Tag: savory

Milk Butter Buns

Posted on by Jasmina Brozović

Nothing beats the smell of the freshly baked bread or in this case buns, don’t you agree?

These buns will blow your mind. They are silky soft and milky sweet. I could eat the whole batch myself. 🤤
They are very versatile. You can spread them with your favorite toppings like jam, chocolate or hazelnut spread. You can even try them with savory spreads like cream cheese or hummus. Whatever you choose, enjoy to the max 🙂

Ingredients

For the dough

  • 10 g (1 tbsp) dry yeast
  • 50 ml (1/4 cup) lukewarm water
  • 250 ml ( 1 cup) milk
  • 600 g (5 3/4 cup) all purpose flour
  • 100 g (1/2 cup) butter
  • 100 g (1/2 cup) granulated sugar
  • 1 tsp salt
  • 1 egg

For the coating

  • 2 tbsp cold milk
  • 1 egg yolk

Preparation

  1. Melt the butter in the milk.
  2. Proof the yeast in the lukewarm water with a pinch of sugar for about 10 min.
  3. While the yeast proves, in a large bowl mix the flour, sugar, salt, egg and melted butter in milk.
  4. Add the yeast and mix until the ingredients combine and a soft dough is formed.
  5. Cover with kitchen cloth until it doubles in size, for about an hour.
  6. When the dough is ready, place it on a floured surface and knead it for couple of minutes.
  7. Divide the dough into 10-12 equal balls.
  8. Roll each ball as thin as possible, then roll it into buns.
  9. Place them onto a baking sheet covered with parchment paper.
  10. Cover them again with the cloth until they rise before baking.
  11. Coat them with the egg yolk and cold milk mixture.
  12. Sprinkle with sesame if you wish.
  13. Bake on 230 °C for 10 minutes until golden brown.

Tip: Make sure the dough is resting in a warm place to double in size.

Serve them in any occasion with anything you like! Or enjoy them plain – they are soft and delicious on their own.

How do you like to eat your buns? 😜

Roti John

Posted on by Jasmina Brozović

Have you ever heard about this amazing Singapore street food dish, a sandwich called Roti John?
Azlin Bloor introduced it to us a few years back on Google+. We enjoyed it so much, it became one of our favorite dishes!

Instead of a baguette, we use large buns and serve it with cheese (cheddar, gauda or swiss cheese), chili mayo and ketchup. Any garden salad goes perfectly with this hearty sandwich, but we tried it also with beans and onion salad and it was delicious. 😃

For all about the name, history and the recipe visit Azlin’s blog where you can also find many other interesting recipes from all over the world.

For a special treat, watch us prepare it live on Simply Singapore show on YouTube. It was very entertaining, and we had tons of fun preparing it!

YouTube: AZ Entertainment

Did I mention it’s an egg and beef sandwich with onions and it takes only half an hour to prepare? It’s also a great dish for those who like to hit the gym, if you know what I mean 😉

What is your favorite sandwich?

Croatian Octopus Salad

Posted on by Jasmina Brozović

Octopus salad is one of the most delicious representatives of Croatian cuisine. Seasoned with homemade olive oil and red wine vinegar with a dash of salt and fresh grated black pepper, makes this salad vibrant and refreshing.

As for many dishes, this one also has many combinations. I make mine simple to indulge the octopus flavor to the fullest. Other variants have additions of boiled potatoes or tomatoes. When you visit Croatia, don’t forget to try in many restaurants on Dalmatian coast. In the meanwhile, prepare it yourself! The taste will transfer you to a terrace somewhere on the Adriatic, watching the sunset and enjoying a glass of white wine 😉

Ingredients

  • 1 previously frozen octopus
  • 1/2 red onion, cut in small cubes
  • 2 tbsp capers
  • 2 cloves garlic, minced
  • handful green/black olives
  • salt and black pepper to taste
  • extra virgin olive oil to taste
  • red wine vinegar to taste
  • 2-3 bay leaves
  • wine cork

Preparation

  1. Put the octopus into a large pot of water along with bay leaves and wine cork and bring to a boil. The wine cork will ensure tenderness of the octopus.
  2. Once it boils, lower the temperature to medium-low and cover the pot. Cook the octopus until tender, depending on its size.
  3. Cooked and cooled octopus chop in small bite size pieces.
  4. Place the octopus on a serving plate and add capers, olives, onion and garlic.
  5. Season with salt, pepper, olive oil and red wine vinegar. Mix well. I like plenty of olive oil for dunking the bread 😃

Serve with lemon wedges and your favorite bread. This salad goes perfectly with bruschetta, garlic bread or focaccia! If you like, garnish with finely chopped parsley.

