Roast turkey with mlinci
One of the typical dishes of northwestern Croatia, roast turkey – or duck, alternatively – is now a family classic. The essential side dish is mlinci, pieces of flat pasta first boiled and then baked in the meat drippings.
Roast turkey with mlinci is one of the best-known dishes of northern Croatia. It’s often associated with holidays, Sunday lunches and festive occasions. This gourmet delicacy has its home beneath Medvednica as well, where it’s commonly prepared in family kitchens and mountain huts.
Ingredients
For the turkey:
● 1 turkey (3–4 kg)
● 2 tbsp lard or oil
● salt and pepper to taste
● 2 garlic cloves (finely chopped)
● 1 tsp ground red paprika
● A sprig of rosemary or a few bay leaves
For the mlinci:
● 500 g all-purpose flour
● 1 egg
● 1 tsp salt
● 200 ml warm water
Preparation
1. Preparing the turkey:
○ Wash and dry the turkey well.
○ Rub it with a mix of salt, pepper, red paprika and chopped garlic, then coat with lard or oil.
○ Let it rest for at least an hour (or overnight for better flavour).
○ Place the turkey in a large roasting pan, add rosemary or bay leaves and pour in a bit of water.
○ Cover with aluminum foil and roast at 180 °C (350 °F) for about 2.5 to 3 hours, occasionally basting with the pan juices.
○ Towards the end, remove the foil and roast another 20 minutes at 200 °C (390 °F) to brown and crisp the skin.
2. Preparing the mlinci:
○ Make a smooth dough from flour, egg, salt and water.
○ Divide into several balls and roll out thin sheets (like for crepes).
○ Bake the sheets on a dry pan or baking tray until golden with light bubbles.
○ Tear the baked sheets into smaller pieces.
○ Pour boiling water over the pieces for a few minutes, then drain.
○ Toss with several spoonfuls of turkey drippings and fat until well coated and aromatic.
Serving suggestions
The turkey is carved and served alongside mlinci, which are juicy yet slightly crisp from the fat. Perfect with a glass of homemade spritzer or gemišt (wine and sparkling water).
