You’ve Never Had Grilled Meat Like This: Romanian Mici

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth adds flavor without meat.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient alternative.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper offers a milder flavor.

Combine pork belly and beef in a large bowl.

Add shio koji to the meat.

Put the meat in the fridge before measuring and preparing the rest of the ingredients.

Grind the spices: black pepper, caraway seeds, allspice, coriander, and dried thyme.

Add garlic, paprika, salt, and baking soda to the meat mixture.

Add ice-cold beef or chicken stock or water to the mixture.

Mix the ingredients using a stand mixer with a dough hook, helping with a spatula as needed.

Transfer the mixture to a food container and chill in the fridge for 12 to 24 hours.

Shape the mici using a pastry bag or by hand, rolling the meat and tapping the ends.

Store shaped mici on a piece of cardboard covered with baking paper, sprayed with oil.

Cook on a grill over hot coals or in a skillet with heated oil over medium heat for 10 to 15 minutes, rolling them every few minutes.

Serve with mustard, bread, and optionally crispy French fries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary