Croatian mlinci with golden edges in a baking dish, with sliced roast turkey and green salad behind.
CroatianSide dish

Mlinci Recipe – Croatian Pasta with Roast Juices

This mlinci recipe turns thin Croatian baked pasta sheets into a comforting side dish with tender folds and lightly golden edges. Briefly soaked, then finished in savoury roasting juices, the pieces catch the flavour of the roast and make a delicious alternative to potatoes or rice.

 

A favourite in Croatian cooking, turkey with mlinci is known as purica s mlincima and is particularly associated with the Zagorje region. This version uses one 250g pack of ready-baked sheets and can be finished while your turkey rests. It works equally well alongside roast chicken or duck, making it useful for Sunday lunch as well as Christmas dinner.

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Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

Author:

Monika Gyenes

Ingredients

  • 250g mlinci
  • 100ml hot turkey roasting juices, strained and skimmed of excess fat, plus a little extra if needed
  • 1 tbsp Mangalitsa lard, or unsalted butter
  • Approximately 1.5 litres freshly boiled water, enough to cover the mlinci
  • Freshly ground black pepper
  • Salt, only if needed

Directions

  1. Once your roast turkey is cooked and resting, set the oven to 200°C / 180°C fan / gas 6. Strain the roasting juices into a heatproof jug and spoon off any thick layer of excess fat. Measure out 100ml, keeping a little extra aside. If necessary, top up with unsalted chicken stock.
  2. Break the dry mlinci sheets into pieces approximately 3–5cm across and place in a large heatproof bowl. Pour over enough freshly boiled water to cover them completely. Leave for 3–5 minutes, checking from 3 minutes onward. They should become flexible and tender while still holding their shape.
  3. Drain the mlinci thoroughly in a colander. Let the excess water run off without pressing or squeezing the softened pieces.
  4. Put the lard or butter into a shallow roasting tin and pour over the hot roasting juices. Stir until the fat melts, then add the drained mlinci. Fold gently with a large spoon until the pieces are evenly coated.
  5. Spread the mlinci loosely across the tin and bake for 8–10 minutes, until hot throughout and lightly golden at some of the exposed edges. The pieces underneath should remain tender. If they begin to look dry, gently fold through another tablespoon or two of hot roasting juices or stock.
  6. Taste and season with black pepper, adding salt only if needed. Serve immediately alongside the carved turkey, spooning any remaining juices from the tin over the mlinci.

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