Great discoveries almost regularly comes by accident. The custom of eating roast turkey with dumplings originated in Zagorje, 1573, somewhere just for the period beginning peasant uprising against the nobility.
At the time, the food was very simple; eat what is had and only for the holidays and on special occasions enjoyed venison, cattle or poultry. Contribution was vegetables, but in winter - just meat with corn bread.
As Revolt still a special occasion every time the peasant leaders were in the house Ambrose Matija Gubec (Hungarian: Ambroz Gubecz Máté), he made sure that the food is festive. His young wife Marica (Hungarian: Máritzsa) was inexperienced cook, the meat is also known to bake, but her bread he never managed so that it is every time, as hard and nedopečenog udrobila the remnants of sauce from the baking and so served.
Fortunately, this is quite a good look; it was delicious, something completely new on the menu and sparse rural sight of the leaders of the insurgency, and is also prepared turkey in Zagorje soon became a hit.
Had the rebellion of peasants succeeded we would never have found out about this recipe, but as Gubec after losing caught and tortured confessed and gave everything that could be recognized and give even the secret grinders his wife and thus confirmed the old that every cloud has something good. (The original recipe is kept in the treasury of the Zagreb Cathedral.)
It was unclear why the mills called just grinders, but top scientists Zagreb Ivo Pilar Institute in collaboration with eminent Croatian historians for years diligently investigating and working on this project, and is more than likely that we will in due course find that too. Today, the mills are made from wheat flour and put it this way:
INGREDIENTS
Grinders for 4 people (eight round grinders diameter 20 cm)
• 300 g flour (smooth type 550)
• small teaspoon salt (flat)
• 2 ounces of hot water
Roast chicken
• 1 small or ½ large turkey (approx. 1 ½ kg)
• 1 head of lettuce
• 1 lemon
• 2 tablespoons olive oil
• Salt, pepper, a pinch of pepper
PRIPREMA
Flour is salted, pour the lukewarm water and kneaded into a smooth paste. It forms a ball, cover with a cloth and leave for about 20 minutes to rest. Then, on a floured surface divide the globe into eight equal balls, but each rolled in a thin, round grinder. (You do not put each other that it does not stick.)