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Traditional Croatian Recipes: Roast Turkey With Mlinci
Well, I am sure you know what roast turkey is – but I guess those not Croatian would not have heard of mlinci – am I right?
Mlinci are thin, dried flatbread broken into pieces and mixed with the roasting juices from a roast turkey. The juices make the mlinci soft and somewhat like noodles. They suck up all those delicious juices and carry the turkey flavor.
Sadly they do not look very appetizing – but don’t let that stop you from eating them. Just don’t be like me, who always eats too many, forgets how quickly they fill me up, and I can’t finish the turkey…
Roast Turkey Ingredients
- 1 turkey (2 – 3 kg)
- 100 mls of sunflower oil
- 100 mls water
Preparation For Roast Turkey With Mlinci
- The night before you wish to eat the turkey (or 48 hours) rub the turkey down with lots of salt. This will ensure your turkey is both tasty and moist. This will make sure your turkey is crispy! Keep it uncovered and refrigerated overnight.
- Take your turkey out of the fridge 30 mins before cooking
- When you are ready to roast, place it in a roasting pan. Pour the water into the bottom of the pan.
- Then rub the oil over the turkey (tuck in the wings), place in a preheated oven (set at 200 degrees), and roast for 30 minutes
- Lower the oven to 180 C and continue to roast for 1.5 to 2 hours until the skin becomes slightly crunchy
- During the baking process, spoon the oil and water mix from the bottom of the roasting pan over the turkey every 30 minutes
- Once cooked, place the turkey on a plate, BUT be sure to keep the drippings in the bottom of the baking tray – this is critical for the mlinci
- Note: It may be necessary to add additional oil while cooking.
Ingredients for Mlinci
- 1/2 kg of white flour (tip 550)
- 1 egg
- 2 – 3 small tablespoons of sunflower oil
- hot water
Mlinci are a pasta-like side dish made of cooked unleavened dough seasoned with turkey drippings.
How To Make Mlinci
- With a bit of water, knead the flour, egg, oil, and salt until the dough is medium soft and divide into small balls
- Roll out each ball into a sheet of pastry roughly 2mm thick
- Put each rolled-out sheet into the oven (100 degrees) and bake until they become firm, slightly yellow, and crispy on both sides. Continue until all the pastry is cooked
- When each sheet is cool, break each one into rough toast-size pieces, and put them in a larger bowl
- Pour into the bowl the hot salty water
- Cover the bowl, and let it stand for 10 minutes
- Strain the bowl and pour the mlinci into the tray with the previously saved turkey drippings and stir
- Serve the turkey and mlinci with a green salad and horseradish