What is your favorite seafood salad?

Cheese and Spinach Quiche

Posted on by Jasmina Brozović

Spinach season is on the way!

Spinach is thought to have originated in ancient Persia (Iran). It made its way to China in the 7th century when the king of Nepal sent it as a gift. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as “the Spanish vegetable” in England.

Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine”.

This is not a typical quiche dough, but it’s absolutely delicious. It is soft and it goes perfectly with the flavors of spinach and cheese.

Cheese and spinach quiche is great for spring Sunday brunch or picnic!

Ingredients

For the dough

  • 200 g (1 1/2 cup) all purpose flour
  • 5 g (1/2 tbsp) baking powder
  • 1 egg
  • 1 tsp salt
  • 120 g (1/2 cup) butter, cold
  • 130 g (1/2 cup) Greek plain yogurt

For the filling

  • 3 eggs
  • 130 g (1/2 cup) Greek plain yogurt
  • 245 g (1 cup) ricotta cheese
  • 500 g (3 cups) cleaned blanched or frozen spinach
  • salt to taste
  • black pepper to taste
  • 1 tsp ground ginger
  • 2 tsp minced garlic
  • 1 tsp Italian seasoning
  • 130 g (1 cup) shredded mozzarella for topping

Preparation

  1. In a large bowl mix flour with baking powder and salt.
  2. In a separate bowl, mix yogurt with the egg.
  3. Add flour mixture to the egg and yogurt, add the crumbled butter and mix until combined.
  4. Wrap the dough in a cling wrap and refrigerate it for 1/2 hour.
  5. In the meanwhile, prepare the filling.
  6. Preheat the oven to 180 °C (355 °F).
  7. Simmer the spinach lightly for 5 minutes. Season with minced garlic and a pinch of salt. Set aside.
  8. In a large bowl whisk the eggs with yogurt, cheese and spices.
  9. Roll the dough and place it in a round ceramic pan or a pie pan, leaving the dough on the sides.
  10. Bake for 10 minutes until the dough gets a light crust and then remove it from the oven.
  11. On a lightly baked pastry first lay simmered spinach, then the mixture with eggs.
  12. Top with grated mozzarella.
  13. Bake until golden for another 20-25 min.

Serve with your favorite salad 😄

What is your favorite quiche?

Spring Pasta Salad

Posted on by Jasmina Brozović

This is one of those dishes that you make from what you find in the fridge! Fresh seasonable vegetables make this cold pasta salad a perfect lunch or dinner during spring and summer.

I love to use macaroni or penne pasta for these salads, but there are some other fun pasta shapes that would be perfect, like farfalle, cavatelli or rotini. You can make your own unique salad each time changing pasta types and vegetables 😃

Ingredients

  • 250 g (2 1/2 cup) pasta of your choice
  • 100 g (3/4 cup) gauda/cheddar cheese diced or grated
  • 100 g (3/4 cup) cooked ham diced or grated
  • 1 medium tomato, cut in cubes
  • 1 medium cucumber, cut in cubes
  • 1 medium red pepper, cut in cubes
  • 2 spring onions ( leave green parts for garnish)
  • 125 ml (1/2 cup) Greek yogurt or sour cream
  • 125 ml (1/2 cup) mayonnaise
  • salt and black pepper to taste

Preparation

  1. Cook pasta as per instructions on the package.
  2. Cut all ingredients and place them in the large bowl.
  3. Mix in cooked pasta with chopped ingredients.
  4. Season with salt and pepper.
  5. At the end mix in yogurt and mayonnaise.
  6. Cool in the fridge before serving.
  7. Before serving, garnish with green parts of spring onions.

This salad is also perfect for parties, BBQ or potlucks!

