Mlinci ('Mlintsee') - Regional dish of Balkans

This dish is speciality from countries of former Yugoslavia. In Croatia it's mostly made with turkey (called mlinci), while in Bosnia  (called jufčice -'yoofchitseh') and Serbia  (mlinci) chicken is preferable.  Dough preparation variates from region to region, but method of making and final look is similar. It is basically crunchy pieces of dough (traditionally toasted on wood fired cook top), that are dunked into fatty soup and alternatively with cooked chicken meat, placed into a dish and  cooked in oven.

Ingredients:
Soup-
1 whole chicken, or 1,5 kg good chicken pieces (stewing chicken, don't take fat off)
1 vegetable pack for soup
spices for seasoning
Dough- (for 2 sheets of pastry)
4 cups flour
400 ml water
1 tsp salt
(or, buy 'borek' or 'gozleme' dough from your Turkish grocer. Alternatively, make and stretch your eggless dough with your pasta machine.)
For serving- sour cream / paprika / Parmesan, your choice!
Method:
Follow this recipe to make  soup from chicken; (or make your favourite version - keep in mind that you'll need meat as filling). Meat needs to be very well cooked; separate from bones and reserve. Salt and pepper it slightly.
Make  'Pita' dough according to this recipe , divide dough in 2 pieces .Stretch it (don't oil the top) and cut (with a sharp knife) into small pieces 25 x 25 cm ( or as big as your  grill / pan / hot plate is ). One by one, toast each dough piece on both sides, until crunchy. ( If you're using ready pastry, you just need to toast it)
Now you have crunchy pieces of dough, soup and meat ready.
Preheat oven to 180*C.
Take a large oven dish, oil it. Dunk piece by piece of crunchy dough into soup, and layer on bottom of oven dish. When half of dough used (and bottom of dish covered), place chicken meat onto it, then finish with dunking the rest of your dough, and covering chicken meat. Pour one more ladle of soup to the top.
Oil the top of your dough ( in Bosnia, it's spread with sour cream) and bake for 20-25 min. Serve with Parmesan / sour cream / paprika  - your choice!

Mlinci / Jufčice


Specijalni recept sa naseg podrucja (bivsa Jugoslavija). U Hrvatskoj se uglavnom pravi sa puretinom, dok se u Bosni i Srbiji radije koristi kokosije meso. Postoje male varijacije u metodi pravljenja tijesta i 'zalijevanju' tijesta od regije do regije, ali u principu finalni proizvodi su slicni.


Potrebno:
Supa-
1 koka ili 1,5 kg dijelova (ne odvajajte masnocu)
1 pakovanje povca za supu
zacini
Tijesto-
4 solje brasna
400 ml vode 
1 k soli
(ili kupite gotovo tijesto; mozete napraviti  i razvuci tijesto bez jaja uz pomoc 'pasta masine' )
Za servirati-
kajmak (pavlaka) / crvena paprika / parmezan, po vasem izboru.
Nacin:
Slijedite ovaj recept za supu, ili napravite po vasem omiljenom receptu, koristeci koku. Imajte na umu da ce vam meso trebati za fil. Meso treba da je dobro raskuhano - odvojite ga od kostiju, lagano posolite i pobiberite.
Napravite tijesto kao za pitu (recept), podijelite tijesto na 2 jufke. Nemojte uljiti povrsinu pri razvlacenju. Izrezite na manje komade, koje cete dodatno ispeci na velikoj tavi / platni / grilu. Jedan po jedan, ispecite svaki komad tijesta sa obje strane.
Ako koristite gotovo tijesto i njega morate dodatno peci, ukoliko vec nije dovoljno hrskavo / peceno.
Znaci sada imate supu gotovu, meso pripremljeno i prepeceno hrskavo tijesto spremno.
Ukljucite rernu na 180*C.
Uzmite dublju posudu za pecenje, nauljite je. Umocite komad po komad tijesta u supu i redajte na dno posude. Kada ste utrosili pola tijesta, poredajte komade piletine po njemu, pa zavrsite umakati i slagati sljedecu polovinu tijesta. Uspite jos jednu dodatnu kutljacu supe na povrsinu.
Nauljite povrsinu (u Bosni se obicno premaze kajmakom) i pecite 20-25 min. Servirajte sa vrhnjem i paprikom / parmezanom...po vasoj zelji!