Mitytey
4 servings
60 minutes
Mici is a traditional dish of Moldovan cuisine consisting of aromatic meat sausages grilled over high heat. Its history traces back to the Balkan region, where similar meat products were popular among travelers and merchants. The beef mince seasoned with garlic, cumin, and black pepper becomes juicy and rich due to the addition of meat broth and a small amount of baking soda. During cooking, mici are brushed with salty broth, giving them a crispy crust and rich flavor. They are served with juicy fresh vegetables and herbs, complementing the rich spicy aroma with tender freshness. This dish is perfect for friendly gatherings and summer picnics, bringing together lovers of delicious and hearty treats.
1
Pass the meat without membranes through the meat grinder.
2
Add salt, pepper, half of the grated garlic, broth, and baking soda to the minced meat, mix, and refrigerate for 4 hours.
- Meat broth: 1 tablespoon
- Black peppercorns: 10 pieces
- Garlic: 0.5 head
- Baking soda: pinch
3
Then pass through a meat grinder with a tube of 1-2 cm cross-section, from which the mass will come out in the form of sausages. Cut this mass into sausages 10-12 cm long (if no tube is available, shape into sausages with hands moistened in cold water) and grill them over high heat.
4
While frying, brush the mititei with a feather soaked in salty meat broth and sunflower oil.
- Meat broth: 1 tablespoon
- Beef: 500 g
5
Mititei are served with fresh tomatoes, cucumbers, and onions, topped with grated garlic and parsley and celery greens.
- Garlic: 0.5 head