What would be your perfect pasta salad?

Ham Pie, Parisian way – Le clafoutis au jambon de Paris

Posted on by Jasmina Brozović

When I started learning French in grade school, one of the first things I enjoyed was finding French recipes and translating them to Croatian.
When I got older, I enjoyed making them into food 😀

This is one of my favorite dishes to make with leftover ham form Easter. You can serve as breakfast, brunch, lunch or dinner 😄

Ham Pie, Parisian way

Ingredients

  • 3 eggs
  • 500 ml milk
  • 150 g ham
  • 6 tbsp all purpose flour
  • 8 tbsp grated cheese (cheddar, Gouda or something similar)
  • 2 tbsp unsalted butter
  • salt to taste
  • black pepper to taste

Preparation

  1. Preheat the oven to 200 °C (395 °F).
  2. Grease the baking pan with a little butter.
  3. Cut the ham into little squares and place it on the bottom of the pan.
  4. In a big bowl mix butter, grated cheese, milk, flour, salt and pepper.
  5. Add whole eggs and mix well with spatula until the mixture gets smooth.
  6. Pour the mixture on the ham.
  7. Bake for about 35 minutes until golden brown.

Serve with fresh cucumbers, tomatoes, avocados or red peppers!

What is your favorite ham dish and why?

French Potatoes

Posted on by Jasmina Brozović

Just like French Salad, the name for this dish didn’t come from France. I imagine (this is not historically verified 😝), that Croats during the Napoleon invasion learned new dishes from Napoleon soldiers and made their own version of french “Potatoes au gratin” which they called french potatoes.

This is another great dish to use up leftover hard boiled eggs from Easter. Also, instead of sausages, you can use the leftover ham or slices of bacon!

Ingredients

serves 2

  • 4 medium potatoes
  • 5 hard boiled eggs
  • 2 sausages of your choice
  • 500 ml sour cream
  • 100 ml milk
  • salt and black pepper to taste
  • dash of vegetable oil

Preparation

  1. Cook the potatoes in their shells. Let them cool off before peeling.
  2. Slice the cooled potatoes as thin as possible but not too thin so they don’t fall apart.
  3. Boil the eggs until hard boiled.
    Tip: Add 1 tspb of vinegar in the water for easier peeling of the egg shells.
  4. Cut the hard boiled eggs as thin as possible but not too thin so they don’t fall apart.
  5. Cut the sausages, about half a centimeter wide.
  6. Preheat the oven to 180 °C (355 °F).
  7. Grease the baking dish with vegetable oil.
  8. Mix the sour cream and the milk in a separate small bowl.
  9. To assemble the dish, first place potatoes, than the eggs and finally the sausages. Season with salt and pepper.
  10. Cover with half of the sour cream and milk mixture and repeat the process until you use up all the ingredients.
  11. Season all the layers and sprinkle with a dash of oil at the end.
  12. Bake around 20-25 minutes until you get the golden brown crust on top.

Serve with your favorite salad. Usually we have green lettuce with vinaigrette dressing, but any seasonal salad would go perfectly with this dish.

What is your favorite potato dish?

Deviled Eggs with Easter leftovers

Posted on by Jasmina Brozović

Easter passed, you enjoyed coloring the eggs and now you have extra you don’t know what to do with? Fear not, this beauty is not far out of reach 😄

Filling for these eggs is very simple, but flavorful. The trick is in that horseradish. Don’t miss the opportunity to try it. Traditionally, we always have fresh grated horseradish for Easter breakfast, so I like to use it in other Easter dishes. Deviled eggs are perfect way to incorporate it and have no food waste.

You can add other ingredients if you wish. I suggest tuna, capers or olives, anchovies, ham, cheese… the options are endless.

Devilled Eggs with Easter leftovers

Ingredients

  • 10 eggs
  • 50 g mayonnaise
  • 100 g sour cream
  • 1 tbsp mustard
  • 1 tbsp grated horseradish
  • salt to taste
  • black pepper to taste
  • radishes for decoration

Preparation

  1. Hard boil the eggs. Peel them and cut them in half, lengthwise. Tip: put 1 tbsp of vinegar in the water in which you boil the eggs for easier peeling 😉
  2. Take the egg yolks out carefully and place them in a bowl where you will prepare the filling.
  3. Mash the egg yolks with a fork or through a strainer for more smoothness.
  4. Add all the other ingredients and season to taste.
  5. Fill the egg whites with small spoon and decorate as you like.

