By Joseph Orovic
The Croatian population of Queens continues to grow, and while none of the Croatian eateries you see will likely be open on Christmas Day, odds are someone you know will go through the same ritual I have known my entire life.

Offered below isn’t reflective of the whole Croatian palate. The nation itself can be divided into two very general regions - the Dalmatian coast and the inland area of Slavonia. Each has traditions reflective of its geographic resources, and is equally represented here.
But each home had its own interpretation. As is typical of Croatians, their resourcefulness transferred over to the kitchen, where a family’s means dictated how well they ate. So if the recipes seem sparse, understand they’re boilerplates. What makes it special is your own touch.

Clear Beef Soup
2 lbs. of beef
1 beef bone
2 quarts of water
1 whole carrot
1 celery stalk
1/2 an onion
1/2 teaspoon of peppercorns
1/2 teaspoon parsley
1 bay leaf

Chop up the veggies and beef toss it all together to simmer for two hours. Strain out the vegetables and meat to get the clear stock. My father (a restaurant denizen) would redden the stock with about one teaspoon of tomato paste and toss in spaghetti that has been broken into eighths. Include the strained veggies and meat as desired. Served piping hot; it’s a non-filling starter that would hold one over until the main course.

Roast Turkey with Mlinces
For the turkey:
1 medium-sized turkey
1/2 stick of melted butter
salt and pepper to taste
For the mlinces:
4 cups of flour
2 eggs
1/2 cup of water
1 teaspoon of salt

Season the turkey inside and out with salt and pepper. Place it in a large roaster and pour melted butter over it, with 1 cup of water at the bottom of the roaster. Cover and roast for 20 minutes per pound, then uncover and bake for another hour. Baste with pan drippings often.
When the turkey finishes, set aside the pan drippings.
While the turkey roasts, combine the eggs, water, salt and flour and work it into dough. Knead the dough on a well-floured board until it is smooth and firm. Cut into four pieces and roll them until as thin as possible.
Put each sheet on a warming plate and heat on the lowest setting until each side begins to turn a golden brown. Allow them to cool and dry.
When all of the sheets are done, break them into crispy little pieces (look at the bottom of a bag of tortilla chips if you need guidance), then put in a bowl and pour boiling water over them. Allow to stand for five minutes then strain.
Put the mlinces on a plate and pour the pan drippings from the turkey over them, and toss the turkey on top. (Note that Croats don’t carve turkey in the slicing American style. We chop it up into meaty, hulking chunks).
In the plains of Slavonia, where thick gravy and stuffing is virtually unknown, this dish is a humbler – and healthier – replacement for what we do to ourselves on Thanksgiving.

Sweet Knots
6 tablespoons unsalted butter
1/4 cup and 2 tablespoons sugar
1/4 cup milk
1/2 teaspoon salt
2 1/4 cup flour
1 whole egg plus 1 yolk
3 tablespoons dark rum
zest and juice of lemon

Combine the sugar, milk, salt and butter in a double boiler. Then throw that into a mixer along with the rest of the ingredients and mix until the dough is soft but not sticky.
Roll the dough out into a 1/8 inch thick sheet and cut into 1” x 4” strips. Tie each into a simple knot (phase one of tying your shoes). Then throw into a deep fryer of vegetable oil, turning them once until golden brown.
Drain and allow to dry, then sprinkle with confectioner’s sugar.