Ingredients
1 pound all-purpose flour
2 eggs
(water if needed to bind)
1/4 cup roasting pan drippings
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Put the flour into a mixing bowl and create a well. Add the eggs and enough water to make a stiff pastry. Roll out the dough and cut into flat square pieces. Dry them on a hotplate, warm stove burners, a hot ungreased skillet, or in the oven on a baking tile or pizza stone. They should be nicely browned on both sides. Tear into pieces (uniformity is not required) and put into a heatproof dish. Boil enough water to soak the mlinci in. When the pot boils, remove from heat and soak the mlinci in the water for about 10 minutes. Then drain and use as required in a recipe or coat with drippings Can bake to enhance flavor, but not necessary.