I was trying to get the boat look with the radish being the sail! How do you like it? 😃

Tip: Put the filling in a zip bag, cut the edge and make swirls for a fancier look!

What do you like to do with leftovers?

Chilli Con Carne

Posted on by Jasmina Brozović

Zvonimir and I are really hooked on this one. It is one of our favorite dishes ever, just can’t get enough of it! The only problem we have is the spiciness – Zvonimir likes it spicy and I don’t 😀

Are you a team spicy or team not so spicy?

Chilli Con Carne

Ingredients

  • 500 g ( 2 cups) minced beef
  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed
  • chili powder to taste
  • chili flakes or spice chili for spicy version
  • 250 g (1 1/2 cup) pelati tomatoes
  • 500 g (2 cups) red kidney beans, canned
  • 1 red pepper, chopped
  • salt, pepper, sweet paprika to taste
  • sour cream/yogurt and shredded cheese of your choice for sprinkling

Preparation

  1. Heat 1-2 tbsp of oil in a large saucepan.
  2. On a medium heat saute the onions until soft. Add the garlic and saute for another couple of minutes.
  3. Add the beef, turn the heat up and saute until the meat gets brown.
  4. Season with salt, pepper, chili powder and sweet paprika.
  5. Stir well, add chopped red pepper and saute for another couple of minutes. Stir well, add pelati tomatoes and water or beef stock to cover all the ingredients.
  6. Cook for about 30-40 minute covered on lower heat.
  7. Add red kidney beans 10 minutes before its done.
  8. Try and season some more if necessary before serving.

Serve with sour cream or yogurt with shredded cheese of your choice. We used low fat sour cream and Gouda cheese.

What is your favorite dish you cannot resist?

Croatian Leek Stew

Posted on by Jasmina Brozović

Croatians love all types of stews… with all types of sausages and breads 😀
Leek stew is one of my favorites, love the smell as much as the taste.

Did you know that leek is one of the national emblems of Wales?! According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field.

You’re eating history…

Leek stew, Croatian way

Ingredients

  • 2 large leeks
  • 3 small potatoes
  • 3 sausages
  • 3 slices of bacon
  • 2 medium onions
  • salt to taste
  • black pepper to taste
  • sweet paprika to taste
  • Vegeta to taste (Croatian must have spice mix)

Preparation

  1. Wash the leek well and slice them 5-10 mm (1/4 inch) thin.
  2. Slice the bacon to half inch pieces and chop the onions finely.
  3. In a large saucepan simmer the onions with the bacon until onions get soft.
  4. Add the spices. Stir well.
  5. Cut potatoes in bite size pieces and add to the pot. Simmer for 5 min.
  6. Add sliced leek and cover with water or chicken broth.
  7. Cook on medium heat until potatoes are nearly done, add sliced sausages and cook for 10 more minutes.
  8. Stir occasionally and season more if necessary.

Serve hot with homemade bread and enjoy!

What is your favorite stew?

Croatian Potatoes – “Restani Krumpir”

Posted on by Jasmina Brozović

One of many traditional ways to prepare potatoes is restani krumpir 😀 Basically, it’s cooked potato sauteed with onions. So delicious!

Best way to enjoy these wonderful potatoes is with sauteed sauerkraut and sausages! I guess this is another one of many Austrian influences Croatians adopted throughout history 🙂

Croatian Potatoes -

Ingredients

  • 500 g potatoes
  • one large onion finely chopped
  • 2 tbsp sunflower oil or lard (do not substitute with olive oil or butter in this case)
  • 2 tsp red sweet paprika
  • salt and black pepper to taste

If you like spicy food, add some chili powder or cayenne pepper as well!

Preparation

  1. Cook the potatoes in a shell and then cut in cubes.
  2. In the meantime saute chopped onions in the large pot until almost brown and soft.
  3. Put the cooked potatoes on the brownish onions and add the spices.
  4. Use spatula to brake the potatoes until incorporated with onions.
  5. Serve hot as a side dish with your favorite meat.

