Sides
Mlinci
Ingredients
- - 300 g (10.6 oz) plain flour
- - 150 ml (5 fl oz / 2/3 cup) warm water
- - 1/2 tsp salt
- - Roasting juices or melted butter, to finish
Method
- Mix flour, salt and warm water into a firm dough. Knead briefly until smooth.
- Divide into portions and roll out very thinly into large rounds or sheets.
- Bake the sheets on a tray at 200°C (390°F) for 10-12 minutes until dried and lightly golden but not deeply browned; they should be crisp.
- Break the baked sheets into large pieces.
- Just before serving, dip the pieces briefly in boiling water (or pour hot roasting juices over them) until softened, about 1-2 minutes.
- Drain well and toss with roasting juices or melted butter before serving.
Introduction: Mlinci are thin baked flatbread sheets, first dried and then briefly boiled or soaked in hot cooking juices, most
famously served alongside roast turkey in Zagreb households.
Cultural Background: Mlinci are thin baked flatbread sheets, first dried and then briefly boiled or soaked in hot cooking juices, most
famously served alongside roast turkey in Zagreb households. A distinctly continental Croatian side, they soak
up pan juices beautifully, becoming soft yet slightly chewy.
Tips: Roll the dough as thin as possible for the best texture. Don't over-soak — mlinci should be tender but retain a
slight chew.
Variations: A quicker version uses store-bought lasagne sheets broken into pieces as a substitute base.
Storage: Store dried, unsoaked sheets in an airtight container for up to 1 week.
Reheating: Not applicable to already-soaked mlinci; prepare fresh dried sheets each time and soak just before serving.
Nutrition: Per serving (approx.): 180 kcal, 5 g protein, 2 g fat, 34 g carbohydrate.
FAQs
Q: What is mlinci traditionally served with?
A: Roast turkey is the most iconic pairing, especially for Christmas in Zagreb.
Q: Can I make mlinci ahead of time?
A: Yes, the dried sheets can be made days in advance and soaked fresh just before your meal.