Thin, dried flatbread sheets rehydrated in the roasting juices of turkey or chicken, absorbing all the savory, golden drippings into a soft, pasta-like side dish unique to the Zagorje region.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, egg, salt, and warm water into a firm dough. Knead until smooth. Rest 15 minutes.
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2
Roll dough out as thinly as possible into large sheets. Place on a dry baking sheet.
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3
Bake at 200C for 5-7 minutes until dried and lightly golden with some bubbles and char spots.
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4
Break the baked mlinci sheets into rough, irregular pieces by hand.
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5
Place broken pieces in a bowl and pour hot poultry drippings and a little stock over them. Let soak for 10-15 minutes until soft but not mushy.
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6
Toss gently with butter and more drippings. Serve alongside roasted turkey or chicken.
Did You Know?
Dried mlinci can be stored for months in a pantry — Croatian grandmothers always keep a stash ready for when unexpected guests arrive.
Chef's Notes
Equipment Tips
- rolling pin
- baking sheet
- large roasting pan
Garnishing
pan drippings, parsley
Accompaniments
roasted turkey, gravy
The Story Behind Zagorski Mlinci
Mlinci are a unique Croatian creation from the Zagorje and Slavonia regions with no exact equivalent in other cuisines. The technique of baking, drying, then rehydrating flatbread in meat juices creates a side dish that is simultaneously bread-like and pasta-like. Mlinci are inseparable from roasted turkey (purica s mlincima), which is the national dish of the Zagorje region.
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