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.
Ingredients
300g all-purpose flour
1 egg
150ml warm water
1 tsp salt
Drippings from roasted poultry
2 tbsp butter
Hot water or stock for soaking
Instructions
1Mix flour, egg, salt, and warm water into a firm dough. Knead until smooth. Rest 15 minutes.
2Roll dough out as thinly as possible into large sheets. Place on a dry baking sheet.
3Bake at 200C for 5-7 minutes until dried and lightly golden with some bubbles and char spots.
4Break the baked mlinci sheets into rough, irregular pieces by hand.
5Place 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.
6Toss 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.