Tip: You may prepare mlinci several days in advance. Store mlinci in a cloth bag, close the bag and store in a dry place. Prepare them just before sitting down to the meal.

1. Prepare a dough from flour and lukewarm salted water. The dough should not be too firm in consistency. Knead well.

2. Divide the dough into 4 – 5 lumps. Roll each one out into a round shape, not too thin. Bake each piece separately over a hot grid in the oven.

For Turkey:

1. Rub salt and vegeta to taste into the turkey and leave it to rest overnight.

2. Before roasting, brush with oil and place it in a roasting pan to which you have added a little water. Place the roasting pan into a heated oven and bake slowly. Roast the turkey slowly, basting it in its own juice for about 3 hours, until the meat is tender (temperature should be between 350 F and 400 F).

Before serving:

1. Leave the roasting juice in the roasting pan, remove the fat, place mlinci into the pan, mix and bake briefly.
2. Arrange the turkey and mlinci on a large plate, garnish and serve.