Turkey with mlinci, or kalkoen met gehaktballen, sits at the centre of many northern Croatian holiday tables. In Zagreb, Zagorje, and the Medimurje region, families treat this as a hallmark dish for Christmas, New Year, and large Sunday gatherings, often reserving it for the most cherished guests. A whole turkey roasts slowly until the skin turns a deep burnished gold, while beneath it a tray of thin, dried flatbread waits to soak up every drop of flavour. Those flatbread shards, known as molens, are more than just a side; they are part of the identity of the dish.
Mlinci belong to a small group of preparations that blur the line between bread and pasta. They start as very thin sheets of unleavened dough made from flour, salt, and water, sometimes enriched with egg or fat. These sheets bake until crisp, then are dried and stored. Near serving time, the pieces are briefly softened with hot water or broth, then stirred through meat drippings and baked again, producing tender, slightly chewy layers with crisp edges and a deep savoury taste. In Croatia and neighbouring Slovenia, versions appear with duck, goose, or pork, but turkey remains the most recognised pairing.
For many households, this dish signals winter festivities more clearly than any dessert. Roast turkey exists in many cuisines, yet the combination of Zagorje turkey and mlinci carries specific historical roots. Sources trace the spread of turkeys in northern Croatia to monks who promoted poultry farming centuries ago, leading to a prized local breed whose meat gained a reputation at European courts. Over time, home cooks refined a method that uses every part of the roasting pan: the bird, the vegetables, the stock, and finally the starchy base that soaks in all the juices.
In flavour terms, this is a study in contrast and balance. The turkey skin turns crisp and deeply savoury from salt, paprika, garlic, and gentle heat. Aromatics in the roasting pan—onion, carrot, celery, apple—lend sweetness and roundness to the juices without turning them into a thick gravy. White wine and stock provide acidity and depth, preventing the fat from tasting heavy. The mlinci absorb this liquid and transform into wide, irregular noodles with a toasted wheat flavour, soft centres, and edges that crisp slightly during the final bake.
This version aims to respect that tradition while giving a home cook clear, reliable structure. The method favours a moderate-sized bird, around 4–4.5 kilograms, which roasts more evenly than very large turkeys and fits better in a standard oven. The seasoning stays close to what many Croatian cooks use: paprika, garlic, and herbs, with enough salt to season both the meat and the mlinci. A simple pan base of vegetables supports the bird, keeps the drippings from scorching, and turns into a loose, spoonable sauce that clings to the flatbread.
Practical details also matter for modern kitchens. The turkey can be salted and seasoned the day before for improved flavour and juicier meat. Store-bought mlinci work well, though homemade sheets can be used when time allows. The finished dish slices cleanly, serves a crowd, and holds up reasonably well to gentle reheating, which suits long family lunches where diners return for a second portion. For anyone curious about Croatian cooking, kalkoen met gehaktballen gives an honest introduction: straightforward ingredients, careful technique, and a strong link to shared winter rituals.
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kcalThis purica s mlincima recipe delivers a classic Croatian holiday roast: a whole turkey seasoned with paprika, garlic, and herbs, roasted over a bed of vegetables until the meat turns tender and the skin richly browned. Mlinci—thin flatbread pieces—are briefly softened, then baked in the pan juices so they soak up the flavour of the bird while keeping a pleasing, slightly chewy texture with crisp edges. A mid-sized turkey keeps cooking time manageable, while an overnight salt rub remains optional but helpful for deeper seasoning. The finished dish serves 8–10 guests, suits Christmas or other winter celebrations, and offers an all-in-one combination of meat and starch that needs only a simple salad or braised cabbage on the side.
Whole turkey, 4–4.5 kg — ideally free-range; thawed if previously frozen
Fine sea salt, 2 tbsp (about 30 g) — for dry brining the turkey
Freshly ground black pepper, 2 tsp — seasons skin and meat
Sweet paprika, 2 tbsp — typical Croatian choice; gives colour and gentle warmth
Garlic, 6–8 cloves, finely minced — rubbed under and over the skin
Dried marjoram, 2 tsp — classic herb for poultry in the region
Dried thyme, 1 tsp — supports the marjoram without overpowering
Unsalted butter, 80 g, softened — for rubbing under and over the skin
Neutral oil or rendered poultry fat, 2 tbsp — helps the skin brown evenly
Apple, 1 medium, cored and quartered — placed in the cavity for gentle sweetness
Yellow onion, 2 large, cut into thick wedges — forms the aromatic base in the pan
Carrots, 2 medium, cut into chunks — sweetens the pan juices
Celery stalks, 2, cut into chunks — adds savoury depth
Dry white wine, 150 ml — for deglazing and gentle acidity
Chicken or turkey stock, 500–600 ml — keeps the pan from drying and forms the base for the mlinci
Bay leaves, 2 — subtle background aroma
Dried mlinci, 400–450 g — broken into large pieces; store-bought or homemade
Boiling salted water, about 2 litres — for briefly softening the mlinci
Reserved turkey pan juices and fat, 400–500 ml — main flavour for the mlinci
Additional hot stock or water, 100–150 ml, as needed — keeps the mlinci moist during the final bake
Unsalted butter, 30 g (optional) — stirred into the mlinci for extra richness
Dry and season the turkey. Pat the turkey dry with kitchen paper, including the cavity. Sprinkle the salt evenly over the skin and inside the cavity, then chill uncovered in the refrigerator for at least 4 hours and up to overnight.
