Recipes

   
 
- Entree -
 
"Mititei"- Grilled Minced Meat Rolls
 
(By Iulia Motoc - Professor, University of Bucharest and Senior Emile Noel Fellow )

The "mititei" (meaning, in Romanian, "something very small"), thus called due to their small size, opposite to regular sausages, started to be largely prepared and consumed in the second half of the nineteenth century, primarily as an urban food. The inhabitants of the suburbs of the cities, especially the capital of Romania, Bucharest, used to buy second quality meat from the butchers, to ground and mix it with spices and beef suet and grill it on fire, outside their houses.

In the first half of the twentieth century, all taverns and restaurants successfully included this meal on their menus, and thus, the "mititei" have become one of the main culinary attractions of a city surnamed until today "the Little Paris".

I thank my colleagues and friends mihaela and jean blajan for this recipe.

Ingredients

  • ½ pound ground beef meet
  • ½ pound ground pork meat, with fat
  • ½ pound ground mutton meat
  • Salt
  • Pepper
  • Thyme
  • Coriander
  • Garlic, 5-6 cloves, chopped and mixed with a tablespoon of warm water
  • Baking soda, one teaspoon

Directions

  1. All ingredients are mixed thoroughly in a large bowl. The bowl is then put in the refrigerator and left until the next day.
  2. The second day, the meat is divided by hand in small grilled minced rolls, of about 3 inches length and 1 inch thick, which are placed on a plate, greased with vegetable oil, a ¼ of an inch apart one from the other, to avoid sticking. The meat rolls are then greased with oil also on the above side, using a brush.
  3. Meanwhile, the grill, carefully greased with oil, is heated on the stove. The grill can also be placed on charcoal, in the garden, which will give the meat a beautiful crust and aroma, allowing all the juices to be kept inside. The baking soda will also give them fluffiness. The meat rolls are grilled for about 4 to 5 minutes on each side, and transferred to a plate. They should be served immediately, with mustard (regular or Dijon mustard) and fresh bread. Fried potatoes can also be served with this meal.

TIP

If you don't eat all three kinds of ground meat, you can use any combination of two of them.









       
       
     
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