Mici

Name: Mici
Yield: 3
Cuisine: Romania
Ingredients: Minced beef — 500 g (1 lb 2 oz); Minced pork — 300 g (10.5 oz); Minced lamb — 200 g (7 oz); Garlic, minced — 8 cloves; Baking soda — 1 tsp; Ground caraway — 1 tsp; Paprika — 1 tsp; Beef stock — 120 ml (4 fl oz); Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Minced beef — 500 g (1 lb 2 oz)
Minced pork — 300 g (10.5 oz)
Minced lamb — 200 g (7 oz)
Garlic, minced — 8 cloves
Baking soda — 1 tsp
Ground caraway — 1 tsp
Paprika — 1 tsp
Beef stock — 120 ml (4 fl oz)
Salt and pepper — to taste

Method

Combine the minced meats, garlic, baking soda, caraway, paprika, salt and pepper in a bowl.
Gradually work in the beef stock, kneading the mixture thoroughly for several minutes until it becomes sticky and well combined (this kneading is essential for the right texture).
Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavours develop.
Shape the mixture into small, finger-shaped rolls.
Grill over hot charcoal (or a hot grill pan), turning occasionally, for 10–12 minutes until charred outside and cooked through.
Serve hot with mustard and fresh bread.

Introduction: Small, garlicky grilled meat rolls made from a mix of beef, pork and lamb, one of Romania's most beloved and iconic grilled dishes.

Cultural Background: Mici (also called mititei) are an essential feature of Romanian barbecues and outdoor gatherings, their distinctive garlicky, herb-infused flavour and characteristic skinless sausage shape making them instantly recognisable and deeply loved nationwide.

Tips: Knead the meat mixture thoroughly, as this develops the sticky texture essential for mici to hold together without a casing. Chilling the mixture for several hours, or ideally overnight, allows the flavours to develop fully.

Variations: Adjust the meat ratio to preference, though a mix of beef, pork and lamb is most traditional. Serve with a cold beer, a classic pairing at Romanian gatherings.

Storage: Refrigerate cooked mici in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or briefly under a hot grill.

FAQs:

Q: Why does the mixture include baking soda?

A: Baking soda helps create the characteristic light, slightly springy texture of mici, and is a traditional part of the recipe.

Q: What does 'mici' mean?

A: 'Small ones' in Romanian, referencing their compact, finger-shaped size compared to standard sausages.