History
Mici, also called mititei, are a Bucharest favourite whose origin is disputed. A popular legend places the first ones at Iordache's tavern at Strada Covaci 3 in the Old Town, where the owner ran out of casings and grilled the meat without any; Playtech calls the story poorly supported. Journalist N. T. Orășanu is credited with the name mititei. Caru' cu bere publishes a letter dated 16 June 1920 with its beef recipe, seasoned with pepper, thyme, allspice, coriander, cumin, star anise, baking soda and garlic. Many Romanians eat mici at barbecues on 1 May.
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Common allergens: May contain garlic, Baking soda
Make it at home
Ingredients
- 400g ground beef (15-20 percent fat)
- 300g ground lamb
- 300g ground pork
- 1 head garlic, peeled and pureed with a little water
- 2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground caraway or coriander
- 1 teaspoon paprika
- 1 teaspoon baking soda dissolved in 60ml beef broth or cold water
- 60ml beef broth, cold
- Mustard, fresh bread and pickled chillies to serve
Method
- In a large bowl, combine the three minced meats with the garlic puree, salt, pepper, caraway, paprika and the cold beef broth.
- Stir the baking soda solution into the meat mixture and knead for 5 minutes until the mixture becomes tacky and stiff.
- Cover and rest in the fridge for at least 2 hours (overnight is better) so the flavours bond and the baking soda activates.
- Heat a charcoal grill or cast-iron pan to high heat.
- Wet your hands and shape the mix into 16 cylinders about 8cm long and 2.5cm thick.
- Grill for 4-5 minutes per side, turning once, until charred outside and just-cooked inside.
- Serve immediately on a board with mustard, fresh bread and pickled chillies; a cold Romanian lager is the traditional companion.
Tip from the editors. The baking soda is non-negotiable: it gives mici their signature bouncy texture. Don't skip the cold-rest stage either, or the casing-less mince will crumble on the grill.
Where to eat mici (mititei)
Mici (Mititei) in Bucharest
Caru' cu bere ★ 4.6
Caru' cu bere is a traditional Romanian restaurant at Strada Stavropoleos 5 in the Old Town, serving beer made to an original recipe from 1879.
OrderMititei, the grilled minced meat rolls.
TipReservations can be made online or by phone, at least 24 hours ahead.
Hanu' lui Manuc ★ 4.4
Hanu' lui Manuc is a Traditional Romanian restaurant at Strada Franceză 62-64, a legendary setting in the historic centre of Bucharest with party rooms.
SignatureMici, Sarmale, Lamb tochitură
TipBook ahead: the restaurant's own site says a reservation is necessary here.
Hanu' Berarilor Casa Oprea Soare ★ 4.0
Hanu' Berarilor Casa Oprea Soare is a Romanian restaurant at Strada Poenaru Bordea 2, one of three Hanu' Berarilor gastronomic breweries in Bucharest.
SignatureMici, Sarmale, Roast pork knuckle
TipThe group pairs its meat products with its strongest and most aromatic beers.
La Mama Universitate ★ 3.9
TrySarmale in cabbage leaves with mămăligă
TipEvery day, 30 minutes before closing, La Mama restaurants offer 50% off food that is for takeaway only.
More cities are in research. Want mici (mititei) covered somewhere specific? Tell us where you want to eat.