Mlinci is one of Zagreb’s favourite types of pasta and an ideal side dish to Sunday roast turkey. Read the instructions on how to prepare this delicious meal below.
Ingredients
• 1 kg flour
• 2 eggs
• 1 tbsp salt
• 400 ml cold water
• 50 g lard (optional)
Mlinci:
1. Mix flour, eggs, lard and water to make a harder dough. Roll out into rounds.
2. Bake on the lowest rack of the oven at 165 °C until crispy and golden on both sides (about 5 minutes each side). Take out of the oven and let cool.
3. Break mlinci into pieces, put in a bowl. Pour salted boiling water over mlinci, leave for a few minutes, then drain water.
Turkey:
1. Rub salt and Vegeta to taste into the turkey and leave it to rest overnight
2. Before roasting, brush with oil and place it in a roasting pan to which you have added a little water. Place the roasting pan into a heated oven and bake slowly. Roast the turkey slowly, basting it in its own juice for about 3 hours, until the meat is tender (temperature should be between 180 and 200 °C).
Leave the roasting juice in the roasting pan, remove the fat, place mlinci into the pan, mix and bake briefly. Arrange the turkey and mlinci on a large plate, garnish and serve.
Dobar tek!
Source: Kitchen Nostalgia and Coolinarika.
