Kobasica with Mlinci
Recipes with Slavonska Kobasica
Sliced kobasica pan-fried until the edges caramelize, served over mlinci (traditional Croatian baked flatbread pasta) that soaks up all the smoky, paprika-laced drippings. A Slavonian weeknight classic.
Prep Time
10 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Ingredients
- 350g slavonska kobasica, sliced into 5mm rounds
- 200g mlinci (dried flatbread)
- 1 onion, diced
- 2 tbsp lard or butter
- 1 tsp sweet paprika
- 500ml hot water or broth
- Salt and pepper
- Fresh parsley for garnish
Steps
Break the dried mlinci into rough pieces (about 5cm). Pour hot water or broth over them and let soak for 5 minutes until soft but still slightly chewy. Drain, reserving some liquid.
Heat 1 tablespoon of lard in a large skillet over medium heat. Add the kobasica slices and fry for 3-4 minutes per side until the edges are crispy and caramelized and the fat has rendered out.
Remove the kobasica and set aside. In the same pan with the rendered fat, add the remaining lard and fry the diced onion until golden, about 5 minutes. Sprinkle in the paprika, stir for 30 seconds.
Add the drained mlinci to the pan and toss to coat in the paprika-onion mixture and drippings. Add a splash of the reserved soaking liquid if too dry. Cook for 3-4 minutes until the mlinci have absorbed the flavors.
Return the kobasica slices on top of the mlinci. Scatter with fresh parsley and serve straight from the pan.
Tips
If you cannot find mlinci, you can make them by baking thin flatbread dough until dry and brittle, then breaking it up. Some people use dried egg noodle sheets as a substitute, but the texture is not the same.