Romanian Mici (Grilled Minced Meat Rolls)
Mici are small cylindrical Romanian minced meat rolls made from pork and beef, traditionally prepared on the grill or in a smoker. They get their characteristically light texture from baking soda and are seasoned with fresh garlic and thyme. In Romania, Mici is an indispensable national dish, served with mustard and fresh bread.
Ingredients(for 1 kg)
Instructions
Preparation
20 min + 4 hours resting timeMince pork (700 g shoulder) and beef (300 g) through the 3mm plate. Add all spices and baking soda and knead vigorously for 5 minutes. Rest in the refrigerator for 4 hours.
Shaping
15 minutesShape the mixture with lightly oiled hands into cylindrical rolls 8-10 cm long and 2-3 cm in diameter. The rolls should be smooth and even. Place on a tray and refrigerate.
Smoking and Cooking
30-45 minutesHot smoke the Mici at 120-140°C with beech and plum until the core temperature reaches 72-75°C and the surface is lightly browned and caramelized. Turn once after 15 minutes.
Serving
5 minutesRest Mici for 5 minutes and serve immediately hot with grainy mustard, fresh white bread, and pickled cucumbers. Traditionally they are also served with ajvar or onions.
Pro Tip
Baking soda (bicarbonate of soda) is the key to the typically light texture of Mici. Briefly moisten the rolls in ice-cold water before smoking or grilling so they don't dry out and maintain a smooth surface.
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