World Cuisines

Mici (Mititei)

Romania

Romania's little skinless grills: juicy beef-and-pork rolls spiked with garlic, thyme and a touch of baking soda, charred over coals and eaten with mustard and beer.

What it is

Romania's little skinless grills: juicy beef-and-pork rolls spiked with garlic, thyme and a touch of baking soda, charred over coals and eaten with mustard and beer. Ingredients: beef, pork (and lamb in some regions), garlic, thyme, savory, black pepper, baking soda, meat stock, salt; mustard, bread and beer to serve. Recipe: 1) Mince and knead the meats with garlic water, spices and soda; rest overnight. 2) Shape into stubby rolls. 3) Grill hot, turning, until crusted and just pink inside. 4) Rest so the juices return. Serve: in piles with mustard, fries and a cold beer — May 1st (Ziua Muncii) is unofficially Mici Day. Flavor: garlicky, juicy, charcoal-kissed. History: legend credits a Bucharest innkeeper who ran out of sausage casings in the 19th century; the 'little ones' never left the Romanian grill. See also: Sarmale, Mămăligă.

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