Turkey with mlinci pasta

Turkey with mlinci pasta

Family gatherings at the coldest time of year, especially at Christmas time, cannot pass without the smells of crispy and soft turkey with mlinci which makes the mouth of every guest water. In this the Zagorje turkey stands out as it has become a synonym of the rich Christmas or Easter family spread, whilst in Međimurje it is called “pura z mlinci”. This dish is eaten throughout northwest Croatia, and it is also a speciality in Zagreb cuisine.

 

Legend says that turkeys were introduced into Croatia by the Paulines, whilst this dish was also honoured in the royal courts of England and Vienna as a real delicacy.

 

A local and well-fed turkey should be cleaned well before preparation, and many people recommend that the whole bird is soaked in brine, a mixture of water and salt, so that after roasting the meat remains soft and fine. After marinating the turkey should be dried on a paper towel because in its meat is then rubbed with a blend of seasonal seasonings before it goes into the oven, where it is best to roast at lower temperatures so that it stays juicy and tasty. According to the traditional recipe, the most important element of its preparation is the homemade fat in which the turkey is roasted plus salt and pepper, whilst today Croatian chefs prepare it many interesting ways.

 

Mlinci – flat pastry sheets – are an essential side dish which is eaten with the turkey, and they are prepared from just flour, water and salt, however, they represent an ideal base for enjoying the meaty juices made during the roast. The ingredients for making mlinci need to be mixed well then rolled and dried. When they are prepared as a side dish for turkey, the dry mlinci should be ripped into small pieces and simply poured into boiled water and left to soften. After they are drained, the mlinci need to be drenched in the natural fat of the roast in order to soak up the rich meaty flavour. Many people like to briefly roast the mlinci additionally in the oven and then serve them alongside the soft meat of the turkey.