Lucian Hodoboc
Assistant Cook
Mititei (also called "mici"), a sort of grilled meatball, are kings of Romanian picnics. Mititei / mici are mandatory served with mustard and bread, next to a pint of beer.
During spring and summer, when the weather is fine, Romanians tend to go out for picnics. The hot grill is used for making the most delicious type of Romanian barbecue. Among sausages and grilled meat, the mititei stand out. Mititei is a meat dish encountered only in Romanian cuisine.
The recipe for mititei differs from one region of Romania to another, but here is one of the most popular recipes:
Ingredients:
one kilogram (2.2 pounds) minced meat
eight grams crushed pepper,
2 grams crushed thyme
four grams crushed allspice
two grams crushed coriander
two grams crushed cumin
one gram crushed star anise
eight grams sodium bicarbonate
one teaspoon of lemon juice
one teaspoon of oil
one garlic clove
500 ml broth
How to make them: Make beef broth. Mix the minced meat for one hour with the bicarbonate and lemon juice. Gradually add half of the broth and the spices.
Leave the mixture in the fridge for a few hours, then take it out, leave it warm up and mix it again for 30 minutes with the remaining broth. Add the garlic sauce and mix it for another 15 minutes.
Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter. Coat them in oil and let them dry for one hour. Fry them on the grill while coating them in garlic sauce from time to time. Turn each of them from one side to the other times until grilled
Enjoy them with mustard, ketchup and french fries and tomatoes as a side dish.
During spring and summer, when the weather is fine, Romanians tend to go out for picnics. The hot grill is used for making the most delicious type of Romanian barbecue. Among sausages and grilled meat, the mititei stand out. Mititei is a meat dish encountered only in Romanian cuisine.
The recipe for mititei differs from one region of Romania to another, but here is one of the most popular recipes:
Ingredients:
one kilogram (2.2 pounds) minced meat
eight grams crushed pepper,
2 grams crushed thyme
four grams crushed allspice
two grams crushed coriander
two grams crushed cumin
one gram crushed star anise
eight grams sodium bicarbonate
one teaspoon of lemon juice
one teaspoon of oil
one garlic clove
500 ml broth
How to make them: Make beef broth. Mix the minced meat for one hour with the bicarbonate and lemon juice. Gradually add half of the broth and the spices.
Leave the mixture in the fridge for a few hours, then take it out, leave it warm up and mix it again for 30 minutes with the remaining broth. Add the garlic sauce and mix it for another 15 minutes.
Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter. Coat them in oil and let them dry for one hour. Fry them on the grill while coating them in garlic sauce from time to time. Turn each of them from one side to the other times until grilled
Enjoy them with mustard, ketchup and french fries and tomatoes as a side dish.
Last edited by a moderator:
