ROMANIAN MICI
Romanian Mici (Garlicky Skinless Grilled Sausages), the best recipe for the grilling season. Big on flavours, super easy to make, these mici or mititei are a much-loved traditional Romanian recipe. They are also high protein, low carb and keto friendly. They are similar to the Middle-Eastern kofta, but with a unique Romanian flavour that we all adore. Best grilled or bbq-ed, and served with mustard and bread.
Provided by Daniela Apostol
Categories Appetizer
Time 1h16m
Number Of Ingredients 8
Steps:
- In a large bowl, add the ground beef, pork, garlic, seasoning and herbs.
- Add the water, and mix well for at least 5 minutes until you get a sticky smooth paste.
- Alternatively, add everything to a kitchen aid and leave to mix for at least 5 minutes.
- Chill the mixture in the fridge for at least one hour.
- Wet your hands, then shape 10 sausages.
- Grease a grill pan, heat it up, then grill each sausage for about 2-3 minutes until dark brown on the outside.
- Serve hot!
Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 155 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROMANIAN GRILLED MINCED MEAT ROLLS
Romanian Grilled Minced Meat Rolls (Mici or Mititei) are great when grilled, but you could roast or pan-fry. Serve hot with good Italian bread and mustard accompanied by a cold beer. It is great for backyard parties. My friends just love it !
Provided by iona
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. Mix with your hands for about 15 minutes, adding a little bit of the water at a time. This part can be made a few hours ahead of time if you like.
- Preheat a grill for high heat. With wet hands form the meat into rolls about 3 inches long and 1 inch thick. Brush lightly with oil.
- Grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.
Nutrition Facts : Calories 1286.3 calories, Carbohydrate 0.9 g, Cholesterol 231.5 mg, Fat 123.9 g, Fiber 0.5 g, Protein 38.9 g, SaturatedFat 55.7 g, Sodium 262.3 mg
ROMANIAN MITITEI (MICI)
These little yummies are THE smell encountered at any Romanian Piatsa (outdoor market). They are the closest thing you find to Romanian street food. They are very flavorful and smell incredibly good while grilling.
Provided by Callu
Categories Lamb/Sheep
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except soda water and baking soda until well blended.
- Blend in baking soda.
- Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
- Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
- Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
- Serve with a light mustard.
Nutrition Facts : Calories 475, Fat 36.4, SaturatedFat 14.3, Cholesterol 133.6, Sodium 1489, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 33.4
ROMANIAN MICI--GRILLED FRESH SAUSAGES
These are also called mititei and they are an essential part of Romanian life in the summer. People in Romania rarely make these from scratch but rather buy the pre-seasoned meat at the butcher shop. In the U.S. we don't have that option so I combined a few recipes I had seen and came up with this one. They are delicious. Rich and garlicky. Serve them straight off the grill with yellow mustard and bread. Beer is a must too. If you would like to add lamb to the mix, substitute it for half of the pork.
Provided by Transylmania
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the meats in a bowl. Add the garlic and seasonings and mix well.
- Add the water and baking soda and begin to knead the meat. Knead until it is very smooth and cohesive (about 10 minutes).
- Roll into small sausage shapes (about as long as an Italian sausage but a bit thinner).
- Let the mici rest on a plate or in a large container for at least two hours, and preferably overnight.
- Grill the mici over a medium-hot grill for 15-20 minutes. They may still look a little pink on the inside. This is normal because of the baking soda and doesnt mean that they are raw. 20 minutes should do it.
- Have the mustard, bread, and beer ready. These are so good.
Nutrition Facts : Calories 394.1, Fat 27.2, SaturatedFat 10.3, Cholesterol 122.5, Sodium 703.5, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 33.8
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