This traditional Croatian cross between pasta and flatbread is made with wheat flour (type 550) and water, with the occasional addition of lard and eggs (in which case it does not meet the standards necessary for its PGI status). To make mlinci, the dough is rolled by hand into thin sheets (not thicker than 2,5 mm) which are then baked twice and dried until crispy.
All the pieces must be shaped into squares. Before serving, they are torn into smaller pieces, submerged in water or broth, drained, and finally doused in meat drippings. Mlinci are typically enjoyed alongside stuffed roast turkey—a traditional Croatian Christmas lunch—but they also pair well with other roasted meat dishes.
Part of
Purica s mlincima
This festive Croatian dish consists of a whole roasted turkey, paired with an authentic Croatian side dish known as mlinci. The dish has its origins in the ... Read more
Patka s mlincima
Patka s mlincima is a specialty originating from the northern parts of Croatia, especially the regions of Zagorje and Međimurje. Main components of the dish are a whole ... Read more
Mlinci na varaždinski
Mlinci na varaždinski is a savory dish originating from the Croatian city of Varaždin. The key ingredient used in the dish are mlinci – thin and dry sheets ... Read more
Serve with
Zagorski puran
The Zagorje turkey is a traditional breed of turkey that has been raised in a traditional on small farms in the region of Zagorje. These birds graze freely in the open ... Read more