Tip: They go perfectly with cabbage rolls – Sarma 😉

What is your favorite potato dish?

Cabbage Rolls (Sarma)

Posted on by Jasmina Brozović

#1 Croatian comfort dish! We cannot imagine starting the New Year without sarma. It originated in Turkey, and Croatians adopted it during Ottoman Empire in the 16th century.

I believe this is the most popular dish in Croatia. It is so popular that one of the biggest Croatian rock bands Hladno Pivo (engl: Cold Beer!) dedicated a whole song to it, a song called Sarma 😀

Cabbage Rolls with Mashed Potatoes

Ingredients

  • 1 large sour cabbage head
  • 20 g of smoked bacon or speck, chopped
  • 1 large onion, chopped
  • 2 tbsp tomato paste
  • 2 eggs
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp sweet paprika
  • 500 g ground beef
  • 500 g ground pork
  • 170 g (2/3 cup) white rice
  • 5-6 bay leaves
  • smoked ribs or meat (optional and recommended)

Preparation

  1. Remove bruised leaves from cabbage and cut out center core. Separate cabbage leaves and rinse them briefly to reduce sourness.
  2. Saute bacon and onion until golden. Add half the tomato paste. Set aside.
  3. In a large bowl beat the eggs with salt, pepper and paprika. Add ground beef and pork along with bacon mixture and rice. Mix thoroughly until combined.
  4. Place heaped tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
  5. Place rolls in layers in Dutch oven or large pot.
    First layer at the bottom: chopped unused leaves.
    Second layer: the rolls.
    Final layer: smoked ribs or meat. Repeat the process until you run out of the ingredients (usually twice).
  6. On top add remaining tomato paste with bay leaves and add enough water to cover the rolls.
  7. Cover and simmer on the stove for 2 to 2-1/2 hours on low to medium heat.

It is usually served with mashed potatoes. You know the drill 😀 Cook potatoes, mash with some butter and sour cream. Season with salt!

Tip: Try them with Croatian potatoes: Restani Krumpir! 😉

What is your ultimate comfort dish?

Warm Onion Sauce

Posted on by Jasmina Brozović

Serve warm onion sauce as an addition to cooked meat and other foods. In making of this sauce pay attention to the density. The sauce should be neither too thin nor too thick. Usually it is made to have consistency as cream.

In Croatia it’s usually served with cooked meat from the chicken and beef soup. It’s rich in flavor and it complements cooked meat and vegetables perfectly!

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.

Ingredients

serves 10

  • 5 finely chopped onions
  • 5 tbsp lard/butter/oil
  • 10 tbsp all purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp white vinegar
  • water or broth enough to get the necessary thickness
  • 1 tbsp of fresh chopped parsley leaves for garnish

Preparation

  1. In the frying pan on heated oil fry sugar until golden.
  2. Add finely chopped onions and simmer until golden.
  3. Add flour, fry until golden as well.
  4. Add water or broth and a tablespoon of vinegar, salt, and let it to cook on low heat until you get the wished consistency. When you pour the liquid onto the onions, it is necessary to add it little by little, while stirring well, otherwise the lumps will create.

Before serving, whisk the sauce and sprinkle with fresh parsley.

Tip: you can chop onions in the food processor to speed up the process and get finer onion texture.

What is your favorite sauce or gravy?

Chicken and Beef Soup with Semolina Dumplings

Posted on by Jasmina Brozović

Every Croatian Christmas table has a rich soup made with meat, dumplings or noodles, and vegetables. Soups are usually made from chicken or beef, but for Christmas both types of meat are used for richer, festive taste. Meat used for soups has to have bones for that strong, flavorful taste of a home made soup.

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.

