As previously stated, I’m of Romanian decent. Last week I was given the chance to really learn from some first generation Romanians about my cultural and culinary heritage. It was pretty awesome, to say the least. When hanging out with my new found friends I sampled a few different, home-distilled brandies (which are akin to moonshine) called tuica. I got to sample an assortment from both Romania and from the States that were made from plums, pears and apples. Also, I was given the opportunity to try homemade mici, also known as mititei.
Mici is kind of like kabob, in a way, and is like a handmade, caseless sausage containing beef, pork and lamb with an array of herbs and spices. Its absolutely delicious, easy to make and filling. After returning home, I promptly tried my hand at it. This is what I did.
Let me state now that I apologize for the cell phone pictures for this recipe (and, basically, for the whole blog), they make the food look less than appetizing but I promise this is a great dish. Okay, back to the recipe. First, I picked up some ground pork, lamb and beef. You can, by all means, pick up meat from the butcher and grind it yourself in a food processor or meat grinder for even fresher ingredients, but for time’s sake I went with ground.
In a bowl, combine a good amount, about a third of a pound of each meat, and some paprika, dried parsley, cumin, thyme, garlic, salt and pepper and, I’m not completely sure why, a small amount of baking soda. Mash the mixture together with freshly washed hands until everything is good and mixed and then form into long, sausage-like shapes, a little more than the width of your thumb.
Heat up your griddle pan, grill pan, grill or, like me, a saute pan (with a little olive oil) to medium heat. Place the mici on the cooking surface and cook fully through. Mici definitely tastes the best when grilled, however my current living situation makes grilling a daunting task, so for posterity’s sake I used a pan.