Mlinci is a side dish that is mainly spread around Zagreb. Zebrano Original Zagorje Mlinci is made according to traditional recipes. The production is no secret, the ingredients are very simple - flour, salt and water. That's how Mlinci was made from generation to generation. We produce the Mlinci, with no artificial additives or additives.
Mlinci is produced in the traditional way - baked on the board. As it was done in the old Zagorje Hiza, the furnaces that warmed and the family prepares it on its boards. Whoever has had the opportunity to experience how the mlincis are baked on board, will remember how hot, soft and delicious they are.
The dough is rolled out very thinly and then baked from both sides in the oven on a wooden board. Anyone who has had the opportunity to experience how the Mlinci is baked will remember how hot, soft and delicious they are.
Zebrano Zagorje mlinci is produced manually, only for those acts that is impossible to do manually (eg. blending large amounts of dough), we use machines. Our staff stretch the dough by hand, cut it and bake on the boards. We are confident that our mlinci are special because of this human touch have something that makes them different, better, more palatable. A special effort we have invested in the appearance, the quality and the functionality of the packaging of our Zebrano Zagorje mlinci.
For the preparation of the hard plates are broken into pieces, in boiling water for a short time - about a minute - brewed and then in gravy (typically from the turkey purica sa mlincima) so long pulled until they have absorbed the gravy and so wholehave become soft.
The story of Mlinici in the Kajkavian dialect, which is located on the packaging, talks about how the mlincis were prepared in our homes in former times. In the bag in which the mlinci is packed is a cardboard pad that protects them from breaking. Therefore, you can bring the mlinci home as a whole and can enjoy breaking them yourselve. Our products undergo regular health inspections of licensed operators. In preparation we always use the same quality raw materials and leave nothing to chance. If you're not convinced, try it and see for yourself!
Currently, we ship to addresses in member states of the EU. We offer free shipping from an amount of 100€ per shipping in Austria (200€ in Germany).
Free home delivery within Vienna is possible with an invoiced value of goods of 75€ and more.
- 500 g Zebrano Original Zagorje mlinci or spinach mlinci
- 500 g mixed minced meat (ideally turkey, but can be different)
- 4 tablespoons olive oil
- 1 parsley
- 1 larger onion
- 3 cloves of garlic
- 400 g of tomatoes (or peeled tomatoes)
- 400 g mushrooms
- 1 tablespoon of tomato puree
- 1 tablespoon of oregano
- 60 g of flour
- 60 g butter
- 1l of milk
- 1 bay leaf
- 1 sprig of thyme
- 100 g of grated parmesan
Season the meat with salt, pepper and oregano. Fry the onion in the oil, add the meat and sauté. Add garlic, tomato, tomato paste, parsley and mushrooms. Simmer for 30 minutes until the excess liquid has evaporated and the mixture has become thick-bodied. For the Bechamel sauce, briefly sauté the butter and flour and add the milk gradually with a broom (or fork) while stirring. Season with salt, pepper, bay leaf and thyme and cook over low heat for 10 minutes. Finally add the Parmesan.
Put a thin layer of bechamel in the greased baking pan, then put a row of Mlinci leaves over it and then the prepared ragout, bechamel and parmesan. Begin the second layer by hanging up the mlinci and adding everything like the first layer. Repeat the layers until you have used the ingredients, and make sure you've covered everything with the meat ragout, with bechamel and a generous pinch of Parmesan. Then pour over it with melted butter.
In our recipe version, Zagorje Mlinci do not have to be ""boiled"" in boiling water before being put into the baking dish as they will pull and soften the moisture from the meat stew. However, if you think it necessary, you can ""mill"" the mlinci to soften it before spreading the lasagna in layers, boiling water, then pour the boiling water into a long and shallow pan, dipping the zebrano mlinci, until they are soft, then place them in a baking pan and process them as described above.
Bake the prepared lasagne (in a preheated oven) at 200 ° C for about 40 minutes. Rest a little and serve! Good Appetite!
My name is Mario Harapin.
In my shop "Delikroat" in Neubaugasse in Vienna I offer you the best delicacies from Croatia. From olive oil to top wines to cheese or prosciutto: every product is carefully selected exclusively from producers I personally know and where I know how the products are made. Most ot them are handmade in small quantities by regional producers.
I have been working in Croatian gastronomy and food production for 15 years and can therefore guarantee you the best selection the country has to offer.