Recipe of Serbian Dinar To Eur

Mlinci

Convert rsd to eur at the real exchange rate.

Recipe Summary Mlinci

Serbian pasta recipe used as a side dish served with poultry, beef, and pork. The mlinci can be stored and as long as they are moisture-free, they will remain fresh for many weeks. A large freezer bag is what I store them in my pantry.

Ingredients | Serbian Dinar To Eur

2 cups all-purpose flour, or more as needed

1 large egg

1 cup lukewarm water

2 cloves garlic, crushed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

Place 2 cups flour into a large bowl. Add egg and mix. Gradually add water and mix until a dough is formed. The dough should not be sticky at this point. If it is, add slightly more flour.

Knead on a lightly floured surface, dusting with flour as required, until no stickiness is felt. Let stand for about 1 hour. This makes the dough easier to roll out.

Roll out using a rolling pin until dough is equivalent to the thickness of a lasagna noodle. Cut dough into a rectangle that would fit on the prepared cookie sheet; transfer to the sheet.

Bake in the preheated oven until pasta has dried and turned a light tan color, 7 to 10 minutes, turning halfway through. Remove from the oven; don't worry if there are some darker patches. Remove from parchment and leave to cool. Take the large sheets and break into pieces randomly that are the size of a deck of cards approximately.

To use, bring a pot of lightly salted water to a boil. Remove from heat; add mlinci and garlic. Soak until pasta is tender, 5 to 7 minutes. Drain.

Cook's Note:

After boiling, mix the mlinci with drippings from your poultry, beef, or pork--if serving with any of these. I find it works best if you remove your meat from its respective pan and toss in the cooked mlinci until completely covered with the drippings.

Info | Serbian Dinar To Eur

prep: 20 mins cook: 15 mins additional: 1 hr 35 mins total: 2 hrs 10 mins Servings: 8 Yield: 4 cups

TAG : Mlinci