Here is a secret recipe for Mititei, which wikipedia states "It is best served accompanied by mustard and beer":
Mititei (mici)
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1/2 pork and 1/2 beef for a total of 3 lbs meat...use good lean beef. Double minced.
To make 6 lbs, simply double the ingredients below. (You can use only beef).
You can sub caraway seeds with cumin seeds if necessary.
Ingredients:
1 1/2 tsp baking soda (or 3 tsp of baking powder)
1 flat TB coarse salt or 1/2 tsp table salt (not more)
1 TB freshly ground black pepper
1/3 TB dried ground coriander
3/4 tsp caraway seeds if available or 1/3 tsp cumin
1/2 tsp paprika
1 tsp dried thyme
1/8 tsp chilli flakes
1/4 cup of beef stock or sub with soy sauce
8 garlic cloves, chopped very very ultra fine.....use the chopper (not more)
1/4 cup sparkling water (club soda)
(Second batch of 6-8 garlic cloves only to make the garlic water)
First day when making:
Take meat out and allow to warm at warm temp.
Mix and knead the diff meats together.
Meat should be Dbl minced....very important.
Dissolve baking soda slowly in the sparkling water and knead into with all ingredients (excluding the water and second batch of garlic) at the same time. Then Mix and knead ALL together for like 5 minutes.
Cover and place in fridge overnight
Note: after 2 hours, separate in small portions for 3 mici in ziplock and freeze
Take frozen meat out when needed:
let defrost and form into mititei...not too big
Take the second batch of 6-10 garlic cloves and smash, then boil for 5 minutes, let stand for another 5, then drain and keep the water.
Use this water plus 1 TB of olive oil to brush the grill and mititei before and while they are on the grill.....this will enhance the flavour and prevent them from sticking on grill, turn once (about 4 minutes on each side, till boingy)
***Brush first the grill and then the mititei with the garlic water/olive oil to prevent
sticking and to enhance the taste with garlic...even more***
The meat can appear pink on the inside, but the meat is pink so try not to burn.
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