Op kamertemperatuur brengen. Remove the turkey from the refrigerator 45–60 minutes before roasting so the chill fades and roasting becomes more even.
Mix the flavoured butter. In a small bowl, combine the softened butter, minced garlic, paprika, marjoram, thyme, and black pepper until a smooth paste forms.
Loosen the skin. Gently slide fingers under the breast skin from the cavity end, working slowly to create a pocket over each breast without tearing.
Spread the butter. Push about half of the flavoured butter under the skin over the breasts, spreading it as evenly as possible, then rub the rest over the legs, thighs, and outer skin.
Fill the cavity. Place the apple quarters and one onion wedge into the cavity, along with the bay leaves.
Set up the vegetable base. Scatter the remaining onion wedges, carrot chunks, and celery pieces in a large roasting pan that can hold the turkey with space around it.
Add liquid. Pour the white wine and 300 ml of the stock into the pan so the vegetables sit in a shallow layer of liquid.
Position the turkey. Place the turkey breast-side up on top of the vegetables. Brush the skin lightly with the oil or rendered fat for extra browning.
Verwarm de oven voor. Heat the oven to 200°C (392°F) with a rack in the lower third.
Start roasting hot. Place the pan in the oven and roast for 20–25 minutes to set the skin and start colour.
Lower the temperature. Reduce the oven to 175–180°C (347–356°F). Continue roasting for about 2¾ to 3¼ hours, basting every 30 minutes with the pan juices, until the thickest part of the thigh reaches 74°C (165°F) on an instant-read thermometer.
Protect the skin if needed. If the breast browns too quickly, cover it loosely with foil during the last hour.
Top up the pan. If the pan looks dry at any point, add the remaining stock in small amounts so there is always a shallow layer of liquid under the turkey and vegetables.
Rest the bird. Transfer the turkey to a warmed platter, tent loosely with foil, and rest for at least 30 minutes.
Strain and separate the juices. Pour the contents of the roasting pan through a sieve into a bowl or jug, pressing lightly on the vegetables; discard the solids. Skim off excess fat, keeping at least a few tablespoons for flavour. Aim for 400–500 ml of combined juices and fat; add a little stock if needed to reach this volume.
Break the mlinci. Break the dried mlinci into large bite-sized pieces and place them in a large heatproof bowl.
Soften briefly. Pour enough boiling salted water over the mlinci to cover. Let stand for 1–2 minutes, stirring once, until the pieces just soften but still hold their shape.
Goed laten uitlekken. Drain the mlinci in a colander and gently press out excess water without crushing the pieces.
Heat the oven again. Set the oven to 190°C (374°F).
Coat the mlinci. Return a thin layer of reserved turkey fat to the roasting pan, then add the drained mlinci and pour over 400 ml of the pan juices, tossing gently so every piece is coated. Add the optional butter in small pieces.
Bake until tender. Spread the mlinci in an even layer and bake for 12–15 minutes, stirring once, until the liquid is mostly absorbed, the pieces are tender, and the top shows some golden, crisp spots. If the pan looks dry before the mlinci finish softening, splash in 50–100 ml extra stock or reserved juices.
Pas de kruiden aan. Taste a piece of mlinci and add a little salt or pepper if needed.
Carve the turkey. Carve the rested turkey into breast slices, thigh and drumstick portions, and any additional pieces preferred at the table.
Plate with mlinci. Spoon a generous layer of mlinci onto a warmed platter, arrange the turkey pieces on top, and drizzle with any remaining juices, serving extra on the side.
Approximate values for one serving (about 1/8–1/10 of the turkey with a generous portion of mlinci):
| Voedingsstof | Geschatte hoeveelheid |
|---|---|
| Calorieën | ~850 kcal |
| Koolhydraten | ~55 gram |
| Eiwit | ~65 gram |
| Vet | ~35 gram |
| Vezel | ~3 gram |
| Natrium | ~900 mg |
| Belangrijkste allergenen | Gluten (mlinci), dairy (butter); possible egg in some commercial mlinci |
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