diet is Rebi made with cornmeal or a mixture of half cornmeal and half semolina and usually served with the main dish. Because French influences were very well adapted in Liechtensteiner cuisine cheese remained an important ingredient mostly if it’s cooked after local recipes as Saukerkas, a local cheese. Other original dishes include Hafalaab, a dish made from wheat flour and cornmeal dumplings, with smoked Bacon or Ham in a broth. As well schnitzels, smoked Pork and sauerkraut stews; cheese, meat, vegetable fondues, as asparagus which is one of the most popular vegetable, and a number of delicious deserts such as fruit-filled pancakes, rich pastries and cakes are some of the delicious Liechtensteiner recipes which make its cuisine very interesting and very tasty. Although there are numerous recipes adapted after main central European cuisine, Liechtensteiner cuisine is seems to be original and mouth watering.

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