🍢 Mici (mititei)

Name: Mici (mititei)
Total time: 40 min
Yield: 6
Cuisine: Romania
Ingredients: 500 g minced beef; 250 g minced pork; 250 g minced lamb; 6 garlic cloves, crushed; 1 tsp baking soda; 2 tsp dried thyme, 1 tsp ground cumin; 2 tsp salt, 1 tsp black pepper; 150 ml cold water

Origin: Romania

440kcal

per serving · 200 g

220kcal

per 100 g

32 gProtein16 g / 100 g

32 gFat16 g / 100 g

4 gCarbs2 g / 100 g

Mici, or mititei, are small skinless Romanian grilled sausages made from a mix of minced beef, pork and lamb, seasoned with plenty of garlic, thyme, cumin and black pepper. A little baking soda makes them light and springy. Charred outside and juicy inside, they are served hot from the grill with pickles and salad, often at barbecues.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein16 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: beef, pork, lamb

Not veganbecause of: beef, pork, lamb

Contains porkbecause of: pork

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefporklambgarlicbaking sodathymecumin

Recipe

6 servings40 min

Ingredients

500 g minced beef
250 g minced pork
250 g minced lamb
6 garlic cloves, crushed
1 tsp baking soda
2 tsp dried thyme, 1 tsp ground cumin
2 tsp salt, 1 tsp black pepper
150 ml cold water

Method

Mix the meats with the garlic, spices, salt and baking soda.
Knead well, adding the cold water a little at a time, until sticky and smooth.
Cover and chill for at least 12 hours to let the flavours develop.
Shape into finger-thick rolls about 10 cm long.
Grill over hot coals or a griddle for 8–10 minutes, turning, until browned and cooked through.

How to make it lighter

Use lean beef for most of the mix and less pork.
Count 3–4 mici as a portion and fill the rest of the plate with salad.
Grill rather than pan-fry so fat drips away.

History

Mici are usually said to have been invented in a Bucharest inn in the late 19th century, when a cook ran out of sausage casings and grilled the meat without them — a story that cannot be verified. Today they are Romania's favourite grill food, especially for the 1 May holiday.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →