Mititei, Romanian
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,250 minced meat, mixed, includin lamb
- 20 g fat (sebum) or cream
- 1 tablespoon savory, perennial or thyme
- Garlic, (mujdei) finely chopped, to taste
- 3 pinches allspice
- 3 pinches cumin, ground caraway if necessary
- Salt, black
- 2 teaspoons baking soda
- liter ⅛ mineral water
- liter ⅛ broth, hot
- salt
Print Recipe
Pin Recipe Instructions
- Mix everything and knead the dough very well, after all it feels almost like a yeast dough. 12, ideally 24 hours in the refrigerator.
- Shape sausages, roll with wet hands + in oil, about twice the size of Cevapcici. Heat the grill or pan vigorously, oil it, always brush the sausages with salted water when turning them, if too dry also a little with oil. At the end, stand on their heads, Mititei should not be half-raw but also not completely through.
- Side dishes: pickled cucumbers, pickled green tomatoes or parika, spicy things, sheep`s cheese, blue cabbage salad, bread.
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