Ecomely

Language

Mititei (mici): photo of the dish
Illustrative photo: Nicubunu — CC BY-SA 3.0, Wikimedia Commons
Meat

Mititei (mici)

Small Romanian sausages without casing, shaped by hand from a mix of minced meats seasoned with garlic and baking soda. They are grilled over a barbecue and eaten in summer, especially at outdoor gatherings with a beer and mustard.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Crush the garlic with the salt in a mortar, then mix it with the paprika, chili, pepper, thyme and cumin.
  2. In a large bowl, mix the minced beef and minced lamb with the seasoned garlic.
  3. Sprinkle the baking soda over the meat and knead by hand for 5 minutes until you get a smooth, sticky paste.
  4. Cover and refrigerate for at least 1 hour, ideally overnight.
  5. Shape long little rolls about 8 cm long, squeezing the meat firmly between your palms, without making them too thick.
  6. Lightly brush a grill rack or grill pan with oil and cook the mititei over high heat for 4 to 5 minutes per side, until golden and cooked through.
  7. Serve right away, hot, with bread, raw onion and mustard.

Variations and tips

Oven version. For cooking without a barbecue, place the mititei on an oiled tray and bake at 220 °C for 15 minutes, turning them halfway through.

Using what's available. If lamb is hard to find, replace it with the same amount of minced pork, though the flavour will be less traditional.

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Original Ecomely recipe.