Homemade Flat Noodles (Mlinci) – A Classic for Martin’s Feast

Mlinci are a traditional side dish from Slovenian and Croatian cuisine — thin, baked flat noodles that are later softened in savory fat or broth.

In Croatia, they’re most often served with roast turkey, while in Slovenia, they’re the classic side for roast goose or duck on St. Martin’s Day.
Simple, rustic, and utterly comforting.

⏱ Total time: 70 minutes
🍴 Serves: 6
⭐ Difficulty: Medium

Ingredients

For the dough:

• 400 g (3¼ cups) all-purpose flour

• 4 eggs

• 2 pinches of salt

• 2 tbsp oil

• 60 ml (¼ cup) lukewarm water

For serving:

• 3 tbsp pork lard (or butter if preferred)

• 400 ml (1¾ cups) water

• 2 cloves garlic, finely chopped

• 1 stock cube (chicken or beef)

How to Make Mlinci

1. In a large bowl, combine flour, eggs, salt, oil, and lukewarm water.
   Mix with an electric mixer or by hand until a smooth dough forms.

2. Transfer the dough to a floured surface and knead for about 10 minutes, until elastic and smooth.

3. Divide into four equal portions, shape into small balls, cover with a kitchen towel, and let rest for 30 minutes.
   This makes the dough more flexible and easier to roll out.

4. Roll each piece into a 30 cm (12 inch) circle, about 2 mm (1/16 inch) thick.

5. Line a baking tray with parchment paper, place one rolled sheet on it, and bake at 190°C / 375°F for about 15 minutes, until dry and lightly golden.

📝 Tip:
Baked mlinci can be stored in a dry place for several days — perfect to make ahead before a big roast.

To Serve

1. In a large skillet, melt the lard (or butter). Add the chopped garlic and sauté briefly, just until fragrant.

2. Pour in the water, add the stock cube, and let it simmer for 6 minutes, so the flavors blend together.

3. Break the baked mlinci into uneven pieces.
   Place them in a bowl, pour the hot liquid over, and let them soak for 4 minutes, stirring a few times to moisten evenly.

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Perfect Pairings

Mlinci are the ideal side dish for:
Roast Goose – St. Martin’s Day Style
Braised Red Cabbage with Apples

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Frequently Asked Questions (FAQ)

1. What are mlinci?
Mlinci are a traditional Slovenian-Croatian flatbread, baked until crisp and later soaked in hot fat or broth — typically served with roast poultry.

2. How do you make homemade mlinci?
Mix flour, eggs, water, and oil into a dough, roll it out thinly, bake until crisp, break into pieces, and pour over hot lard or garlic broth to soften.

3. How long can baked mlinci be stored?
Keep them dry, in a paper bag at room temperature – they stay crisp for several days.

4. Why are mlinci served with roast goose or duck?
Because they absorb the rich juices and fat from the meat, creating the perfect comforting side dish for festive meals like St. Martin’s Day.

5. What is a traditional St. Martin’s Day meal?
Typically roast goose or duck, red cabbage with apples, mlinci, and a glass of young wine.

6. How do you keep mlinci from getting soggy?
Pour hot liquid over them briefly — just enough to soften but not soak them completely.

7. Can mlinci be made without lard?
Yes, you can use butter or olive oil instead — they’ll have a milder, lighter flavor.

8. Why is red cabbage with apples served with goose?
The sweet-sour balance of cabbage and apples cuts through the richness of the meat and complements the mlinci perfectly.

9. What wine pairs best with a St. Martin’s feast?
Young wines like Cviček, Blaufränkisch, or fresh Slovenian whites are classic choices.

10. Can mlinci be frozen?
Yes — freeze them after baking, then briefly reheat or crisp them in the oven before serving.