Mici are skinless grilled minced-meat sausages seasoned with garlic, pepper and thyme, served with mustard, chips and pickles, often with a beer.

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.

Where to eat Mici (Mititei) in Bucharest

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Make it at home

Serves 163 hrEasy

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

  1. In a large bowl, combine the three minced meats with the garlic puree, salt, pepper, caraway, paprika and the cold beef broth.
  2. Stir the baking soda solution into the meat mixture and knead for 5 minutes until the mixture becomes tacky and stiff.
  3. Cover and rest in the fridge for at least 2 hours (overnight is better) so the flavours bond and the baking soda activates.
  4. Heat a charcoal grill or cast-iron pan to high heat.
  5. Wet your hands and shape the mix into 16 cylinders about 8cm long and 2.5cm thick.
  6. Grill for 4-5 minutes per side, turning once, until charred outside and just-cooked inside.
  7. Serve immediately on a board with mustard, fresh bread and pickled chillies; a cold Romanian lager is the traditional companion.

Editor tip. 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.

Common allergens: May contain garlic, Baking soda.