Ingredients
Mlinci
- 200 g spelt flour
- 1 egg yolk
- 10 g olive oil
- 1 tbsp milk
- salt and thyme
- warm water
Red Cabbage
- 1 small onion
- 1/6 medium red cabbage
- 1/2 apple
- cloves
- lemon juice
- salt
Stuffed Turkey Breast
- 100 g turkey filet
- 4 dried plums
- olive oil
- salt
Servings: person
Instructions
Mlinci
- Preheat the oven to 180 degrees Celsius.
- Place all ingredients in a large bowl and knead into soft dough. Divide into four balls and roll each one out to about 2 or 3 mm thick. Place on a baking tray with baking paper and bake for 15 minutes or until bubbles start to form and turn slightly brown-ish (turn the heat up to 220 degrees Celsius for the last 4 minutes).
- Let cool completely, then break into small pieces and store.
- When ready to serve, pour warm vegetable stock over mlinci and let sit. Drain any extra liquid and serve.
Red Cabbage
- Slice the cabbage in desired sized pieces and cover with some lemon juice. Peel and grate the apple and cover with remaining lemon juice.
- In a medium pan with olive oil, cook the onions until translucent. Pour over some vegetable stock and add the cabbage. Season with salt and cloves and cover.
- After 10 minutes, add the apples and cook for additional 10 minutes or longer, if you want the cabbage to be less crunchy.
Stuffed Turkey Breast
- Using a knife, cut a whole in the meat to form a pocket for the plums. Stuff with dried plums and seal with toothpicks.
- In a medium pan girll the meat on some olive oil on both sides. The time of grilling depends on the thicknes of your fillet.
Serving
- Slice the meat into 1 cm thick strips and serve with soft mlinci and warm sweet red cabbage. And of course some wine!
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