Mici (Mititei)
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Prep Time
1 hr
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Cook Time
2 hrs mins
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Resting Time
1 d 2 hrs 30 mins
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Total Time
3 hrs 10 mins
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Servings
8 people
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Calories
297 kcal
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Course
Main Course
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Cuisine
Romanian
Mici (Mititei)
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Mici or mititei, literally "little things" in Romanian, is a popular grilled meat dish originating in Romania, usually a mixture of lamb and pork, seasoned with spices.
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Ingredients
For the bone marrow broth
- 6 medium sized beef marrow bones
- 2½ cups water
For the meat
- 2 lb beef , lean cut, at room temperature
- 1 lb slightly fatty pieces mutton or pork , breast or neck, at room temperature
- 1½ cup bone marrow broth
- 2½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried thyme
- 6 allspice berries
- 1 teaspoon coriander seeds
- 2 teaspoons cumin seeds
- ¼ teaspoon star anise powder
- 2½ teaspoons paprika powder
- 8 cloves garlic , peeled
- 1 tablespoon baking soda
- 1 small lemon , freshly squeezed
- 1 tablespoon savory , chopped
- vegetable oil , neutral, for greasing
Equipment
- Meat grinder
- Mortar and pestle
- pastry brush
- baking sheet
- parchment paper
Instructions
Marrow bone broth
- Place the marrow bones in a pot.
- Pour over the water.
- Bring to a boil over high heat and cook for 10 minutes.
- Then lower the heat, cover and cook over low heat for 1 hour 15 minutes.
- Let cool.
- Filter the broth then pour it into an airtight container and place it in the refrigerator for 24 hours.
Meat paste
- Clear the pieces of both meats of any bones or tendons and cut them into cubes.
- Finely chop the meat, along with the savory and garlic cloves, through the finest sieve of the mincer (do not use a blade blender).
- Using a mortar and pestle, crush all the spices (except baking soda) until reduced to powder.
- Add the spice mixture over the minced meat and knead well for 5 minutes.
- In a bowl, mix the baking soda and freshly squeezed lemon juice and pour this mixture over the meat.
- Again knead the meat vigorously for 3 minutes.
- Take the bone marrow broth, which should be gelled, out of the fridge and scoop out about 1½ cup.
- While kneading the meat mixture, gradually stir bone marrow broth into the soup by successive tablespoons.
- While kneading, test the paste which must be foamy and soft. It is absolutely not obligatory to use all the broth.
- Place the dough in a bowl, cover it with plastic wrap and let it rest for 8 hours in the refrigerator, kneading it for 2 minutes every 2 hours.
- Take portions of the paste and shape them into sausages about 4 inches (10 cm) long and 1 inch (3 cm) in diameter.
- Place them on a baking sheet lined with parchment paper and let them rest for 1 hour in the refrigerator.
- Heat a charcoal or electric barbecue or the oven in grill mode at maximum power.
- Brush all the mici lightly with oil before placing them on the grill.
- Cook them for 8 to 10 minutes, turning them regularly.
- Enjoy immediately.
- Traditionally, mici are served with a salad of peppers drizzled with olive oil, a salad of cucumber flavored with dill, sweet mustard, or simply golden fries.
Notes
- The most traditional Romanian cooking method is to cook the mici and grill them over hot coals, so that the surface is almost burnt while the inside is still slightly pink.
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