Ingredients for the soup

serves 10

  • 1 kg chicken meat with bones
  • 1 kg beef with bones
  • 4 medium carrots
  • 4 medium parsley roots
  • ½ kohlrabi
  • ¼ cabbage head
  • ¼ kale head
  • 1 large onion
  • 1 celery root
  • 1 potato
  • 1 tomato
  • 3 garlic cloves
  • 3-4 black pepper grains
  • salt
  • 2 liters of water
  • 1 tablespoon of chopped parsley leaves for garnish

Preparation

  1. Wash the meat briefly in cold water and place it in a pot of cold water. That way the soup will have stronger flavor.
  2. Fry the whole onion on all it’s sides in a dry pan.
  3. When the water comes to boil, add cleaned, length cut vegetables, salt, black pepper grains and previously fried onion, all except tomato. Tomato is added when other vegetables become soft.
  4. When the soup comes to boil again, set heat to low and let it cook for 2 more hours.
  5. Before you strain the soup, add small glass of water and let the soup sit aside for a bit, this way the soup will be clearer.
  6. Take the meat out, strain the soup and cook in semolina dumplings.

Along with homemade soup noodles, dumplings are most common addition to Croatian soups. If you don’t have one or the other, soup is considered “empty”. There are three types of dumplings that are made: liver semolina dumplings, simple semolina dumplings and flour dumplings. In the old days when people had their own chickens running around, liver semolina dumplings were more common. These days, you buy chicken without the insides, and simple semolina dumplings are more common.

Ingredients for the dumplings

  • 1 egg divided
  • 1 tbsp oil
  • 4 tbsp semolina
  • ½ teaspoon salt
  • 1 tbsp fresh chopped parsley

Preparation

  1. Mix oil and egg yolk until foamy.
  2. Add semolina, salt and parsley.
  3. Mix egg white until stiff.
  4. When all is well combined, stir in gently stiffed egg white.

Make dumplings with teaspoon and put one by one into boiled soup. Cook them for about 15 minutes until they are soft and tender. Watch out not to overcooked them because they will fall apart.

Serving
Sprinkle with chopped parsley and serve.

Do you prepare soups for Holidays? Which one is your favorite?

Stuffed Christmas Turkey with Croatian Flat Bread – Mlinci

Posted on by Jasmina Brozović

What would Christmas be without turkey on the table?! This is a traditional turkey recipe from Northern Croatia made with Mlinci, all time favorite. To make a flavorable turkey, you need to get your hands “dirty” 😀 All the flavor comes from the spices you rub inside and outside of it.

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.

Ingredients

Serves 8-10

  • 1 turkey 3-4 kg
  • 600 g (4 1/2 cups) all purpose flour
  • 10 g (2 tsp) salt
  • 400 ml (1 1/2 cup) of lukewarm water
  • sunflower or vegetable oil per taste (you can substitute with butter or lard)
  • 2 slices pancetta/bacon
  • 2 cloves garlic
  • herbs of your preference (oregano, thyme, parsley)

Preparation – flat bread

  1. Mix flour, salt and lukewarm water to make a smooth dough.
  2. Divide it into 8 equal parts and each roll out thinly into 40×32 cm (16×12 inch) size.
  3. Spread each dough on a baking sheet and bake it at 230 °C (445 °F) for about 7 minutes.
  4. When they are done, break them into large pieces and set store them in food container until you need to serve them.

Preparation – turkey

  1. Couple of hours before roasting the turkey, you need to spice it up. Rub thoroughly the salt inside and outside of the turkey with addition of herbs on the inside. Also, for turkey to be juicer, make little pockets on the outside with the knife in which you press thinly sliced pancetta and garlic.
  2. Stuff the turkey with the bread and bacon stuffing. Close it with toothpicks or cooking thread.
  3. Put the stuffed turkey in a baking pan, pour over hot oil and bake for about two and half, three hours on 200-220 °C (390-425 °F). To make sure that the turkey is done, stab the white meat with the fork. If the fork enters easily, the turkey is roasted.
  4. During roasting, slowly pour the oil on the turkey for the first half hour, and when you run out of oil, continue with water. After one hour, every half hour use the liquid in which the turkey is baked for pouring.
  5. Cut the flat bread into small pieces and cover with boiling water. Leave them a few minutes in the pan to soften (not too much) and then drain well.
  6. Remove the portion of the turkey fat liquid in which the turkey was roasting and pour over the flat bread in a serving dish.
  7. Cut the turkey and serve with mlinci.

Tip: You can make Mlinci ahead and have them stored in a container for days before using.

What do you traditionally eat for Holidays?