Entree: Romania – Wallachia – Mici (Seasoned, skinless grilled ground-meat rolls shaped into short sausages and served hot, often with mustard and bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 12 min

Additional 3 hrs

Total 3 hrs 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) ground beef
- 0.5 lb (227 g) ground lamb
- 6 cloves (approx. 1 1/16 oz (30 g)) garlic, finely minced
- 1 tbsp (15 g) coarse salt
- 2 tsp (10 g) freshly ground black pepper
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1.5 g) ground allspice
- 1 tsp (5 g) baking soda
- 1/2 cup (120 ml) cold sparkling water or chilled beef broth
- 2 tbsp (30 ml) vegetable oil, plus extra for grilling
- 1 tsp (5 g) sweet paprika
- 6–8 French rolls or flatbread and mustard for serving

Show original ingredient measurements

- 1.5 lb (680 g) ground beef
- 0.5 lb (227 g) ground lamb
- 6 cloves (approx. 30 g) garlic, finely minced
- 1 tbsp (15 g) coarse salt
- 2 tsp (10 g) freshly ground black pepper
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1.5 g) ground allspice
- 1 tsp (5 g) baking soda
- 1/2 cup (120 ml) cold sparkling water or chilled beef broth
- 2 tbsp (30 ml) vegetable oil, plus extra for grilling
- 1 tsp (5 g) sweet paprika
- 6–8 French rolls or flatbread and mustard for serving

Instructions

1. In a large bowl combine the ground beef and ground lamb. Add the minced garlic, salt, black pepper, ground coriander, thyme, allspice, and paprika and mix briefly to distribute spices.
2. Dissolve the baking soda in the cold sparkling water or chilled beef broth, then pour into the meat mixture along with 2 tbsp (30 ml) vegetable oil. Mix thoroughly by hand or with a stand mixer on low until the mixture is very well combined and slightly sticky, about 5–8 minutes.
3. Cover the bowl tightly and refrigerate for at least 2–4 hours, preferably overnight, to allow flavors to mature and the texture to firm up.
4. With wet hands, shape the meat into finger-sized rolls about 3–4 in (8–10 cm) long and 1 in (2.5 cm) thick. Keep the formed mici chilled on a tray while the grill heats.
5. Prepare a charcoal or gas grill to medium-high heat. Oil the grates lightly to prevent sticking.
6. Grill the mici, turning occasionally, until they develop a dark, slightly charred crust and are cooked through, about 10–12 minutes total depending on thickness. Press gently once or twice to ensure even contact with the grill.
7. Serve the mici hot in rolls or with flatbread and plenty of mustard. Traditional accompaniments include raw onion and a cold beer.