Mititei Romaniancookbook Recipes

Steps:

• Mix all ingredients except soda water and baking soda until well blended.
• Blend in baking soda.
• Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
• Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
• Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
• Serve with a light mustard.

Steps:

• 1. Grind the meat very well all through a meat grinder (if is not already ground).
• 2. Mix ( with hands ) the meat with salt and baking soda, occasionally adding a bit from broth (water / beer).
• 3. Add the remaining spices, garlic diluted in lemon juice and mix well ( at least 15 min).
• 4. Allow to cool in the fridge for at least 6 hours, preferably until the next day.
• 5. Remove the meat from the fridge, with wet hands form mititei in 7- 8cm / 3 inches long and 2-3 cm / 1 inch thick. ( tubular shape).
• 6. Put them on preheat hot grill at medium heat for 4 minutes on each side, 4 sides.
• It usually served hot with classic mustard, buns (sweet bread) and cold beer.
• Will be very good if you will use only pork but not fat and beef broth or beer in recipe.

Steps:

• Directions.
• 1. Grind the meat very well all through a meat grinder (if is not already ground).
• 2. Mix ( with hands ) the meat with salt and baking soda, occasionally adding a bit from broth (water / beer).
• 3. Add the remaining spices, garlic diluted in lemon juice and mix well ( at least 15 min).
• 4. Allow to cool in the fridge for at least 6 hours, preferably until the next day.
• 5. Remove the meat from the fridge, with wet hands form mititei in 7- 8cm / 3 inches long and 2-3 cm / 1 inch thick. ( tubular shape).
• 6. Put them on preheat hot grill at medium heat for 4 minutes on each side, 4 sides.
• It usually served hot with classic mustard, buns (sweet bread) and cold beer.
• Will be very good if you will use only pork but not fat and beef broth or beer in recipe.

Steps:

• The day before you plan to cook, mix the ry ingredients and meats. in a spererate bowl combine the wet ingredients, then add just enough of the wet ingerdients, to achieve a "hamburger mix" consistency. retain unused wet ingredients.
• Leave both mixtures covered in the fridge overnight.
• 30 minutes before cooking bring both mixtures out of the fridge and add more wet ingredients to meat mixture if necessary.
• Form breakfast sausage size rolls of the mixture 8 to 10 cm long ( 3 or 4 inches). Best effects come from grilling over a high charcoal heat.
• Serve with flat bread or pita and some hearty mustard, diced onions and tomatoes to finish a sandwich or with standard BBQ sides and salads.

Steps:

• Crush the garlic well in the water, using a fork.
• Stir the meat, baking soda, seasonings, and garlic puree together.
• Add Beef Stock and mix well.
• For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long.
• Place sausages side by side in a container and cover.
• Refrigerate overnight so that the flavors can blend.
• These are excellent on the grill.
• They may also be broiled or baked in the oven.
• Grill the sausages about 3 minutes per side until cooked through and browned.

Steps:

• Place all the ground meat into a large bowl.
• Add garlic, onions, and all spices (dry ingredients).
• Using hands or spoon, thoroughly mix and combine the contents in the bowl.
• After everything is mixed, slowly add water to the bowl. Only add a small amount of water at a time, watching the consistency of the meat.
• Mix in water until the meat has taken on almost a puree consistency.
• Form meat into oval or stick shapes, making sure all sticks are the same thickness.
• Pre-heat grill to 350 degrees
• For best results, place Mititei on top rack of grill.
• Grill Mititei for 10 minutes, then turn, and cook an additional 10 minutes.
• Serve right off the grill with mustard.