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- Duration: 3:13
- Published: 2010-06-02
- Uploaded: 2010-08-13
- Author: belagoricki
To bake mlinci at home, instead of buying ready backed mlinci, a dough is made of flour, salt and water, sometimes also with eggs and fat. Dough is then rolled in thin shapes about 1 mm thin and 20-30 cm wide, and baked in oven or on hot plate. Later they are broken in pieces about 5 cm in size before final preparation with hot water or soup.
Before served, mlinci can also be quickly fried in turkey/duck/goose fat from the roasted poultry.
Turkey with mlinci is a renowned Croatian folk-cuisine specialty, especially in Zagorje and Slavonija. In Slovenia, duck or goose with mlinci is traditionally eaten on St. Martin's Day.
Category:Croatian cuisine Category:Slovenian cuisine Category:Flatbreads
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