Mititei, Romanian

Ingredients for 4 servings:

• 1,250 g minced meat, mixed, including lamb
• 20 g fat (tallow) or cream
• 1 tbsp savory, perennial or thyme
• Garlic, (Mujdei) finely chopped, to taste
• 3 pinches of allspice
• 3 pinches of cumin, or ground caraway if necessary
• Salt, black
• 2 tsp baking soda
• ⅛ liter mineral water
• ⅛ liter broth, hot
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

minced meat sausages

Mix everything together and knead the dough thoroughly; it should almost feel like yeast dough. Let it rest in the refrigerator for 12 hours, ideally for 24 hours. Form sausages, roll them in oil with wet hands, about twice the size of a cevapcici. Heat a grill or pan to high heat, oil them, and brush the sausages with salted water every time they’re turned, and a little oil if they’re too dry. Finally, turn the sausages upside down. The sausages shouldn’t be half-raw, but they shouldn’t be cooked through either. Side dishes: pickled dill pickles, pickled green tomatoes or peppers, spicy “things,” feta cheese, red cabbage salad, bread.